rjs -

Do you like the steak at Morton's? Given the nature of your question (i.e. all lists the same) I'm assuming you've been previously. I've been to Morton's 2-3 times and have had a bad steak each time. Sort of disappointing, given their prices.

Also, how was the trip to Boston?

I have been to Morton's several times. I've always had good food and fun servers.

Wine, on the other hand, is hit or miss. It is my understanding that each "local" manager purchases the wine for their own restaurants. And usually the prices seem high.

I have been to the ones in San Francisco and Shanghai. My Gawd: the absolute best martini I've ever had was in Shanghai. Of course it could have had something to do with it being the first martini, or any tasty alcohol at all, that I had had in two weeks.

I must agreecompletely with mdriver. Morton's isTHE worst of the supposedly good steakhouse in which I've ever had the misfortune to dine. In NYC, I sent back a steak for being vastly overcooked. I will normally eat it iof it's close to what I ordered. They returned with a tough vastly undercooked steak. That was in NYC. Friends talked us intio trying the Morton's in Great Neck, NY. Again the steak was horrible. It was slightly overcooked, but tough and flavorless, especially incomparison with Peter Luger's a mile away. Of the chain steakhouses, I prefer Ruth's Chris, and you can bring wine with you there.

I agree with Board-o & mdriver. My one experience with Morton's was slightly below average overall. My experience with the several times I have been to Ruth's Chris (in DC a few times and in Miami) makes me think that that 'chain' is much much better.

Have been to Morton's in Denver once. Food slightly above average, but not worth the money IMHO. And the wines were excessively outrageous.

Only been to Ruth's Chris in San Diego, and that was an experience I hope to never repeat. Tried to do a vintage switch three times, before I finally ordered something inexpensive.

Asked to tour their wine cellar. They sent the manager out to talk to me. He said they do not allow that as a company policy, and anyway, they did not have a cellar. They just had it stacked up in cases in a stairwell that they did not use that often.

I was very glad I ordered something inexpensive.

Mike

I have been to Morton's once, the one in NYC at around 60th or so. The steak was pretty good but the sides were terrible and very expensive. There are five steak joints in SF within about a four block stretch of Van Ness, Morton's would be the last on my list of places to go (the others are House of Prime Rib, Ruth Chris, Harris', and Izzy's).

skwid,
is that an ordered list?
\bob

No it is not an ordered list. House of Prime Rib is the place to go for Prime Rib and only Prime Rib. For other cuts of Beef I would put Harris' at the top then Ruth Chris'. I've not yet been to Izzy's but it is supposed to be pretty good.

Wow, Mike, sorry to hear about your misfortune at Ruth's. Next time you're in the mood, check out the Ruth's in downtown Denver on Market St. I ate there reguarly when I lived in CO and never had a bad meal. Come to think of it, I've never had a bad steak at a Ruth's.

Brook's is also quite good, but I have only experience from which to base that comment. From memory, the wine list at Brook's is better than Ruth's.

Of course, you've also got the Del Frisco's in the Denver Tech Center - the best steak I've ever eaten was at a Del Frisco's, albeit in Manhattan.

I can say that I've never had a bad experience at Morton's, but I'd rate their steak average at best for an expensive steak house/

The only reason wht I've been there much is because my friend works there and he either treats with gift certificates, he comps us big time when he waits on us or we get half price when we eat with him

RJS, when are you going? Im going tomorrow...

Morton's has gotten too big and the quality of service and food prep is spotty - as happens whenever a high-end restaurant tries to go national. Never really seems to work.

Having been in a sales role for many years, I've spent more than one evening in a Morton's. Particularly when we had customers from Asia in town. They always wanted a big steak. There in the DC area we always took them to Morton's until I got smart and said, "No. Let's go to Sam & Harry's downtown." MUCH better experience.

Capitol Grill is good for dry-aged steaks, but is a little stuffy.

Agree on Sam and Harry's. It's the best place we've found in DC for steak.

I agree Morton's training program for their staff must have deteriorated with their size. Ten years ago half the fun was going and have the waiter do their bit showing off the menu stuff. That part has changed completely. They're just too serious now. I will say that even recently I have no complaint with the food.

Ah ok...I called yesterday and they said that they were going to fax me a copy of the list...isnt here yet..Im gonna call again this afternoon. I can fax it to you if you would like. Send me a PM with you number. Thanks.

If anyone wants a copy of Morton's (in NJ) wine list send me a PM with your fax number...I have many WS and RP scores next to the wines...

I've always thought of Morton's as a good place to have a business dinner: Clubby atmosphere, few surprises, good steak, average (and overpriced) wine list. Morton's is the type of place that will impress the majority of the "tire-kicking" public.

If I were out of town with my wife looking for a great meal, I would rarely choose a Morton's. Although the food is good, I like a more creative menu and wine list.

mletson -

Well said. And I agree. I would add a caveat - be sure that your clientel are, in fact, the "tire kicking public."

To me there is something creepy about them showing me the wrapped cuts of meat. Don't get me wrong, I love a good steak but sheesh.

"Look at this half of a cow, isn't it something you would like to eat?" Just go cook it already.

Plus the last time I was at a Morton's two of the people got in an argument about whether Caymus is better than Screaming Eagle. 'Nuff said...

.

LOL