Last week, a colleague and I had an expensive, rushed dinner at Morton's downtown. Although the restaurant was only about two-thirds full, the staff appeared to want us out the door as soon as possible. When the waiter recited the menu, he seemed intent on getting over his memorized spiel in record time, spent most of his time smirking at other staff members, and was obviously annoyed any time we interrupted him with a question. We were only partway through our martinis when the wine arrived. Just as we were taking the last sip of our cocktails, the salads appeared on our table. Not three minutes later, well before we were even halfway through our salads, the entrees were delivered. We had to restrain the waiter from whisking our unfinished salad plates from the table. By this point barely twenty minutes had elapsed since our arrival. The final insult was a continual barrage of ³is everything ok?²¹s from several obsequious staffers interrupting our conversation at two minute intervals over the next ten minutes. And all of this abuse for only $160. Jeez, even Greasy Mac doesn't mind if you linger over coffee and read the newspaper. Others with similar horror stories, please share them with pgh.food and Mr. Tom Walters, President Morton¹s of Chicago 350 W. Hubbard Suite 350 Chicago, IL 60610
Pittsburgh, PA