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  • Starting with a disclaimer: Morton's steakhouses have been perennially on my 'top 5 North American steak houses list', and all past experiences have been in US locations. For a special Thursday night, after a week of slog, accompanied by a crew of 4 carnivores, the expectations were super high once the res was made via open table for Morton's steakhouse in Toronto. The valet parking for $12 was fast and efficient, the main floor dining room was packed to capacity at 7:30pm, the table we got appeared to have been jammed in the middle of main passage than ran from the back to the front. The live menu presentation, although a bit tacky but amusing routine at every other Morton I have been to, was skipped here. Ordered sides of asparagus, mushroom & spinach, skinny potato fries and garlic mash. Asparagus were perfectly sautéed and juicy, and were clear stand out among sides. The mains were filet and rib eye, medium rare. Mine 12 oz filet was ordered oscar style, which basically comes with a heap of crab meat on top of filet. The rib eye drew smiles from around the table, but the filet, while thick and juicy, had too much fat content, and way below the caliber I expect from Morton's. The desserts were the easy picks, as nobody does molten chocolate cake and soufflés better than Morton's. The molten chocolate cake was precisely the way it always is, crunchy and puffy on the outside, molten on the inside and yum, but soufflés at Morton's of TO were an absolute sorry incarnations of their US counterparts. This steakhouse is definitely a power place on Toronto steak scene, but don't go there thinking the Morton 's of US experience.
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