Perhaps I've had to few visits to either to be completely objective, but on two occasions at Shula's, I thought from service to steak, some serious over-rating had occurred.

In the case of Morton's, the steak was pretty good, but the level of pretense and pomposity displayed was a little off-putting. Don't pee down my leg and tell me it's raining.

3 best steaks in last year or so (not counting the one at home last Saturday night)....

Old Chop House and Gibson's, Chicago, and a real surprise, Pappas Brothers Steakhouse, Dallas, out Northwest Highway.

My tastes range from the humble and up....Wednesday evening, I made Chicken and Dumplings, maybe a little peppery for some, but the dumplings (using eggs, a Central European variant) were improved by the addition of some chopped chives. Tonight, company coming, Pork tenderloins now curing in a marinade of lime, garlic and chipotle, to be grilled and served with a ginger/orange/plum sauce and a second based on roasted tomatillos and poblanos combined with fresh cilantro, sauteed onions and garlic anda little oil. A lot less prep and time than Chicken and Dumplings, a lot of work for a dish most cooks forget or never attempt "full" versions thereof.