A Morton's is a Morton's (unless something went terribly wrong), so there aren't going to be many surprises. The interior looks like nearly every other old-school steakhouse, which is a good thing. The staff know their product (though they're a little light on wine knowledge). The wine list is solid - we had a 2010 Errasuriz Don Maximiano, a Chilean icon that isn't on everybody's list. The food was mostly good; grass-fed kobe strip was nicely charred like I asked and beautifully marbled. The prawn cocktail we ordered was poached to nearly crustacean-leather; didn't know it was possible to do that. Overall a solid meal in a steakhouse that looks and feels like every other Morton's.
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