If you love prime rib, come here. If you could take or leave prime rib, Lawry's will turn you into a believer. Lawry's does one thing, and it does it better than anyone else. Lawry's first opened in Los Angeles in 1938 and remains a popular tradition. Over the years, they have added three branches; the most recent landed in Las Vegas at the beginning of 1997. Yes, you can get prime rib all over town for under $5. But, to mix a food metaphor, that's a tuna sandwich when you can have caviar at Lawry's.

Eating at Lawry's is a ceremony, with all the parts played the same way for the last 60 years. Waitresses in brown-and-white English-maid uniforms, complete with starched white cap, take your order -- for side dishes, that is. The real decision, what cut of rib you are going to have, comes later. Actually, that's the only part of the tradition that has changed. Originally, all Lawry's offered was prime rib, which they did perfectly and with tremendous style. Now they have added fresh fish (halibut, salmon, or swordfish, depending on the evening) to the menu. Anyway, you tell the waitress what side dishes you might want (sublime creamed spinach, baked potato, and so on) for an extra price. Later, she returns with a spinning salad bowl (think of salad preparation as a Busby Berkeley musical number). The bowl, resting on crushed ice, spins as she pours Lawry's special dressing in a stream from high over her head. Tomatoes garnish. Applause follows. Eventually, giant metal carving carts come to your table, bearing the meat. You name your cut (the regular Lawry's, the extra-large Diamond Jim Brady for serious carnivores, and the wimpy thin English cut) and specify how you'd like it cooked. It comes with terrific Yorkshire pudding, nicely browned and not soggy, and some creamed horseradish that is combined with fluffy whipped cream, simultaneously sweet and tart.

Flavorful, tender, perfectly cooked, and lightly seasoned, this will be the best prime rib you will ever have. Okay, maybe that's going too far, but the rest is accurate, honest. It just has to be tasted to be believed. You can finish off with a rich dessert (English trifle is highly recommended), but it almost seems pointless. Incidentally, the other Lawry's are decorated English-manor style, but the Vegas branch has instead tried to re-create a 1930s restaurant, with Art Deco touches all around and big-band music on the sound system.