Morton's The Steakhouse: From Boston to Chicago
Locations: 1 Exeter Plaza, Boston (Map); 1050 N. State St., Chicago [Original] (Map)
Opened: 1987 in Boston; 1978 in Chicago
Cuisine: Steakhouse
Expect to spend: $50+
Dress: Business casual; I got away with a black dress one night and jeans the other.
Setting: Hardwood-rich subterranean classiness.
Bar/lounge: Yes to both
Private dining: Yes in Boston; no in Chicago
Parking: Valet or self-parking (probably use valet if you must drive)
Special events: Wine tastings and happy hours in Boston
Restaurants' Web site: Mortons.com
Foodie Chick Reviews
Date dined: Monday, April 23 in Boston; Wednesday, May 16 in Chicago
Occasion: My birthday and because it's the original Morton's in Chicago!
Highlights: There's nothing I don't love about Morton's.
Lowlights: What lowlights? Maybe don't bother with the dessert soufflés. The Legendary Hot Chocolate Cake is the way to go.
Overall: Highly recommended. I often find Morton's ranked by online publications as the third or fourth best steakhouse in the city. After visiting nearly every steakhouse in Boston, I can say with certainty that this is by far the best if you want great steak and wine. If you want a hip, trendy scene go someplace else.
I'm such a Morton's fan that I was psyched to discover that I can trade in my Amex points for gift certificates at this high-end steakhouse -- and I'm not easily impressed by its competitors. In Boston alone, I've found Ruths Chris' service slow, its "medium" steaks requiring a tourniquet and its bread frozen solid in the middle; Fleming's too concerned with its decor; and Abe and Louie's bread bowl entirely unoriginal. The bread is key.
When my big birthday came along there was little doubt that I'd want to spend it at Morton's, and it just so happened that the Boston Morton's monthly wine tasting was taking place that same night.
The wine tastings take place the fourth Monday of every month, usually run about an hour and a half, and cost $30. We attended the Burgundy and Bordeaux night and sampled about a half dozen wines with food pairings, which aren't for those who don't like seafood. Foodie guy had to load up on crackers, as almost everything was oysters, scallops or some other shellfish. But the pairings did make the wines I wasn't into considerably tastier, so it's worth being adventurous. Upcoming wine tastings include Italian reds (June), Chardonnay (July), maitre d' choice (August) and Napa reds (September).
We slid over to a spacious half-moon-shaped booth as soon as the wine tasting concluded. The restaurant was empty on a Monday night -- the quietest I've seen it -- but it may be the night to get the best steaks. Morton's seems to make available a new batch of steaks at the start of each week; they're likely to run out of the limited-availability prime rib on the busiest of weekends (you should reserve it when you make your reservation) and the steaks we ordered were some of the tastiest I've tried. That's saying something considering I go to Morton's whenever I have a special occasion to use as an excuse.
As soon as we were seated we were presented with the menus, which had a personalized birthday message to me at the top. I know it's such a simple thing, but I thought that was the best. A Morton's menu with my name on it is something for the scrapbook... if I ever get around to scrapbooking.
The waiter started in on his usual spiel, during which he presents all the steaks, a load of fresh vegetables and of course the live lobster that I always pity. He looks at me, I know it, as he just hangs out there on the platter. That may be the only thing I don't love about Morton's, but then I'm not sure what I'd do if I didn't see the lobster. There would be a definite void.
We actually told the waiter to skip this whole process because we've been through it countless times. We placed our order for the usual: Individual Porterhouse steaks (way better than the Porterhouse for two) with the Creamed Spinach and Mashed Potatoes, side dishes so big that you can share them with several people and still have plenty left over. This is an excellent combination if you like to smother each bite of steak with your side dishes. (Mmm. Mashed-smothered steak.)
We skipped appetizers entirely, not because of the food during the wine tasting, but because we needed to save room for the bread.
Morton's bread is the perfect table bread. I've asked the Boston restaurant manager for the recipe or at least a place to get it when I'm jonesing for a loaf... to no avail. Morton's has an onion loaf that's made at local bakeries using Morton's original, top-secret recipe. When it arrives at your table with the soft dish of butter, you take a big steak knife and cut into this perfectly crispy crust to get to the soft doughy inside. No description can do it justice. You just have to try it.
