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THIS RESTAURANT IS CLOSED Morton's the Steakhouse

4041 Collins Ave. (41st St.) Send to Phone
While this classic upscale chain's steaks aren't dry-aged, the ultra-high heat used for searing produces tasty meats.

Dinner nightly

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THIS RESTAURANT IS CLOSED Morton's the Steakhouse Restaurant Review

: At Morton's, it's all about tradition---the classic men's-clubby look, and a Big Beef-centered menu. Along with the rest of the South Florida Morton's locations, this one has added dishes to a menu that otherwise hasn't changed since the steakhouse chain opened in 1978. But no worries. We're talking about comfortingly retro additions like filet Oskar, a tenderloin topped with jumbo lump crab meat; tender-crisp fresh asparagus (available steamed or, better, grilled) are about as mod as it gets here. As for the rest of Morton's steaks: they're wet-aged (a process generally producing steaks not as boldly beefy as dry aging), but they are treated to skillful high-heat searing. On Friday and Saturday nights, bone-in prime rib rules. Patrons not in the mood for meat can indulge in baked Maine lobsters or several other traditional seafood specials, some available in appetizer as well as full portions. If steak is king at Morton's, dessert souffl├ęs (chocolate, raspberry, Grand Marnier or lemon) are queen. The wine selection, ranging from new-world Sauvignon Blancs to old-world Burgundies, is as princely as expected. Service is tops as well.


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