MC wrote: >Someone wrote: >> >>MC wrote: >Okay just had a chance to try Morton's here in Orlando since my post and I >must say it was great. The Steak just melted in my mouth, and the Lightly >topped Bernaisse sauce was an added touch. The service was excellant,I >never ran out of water, or bread, and the dessert was very tasy, the >souffle. I have been to Ruth Chris's also here in town and I find both >these places equal, although Mortons is closer to me. But I am thankful >that in a town full of fast food outlets, tshirt shops and theme parks >these two fine dining establishments are a welcome reprieve, Its nice to >enjoy a dinner without screaming kids, and tourists. MC > I was in Chicago during the restaurant show about a decade ago, staying at The Drake, and wandered a few blocks to Morton's at about 9 p.m. for one of their legendary steaks -- it had been recommended to me by Leo, the chef at The Drake. Well, the maitre 'd looked at me like I was nuts -- Saturday? 9 p.m.? "I am terribly sorry, Sir," he said, "but we will not have a table until at least 11." The place sure sounded packed. I looked over his shoulder. Sitting at the head of a large table, packed with rollicking guests, sat The Chairman of The Board Himself -- Frank Sinatra. I was impressed. I went back another night, with reservations. It was the best U.S. Prime, aged-to-perfection, mouth-melting, nostril-awakening, succulent steak I had ever had. If Morton's can buy a steak that is so well marbelled, why does Ruth's Chris have to add butter to fatten up the taste of their's? Just asking....
Chicago, IL