Eats Beat

Dining news: prime rib deal at Lawry’s, The (ex-)Original update, Dr Pepper margaritas

Lawry’s Prime Rib: $85 dinner for 85 years

Hey, Bud! I never hear about Lawry’s anymore. Is it still open?

—Caller to 817-390-7538

I saved this for a while, but now Lawry’s The Prime Rib is celebrating 85 years with an $85 dinner special.

The deal includes a lobster-shrimp Louie cocktail, Lawry’s spinning salad, prime rib and sides plus a pineapple upside-down mini-bundt cake. There’s also a complimentary glass of wine.

For about $105, upgrade to a 1-pound prime rib-eye and fries. It’s open for lunch and dinner daily; 14655 Dallas Parkway, 972-503-5588, lawrysonline.com.

Retail shops to open in old Original location

Hey, Bud! What’s happening at the old Original Mexican Restaurant location?

—Arlington Heights resident

The former space at 4713 Camp Bowie Blvd. will be divided into four retail shops, according to PaperCity Fort Worth.

The Original is now open for lunch and dinner daily except Mondays at 1400 N. Main St., 817-761-1890, originalmexcafe.com.

A former pet boutique on the west corner near the old Original on Camp Bowie is also planned to become a retail gift shop. Blue Bonnet Bakery will be that block’s only remaining restaurant.

Fuzzy’s Taco Shops are offering a frozen margarita mixed with Dr Pepper and cinnamon whiskey.
Fuzzy’s Taco Shops are offering a frozen margarita mixed with Dr Pepper and cinnamon whiskey. Handout photo

Tequila + whiskey + Dr Pepper: It’s at Fuzzy’s

Hey, Bud! I think you need to try this menu item (the “Fireball ‘Rita” at Fuzzy’s, a frozen margarita with Dr Pepper and Fireball Cinnamon Whiskey).

—Comment to @EatsBeat on X.com, The Sludge Pit Formerly Known As Twitter

Respect to your bravery, but I’m out on mixing tequila with Dr Pepper and whiskey. Sounds like less of a drink and more of a TikTok stunt.

This story was originally published September 22, 2023 at 5:30 AM.

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Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat. Support my work with a digital subscription
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