Good as always, very good food. The only bad thing was the waiter who served us the wine and threw the plate on the table where the bottle would rest, the rest A1, thank
March 2024
We went for a free lunch for a business presentation. It was great. I probably would be unwilling to pay the prices they charge if it was for myself. The fish was actually better than the steak.
March 2024
Very good food and service. As expected at Morton's it is pricey and you get what you pay
It has always been about tradition at Morton's. The main menu is still basically as meat- and starch-centered as it was when the steakhouse chain launched in 1978, down to the signature double porterhouse and weekend prime rib special, though those have been joined by cuts like a bone-in filet with béarnaise sauce. Steaks are wet-aged, a process generally producing steaks not as boldly beefy as dry-aging, but they're Prime grade and skillful high-heat searing makes them among the best around. An early evening and late-night bar menu is available, too, aimed at attracting a younger and more budget-conscious grazing/lounging crowd: iceberg wedge bites, a crab cake BLT sandwich --- with a smoked salmon pizza as mod as things get. For dessert, soufflés (chocolate, raspberry, Grand Marnier or lemon) still rule. The wine selection, ranging from new-world Sauvignon Blancs to old-world Burgundies, is as princely as expected. Service is tops as well.
