Mr. K111 & I are having dinner at Morton's in Minneapolis on Saturday before a show at the Orpheum Theatre- any recommendations as to what to order?

Cheers!

u dont go to a place like Morton's and not have steak, and in my opinion, the most flavorful cut is the Strip, so there ya go:

NY Strip

haha, enjoy!

yes, some kind of steak- but NY strip, filet, porterhouse? We are definitely steak lovers! and wine?

Cheers!

again, the NY, best cut for pure flavor
cant help with wines, dont know what they have...

definitely NY strip.
go for a Cabernet, or, if you wish to splurge, a Bordeaux.
My problem would be eating and drinking too much and falling asleep at the theatre.

Irwin

"Life is short....start with the dessert."

I will not go to morton's anymore, because in Toronto i can get better for less, however the cajun ribeye at Morton's is far and away the best steak on the menu.Enjoy

I hate NY Strip. Go for Rib Eye.

==================
AIM: Drunken Mariachi

Anything but the steak. Morton's, imo, is the single most over-rated steakhouse chain by a mile. I've been to the one in NYC twice, the second time for a party, and another branch for a party. All three times the steak has been tough. The first time it came out medium well, when I told the waiter I wanted it rare to medium rare. I sent it back, which I almost never do. The replacement was virtually raw, so I sent it back. Then it re-arrived (I can only imagine how they grossed it out.) properly done, but very tough.

If possible, go someplace else.

Just one more sip.

So Morton's is a steakhouse chain? I've never heard of them. East coast thing?

==================
AIM: Drunken Mariachi

DJ

then i guess you dont like flavor of beef !!

porterhouse

quote:

---

Originally posted by DJ Hombre:
I hate NY Strip. Go for Rib Eye.

---

I'm right there with ya, DJ. I'm gonna go pick up a couple dry-aged rib eyes for dinner tonight.

My early experiences at Morton's (the DC/Georgetown location) were phenomenal. Of course, that was when I was in college, and was eating dorm cafeteria food seven days a week!

More recently, I have been disappointed. For the price, I think they should have dry-aged rather than wet-aged steaks. The bargains on the wine list are few and far between. Still, when you are in the mood for a "real man" experience, few places are as good as Morton's.

As far as the steak, the NY strip or the rib-eye. The filet is like eating a sponge.

I dare you to just order a salad.

If you really want to piss the waiter off, order a salad and ice water.

"The world needs ditch-diggers, too, Danny!"

porterhouse! black and blue Morton's is a chain across the board I think. There is one in Sacramento and Costa Mesa. Don't know if Godiva chocolate souffle is available in all restaurants though.

Godiva Chocolate Souffle...Just sounds too good to be true!

Cheers!

Not that it really matters, but I am firmly in the Ribeye camp. On super-rare occasion I might go for a filet, but we're talking twice a year at most. I do not think I have had more than one strip steak in the past three years. About once per year I'll go to a good Northern Italian restaurant and order a bisteca, but that will deffinitely be my only experience ordering a porterhouse in a restaurant for the rest of the year.

Super off-topic, except that one of the reasons I prefer Ribeyes is that they seem to do better with sauces, my favorite steak in America is called the Fred Flinstone -- it is served at a restaurant called Lola just on the West side of Cleveland, in Treemont (for those of who who live close enough to go). I've tried to copy it but, while I've come close, there was somthing about their steak that was out of this world (I probably didn't pick up on an ingredient or two in the sauce) Anyway, the dish is about a 1.5lb bone-in Ribeye (maybe even bigger -- its called a Beef rib chop on the menu" It is grilled and served with a blue-cheese/carmalized onion sauce on top and rosemary pommes frites on the side. The potatoes I can't really make but I can make something close. I swear I have tried every sort of blue cheese from Gorganzola Dolce to Stilton to Rocqufort. I've used every sort of onion known to mankind. I'v made it well, but it is best at Lola, so if any of you are ever in Cleveland, check it out.

but i digress...

a

"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields

That mortins place is god awful I tell ya. My stake had whip marks from the jockie when I had supper there. Man howdy did it repeet too. I was burping and wanted to puke fer a couple hours later.

I got no remorse for the things I've done, watch out honey were gonna have some FUN!

quote:

---

Originally posted by kumazam:
DJ

then i guess you dont like flavor of beef !!

---

Kumazuma... never been a big fan of beef.

I don't think I've ever craved a "big juicy steak" in my entire life.

And I grew up raisin cattle!

==================
AIM: Drunken Mariachi

Just got home from dinner at Morton's and "Hairspray"...both wonderful.

Morton's salad (minus the anchovies), ribeye, lyonnaise potatoes, 1999 Sebastiani Sonoma merlot, and Godiva Cake w/ coffee for dessert.

Easily one of the best meals I've ever had, and well worth the price. When we weren't able to finish our steaks, the server asked if we would like to take them home. I said that we would love to, but were going on to the theatre right after dinner, so he said that if we were leaving the car at the restaurant and walking to the theatre, that they would be happy to keep it in the kitchen for us to pick up when we returned for the car.

Cheers!

Great report, Kathleen111. You've gotten me interested in giving it a try. My penny-pinching other half will now need to be convinced to start saving!

After last night, we probably won't be going anyplace more expensive than Applebees for a while.

Cheers!

I went to Morton's on Saturday night.

Brought a 1997 Latour for BYOB. They charged $15 corkage.

Had the Morton's salad, which was OK, but not great. The bread was delicious.

Had a NY Sirloin at a whopping $42

It was very good, and prepared just right. I could not finish it all, it was a huge hunk of steak. For $42 bucks, it better be.

The creamed spinach was fine, and was enough for 2 people to split.

Overall experience was positive, but very expensive. I question whether the steak was worth the price. I'd have been as happy grilling a Costco sirloin, microwaving a Stouffer's creamed spinach, and drinking my Latour without the $15 fee.

I am really suprised at such polar differences in opinions on Mortons. I have been to about 8 different locations and the quality is always outstanding. From Puerto Rico to Memphis, Chicago, Las Vegeas, all good.

Of course, nothing beats the prime, dry aged NY strips I prepare at home!

CWG, Wheres the Morton's in Memphis? Been there several times and never seen one, but would be interested for our next trip