Corona del Mar’s Five Crowns restaurant, housed in a replica of one of England’s oldest inns, is marking its 50th anniversary. Lawry’s corporate executive chef Ryan O’Melveny Wilson and Five Crowns executive chef Steve Kling celebrate with a menu and beverage program unlike any in the venue’s history. Among the changes are a move away from the traditional course structure; nearly three times the selections, among them family-style options such as a two-pound Maine lobster with truffle fries; and the addition of a bar. Also new is the Poppy Love cocktail, made with Botanist gin and poppy liqueur, a nod to the restaurant’s location at Coast Highway and Poppy Avenue. But the past is not forgotten. Heritage items, such as the horseradish-crusted salmon, above, and beefsteak Neptune with filet mignon and crab, will stay, as well as the famed Prime Ribs of Beef that first made Lawry’s famous in 1938. Small plates are $12 to $21; soups and salads, $8 to $13; entrees, $18 to $55; classics, $34 to $72; plates for the table, $46 to $75; sides, $7 to $11; cocktails, $13.
3801 E. Coast Highway, 949-760-0331, lawrysonline.com/five-crowns