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l i F e T o many international residents and visitors in Korea, the country ap- pears to be a “land that Prime Rib forgot”. Well, for the most part, that’s quite true. Aside from Korean Galbi BBQ and some steakhous- es serving rib-eye steaks, western-style prime rib dinners are virtually non-existent here. A very surprising fact, given that Koreans have gone wild over high-end steak restaurants throughout the years, when not eat- ing out at the plethora of Korean BBQ restaurants that light up the urban landscape. Tat all changed in the fall of 2013, however, when Lawry’s Te Prime Rib fnally decided that the timing was right to open up its frst Ko- rean location in the heart of Seoul’s most afuent of districts, Gangnam. Prior to making its presence known to Korea, Lawry’s has slowly and cautiously expanded its restaurant chain over its long history, due to their strict conditions and requirements for new locations. As a result, they had only opened 9 restaurants in the world, prior to coming to Seoul, which include locations in Dallas, Chicago, Las Vegas, Singapore, Tokyo, Osaka, Taipei and Hong Kong. A hallmark of each restaurant is their wide dining halls, which are also accompanied by private rooms, suitable for business meetings and events. Te new Lawry’s in Gangnam, for example, ofers private rooms that enable seating for groups of 4, 12, 18, and 50 people. Naturally, the beef is the main draw, coming all the way from Creekstone Farm, which is a private farm based out of Kansas in America’s heartland. Teir Black Angus cattle have been corn-fed and then later corn-fed prior to processing, to ensure optimum meat tenderness and favor. In America, prime rib has required little convincing and remains near the pinnacle of fne dining cuisines. With its 75 year history and its deep integration into generations of American families during that time, Law- ry ’ s Te Prime Rib has become synonymous with that sought-afer cut of succulent beef. With making such an impact on American dining culture, Lawry’s hopes to extend that heritage into Korea, with the launch of its 250-seat location in GT Tower, around the corner from Gangnam Station. Te USDA Black Angus Beef that is carved at your tableside has been handled by highly qualifed Korean chefs who were sent over to the US to receive several weeks of training, as part of a Korean entourage of 40 staf who needed to learn the whole operation from the top down. Every- thing that is on the Gangnam outlet’s menu is just as you would expect at any Lawry’s, with its array of varying cut sizes of prime rib, served with creamy mashed potatoes, creamed corn, creamed spinach, Yorkshire pud- ding and dessert. Te only unique diference is that the California Cut has been appropriately renamed as the Gangnam Cut, as a signal to show that Lawry’s defnitely intends to make Korea a land where “Prime Rib will never be forgotten”. 75년 전통의 프라임 립 레스토랑 Lawry’s The Prime Rib이 드디어 한국 강남에 오픈을 했다. 1938년 비버리힐스에서 오픈한 이래, 엄격하고 까다로운 오픈 기준을 가지고 아시아 지역에서 는 싱가포르, 도쿄, 오사카, 타이페이, 홍콩에서 만 맛볼 수 있었다. 고객 앞에서 직접 최고급 프 라임 립을 커팅해서 서빙하는 Carvery 스타일의 Lawry’s The Prime Rib은 미국 정통 클래식 레스 토랑의 진수를 선사한다. 출장중에만 맛볼 수 있 었던 Lawry’s The Prime Rib, 이제는 전 세계 10 번째 매장 ‘서울 강남점’에서 즐길 수 있다.