Morton's, The Steakhouse

Famous for their steaks, the waiter brings out individual cuts of steaks (raw, of course), to explain their house specialty. The steaks are usually cooked to perfection, as you want it (which mean, medium rare—is ACTUALLY medium rare). There’s no way one can finish a steak, so usually people take home leftovers. Here’s the interesting part: the steaks taste just as good when you heat it up at home, as it does in the restaurant. Also try their chocolate cake…a slice can feed at least 5. It comes with a steak knife in the center.

As far as steakhouse chains go, this isn’t too bad. Pushed to the wire I would probably rather eat at Smith and Wollensky’s, but the veggie sides and salads are really well done.

Get off your foodie high-horse!

It all started here at the “original” Morton’s

Foodies can be really stuck up. In the quest for trying to show-off how insightful or adventurous they think they are, a foodie will go out of their way to avoid “the devil” of the culinary blog world: chain restaurants. Going to a chain means you couldn’t be trying hard enough to find great food, at least that’s what they think. While there is some truth to that, one would be a fool not to have Morton’s the Steakhouse in your rotation once in a while. Morton’s understands what they are and in a lot of ways could share the Heinz philosophy that’s on the back of all of their ketchup bottles, “To do a common thing uncommonly well brings success.” For Morton’s, success is making a great steak. Morton’s has an unblemished record of consistency in my dining career. From the ribeye to the filet and to the porterhouse, this chain gets it right every time. They refuse to get cute with the trust their customers put in them to deliver a perfect cut of prime beef. It’s uncanny how unwavering their dedication is to their craft and because they’re so serious about it they will never let you down. Every appetizer, salad, side dish and dessert feels as if they’ve used every resource at their disposal to make it come out perfect. Morton’s taste and quality are like heat in the desert and snow at the poles, they’re always going to be there.