I've dined here several times, but never thought to review it,
until now. That maybe because eating at Morton's means I'm taking a break from my low sodium low everything diet. That diet
considers bananas and milk to be the faire of the doomed and screw them for thinking that way. Bring on the Last Supper!"``
I usually order the Filet Mignon and my paramour/date orders something vegetarian(not to remind me of the error of my ways,
but to put a pall over what would normally be an occasion like
a dental visit without cavities or her commitment to universal suffrage.
Why bother? Bitches be strange creatures lemme tellya'll).
The Filet ala Morton is an art form. Done to a turn(medium rare),
washed down by drafts of Guiness(not advised by savvy gourmands), and complemented by a baked potato reminiscent
of the willowy white clouds the heavens would be proud of.
Whoever has raised the cattle and supervised the selection of
cuts from those cattle that adorn the plates of Mortonistas
like myself, is invaluable to the enterprise. And deserves all
the kudos he's been given.
Bring a few dollars with you, they're not giving it away.