So after taking out an entire loaf in about five minutes and drinking some of the best glasses of wine I've ever tried (get the Beringer's Private Reserve Cabernet by the glass -- at around $17 a pop it's worth every sip), we finally got to those juicy perfectly cooked porterhouses. If you like your steak somewhat pink in the middle, get it medium. If you like it pinker than that, get it medium-rare. In any case, you'll find that every bite seems to melt in your mouth. The filet side of the porterhouse is extra tender and best saved for the last bites. Topping off your fork with the buttery smooth mashed potatoes and true creamed spinach just makes it that much better. I say true creamed spinach because I've been to steakhouses where the creamed spinach was more of a cheesy spinach. This is a creamy spinach, just as it should be.
Unless you skipped eating all day, even without having an appetizer, you'll have leftovers. We had enough left over for an entire second dinner. But of course we saved room for dessert. On a previous trip to Morton's we tried the chocolate soufflé -- good if you like a dessert that tastes more like a warm chocolate bread pudding, very mild, with lots of whipped cream. We both regretted not going for the Legendary Hot Chocolate Cake on that occasion and haven't deviated since. It's a great dessert. Plenty of melted Godiva chocolate on the inside so every bite is gooey and rich.
I could easily go on and on about the food, but one other thing I must note is Morton's decor. You have to walk down a flight of stairs and enter through what seems like a private doorway with little indication that you're about to enter a restaurant. When you get inside you'll find a recently renovated bar, which is much more open and seems more appealing to a younger crowd than the former drinking hole. The new bar -- Bar 12-21 -- has plasma TVs, brighter lighting and some booths beside half walls that face the dining area. It's great and all to have a trendier bar, but I'm glad they didn't change the main restaurant. I love the dark wood leading in to the place and the den-like atmosphere beside the cooks' counter where you can watch your perfect steaks being made. It somehow makes the food taste richer.
So the first thing I wanted to see at the Chicago original was that classic decor. Little did I know the first stop we made was to some other Chicago Morton's, which looked like a trendier, street-level version of a Morton's. (I just don't like them as much when they're street-level.) When we realized there would be a 45-minute wait, and it wasn't the original Morton's anyway, we hopped in a cab toward Rush Street and arrived at the Morton's Mecca where the hostess said tables were plentiful.
I wasn't disappointed when I walked through the main entrance of the office building that houses Morton's. There it was -- that secret-looking door that led to a flight of stairs down into the restaurant. The main difference was that this flight of stairs has a picture of Mr. Morton staring at you as soon as you open the door. I feel like I know the guy, so I took his picture.
The walls were lined with private wine cellars and the hostess stood there available to seat us. I was so hungry and happy to be at the original Morton's at that point that I wouldn't have cared where she sat us. But thankfully we got a table that was set for four with a booth on one side, chairs on the other. The extra space is essential for diving into a huge steak.
The high-quality service was the same, the food presentation was the same (we let this guy go through the spiel), the wine list was the same and of course the entire menu was the same. Actually, everything about the Boston Morton's is reminiscent of the original, so it's nice to know that we have one of the most true-to-form Morton's in our own backyard.
We even ordered the same meals, only replacing the creamed spinach with steamed broccoli. Believe it or not, the broccoli was delicious.
I got the impression that the steak at the original was larger than the one in Boston, but that may have been my imagination. I was starving by the time I finally had it placed in front of me. It tasted just as good if not better, so that's all that really matters. I still had plenty of leftovers, which I left in Chicago along with half a pie of Giordano's deep-dish pizza. Talk about eating!
I wasn't quite ready to leave the original, as I kept snapping my camera on the way out the door, but I was so glad to finally have the chance to eat there. It's a must-dine if you're in Chicago, just as our Morton's is here in Boston.
If you prefer a trendier or at least street-level setting with the same great food, you may want to try the Morton's in Chicago on East Wacker (just be prepared for a wait) or the brand new Morton's opening on the Boston waterfront in 2008. I'll be there as soon as possible, though I don't expect it to trump the first Boston Morton's. There's a lot to be said for an original.
