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Morton's NY steaks continue to amaze me

Kurt | Aug 1, 200501:43 PM

I am the 1st to admit that @ the core I am a steak and potatoes guy - I am from Chicago and have been to many of the top steaks places in the country, I mean it, see a poster of a guy eating steak and I am on it. I have now split 3 NY’s in a row with the SO, about 24-26oz cooked med (I know) and they are flawless and without comparison to anything I have had in LA or the county. The servers are beginning to know us and treat us like royalty, the booths are super comfortable, I like # 11, but they are all good. The starters, the bread the drinks, everything has been great. I think the main griller’s name is Humphrey, he is one serious looking gentleman. I think the wine list needs some work, very standard list with standard markups – I brought in a 01’ babcock fathom, its actually a nice little bottle for a $35 retail, even more surprising because its mostly merlot which I generally do not care for.

53% Merlot: Westerly Vineyard, Santa Ynez Valley (Happy Canyon)
35% Cabernet Franc: Westerly Vineyard, Santa Ynez Valley (Happy Canyon)
12% Cabernet Sauvignon: Vogelzang Vineyard, Santa Ynez Valley (Happy Canyon)

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