Morton's The Steakhouse (formerly Morton's of Chicago) was founded in 1978 by Arnie Morton & Klaus Fritch. Today there are 76 locations in the chain all over the world. Morton's The Steakhouse serves prime beef, the highest grade given by the USDA, sourced from a meat packer in Chicago, IL. The meat is aged on location for 3–4 weeks using a wet-aging process which means the meat is aged inside of a cryo-vacuumed bag. The meat is cooked to order on an 1800 degree broiler for service. Meat cuts offered include Filet Mignon, New York Strip, Porterhouse, Ribeye and BOne in Prime Rib ( From Wikipedia ).
Being a world renowned steakhouse, Morton's was a household name in the industry for having one of the best steaks in town, so my buddy and I decided to check it out when we had a super bad craving for a d*** good steak.
The Steakhouse was awfully crowded for a Friday night, especially at 9pm. I was thus annoyed by the noise level even though the chic decor of the steakhouse gave off a chill and relaxed vibe. K and I were excited that we were going to feast on the upmost top notch quality of beef, however quality also came at a price as after much pondering we decided on each having their
Steak & Seafood Combo ($108++) which seemed as the most worthwhile deal. The combo consisted of a
Single Cut Filet Mignon ( 8 oz ) , a salad , a side and a seafood entree. This was definitely the best choice for people like us who wanted to best of both worlds as a
Single Cut Filet Mignon on the Menu was already priced at $86++. Service was commendable as service was top notch yet not intrusive. The onion loaf shortly arrived pipping hot on our tables after the wait staff took our order.
The onion loaf served was enormous as both us were stunned at the mere size of it, Nonetheless two very hungry men devoured the entire thing which was delightful and aromatic and boy we sure regretted it!
Despite the Romaine Lettuce being really crunchy and crisp which reflected on the quality of the freshness of it, the salad was pretty ordinary to me as it was forgettable. The croutons served along it were nicely salty as well as the bacon gave the salad a crunch. The dressing was decent as well as the garnish of grated parmesan cheese as I was slightly disappointed K on the other hand had the
Morton's Bleu Cheese Salad ( $22++). When the salad first reach the table, it was shockingly bland, but prompt service from the wait staff which got us a new freshly tossed salad was worth the wait as the bleu cheese dressing was simply delicious despite being a sinful. For our seafood entrees, i opted for the
Colossal Shrimp Alexander ($42++) while K opted for the
Jumbo Lump Crabcakes ($35++)We both oped for our Filet's to be cooked medium rare as Morton's certainly did deliver on their Standards! The
Filet Mignon Served was a generous 8 Oz / 220g as their combination of cooking steaks with first smoking them on a Josper Grill then in a broiler was genius. The Filet was charred beautifully on the outside as its crusts had a smoky robust flavor when i took my first bite and yet the steak as tender, succulent as it literally melted in my mouth. The Bernaise sauce served along with it was of perfect consistency and flavor just that I felt it was a little too heavy. K also agreed that it was one of the best steaks he ever had. My
Colossal Shrimp Alexander on the other hand was disappointing as despite the shrimps being almost as big as baby scampis, they tasted like IQF ones from Ocean Gems which you could buy in Supermarkets as there was nothing to rave about it. K's
Jumbo Lump Crab-cakes was the better seafood entree of the night as the crab-cakes were delicious and cooked perfectly. Basic seasoning used to cook the crab-cakes really brought out the flavor and freshness of the crab meat. The
Jumbo Asparagus for me was a healthy option after consuming a great deal of meal for the night as it was nicely grilled and the balsamic reduction went well with it. The
Fried potatoes were a tad too salty and greasy making it pedestrian at best ( Morton's Signature potato would have been a better choice )
By the time we finished our mains, K & I were stuffed to the max as we both decide it would be insane to have a round of desserts to end of our meal despite the temptation to order
Morton's Signature Molten Chocolate Cake. My dining experience @ Morton's was overall a rather positive one as Morton's certainly lived up to its reputation of having the best steak in town as I felt my meal was rather worth it considering the hefty prices. Would I return to morton's? The question still lingers as I am left unsure. Sure Morton's serves a bloody good piece of steak but the rest of their sides and seafood dishes were pretty average and for the price, I would gladly go to Bistro Du Vin for a slightly inferior cut of Ribeye. Maybe just maybe i would return one day for their speciality burger and a drink at their bar.
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