. "For an amuse-bouche of fine dining, and an excellent prime, dry aged steak, Mortons is a great place to go. I like the \"Frank Sinatra\" atmosphere, with the double entrance that whisks you from a mall into a private, masculine setting with dark woods, quiet music, attentive service, and views into the kitchen.\n\nI've had most of their steaks, the best being the double porterhouse carved tableside, ordered by my wife for my birthday. Yum! I have also had on occasion the filet, new york strip, and ribeye both regular and 'blackened' (regular is better, the steak has plenty of flavor on its own). I'm least impressed by the weekend-only Prime Rib (which was huge, 22+ ounces and requires reservation).\n\nThe sides always fresh and huge (read: sharable), and you don't need appetizers given entree portion sizes,but we have had shrimp Alexander which my wife is in love with, and the wedge salad is about half of a head of iceberg.\n\nDo save room for the renowned molten chocolate cake a la mode, even if it means packing up some of your steak - just make sure you reheat your leftovers properly, in a broiler not the microwave!!\n\nWe have enjoyed Morton's in Arizona and Pennsylvania, and always experience the same level of service and quality ingredients. I will say that the competition is fiercer in Las Vegas, though."^^ . "0"^^ . "0"^^ . "4"^^ . "0"^^ . . . "2012-12-30T00:00:00"^^ .