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Another great steak and concept - Review by Jason V | Morton's of Chicago-the Steakhouse

Morton's of Chicago-the Steakhouse

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Another great steak and concept 10/4/2006

I recently told you all about Peter Luger Steakhouse and that everyone needs to go there to experience a great steak experience in NY. Here's another: Morton's. Originally Morton's of Chicago, it is now a semi-chain but don't be fooled by that. It's not like it's an Outback. It's still up there in the New York Steakhouse rankings with Luger and places like Sparks, Smith and Wollensky, Keen's, etc. Morton's offers a unique experience, not so much in the dining the way a place like Plataforma does, but in the ordering. You can get a menu if you like, but there's no need. Your waiter will bring over a large cart and one it... are raw steaks! You can see the difference between a Porterhouse, Ribeye and Filet Mignon, etc. The waiter will explain the difference in the cuts as far as flavor, tenderness, the best degree of cooking and so on. But for you seafood lovers there are also live lobsters nearby. With the steaks you use these "samples" to pick your cut, but he lobsters are different. You get to pick your actual lobster. So you're just finished looking through your choices and ordering and you'll be asked - Will you be having dessert with us this evening? The first time I was there, I thought "Does this guy realize which table he's at? I just ordered my entree." Come to find out the reason is because they have the best dessert on the planet there. You may have seen these molten lava chocolate cakes at the Ruby Tuesday and Chili's type places. Well Morton's has one of their own. The reason they ask if you want dessert up front is because while you're eating your meal, they're actually baking this cake fresh. So it arrives still warm, incredibly moist with a good size dollup of vanilla ice cream in the crater on top. If that's not enough to make you go get one now, here's the surprise, when you cut into it, melted chocolate spills out the side. If memory serves, it was Godiva but don't quote me on that part. Aside from all the fun of choosing your lobster and seeing raw steaks table side, the food is also very good. A good steak is a good steak and you can get them in a good many places around the city, but the ordering process is real different. Definitely changes things up from the normal routine of a steakhouse. more
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