Ok, so I like a good chocolate souffle, rub me with creme anglaise.
The waiter tells you the "Chef needs 45 minutes to make the souffle" and requires you to order with the shrimp cocktail and overpriced/undercooked steak.
Finish a lousy meal, remember it's Morton's (clients love this place) and then you get the souffle AND IT'S COLD.
Since we've been trashing CF on a bunch of threads, why should we leave the "high enders" of the list. For $100 a person, you would think the souffle should come out warm? Why do they need 45 minutes to make the thing?