Cuisine:

• Homestyle
• Steak House

Morton's of Chicago Description:
Though this isn't one of the newest branches of Morton's in town, the cozily clubby restaurant, along with the rest of the South Florida Morton's locations, has added dishes to a menu that otherwise hasn't changed since the steakhouse chain opened in 1978. But no worries. We're talking about comfortingly retro additions like filet Oskar, a tenderloin topped with jumbo lump crab meat, tender-crisp fresh asparagus and béarnaise sauce. As for the rest of Morton's steaks: they're still wet-aged (a process generally producing steaks not as boldly beefy as dry aging), but skillful high-heat searing makes them among the best in the city. Patrons not in the mood for meat can indulge in baked Maine lobsters or several other seafood specials, some available in appetizer as well as full portions. Service is tops as well. If steak is king at Morton's, dessert soufflés (choice of four flavors) are queen. And a princely wine selection ranges from new-world Sauvignon Blancs to old-world Burgundies.


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