| rev:text
| - I've been to Morton's in San Francisco and San Jose, and now Phoenix. They are all slightly different in layout and ambiance, but the experience in Phoenix was very different.
The restaurant is an open dining room and dimly lit. I prefer a less cafeteria-like experience personally, but we had a party of 9, so it wasn't terrible. A bit cramped in getting around, however. At other locations, it is rare to see people wearing shorts and T-shirts, but it was not the case here. I know that there isn't a stated dress code, but it definitely contributes to a more casual atmosphere. Several of our party were wearing jackets, a couple were wearing short-sleeved button-front shirts, but none of us were wearing shorts or T-shirts.
We were helped by a two-person server team, but I don't recall being told this, so at first it seemed as though two servers were competing for our table. It was a little off-putting. The servers were friendly, but there was something about the way they treated us that was too familiar: small things that don't seem to matter to most, but upon reflection, you realize the cost of the food and you kind of lament the lack of care taken here or there. For example, calling for attention by saying, "Hey guys!" When we were ordering, one server came and began the process, and then the other one showed up and asked which way the first was working so that they could work the opposite way around the table.
The food was good, but not excellent. One of our party had a center-cut ribeye that was really, really fatty and grisly. Ribeyes are typically a little fattier than, say, a New York strip, but this was ultra fatty. It did not even look appetizing. Others had far better steaks, so they're capable of doing a good medium. The drinks were good, but not top of the class. The signature drinks were better looking than the standard cocktails, as I would expect, but when I ordered a Manhattan, the server asked what kind of bourbon I wanted (it should be made with rye) and had a (small-m) maraschino cherry for garnish (the sickly neon red kind). Maybe I'm a snob, but I would have hoped that Morton's would have Maraschino or brandied cherries for garnish.
The bathroom wasn't well tended, and over the course of the 2 hours we were there, it got progressively disordered and the counters stayed wet longer than they should have. Small thing, but hey, I'm at the perfect height to walk away from most wet bathroom counters looking like I had an accident if I bump into it the wrong way.
Overall, I'd say it would be more disappointing if I were on a date or a business meeting, but our group was mostly forgiving of these issues. I'll probably try harder next time I'm in town to get to Durant's or another local steakhouse to try it out.
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