Cuisine:

• Homestyle
• Steak House
• Banquet

Morton's of Chicago Description:
From bone-in rib-eyes to New York strips to the big daddy, the porterhouse, this well-regarded chain serves only the finest cuts of meat. Classics such as colossal shrimp cocktail, lobster bisque and center-cut iceberg-blue cheese salad are the prelude. The big event is entrées such as filet Diane (filet mignon and sautéed mushrooms in demi-glace mustard sauce), Cajun rib-eye (our choice for the boldest flavor) and double-rib lamb chops. Side dishes are large and meant to be shared; we recommend the grilled jumbo asparagus with balsamic glaze, the sautéed wild mushrooms and the garlic green beans. Desserts are a bit perfunctory, including assorted soufflés, hot apple pie and molten milk chocolate cake. The exception is the Key lime pie. And for those who prefer to graze rather than feast, Morton's offers Bar Bites Monday through Friday. This sophisticated version of happy hour includes smaller portions of chicken goujonettes, mini-cheeseburgers, petit filet mignon sandwiches and oysters on the half shell.


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