At the beginning of 2012, Landry’s Inc. purchased Morton’s Restaurant Group Inc., or as restaurant goers know it as Morton’s The Steakhouse. Landry’s owner Tilman Fertitta’s goal was to modernize Morton’s both exterior and interior and excuse the pun, as writer David Kaplan stated, “beef up the menu.”
Almost a year to the day of Landry’s purchase, media and VIP’s were invited to enjoy light bites and view the newly decorated interior with an updated entrance and larger open spaced bar. Lighter colors, yet still to a masculine tone, were brought in, new light fixtures and chandeliers brightened the dining room and party/meeting space. The dining room chairs, padded, looked so “cushy”, it might be hard to get the guests out of them so they can turn the table for another seating.
As for the menu, it has grown, with a greater selection of not just their prime meats but with chicken and seafood offerings. For the downtown workers or visitors, they still have their delicious bar bites starting at $6 from opening on Sundays through Fridays to 6:30 p.m. and 9 p.m. to close. The selection on the bar bites are the Mini Crab Cake BLT, Mini Prime Cheeseburgers, Petite Filet Mignon Sandwiches, Smoked Salmon Pizza and more and that makes for a delicious happy hour.
Whereas Morton’s The Steakhouse is open for dinner nightly, they do private group events for 10 – 100 guests: breakfast, luncheons, dinners and receptions.
Other media friends who attended as I did agreed the mini beef short rib sandwich was our favorite although you couldn’t beat their jumbo shrimp and carved tenderloin. Morton’s the Steakhouse in Baltimore is definitely first rate, high end dining done with style and panache.