Oysters
Porterhouse
Asparragus
Chocolate souffle ^

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!

I heard ruth'schris is going to start charging $5 per pat of butter :D

I am very consistent at Mortons, no matter where I go. And I go a lot (I have one of the Mortons VIP cards). I am a low carb person, so this is what I get:

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.

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.

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.

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.

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.

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.

OK, done with dinner from last night, but still have fond memories.

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.

Smoked salmon appetizer
Small filet
Souffle, raspberry or Grand Marnier

the last time I was at Morton's, I ordered the 48 oz porterhouse.
(and I ate the whole thing)

Just to note, it is very hard to judge a steakhouse after one meal. That goes for almost all steakhouses. Think about it, what are the chances two different steaks are identical when they come from two different cows.

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.

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.

Can't beat a med-rare rib eye and a 3-1/2 to 4 lb lobster. No room for anything else.