Morton’s The Steakhouse

The Chicago stalwart and the restaurant which secured Chicago’s steaks firmly on the map, Morton’s is an institution with two steakhouses in Chicago, and more branches scattered across other states. It certainly gave a feel of a rustic steakhouse, more so than Gibson’s with wood panelling, and vintages scattered around the dining room.

After being greeted and shown to your table, your server promptly comes around with a large tray of their freshest produce, ranging from the steak cuts to the vegetables. Apparently at Morton’s, they place great importance on the understanding of their produce in order to better appreciate the food when it does come out. After a whirlwind tour of their menu, in which the less than attentive diner would have probably lost them in what is a very well rehearsed speech, they finally dish the menus out to you for you to get on with the show.

To start off, we had their lobster bisque. The lobster was fresh and the chef had successfully managed to retain as much natural flavour as possible while adding a great amount of flavour to and texture to the soup itself.

The steak that came was good but it did not blow me away. We opted for the famous Bone-in Rib Eye which has more or less used as a point of reference for us. There was no doubt that the steak was well cooked, but it lacked the flavour that we were longing for and although by no means disappointing, it was not our favourite.

Naturally no meal would be completed without dessert, and so we opted for their famous and aptly named Morton’s Legendary Hot Chocolate Cake, or their version of a chocolate volcano cake. It was very, very good. Well balanced without being over powering, the chocolate came running hot and simply delectable. Not being able to resist, we finished the entire thing despite our stomachs screaming in protest.

Overall Rating: 3 and a Half Stars