Cuisine:

• American
• Steak House
• Homestyle
• Banquet

Morton's Of Chicago Description:
Here's the thing about a place that serves up big steaks and big cocktails to bigwigs---you know you need a pretty big wallet to dine there. A meal here will set you back, back, back---unless, of course, you're celebrating the sort of pay raise to which the powerbrokers and socialites around you are accustomed. Whole baked Maine lobster and sesame-encrusted yellowfin make a fine supporting cast for the bankable star, Prime aged beef. You'll pay upwards of $40 for a rib-eye, New York strip, porterhouse or double filet mignon; among the à la carte sides, asparagus with hollandaise and hash browns are first-rate. As long as you're at it, order dessert right off the bat---that hot Godiva chocolate cake isn't going to ooze its molten goodness on its own. True to expectation, the wine list is dense with big names and big stickers, and the servers who bear it to table appropriately deferential.


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