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Morton's The Steakhouse Restaurant Review: No one can deny that this upscale chain serves fine cuts of meat, from bone-in rib-eyes to New York strips and the big daddy, the porterhouse. Classics such as colossal shrimp cocktail, lobster bisque and center-cut, iceberg-blue cheese salad are the prelude. The big events are entrées such as filet Diane (filet mignon and sautéed mushrooms in demi-glace mustard sauce), Cajun rib-eye (our choice for the boldest flavor) and double-rib lamb chops. Side dishes are large and meant to be shared; we recommend the grilled jumbo asparagus with balsamic glaze, the sautéed wild mushrooms and the garlic green beans. Desserts include assorted Key lime pie, soufflés, hot apple pie and molten milk chocolate cake. And for those who prefer to graze rather than feast, Morton's offers a daily "Power Hour" of drink specials and bar bites, including petite filet mignon sandwiches, mini crab cake BLTs and tuna tacos.