The wife of a Scottish nobleman modeled the Five Crowns on a 12th century English country house when she built it in 1936.
Originally called the Hurley Belle, it was a bed and breakfast catering to the Hollywood elite. Couples like Rita Hayworth with Howard Hughes and Bogie and Bacall used it as a hideaway.
In 1965, Richard Frank of Lawry's Prime Rib took it over and renamed it Five Crowns, because it was his fifth restaurant and each was considered a jewel in the company's crown. The new executive chef, Ryan O'Melveny Wilson, is a fourth generation member of the Frank and Van de Camp families to be a part of the business.
With his arrival comes the reopening of the newly refurbished interior that still preserves an ambiance of old English warmth. Patio dining is also available, weather permitting. While retaining Five Crown's classics like rib eye, prime rib, creamed spinach and creamed corn, Ryan is adding a seasonal, regionally sourced menu, to be executed with Byron Freeze, the chef de cuisine.