Obviously this is a place for steak. Vegetarians stay away or you will be offended.

If you are a Morton's newbie, the waitress will come to your table with a platter that is full of raw meat in different cuts to give you an idea of what you want to order. I have to admit I wasn't a fan of the platter of raw meat but it was a sign this place takes meat seriously.

All the cuts looked huge to me. They also looked the same - just in different shapes.

The steaks range from at least $50 and on up in price. All the side dishes are a la carte and have to pay per order. Obviously this is not a place for the cheap.

My friend ordered the rib eye and I ordered the filet mignon on his insistence that we order different cuts so we he could try more than one. He also insisted I order the larger cut - this was obviously way too much cow for 2 people. I am not a fan of ordering more than I can eat.

We both went with medium rare. Mine was quite red. Luckily I like it that way. We both agreed the filet was much better than the rib eye cut - the filet is more tender and easier to chew. We also both agreed we could have split the filet mignon - my friend however insisted that you cannot go somewhere like Morton's and split a steak because it looks cheap and you'll piss off the waitress. He's probably right. It's a bit stodgy and I think we were the youngest "couple" in the restaurant.

The steak literally does melt in your mouth and its served with this thick buttery sauce that is amazing - although terrible for your arteries. I can't remember eating a better steak - aside from maybe Paris or Napa.

We ordered the grilled asparagus on the side which comes with a hollandaise sauce - it was very tasty and a perfect light side dish for heavy steak.

The wine list is impressive - and expensive. Luckily they do have a good selection of wine by the glass if you want a nicer wine but don't want to pay the bottle price.

I didn't have room for dessert. When you have half of one of these steaks in your stomach it's not likely you will either.