Opened: 1987 in Boston; 1978 in Chicago
Cuisine: Steakhouse
Expect to spend: $50+
Dress: Business casual; I got away with a black dress one night and jeans the other.
Setting: Hardwood-rich subterranean classiness.
Bar/lounge: Yes to both
Private dining: Yes in Boston; no in Chicago
Parking: Valet or self-parking (probably use valet if you must drive)
Special events: Wine tastings and happy hours in Boston
Restaurants' Web site: Mortons.com
Foodie Chick Reviews
Date dined: Monday, April 23 in Boston; Wednesday, May 16 in Chicago
Occasion: My birthday and because it's the original Morton's in Chicago!
Highlights: There's nothing I don't love about Morton's.
Lowlights: What lowlights? Maybe don't bother with the dessert soufflés. The Legendary Hot Chocolate Cake is the way to go.
Overall: Highly recommended. I often find Morton's ranked by online publications as the third or fourth best steakhouse in the city. After visiting nearly every steakhouse in Boston, I can say with certainty that this is by far the best if you want great steak and wine. If you want a hip, trendy scene go someplace else.
I'm such a Morton's fan that I was psyched to discover that I can trade in my Amex points for gift certificates at this high-end steakhouse -- and I'm not easily impressed by its competitors. In Boston alone, I've found Ruths Chris' service slow, its "medium" steaks requiring a tourniquet and its bread frozen solid in the middle; Fleming's too concerned with its decor; and Abe and Louie's bread bowl entirely unoriginal. The bread is key.
When my big birthday came along there was little doubt that I'd want to spend it at Morton's, and it just so happened that the Boston Morton's monthly wine tasting was taking place that same night.
The wine tastings take place the fourth Monday of every month, usually run about an hour and a half, and cost $30. We attended the Burgundy and Bordeaux night and sampled about a half dozen wines with food pairings, which aren't for those who don't like seafood. Foodie guy had to load up on crackers, as almost everything was oysters, scallops or some other shellfish. But the pairings did make the wines I wasn't into considerably tastier, so it's worth being adventurous. Upcoming wine tastings include Italian reds (June), Chardonnay (July), maitre d' choice (August) and Napa reds (September).We slid over to a spacious half-moon-shaped booth as soon as the wine tasting concluded. The restaurant was empty on a Monday night -- the quietest I've seen it -- but it may be the night to get the best steaks. Morton's seems to make available a new batch of steaks at the start of each week; they're likely to run out of the limited-availability prime rib on the busiest of weekends (you should reserve it when you make your reservation) and the steaks we ordered were some of the tastiest I've tried. That's saying something considering I go to Morton's whenever I have a special occasion to use as an excuse.
As soon as we were seated we were presented with the menus, which had a personalized birthday message to me at the top. I know it's such a simple thing, but I thought that was the best. A Morton's menu with my name on it is something for the scrapbook... if I ever get around to scrapbooking.
The waiter started in on his usual spiel, during which he presents all the steaks, a load of fresh vegetables and of course the live lobster that I always pity. He looks at me, I know it, as he just hangs out there on the platter. That may be the only thing I don't love about Morton's, but then I'm not sure what I'd do if I didn't see the lobster. There would be a definite void.
We actually told the waiter to skip this whole process because we've been through it countless times. We placed our order for the usual: Individual Porterhouse steaks (way better than the Porterhouse for two) with the Creamed Spinach and Mashed Potatoes, side dishes so big that you can share them with several people and still have plenty left over. This is an excellent combination if you like to smother each bite of steak with your side dishes. (Mmm. Mashed-smothered steak.)We skipped appetizers entirely, not because of the food during the wine tasting, but because we needed to save room for the bread.
Morton's bread is the perfect table bread. I've asked the Boston restaurant manager for the recipe or at least a place to get it when I'm jonesing for a loaf... to no avail. Morton's has an onion loaf that's made at local bakeries using Morton's original, top-secret recipe. When it arrives at your table with the soft dish of butter, you take a big steak knife and cut into this perfectly crispy crust to get to the soft doughy inside. No description can do it justice. You just have to try it.
