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THIS RESTAURANT IS CLOSED Morton's The Steakhouse Restaurant Review: This Chicago-based beef chain, where waiters brandish trays filled with raw beef, lamb, veal and seafood, purveys its fine fare in an atmosphere that recalls that of a men's club---lots of wood, soft lighting, deep banquettes and a cigar-friendly attitude. No surprises await the patron from one Morton's to another. Ahi and salmon exist among the red meat offerings, and the place is famous for its crab cakes. But we like the butter-tender double filet mignon with béarnaise. Great sides include the sautéed wild mushrooms, fat steamed asparagus and badger-sized baked potatoes. Delve into the deep wine list, and you'll find more than 150 red wines to go with that slab of meat. Factor in the white wines and Champagnes, and you've got about 200 to choose from. Despite multiple locations across the country, there's nothing that screams "chain" in this link.