A Personal Cultural Review: Morton’s Steakhouse in New York City
On a recent visit to Morton’s Steakhouse, I was reminded that the words “style” and “steak” do not have to be an oxymoron.
This personal review reflects a recent experience at the Morton’s Steakhouse located at Fifth Avenue and 45th Street, New York City, which is one of several “Morton’s” establishments existing in the U.S. and overseas.
Morton’s Steakhouse restaurants are currently located in the following cities and states: Arizona, California, Washington, DC, Florida, Georgia, Hawaii, Illinois, Kentucky, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nevada, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, Puerto Rico, Tennessee, Texas, Virginia, China, Hong Kong, Mexico, Manila, Shanghai, Singapore, Taipei, Tokyo, and Toronto.
These 33 geographic locations, several with multiple restaurants in different regions of the state, may give the false impression that this is an overextended and commercialized chain. This would be a fallacious assumption, as each restaurant holds its own individual dignity in space and reputation. Morton’s has grown to over 65 restaurants worldwide, but the concept and reality remain the same as when the first restaurant opened in Chicago in 1978.
I must confess to having had a professional relationship with the original three or four Morton’s restaurants started in the U.S. I was personally involved, in my previous capacity as an investment banker, in the development of their international expansion and partnership program.
Although that may not make me totally objective, I think in many ways it makes me more critical in my assessment.
With more than enough historical background provided, the review importantly focuses on the high quality of the meal and the impeccable service.
The genuine hospitality is apparent from the moment you walk into the stylish environment. The lighting is discreet, but not dim, and the tables are well spaced so that you have a sense of privacy and intimacy, but not isolation. The menu is certainly meat- and fish-centric, but there are other choices such as pasta and chicken. All dishes are presented beautifully, both by the serving staff and in their elegant plating.
We started with fresh and succulent sushi, followed by filet mignon with side dishes of creamed spinach and soufflé potatoes. The treasured chocolate soufflé was certainly the supreme finale of our dinner. The menu is priced on the higher side, but totally commensurate with the service, food, and presentation. There is also the opportunity during Restaurant Week to experience this heightened culinary experience at a very reasonable expense.
The maître d’, Peter Dones, was engaging, charming, and totally welcoming. Our table was professionally served with unobtrusive elegance by Daniel Striston. I cannot imagine a more hospitable and thoroughly memorable meal.
A final tribute should be acknowledged in recognition of Morton’s commitment to community service, both locally and nationally, throughout all the neighborhoods in which they are located.
Bon appétit!
This article is published as part of AFPC-USA’s U.S. Culture & Arts section and reflects the author’s personal experience.
