What's wrong with Morton's?

[Mark from Plano]

Never been to Mortons. Only been to Ruth's Chris a couple of times, always on business. The Palm is a big lunch place in downtown.

In Dallas we have Bob's, which started as one restaurant near downtown and has 5 or 6 locations. I'm going there tonight because my son requested it for his 18th birthday dinner. It's my most frequent, though not necessarily my favorite local steakhouse. I like it mainly because they have some of the best bartenders in town. The top steakhouses here would include:
Al Biernat's, Bob's, Nick & Sam's, Perry's, and Pappas Brothers. I would always choose one of these local ones over a national chain. That said, I do go to Sullivan's occassionally only because they have live jazz in their bar every night and their prices aren't ridiculous.

 

[fdbaker]

In San Francisco there are many places to go when you're craving a good steak that are much better than Morton's. Here's one: http://www.sfgate.com/cgi-bin/articl....DTL&type=food I did have a good meal in the D.C. Morton's 20 years ago.

 

[TM79]

Originally Posted by FLMountainMan

Best. Drink. Evar.

+10,000

 

[Bradford]

I think in the big cities you have a lot more options. Certainly in Phoenix I'd much rather go to Durant's or Drinkwater's than Morton's.

However, in Sacramento I have yet to find a great local steakhouse. The two that have been recommended, Chop's and The Broiler, have failed to impress in food or atmosphere. So when I want a good steak I head over to Morton's.

It also helps that the Morton's here has great bartenders and staff and they make me feel very much at home when I stop in for Bar Bites after work.

 

[Mark from Plano]

Originally Posted by Bradford

It also helps that the Morton's here has great bartenders and staff and they make me feel very much at home when I stop in for Bar Bites after work.

I'd say that 60-70% of my trips to steakhouses are just this; dropping by the bar for a drink after work and wind up eating off the bar menu. Seems like the steakhouses here place more focus on having a higher quality of bar staff than lots of the other restaurants. I forgot to mention that we also have a Grill on the Alley location here in Dallas that is a great happy hour spot ($5 seared tuna sashimi)

 

[Spats]

Originally Posted by edmorel

Smith & Wollensky is absolutely horrible. Never been to Morton's but can't see how it could be worse than Mortons. Ruth Chris is OK, but all these places seemingly use crappy meat

Crappy meat is, crappy. But worst of all, in my estimation, is that these places are sales schemes and the customer is the mullet. They won't leave you alone. They are constantly trying to upsell you something, it's like a visit to the post office or a car dealership. If I hear "my name is _____ and I'll be taking care of you tonight," one more time I'll get up and walk out. If I don't it's because I thought they meant they were promising me a **.

 

[SField]

I don't get it because a steak, in the manner to which americans like to eat it, is shockingly simple to make.

Get a cast iron pan extremely hot, sear the living **** out of it, then put it in a hot oven then rest. Why the **** would you pay $50 for that? I have never, ever, when at my first job at the Cap Grille understood why people pay that kind of money for such mediocre food.

 

[itsstillmatt]

Originally Posted by SField

I don't get it because a steak, in the manner to which americans like to eat it, is shockingly simple to make.

Get a cast iron pan extremely hot, sear the living **** out of it, then put it in a hot oven then rest. Why the **** would you pay $50 for that? I have never, ever, when at my first job at the Cap Grille understood why people pay that kind of money for such mediocre food.
How do you like to cook a steak nowadays?

 

[Douglas]

I have been to that Morton's in SF. This is before I was a pretentious wannabe foodie dickwad, and even then our meal was brutal. Our steaks came out cold. It was a disaster. It is why I have sworn never to eat at a Morton's again.

I'm a bit embarrassed to admit that I really like Ruth's Chris though. As Pio points out, they tend to be rock-steady reliable, and maybe I'm just a fatass, but I really like the buttered steaks.

I've tried a few other supposedly pretty good steakhouses - The Prime Rib in DC, Charlie Palmer's in Vegas, and a few others, with moderate but unspectacular results. These days I just figure if I'm going to get a steak, why not just go with something I know I'm going to like?

Doesn't Morton's serve choice anyways? THat's a pretty big minus given their prices.

 

[JayJay]

I don't like steak houses, but I did have a decent meal at Smith & Wollensky's once, just once. The second time I went, it was awful. Ruth Chris, Morton's, and the like were all equally bad.

 

[edmorel]

Originally Posted by Douglas

Doesn't Morton's serve choice anyways? THat's a pretty big minus given their prices.

Ruth Chris does. The butter they use is more expensive than the steaks.

 

[Butter]

Not to say they are satisfactory by any means, but what chains serve better steak for cheaper? There are a bunch of individual restaurants here in LA that serve way better steak for the same price, but I've rarely seen good steak at < $30 price point.

 

[DocHolliday]

I got dragged to one of the lower-end chains by a guy who proceeded to have a meltdown because they were out of his desired cut. Totally flipped out on the waiter. One of my worst meals ever.

 

[eg1]

Never been, but if it's anything like Ruth's Chris or the other steak joints in T.O., then nothing as long as I am not picking up the bill.

Originally Posted by Slopho

I went to Morton's not too long ago. 3 people $300. Good Dark & Stormies though.

Originally Posted by FLMountainMan

Best. Drink. Evar.

Made with the proper over-proof rum (eg. Lamb's Navy 151) it is a one way ticket to hangover city ...

 

[Thomas]

Man, I don't think I've ever been to any of the joints you guys have named, and now I'm not interested in trying any of them. FWIW, it's either Brenner's or Taste of Texas (admittedly a bit gimmicky), or I'm firing up the grill.