What do you order at Morton's???
Nov 4, 2005 | 7:43 pm
#47
Join Date: May 2005
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Originally Posted by dchristiva
I'm unclear how you know whether my opinion is valid. To each his own, but I'm quite confident in my recommendations, given my travel experience. I can name good steakhouses in Orange Co., South Florida, and off-the-beaten path markets just as easily as I can in NYC, Chicago or Dallas. Yes, I've been to THAT many. I consider eating steak to be a personal passion, and I never pass up the opportunity. I'm not steering people wrong. I'm enlightening them. Don't settle for a chain when you could have a really good steak, service and atmosphere at an independent establishment.
Nov 7, 2005 | 4:18 pm
#48
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Originally Posted by PSUhorty
If you haven't been yet, when in the Santa Barbara area, make the 35 minute drive to the Hitching Post. Absolutely the best cut of beef I've ever had the pleasure of treating my tastebuds to. I travel to the SB area several times/year, and you know what? I think I look more forward to the Hitching Post than simply being in SB and the weather that comes with it. I've done the Mortons/Ruth's Chris spiel... yes, they're both very good... but not as good as the Hitching Post!
Nov 7, 2005 | 7:23 pm
#49
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Originally Posted by ElmhurstNick
Paging [b]meducate[\b] to the white courtesy phone...
Tomato salad with blue cheese
Filet, butterflied, medium
hash browned potatoes
Tomato salad with blue cheese
Filet, butterflied, medium
hash browned potatoes
Grey Goose martini, extra olives
A Bordeaux or Brunello di Montalcino, and on a rare occasions a Zinfandel (red!!!!!!)
A dozen oysters, heavy on the horseradish and tabasco
Mortons salad, extra anchovies
NY Strip medium rare
Creamed spinach
Sauteed mushrooms and onions
Desert: A big bowl of mixed berries with heavy cream (liquid)
I finish with a decaf coffee and usually a Remy Martin off the VIP tray
And what I love about Mortons is that it is great every time.
Nov 14, 2005 | 7:00 pm
#50
Join Date: Aug 2005
Location: New York, NY
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When I was a kid right out of school, employed as a media planer at an ad agency in Chicago, I always chose the Porterhouse. It was big enough for 23 meals. That was enough for me.
Now, I like the Cajun Ribeye. And the lobster bisque is the 2nd best I've ever had - after The Palm.
Now, I like the Cajun Ribeye. And the lobster bisque is the 2nd best I've ever had - after The Palm.
Nov 16, 2005 | 1:44 am
#51
Join Date: Mar 2005
Location: St. Petersburg, FL
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Try the prime Rib. It is often not on the menu and it has to be asked for. You can do it when you do reservations. It is a super cut of meat and a great serving. The best Prime rib I have ever had. I'm usually a New York Strip person.
It is also available in HK and Singapore.
It is also available in HK and Singapore.
Nov 30, 2005 | 8:46 am
#52
Join Date: Jan 2003
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Last weekend I ate at the Morton's in Vancouver, and while not the best steak I have ever had (I am from Alberta) it was in the top 3.
I started with bacon wrapped scallops which were huge and so tasty, the cajun ribeye with garlic mashed and then finished with the Key lime pie. Food was brilliant and the service was a 10 out of 10. My friend had the Prime Rib which motintan noted above is not on the menu as it is very limited and he said it was one of the best he had ever had. I will go back to Mortons just because of the service we encountered that evening.
I started with bacon wrapped scallops which were huge and so tasty, the cajun ribeye with garlic mashed and then finished with the Key lime pie. Food was brilliant and the service was a 10 out of 10. My friend had the Prime Rib which motintan noted above is not on the menu as it is very limited and he said it was one of the best he had ever had. I will go back to Mortons just because of the service we encountered that evening.
Dec 1, 2005 | 1:01 pm
#53
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Absolutely nothing. I ate there once with my SO, and we both thought it was the toughest, most gawd awful excuse for "steak" either of us had ever eaten.
Dec 1, 2005 | 1:21 pm
#54
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Mmmmmm
Saw this thread as I get ready to take a group to Morton's tonight, and it just made me hungrier!!!
I love the crabmeat cocktail as a starter, as well as Shrimp Alexander. I'm definitely a strip steak guy, but I do wish they would bring back the veal.
I love the crabmeat cocktail as a starter, as well as Shrimp Alexander. I'm definitely a strip steak guy, but I do wish they would bring back the veal.
Dec 2, 2005 | 9:40 am
#55
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Originally Posted by Pizzaman
Saw this thread as I get ready to take a group to Morton's tonight, and it just made me hungrier!!!
I love the crabmeat cocktail as a starter, as well as Shrimp Alexander. I'm definitely a strip steak guy, but I do wish they would bring back the veal.
I love the crabmeat cocktail as a starter, as well as Shrimp Alexander. I'm definitely a strip steak guy, but I do wish they would bring back the veal.
Shared Apps:
Crabmeat Cocktail
Lobster Cocktail
Scallops Wrapped in Bacon
I had the lamb for dinner, done medium rare.
Mushrooms and mashed potatoes for sides.
Finished up with a chocolate souffle. Heaven.
One bottle of champagne, two bottles of meritage.
Two people ordered the 4 lb. lobsters and had a religious experience.
Feb 1, 2006 | 2:34 pm
#58
Join Date: Jun 2005
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Originally Posted by bspencerco
Absolutely nothing. I ate there once with my SO, and we both thought it was the toughest, most gawd awful excuse for "steak" either of us had ever eaten.
Even farmers who are in the business of growing prime steaks do not know what they have until it is butchered and sent for grading.
Of course, better steakhouses get 1st choice on supply so they are more consistent but never perfect.
Feb 1, 2006 | 3:48 pm
#59
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It broke my heart when I found out they took prime rib off the daily menu. I believe it's on during the weekend, though? Don't remember quite correctly. And possibly other selected occasions. Loved the prime rib.
But I tend to get the porterhouse now ... it's too hard for me to pick between filet and strip. So gimme both!
Love the Morton's salad, too, but I don't take it with anchovies at all. Used to like the cheesecake, but now I just can't handle dessert on top of the meal. I really like the Lyonnaise potatoes and the sauteed mushrooms. Asparagus are always a must for me.
You just can't beat the original Morton's on State for steak.
But I tend to get the porterhouse now ... it's too hard for me to pick between filet and strip. So gimme both!
Love the Morton's salad, too, but I don't take it with anchovies at all. Used to like the cheesecake, but now I just can't handle dessert on top of the meal. I really like the Lyonnaise potatoes and the sauteed mushrooms. Asparagus are always a must for me.
You just can't beat the original Morton's on State for steak.