Steakhouse Jakarta: The Legacy Behind Lawry’s and What to Know Before You Book

Before Jakarta’s steakhouse scene became crowded, Lawry’s had already spent decades defining its own approach to prime rib. Founded in Beverly Hills in 1938, the restaurant introduced slow-roasted beef carved to order from a heated Silver Cart, that birthed a tableside tradition long before it reached South Jakarta. 

For diners searching for prime rib Jakarta, the best steak Jakarta, or classic tableside carving, that history gives Lawry’s a distinct place in the conversation. Read on to see how the original concept made its way to Jakarta and what you should know before reserving a table. 

It All Started in Beverly Hills, 1938

Lawrence L. Frank and Walter Van de Kamp opened the first Lawry’s The Prime Rib on La Cienega Boulevard in Beverly Hills. The menu centered on the standing rib roast Sunday dinner Frank remembered from childhood, presented with the consistency and structure of America’s first prime rib specialty restaurant.

Frank developed the Silver Cart to keep whole roasts warm as they moved through the dining room. Guests could choose their preferred doneness and portion at the table, while certified carvers handled the slicing. The idea solved a service challenge and created a format that would become inseparable from the Lawry’s name. Lawry’s Seasoned Salt was developed during the same period, establishing a culinary identity built around a focused prime rib service and its traditional accompaniments.

From Beverly Hills to Jakarta

Lawry’s expanded beyond Beverly Hills through locations in Chicago, Dallas, and Las Vegas before building a wider presence in Asia. Singapore opened in 1999, followed by Tokyo in 2001, Taipei in 2002, Hong Kong in 2006, Osaka and Shanghai in 2008, and Seoul in 2013.

Lawry’s The Prime Rib returned to Jakarta at the end of 2023. The restaurant now operates at Bumi Pakubuwono in Kebayoran Baru, an established residential and dining area in South Jakarta. Its dining spaces seat over 100 guests and include three private rooms, allowing the location to accommodate couples, families, business groups, and larger celebrations.

What to Know Before You Book

Treat Lawry’s as a premium dining reservation, with pricing and service suited to a planned occasion. Published prices can change according to the menu and current promotions, so review the latest listings before visiting. Lawry’s portion guide has listed the Jakarta Cut from IDR 785,000 and the Diamond Jim Brady Cut at IDR 1.76 million.

Lunch is served daily from 11:30 a.m. to 3 p.m., followed by dinner from 5:30 p.m. to 10:30 p.m. Smart casual clothing is a suitable choice. A collared shirt, tailored separates, a dress, or polished casual pieces will fit the setting comfortably.

The restaurant is on the second floor of Bumi Pakubuwono at Jalan Bumi No. 15, Kebayoran Baru. Reservations can be made through the official website, the integrated Chope system, or WhatsApp at +62 812-300-629. Weekend tables and private rooms are worth securing early.

Portion size should also factor into the decision. The Jakarta Cut is 170 grams, the Lawry’s Cut is 280 grams, and the bone-in Diamond Jim Brady Cut is 650 grams. Pay attention to the portions as it can help diners plan around appetizers, sides, and dessert without leaving the order to guesswork. For a fuller comparison, read Lawry’s guide to steak portion sizes.

Why Nothing Beats The Pioneer

Jakarta has many strong steakhouse options, while Lawry’s enters the comparison with a history few can match. Its prime rib format, Silver Cart service, recipes, and operating traditions have been refined across over eight decades, giving the Jakarta restaurant a direct connection to the concept established in Beverly Hills.

For diners comparing fine dining Jakarta restaurants, the value lies in understanding where this style of prime rib service came from and experiencing its original format. Review Lawry’s menu, choose a portion that suits your appetite, and book your seat to enjoy authentic steak and prime rib prepared through recipes and service practices preserved for over 80 years.