Morton's The Steakhouse Restaurant Review: This branch of the ubiquitous steakhouse chain is a temple to beef --- filet mignon, porterhouse, NY strip --- but it also makes room for seafood, chicken, lamb and the requisite sides. The originator of the show-and-tell tableside menu, Morton's lays it on thick. But it's a good thick. After a cocktail, dive into a Maine lobster or jumbo (a word frequently appearing on the menu) lump crab cocktail to start. Center-cut iceberg salad is a meal on its own. For meat and potato fans, we favor the bone-in rib-eye or the strip steak au poivre, along with the horseradish mashed potatoes. The sides are à la carte, and large enough to share. Save room for the hot chocolate cake --- it's the perfect way to wrap up a steakhouse dinner.
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