Originally posted by brentk
Is anybody else as dismayed by Morton's as I am?
I think it is about everything that is wrong is American restaurants. From exaggerated portion size, to uniformity, to lack of culinary experimentation, to macho bravado... I could go on and on.
Sure the steaks are great but I can cook a great steak at home, too.
I have only been a couple of times and each time on somebody else's nickel, thank God.
What really gets me is when they come by with a raw head of broccoli to provide you with an uncooked preview of your dinner. I just don't need to see all the raw ingredients, thanks very much.
Give me a chef-centric restaurant where I can taste individual creativity anytime.
I've been to Morton's in Georgetown, Tyson's Corner, Orlando, and Dallas and never had an unworthy piece of meat. (Something I can't say about Ruth's Chris). Yes, it is pricey but if you go easy on the booze, wine, and desserts two can dine well for $100 + tip. And unlike Peter Luger's they all take plastic.
Here are some excellent "chef-centric" places: Ray's the Steaks in Arlington, VA, Chamberlain's in Addison (North Dallas), Randy's in Frisco, TX, Goodhue's in McKinney. TX and my personal favorite for this "class": The Kissimmee Steak Company on 404 near Orlando.
Lighten up and enjoy! A boozeless Morton's costs no more (and often less) than a full splurge at any one of these wonderful "chef-centric" establishments.