| rev:text
| - Constantly my #2 or even #3 for steak. There's so much more.
8:00 And very busy
Loud
Full bar
Made reservations with OpenTable and was seated right away.
Drives me crazy when the "by the glass" offering is uninspired and short. 6 reds from $12-20 but nothing great. Already paying a per glass markup, let me drink something good.
Mixed crowd of business diners and dates but must carnivores at this hour are in their 40s and 50s but attire is simple. Come in long pants, slacks or jeans and a collared shirt. You'll be fine. In a suit, you will fit in too.
Mortons does a great job of drawing the evening out with elaborate "presentations".
Bread- massive onion loaf the size of your head. Well, maybe not yours, but it's big. I actually have no idea the size of your melon.
Next rolls the menu. If you've not been here it maybe interesting but for steak livers, you know what red meat looks like. It is however a great representation of the cut sizes. But that's not all. After showing a selection of Prime Beef under a very appetizing layer of plastic wrap, fish too makes the cut along with veggies. Of you've never been to a market and seen a real tomato, bundled asparagus, red onion or a basket of greens, you my friend, are in for a treat. Before the cart rolls away, a real menu is handed over.
Yes, it's fun. The first time. Sort of like the first time to the top of CN tower. Have you ever been back? See what I mean?
Enough of my sarcasm. How's the food?
The bread is warm and delicious.
Fun, seafood starters but I like to start with greens and the Chop (save a couple bucks from the wedge) is fine.
When it comes to beef, I go for 2 cuts: filet and prime rib. Since the rib is only offered on weekends (this is true of many steak houses), I signed up for a filet, medium rare and Oscar style. What you'll get should you follow my lead is the most tender of cuts with some lump crab and hallendaze sauce. It's traditionally served with a few spears of asparagus too and thats true here. . Ask for the sauce on the side so you can really taste the amazing flavor of the beef. Unfortunately, the beef is cut in two and on an English muffin so much of the heat escaped. My side dish was hotter. I'll know better next time and so will you.
If you want to spurge, order the filet "bone in". You really can taste the difference.
Sides are a-la-cart. My money's on the creamed spinach but many go for the hashbrown. I worked in a steak place in Las Vegas years ago and am still surprised when people want this for dinner. Just not me. The spinach does not disappoint.
Desert is good here even though I'm not a sweets guy. Pre order the suflay of it's your thing.
The low down, dirty shame is that Morton's tries really hard. Historically, I don't rate them more than a 4 and on average, a 3. Why? They could do better. Yes I'm picky and paying skhsjsjss for this meal with 3 glasses of wine, I can be. It's the little things.
1. Dinner for one, 1hr 45mim. If I had someone to talk to, great. But I'm a single guy.
2. Tries too hard with presentation. Ask me of I would like to see the cuts or want the giant bread. I don't want either.
3. My steak is consistently dry. Medium rare beef has deep juices. I want those. Where are yours?
4. Limited wines by the glass. The key here is your mixed crowds. Not everyone drinks the same thing. You force it. Let go and let live.
But that's me folks. The majority will not have issues but you're still reading my review so thank you for sticking in there.
The bottom line, give it a shot of you have no other choice. For me, it's convenience when I travel. Nothing more.
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