Went home for an early Thanksgiving, and my parents and I had dinner at Morton's downtown.

Restaurant is lighted well, giving intimacy to a room full of tables. The restaurant is too loud, however. Service is good, but I felt rushed. The live lobster was fun, but what's with the plastic-wrapped steaks on the tray? Startling, in a word.

I had oysters on the half-shell (BIG oysters), Caesar salad (so-so), and Porterhouse steak.

I don't mean to be completely negative, but the steak was not to my liking, frankly. I asked for rare (seared brown on the outside, red, meaty and juicy on the inside), but what I got was medium rare, even maybe medium. The outside was a wimpy gray color. Good tasting (if a bit bland), but for the money, go for Ruth's Chris or Capitol Grille, or even Eli's.

Dessert (Godiva torte) was outstanding!

Had I paid, I would have been disappointed.

A diner after my own heart! if at a steakhouse this is what I normally order.

Do you know if the ceaser is made w/raw egg and anchovies at Morton's? Too many "ceasers" are not anymore.

I did not ask, but it seemed light on the anchovies ... I concur 100% with you, Sweet Willie. When I ask for Caesar, that's what I want, d@mmit! It is just SO irritating to get "Caesar light" or even a "Caesar" which is really a vinaigrette - give me the raw egg and salmonella be d@mned... Okay, off my rant.

BTW, if I had to guess, I would say yes, there was a raw egg in it.

No excuses about salmonella anymore, there are pasturized eggs that are readily available in the foodservice industry and retail.

I use them for any of my meals that require raw egg, such as sukiyaki.

I thought that Caesar salad called for the egg to be curdled (i.e. slightly cooked or something like that). That's what my dad does. Who knows?

You are right apparently -

http://www.foodreference.com/html/artcaesarsalad.html

Tells you what I know about eating right! Nevertheless, today, many Caesar salads are made with a dissipated vinaigrette-type Caesar imitation, and I find that so uninspiring and cowardly, I'll even send my salad back if it's insufficiently Caesar! (I'm so bad)...

I think I have said this before, but I agree. I was not horribly impressed with Morton's. When I want to go out for a nice steak dinner, Capitol Grill is the only place i even think about.

Now I am hungry!

Abe

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The question isn't "what are we going to do," the question is "what aren't we going to do?" - Ferris Bueller

I've been to Capitol Grille twice with FTers and was very impressed both times. I don't see any reason why I should try anyplace else.

On that vein, I'm tired of steakhouses where the smallest non-filet you can get is 24 oz! I don't want a lot of average meat, I want a small amount (say 12 oz) of really *)@!)_@ good meat...

Morton�s, The Steakhouse: Another branch of the Zagat 2004/05 Chicago Restaurant Survey�s top-rated steakhouse is slated to open in early �05 at 65 E. Wacker Place, serving both lunch and dinner (unlike the dinner-only Newbury Plaza flagship).

reviews of Morton's above are not the best, but some FT'ers are meeting this evening at Morton's. Any and all are welcome to attend, details here: http://flyertalk.com/forum/showthread.php?t=405500

Excess!

Morton�s 48oz Porterhouse Steak for $84,

The waiter�s quote �tonight our lobsters are averaging between 3 � to 4 � pounds�

My �normal� size porterhouse was a very good steak, one of the best I�ve had lately. Saut�ed mushrooms were terrific, full of flavor. Garlic mash potatoes were good as well.
Contrary to our table, I did not like the creamed spinach.

Desserts disappoint! Go elsewhere for your sweet nightcap.

Excess indeed !!
I had the filet - smaller steak and it was excellent, cooked to perfection (rare) and so tender - agree with the comments regarding the mushrooms and the garlic mash. I liked the creamed spinach. Also the salads for appetisers were good.
Definitely would not bother with the deserts.

Salads: nothing memorable
Steak: They were out of the prime rib, so I had the bone in ribeye. I couldn't finish it, which means it was too big. But it was cooked properly and had very good taste and texture.
Side orders: Very good potatoes, but it's hard to mess up hashed browns.
Desserts: we didn't try the souffles, but next time I'd go to Sugar or the Pen instead.

Its been a very long time since I've been to Morton's, perhaps long enough that it seemed sort of "fresh" in my mind....

I was dissapointed that the waiters didn't show all of the entree choices, but rather just a plate of the steaks. No matter, despite the lack of prime rib availability, I went with the bone-in-ribeye, which is my favorite cut......

Not dissapointed at all with the steak, cooked properly, tasty and despite being way too BIG!, it was worth the price. Side dishes were very good in my estimation, including a (self-made) combo of the mushrooms with the creamed spinach!!! Hashbrowns were as I remember them, and the garlic mash were fine too....

We had a couple of deserts at the table, but I mostly just had the ice cream, so not really in a position to judge.....All in all, I'd do it again, the cost was typically "Morton's", but the portion sizes were worth it, and the staff did a fine job.

Best, Dave

Another diner from last Friday at Morton's original Chicago location...

I had the filet (smaller cut) and while it was quite good, it was done past my expectations (I ordered Medium, it was more of a M-W). Garlic mashed were very good with plenty of garlic, and enjoyed the hash browns as well. Broccoli was good, not overdone. Like Dave, I was surprised that they didn't show the other entree items (at other locations I've seen them show the chicken breast). I had no problem with my dessert, but then I had the fresh raspberries with fresh whipped cream (which they did a nice job on). Sampled bseller's Haagen Daz (sp - sorry) dulce de leche ice cream which was very tasty.

Sorry Willie, but my Chicago favorite is still Gibsons although I'd definitely be willing to head back to Morton's Original again.