Cuisine:

• American
• Homestyle
• Steak House
• Banquet

Morton's of Chicago Description:
The South Florida Morton's locations, owned by a subsidiary of Morton's Restaurant Group, have added classic dishes to a menu that hadn't changed since the steakhouse chain opened in 1978. We are talking about additions such as steak au poivre with five-peppercorn Cognac cream sauce, filet Oskar, and filet Diane. As for the rest of Morton's steaks---they're wet-aged, making them milder-flavored than dry-aged beef. But skillful searing at super-hot temperatures, for a beautifully crusty exterior and juicy interior, still makes the beef among the best in the city. Patrons not in the mood for meat can indulge in lobsters, seafood specials and an extensive raw bar. Service is tops as well, the staff given a thorough education and training weeks before they're even allowed to approach a table. If steak is king at Morton's, dessert soufflés are queen---and a princely wine selection ranges from new-world Sauvignon Blancs to old-world Burgundies. People-watching is prime here, too, the city's power players congregating over cocktails and lunch in the traditional hunt-clubby room's low leather booths, which lend themselves to passive eavesdropping.


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