I got an email from then recently that said it is in place still, and that includes the $100 gift cert on birthday now with the caveat of dining at any landry's 3 times in the year prior and expanding the program to the entire Landry's chain.

Yup. Exactly what I wrote in post #75.

I gotta tell ya
 

This was my second experience since the takeover. I'm a 15 year Morton's VIP originally in the San Diego area, and now in Phoenix. After may favorite Morton's close on Camelback blvd. We had to move [with everyone else] to the Scottsdale location. The Staff is still excellent in service. I've had the Cajun ribeye Steak for years now. so I can tell variations in aging process, and depth of marination. my last 2 visits, the steak did not have the texture you come to expect with aged beef, and the marinade had a vinegar taste to it. I own the Morton's cookbook, and nowhere in the recipe does it call for vinegar in the marinade:mad:. I informed the manager of the issue. and will give them one more chance it September. If they can't get it right, I'll just go buy the meat and marinade and cook it at home. At $55 per steak I'm sure I can get it right at home. At this point, Morton's is about to lose a longtime faithful customer. :(

Welcome to FT!

Couple questions about new program.

Im a Morton's VIP

1) Currently they have a promo that if you buy $250.00 in Giftcards, you get 50.00 bonus.....my question is, if I buy the $250.00 do I still get the points towards my Landry's Select? or is that upon using the giftcard as payment.

2) Do you still earn points, if someone else pays at the dinner table?

I don't know the answer to #1, but the answer to #2 is "no".

Worked late in NYC last night and stopped into Morton's on 45th St. for a late dinner. Used my new Landry's VIP card and had a solid experience. Got seated right away (not that there weren't plenty of tables). Was offered a newspaper or magazine as I was dining solo. Didn't see a waiter or staff member for water right away, but once they came, things got going in a hurry. Good service from that point on - almost a little too much, in fact. I had not one, but two managers offer me an after-dinner drink and numerous staff members stopped by to ensure everything was okay.

Again, Morton's isn't my favorite steakhouse in NYC by a long-shot, but it's a solid choice and the VIP program is a nice perk.

After the conversion
 

I've had horror stories of folks having bad experiences since converting to Landry's Select. The VIP tray was the reason that Morton's was my go-to with clients.

So what's the verdict? Is the VIP tray still alive? I hate to risk it which is why I haven't been back (if I'm paying I prefer the Palm or Capital Grille).

There is no longer a tray - it has been gone a while now. How often did you "go-to" with clients? If you have not been there since the change over - I am going to guess not to often?

If you are a regular (a true regular and not the so called "VIP" that goes 1-2 times a year and claims to be a regular) you will not have to ask. I am asked almost every time if I want the drinks. Even in locations that I do not go to that often. This is better overall - more choices.

Otherwise, just ask "..what are the after dinner drink options" and that should get you what you want.

I've been a Morton's VIP for a while and I've only dined with them once in the past couple of years....

It's actually pretty humorous given that I know the managers of my local Morton's, they offer me a job every time I run into them, it's almost to the point where I'm tempted to work for them just so that they'll stop trying to hire me....

Bumping this thread as I was just given VIP status by the GM at one of the NYC locations. I must say the downtown NYC staff is super friendly and has become my lower Manhattan goto Happy Hour as their specials are quite good for the area.

I've had relatively few steakhouse experiences in my life, as I tend to look to less formularized restaurants on special occasions. But the 3-course prix fixe filet-and-seafood dinner has always been good value IMO.

I agree and I find the service at least at the NYC Downtown one to be very good.

How would you compare it to the titans in NYC? Palm, S&W, Delmonico, Peter Luger, etc.?

Palm I actually don't go for the steak I go for the Chicken Parm... Luger's is a better steak but I'm sick of the gruffness of their service. Delmonico and S&W are both fine. Capitol Grille I've had much better experiences on LI over the NYC location. I think I'm biased by Morton's as they treat me extremely well especially since I'm often just a happy hour customer.

Am I the ONLY person that still uses my Mortons VIP? :-) Does anyone still use it?

What is it? :) Obviously I did not read this twelve-year-old thread with the post prior to yours from five years ago. :o

Edit: My curiosity got the better of me. I read up and learned that Morton's is a steakhouse restaurant chain. :)

https://www.mortons.com/

I’ve had it for (maybe a couple decades) and can’t remember the last time. Still have the card from the Landry’s transition and I think the old booklet of telephone numbers from prior.