So after taking out an entire loaf in about five minutes and drinking some of the best glasses of wine I've ever tried (get the Beringer's Private Reserve Cabernet by the glass -- at around $17 a pop it's worth every sip), we finally got to those juicy perfectly cooked porterhouses. If you like your steak somewhat pink in the middle, get it medium. If you like it pinker than that, get it medium-rare. In any case, you'll find that every bite seems to melt in your mouth. The filet side of the porterhouse is extra tender and best saved for the last bites. Topping off your fork with the buttery smooth mashed potatoes and true creamed spinach just makes it that much better. I say true creamed spinach because I've been to steakhouses where the creamed spinach was more of a cheesy spinach. This is a creamy spinach, just as it should be.Unless you skipped eating all day, even without having an appetizer, you'll have leftovers. We had enough left over for an entire second dinner. But of course we saved room for dessert. On a previous trip to Morton's we tried the chocolate soufflé -- good if you like a dessert that tastes more like a warm chocolate bread pudding, very mild, with lots of whipped cream. We both regretted not going for the Legendary Hot Chocolate Cake on that occasion and haven't deviated since. It's a great dessert. Plenty of melted Godiva chocolate on the inside so every bite is gooey and rich.
I could easily go on and on about the food, but one other thing I must note is Morton's decor. You have to walk down a flight of stairs and enter through what seems like a private doorway with little indication that you're about to enter a restaurant. When you get inside you'll find a recently renovated bar, which is much more open and seems more appealing to a younger crowd than the former drinking hole. The new bar -- Bar 12-21 -- has plasma TVs, brighter lighting and some booths beside half walls that face the dining area. It's great and all to have a trendier bar, but I'm glad they didn't change the main restaurant. I love the dark wood leading in to the place and the den-like atmosphere beside the cooks' counter where you can watch your perfect steaks being made. It somehow makes the food taste richer.So the first thing I wanted to see at the Chicago original was that classic decor. Little did I know the first stop we made was to some other Chicago Morton's, which looked like a trendier, street-level version of a Morton's. (I just don't like them as much when they're street-level.) When we realized there would be a 45-minute wait, and it wasn't the original Morton's anyway, we hopped in a cab toward Rush Street and arrived at the Morton's Mecca where the hostess said tables were plentiful.
I wasn't disappointed when I walked through the main entrance of the office building that houses Morton's. There it was -- that secret-looking door that led to a flight of stairs down into the restaurant. The main difference was that this flight of stairs has a picture of Mr. Morton staring at you as soon as you open the door. I feel like I know the guy, so I took his picture.The walls were lined with private wine cellars and the hostess stood there available to seat us. I was so hungry and happy to be at the original Morton's at that point that I wouldn't have cared where she sat us. But thankfully we got a table that was set for four with a booth on one side, chairs on the other. The extra space is essential for diving into a huge steak.
The high-quality service was the same, the food presentation was the same (we let this guy go through the spiel), the wine list was the same and of course the entire menu was the same. Actually, everything about the Boston Morton's is reminiscent of the original, so it's nice to know that we have one of the most true-to-form Morton's in our own backyard.
We even ordered the same meals, only replacing the creamed spinach with steamed broccoli. Believe it or not, the broccoli was delicious.
I got the impression that the steak at the original was larger than the one in Boston, but that may have been my imagination. I was starving by the time I finally had it placed in front of me. It tasted just as good if not better, so that's all that really matters. I still had plenty of leftovers, which I left in Chicago along with half a pie of Giordano's deep-dish pizza. Talk about eating! I wasn't quite ready to leave the original, as I kept snapping my camera on the way out the door, but I was so glad to finally have the chance to eat there. It's a must-dine if you're in Chicago, just as our Morton's is here in Boston.
If you prefer a trendier or at least street-level setting with the same great food, you may want to try the Morton's in Chicago on East Wacker (just be prepared for a wait) or the brand new Morton's opening on the Boston waterfront in 2008. I'll be there as soon as possible, though I don't expect it to trump the first Boston Morton's. There's a lot to be said for an original.
I can eat in this place over and over again.
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Seem they have a yummy food
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