Morton's Steakhouse Does Not Disappoint

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August 19, 12:47 PM

by Kellie Speed, East Coast Restaurants Examiner

 

 

                              Courtesy of Morton's

Stepping inside the restaurant with its new private entrance on Boylston Street, guests are met by serious servers in starched white shirts, who lead them to a recently renovated dining room bathed by warm lighting, and boasting an open kitchen, sumptuous booths and crisp white tablecloths. Morton’s windowless dining area still offers an exclusive environment for an intimate meal.

This popular restaurant is known for its personality. People come to Morton’s for enormous helpings and a warm social arena in which to dine with friends. The menu offers generous portions of the finest USDA prime, aged beef, but it also includes items such as chicken Christopher, sesame-encrusted yellow fin tuna, broiled salmon filet, colossal shrimp Alexander, whole baked Maine lobster and domestic double rib lamb chops.

Service is efficient an devoted, yet the primary focus is naturally the food. The traditional beef menu features a double cut filet mignon, New York strip steak, Chicago-style-bone-in ribeye steak, a porterhouse steak or double cut for two. The unique a la carte menu is presented on a dinner cart first so guests can see each item before it is prepared to their liking.

We started the evening out with a sampling from the bar menu of the creamy spinach, artichoke and fresh crabmeat dip. We had to contain our indulgence as we sampled three prime cheeseburgers, lean creations that were absolutely succulent, juicy and prepared with the finest beef. The tasty tuna tartare tower arrived with diced tomato and avocado and was topped with a Thai cream and balsamic glaze.

Presentation is the buzzword in today’s restaurants, and Morton’s is no exception. Nothing can be more appealing than a fresh-cut New York strip, sizzling in a pool of its own juices, awaiting a knife to pierce the charbroiled edges, opening a cool red center. The Chicago style bone-in ribeye was the hit of the evening – an extra thick cut that melted in the mouth. Even the smallest side order is enough to feed hearty appetites here. We shared the sautéed wild mushrooms served in a light garlic sauce and the jumbo baked potato, which was universally hailed.

Morton’s salads are gigantic so be sure to split one between two people. The center cut salad (their version of the wedge) arrived with chopped egg, tomato and bacon bits topped with a blue cheese dressing – a delightful treat.

The wine list is just as extensive as the beef selection. Red wines, naturally, are the specialties, but the list also includes popular whites.

Desserts brought us the final and most pleasant surprise – the sinful, warm-center chocolate cake, which must be ordered when the entrée orders are placed as the dessert is individually cooked. This was not just a mere wedge of dry cake, a culinary mastermind devised the brilliant idea of a warm chocolate center oozing from its succulent surroundings. The perfectly assembled dessert list also included a wondrous apple pie with creamy vanilla ice cream, which we also sampled.

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