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  • I went to Morton's for dinner last night and was once again blown away. I ordered the bacon steak for an appetizer, it was a really thick cut if pork belly cooked well done. It was rich, juicy and perfectly seasoned. They must cure it in house because it is nothing like store bought bacon. For dinner I had their house red wine, a Chicago bone in ribeye a lb of king crab legs and the button mushrooms with spinach. My steak was perfectly marbles and cooked amazing. It still blows my mind that Morton's can get a beautiful crispy outside in a steak while keeping the inside properly cooked rare. The king crab was fresh and served hot despite that the legs were split down the middle. I find most restaurants end up serving it cold because it takes a while to split them, not Morton's; they nailed the timing. Morton's is the most expensive dinner I have ever had, and I may have gone a little bit overboard getting an entire lb of crab to myself, but I would have happily paid even more for perfection.
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