Cuisines:
Steakhouse
A museum of meat, but with much more than steak at stake. You’ve heard about the beef, so let’s start with dessert and work our way backward, shall we? Ah, the soufflé—Grand Marnier, raspberry, lemon, chocolate—what to choose? It all depends on what’s gone before: the signature steak au poivre or the spicy Cajun rib eye; the broiled salmon, lobster, crab cakes, or shrimp Alexander (in an incredible beurre blanc sauce). The side orders are unfailingly delicious, from the asparagus with hollandaise to the pan-crisped hash browns to the succulent sautéed wild mushrooms. And classic, reliable appetizers like the rich, broiled scallops wrapped in crispy bacon may make you wonder whether Morton’s doesn’t always save the best for first.
Updated 08/16/2012
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