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As in all the outlets of this upscale national steakhouse, the surroundings are clubby and masculine, with lots of leather and dark wood, and fare revolving around hefty and tender Prime steaks, football-size baked potatoes and expensive wines. Among starters, we like the lobster bisque; Morton’s salad with chopped egg, anchovies and blue cheese dressing; and jumbo lump crab cakes with mustard mayonnaise sauce, also offered as an entrée. Sesame-encrusted yellowfin tuna with spicy soy-ginger sauce is a winner, as is colossal shrimp Alexander with beurre blanc. Meat-eaters are always happy here, with specialties such as filet Diane with sautéed mushrooms in demi-glace mustard sauce and filet Oscar. Single- and double-cut filet mignon with béarnaise sauce and Chicago-style bone-in rib-eye are favorites. Double porterhouse for two is carved tableside. Desserts include Morton’s legendary hot chocolate cake, its signature crème brûlée and chocolate, raspberry, Grand Marnier and lemon soufflés.
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