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  • I ate at Morton's for the first time in a very long time last week. I have to say that somethings don't change, but others have improved dramatically. For me, Morton's always given me the impression of a Sizzler (or Ponderosa depending on what part of the country you are from) dressed up in fancy clothes. No matter how you tried to hide it, Morton's would always be a chain. Luckily, here in Toronto, the Morton's mother-ship in Chicago has let their Canadian cousin take on a bit of the local colour. I was pleasantly surprised with this Canadian Morton's, that I almost forgot that hundreds of diners in strip malls across the United States were sitting in the exact same chair and table as me. Despite the drab steakhouse decor, the staff are wonderful and extremely knowledgeable. I ordered the "slightly smaller" NY strip and was very satisfied. I was full and it was delicious! I would skip the potato skins. They were very dry and leathery. I would also skip the crab cocktail. The crab meat was quite rubbery. Never the less, the wine was amazing. I recommend that you spend a little time browsing through the wine list and talking to the sommelier. I am sure you you will find a wine to compliment your meal. I drank the Groth Chardonnay and an Australian Shiraz from Grennock that were fantastic. Overall, if you are looking for a good steakhouse, Morton's should be near the top of your list.
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