During previous visits, Morton's has consistently produced great steaks cooked to perfection and mouthwatering, fork tender prime ribs. Unfortunately, good things seldom last. This time, our saturday night dining experience turned out to be an evening of repetitive mishaps and dissappointments. The list consists of:
- 5 plates of luke warm Lobster bisques that need to be returned to the kitchen for re-heat.
- Rib eye steaks that were overcooked.
- 4 portions of 'ultra-tough' prime ribs which were served without the au jus. By the time our waiter brought us the gravy, the meat were almost cold! (I'm sure I can do a better job at home with a $4.99/lb prime ribs from Loblaws and a package of Knorr au jus mix!!)
- 4 orders of souffles, all ended up with watery centres. Yeeeeeeuck!
- Our waiter was too busy listening to our guests conversation that he dropped a whole pile of plates behind us. Well, at least he managed to aim the other direction!
With appertizers and desserts in the $15+ range and entrees all in the $50+ range, I would expect management will make sure that a consistent standard be maintained with their products, but............!?! Guess I have to start searching for another venue that serves 'great' steaks and prime ribs!
Updated 1 year ago | 15
Updated 1 year ago | 1
Updated 12 days ago | 25
Updated 22 hours ago | 23
Updated 11 hours ago | 9