Lawry's doesn't technically serve steak. They serve prime rib—pounds and pounds of prime rib. They're legendary, though, and to say that the atmosphere is formal is putting it mildly. The meat is carved tableside in massive silver carts by men wearing tall chef's toques, while your waitress wears a uniform that's a cross between a maid and the Flying Nun. The meal may be traditional, but it's not complicated. There are only a few decisions to make: what size cut you'd like, what temperature and whether or not to add a vegetable (Tip: always add the creamed spinach). A few bites in and you'll know why Lawry's has been around for 75 years—and by the time you leave, you'll wonder why don't eat from silver carts every night.