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  • It was great that Morton's did Restaurant Week, which gave us reason to give the fancy steakhouse chain a try. The ambiance and service are what you'd expect from a place like this--very professional and polite from entering to exiting with valet and coat check options, somewhat dimly lit interior with perfectly set up tables and comfy chairs, and a nice view of the grilling area at the back (but very subtle, you can ignore that if you want to). The service could've been faster overall but I suppose this is how it's normally like. In terms of food, I'd say everything was pretty great save for the appetizers. The wedge salad was just okay and the ahi tuna was tasty, but the latter was falling over as the waitress placed it on our table (so no presentation points there) and it came with a weird choice of fried wontons that didn't really seem to go well with it all. The complimentary bread was probably better than both apps--it was nice and warm and fluffy on the inside. The filet mignon was what it was of course, a juicy, tender piece of steak cooked as we ordered it. Perhaps it could've been a bit less salty but it was otherwise what we expected. Finally, we enjoyed both dessert courses, a creamy chocolate mousse (there was a lot in that apparently small glass) and a savory creme brulee. Overall it was a good experience. Probably not in our budget normally, but a steal at Restaurant Week prices.
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