Morton's The Steakhouse

Morton's The Steakhouse Restaurant Review:

As in all the outlets of this upscale national steakhouse, the surroundings are clubby and masculine, with lots of leather and dark wood, and the menu revolves 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. Braised beef short rib and jumbo sea scallop "surf and turf" is a winner, as is colossal shrimp Alexander with beurre blanc. Meat eaters are always happy, with specialties such as five peppercorn-rubbed strip steak and double-cut rib lamb chops. 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.