Cuisine:

• Homestyle
• Steak House

Morton's The Steakhouse Description:
At this subterranean outpost of the famed Chicago steakhouse, what you see is literally what you get, as your waiter wheels out a display cart decked with cuts of meat and veggies in the raw. Everything is à la carte, but the sides are large enough for four to split---though you may not want to share the old-fashioned hash browns sautéed in butter (fries, on the other hand, you can skip altogether). As for the Prime-aged beef, it's as good as you'd expect from a national chain---though not so outstanding that we prefer the place to Boston's independent chophouses. However, the high rollers and fat cats who frequent the clubby, dark (in fact windowless) dining rooms may beg to differ. And the Bar 12•21 is bringing in a slightly younger (if no less moneyed) crowd, who skip the mammoth gentleman's cuts for filet mignon sliders and blue-cheese fries. Meanwhile, the up-and-coming Seaport District has landed a branch of its own (World Trade Center East, 2 Seaport Ln., Boston, 617-526-0410).


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