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Morton’s–the best steak anywhere

October 11th, 2007

Established in 1978, Morton’s Steakhouse, truly is “the best steak anywhere,” as their menu reads. It isn’t hard to see why Morton’s is an international chain with locations everywhere from Ohio to Singapore and Hong Kong.

Located at the avenue of Tower City Center on West Second Street, it’s roughly a 20-minute drive from campus. However, it’s a little pricey, so I’d recommend going with your parents or maybe on a very special occasion, as it doesn’t quite fit into a college student’s budget.

Kitchen

Morton’s dining room seats 133 people and offers three boardrooms seating between fifteen and seventy-two guests. They also offer an extensive bar called Bar 12*21.

Upon entering the romantically-lit restaurant, you are immediately welcomed and taken to your beautifully arranged table. Each table is illuminated by a small oil lamp in the shape of a brass sleeping pig and covered by a bright white linen table cloth.

The very friendly server, Terri, presented the menu a la carte, meaning that each entrée item was rolled out on a cart and presented. She skillfully explained each entrée for the evening, beginning with the two types of fresh fish of the day and then moving on to the steak.

All six of the different types of steak offered on the menu were displayed on a single silver platter, raw of course. Terri took time to explain the differences, such as texture, of each type of steak and then moved on to show us the Maine lobster of the night, which she said is flown in fresh on a daily basis.

And if you’re like me and hate shelling your seafood or carving your steak, Terri said that they’re “more than happy to do it for you.”

Not sure you’ll be able to keep up with everything the server is saying? Not to worry, after the menu a la carte is shown, a written menu is given.

The appetizer, a jumbo lump crabmeat cocktail, was served on a bed of spinach with a side of mustard mayonnaise sauce.

Though the seven chilled chucks of crabmeat really didn’t seem like a very large portion for $13, it was rather tasty. The mustard mayonnaise sauce was a good creamy addition.

Next came the Morton’s house salad, which was topped with chopped egg and blue cheese dressing. The lettuce was fresh and crisp with just the right amount of dressing.

Now, maybe I’m just too soft-hearted, but seeing that poor little lobster kicking around on the cart kind of made me feel sorry for him, so I decided against ordering the lobster tail and chose the single cut filet mignon instead. Not a bad decision. The steak was phenomenal, extremely tender and juicy.

The sides consisted of crunchy hash browns, large potato skins, sautéed button mushrooms and steamed fresh jumbo asparagus served with a delicious hollandaise sauce. Aside from the mushrooms and the hollandaise sauce, the side dishes, though large in portion, weren’t anything special as far as taste goes.

Finally, came the dessert. Adorned with fresh raspberries, a fresh-from-the-oven, rich chocolate cake with a creamy liquid center along side vanilla ice cream was the perfect end to the Morton’s dining experience.
The service was hands down, the best. The entire staff was friendly and prompt, doing everything that they could to make sure that the guests were happy. They went as far as removing all the crumbs from the table and resetting the silverware between each course. Morton’s also offers a convenient valet parking service for $6.

I would highly recommend Morton’s steakhouse. General manager, James T. Mowbray and executive chef, Paul Kalberer offer delicious food and unbeatable service. However, with dinner for two costing roughly $170, and that’s not including gratuity, it isn’t a restaurant that I would suggest visiting on a regular basis.