Morton's - The Original & Best

I guess the subject probably says it all, but the orignal Morton's is my go-to steak dinner joint. My dad has always been a Gibson's guy, but after the last time I went I don't think I'll go back (terrible, terrible, filets - far better ones are available at Jewel, not to mention they were poorly cooked, they are def resting on their laurels). Now, I know that some steak purists will tell you the filet isn't a good steak, no flavor, etc...but I love 'em.

So we went to Morton's this weekend, it had been about two months since we'd been. Went with another couple.

We had some cocktails to get started, while they brought out the wine we selected, a '94 Spotwoode Cab. After the cocktails magically appeared at the table (i just looked down and there was my drink) the sommelier came by and we got the wine started. He's very conversational and by no means intimidating.

Then we ordered apps to share at the table. I really like the lump crab cocktail so that was a must, fiancee got the shrimp cocktail, and we did the scallops wrapped in bacon. Then we followed the apps with the chopped salad. Each was large enough to share 4 ways, except the scallops so they brought an extra scallop. Crab meat was great, scallops really good (although you can do so many interesting things with them that the bacon wrapping seems a little pedestrian, but it IS a classic). The chopped salad was great, nicely dressed, huge and fresh. But the shrimp cocktail carried this round. HUGE shrimp that were still tender and not chewy. I mean 4 HUGE shrimp, each was enough for a person to enjoy, just great with a nice cocktail sauce.

Then the steaks. Two filets, a filet oskar and the strip. The big filets were great, cooked to perfection (MR), flavorful and juicy with a nice char on the outside but no charcoal-ly taste. The bernaise sauce is fully overkill (like dipping butter in butter sauce), but can't be resisted. The strip was a monster. I mean ridiculously large, like 3 inches by 3 inches by 6 inches...massive (I guess about the size of a brick). It was great. Althought I remain a filet man. The wine was excellent. Great texture, and body that really opened up as the evening progressed. The wine was a nice match to the steaks. It had nice hints of leather in the nose and left a lovely berry flavor as it finished.

We really killed the first bottle and had a second, but since we were in the midst of the meal we thought we'd go with something that wouldn't need to breathe as much as the Spotwoode. So for the second bottle we had the Quintessa Bourdeux blend from '01. This was not a bad bottle, just didn't compare with the Spotwoode, or other wines we've had at Morton's at this price point.

No room for desert. I'm not sure how anyone has room, maybe no apps?

The service is fab. Our server was friendly, attentive, and they really go out of the way to make you feel special. Everything from making the reservation to getting the parking ticket validated runs like a well polished machine. I would highly recommend Morton's. While you can really run up the bill (we were no slouches in this department) you could just as easily have two apps, two amazing steaks and a nice bottle of wine for $250 a couple (which isn't cheap, but is a good value). They have a nice selection of wines by the glass and are more than accomodating. The bottle selection is upwards of 200 bottles. It's steakhouse food, but skillyfully executed and expertly served. Our waiter said they're not too busy in the summer, so it's perfect time to go.

The Orginal Mortons
1050 N. State (it's in the basement)

I know what you mean when you talk about bad filets. I had one at Morton's 2 months ago. A portion of it had a ring of fat with supertentorial fatty extensions working there way through the meat which made half of it inedible.

Unfortunately, either Morton's or Gibson's can produce a subpar steak. The Chop House even worse.

It's pretty ridiculous to say that Gibson's is resting on it's laurels after one alleged bad experience. There quality control and their consistency levels seem fine by me.

Gibson's and Morton's both make great steaks- I prefer Gibson's because I like the char on the outer portion, but I certainly could eat a Morton's steak anyday of the week.

Overall, Gibson's has a more interesting menu, and the atmosphere blows away Morton's, unless you are looking for a "clubby" type place.

Even though I am a VIP at Morton's (based on one large business dinner), I prefer to go to Gibson's. There is a lot more uniquity to Gibson's. Plus, if I have out of town guests, I prefer to take them to Gibson's or someplace else, due to the fact that there are 50+ Morton's around the country.

I havent been to Morton's in years. A gift card made for a reason to visit their newer Naperville outpost(in the same strip mall as Naf Naf).

Satuday evening reservation for 5:30 for an early dinner. Mixed results overall. Prime seafood platter was a waste of $46. A few morsels fo lump crab and lobster. (2) average oysters, 1 split king crab leg & 3 decent shrimp. Ordering some of the items alacart off the appetizer menu would have been a better move.

Chopped salad was good, scallops wrapped in bacon appetizer was ok(scallops were perfectlycooked though).

Star of the night was the smaller filet - 8 oz's, perfectly cooked,a nd for a filet a ton of flavor. This was one of those steaks that melt in your mouth. Probably one of the best steaks i have eaten all year. Filets are typically not how i roll, but couldnt see spending more than $40 for a steak last night.

Service was good as at any Morton's.



I am headed back on Tuesday night for a work dinner so i will go all out(porterhouse or strip, a dozen oysters, etc.).

Basil Hayden neat & Bud bottles to drink last night.

mystery hand after my Basil hayden's:



filet:




Morton's Naperville
1751 Freedom Drive
Naperville, IL.

Morton's was one of my top choices, and I still enjoy it from time to time.

When Morton's is on their game, I find their Fillets to be among the very best. In the last few years, I have had a few that were not well trimmed, and had gristle running through the meat.

I find some of the other chains to be a bit more consistent. (Ruth's Chris for example... perhaps not quite as good as Morton's when they are at their best, but I have never had a bad steak at Ruth's in the many years and many locations I have visited all over the world.)

One of these days I need to get to David Burke's Prime House...

jimswside wrote:Filets are typically not how i roll, but couldnt see spending more than $40 for a steak last night.

Best of my recollection I've never ordered a filet in a restaurant, but a wee taste of grass fed filet at Prairie Fire was outstanding. I typically find fillet texture/chew deficient and flavor bland, the Tallgrass Beef was tender yet retained chew/texture with a slight mineral full beefy flavor. The Fred Flintstone size bone-in Southside fillet at David Burke is no slouch either, but I'm thinking most of the flavor comes from the fact its bone-in and not shorn like a show poodle.

Enjoy,
Gary

I too enjoy Morton's. Somehting about the server sell with big platters of meat and lobster.....weird but intoxicating at the same time. I too prefer Gibson's. Capital Grille is also a family favorite.