Hmm. I am usually a big fan of Morton's but this one was just okay. My order was simple: cajun ribeye (medium rare) and a side of creamed spinach. And while the steak was cooked to the right temperature, the lack of seasoning was noticeable. In fact, I had to use the salt shaker to liven things up, which is odd since the cajun seasoning usually adds plenty of sodium to the dish. Likewise, I've definitely had better creamed spinach at Morton's -- again, the lack of salt was evident.
That said, everything else about this Morton's was just as you'd expect: black interior, professional service, and a tasty happy hour if you're into that sort of thing. But I ultimately judge steak houses by, well, the steak they serve. And here at Morton's in Pittsburgh, it just didn't live up to what I expect from such a pricey joint.
Hugs,
C