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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.
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.
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...


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

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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 Eek

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.
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CWG, if you honestly feel you can make better steak at home than Morton's can, it's quite an indictment of their restaurant. You can't hold a candle to Peter Luger's steak at home, and I can say that with absolute certainty. You have neither the access to the extreme highest quality beef that they do, nor the expertise to age it as they do, nor the means to grill it as they do. Therefore, Morton's is to Peter Luger's as MacDonald's is to Morton's.

Just one more sip.

i'd have to disagree, you can buy Luger's meat, dry-aged an all, prepared by them. and personally, i'd rather have a Luger's steak (or while we are on the subject of preference - Lobel's) at home, grilled with kosher salt & pepper on my Weber kettle BBQ. that's not to say i don't think steakhouse meats aren't exceptional, if they weren't i wouldn't go. however, i can say with certainty, a Lobel's grilled at home does hold a candle to what i've been served @ Luger's, Morton's, Ruth's Chris, Nick & Stef's, The Palm, Mastro's, JJ's, Musso & Frank, 3950, Windows, Michael's, Charlie G's, etc...
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Luger sells the same meat they use in the restaraunt - a friendly call to their customer service will reveal so, as did my conversation with the employees when i had dinner there a year ago... and i'd listen to grossie Wink, i make my statement of preference by having tried both options, not with assumptions
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I'm not going to argue with you. I have been going to both Peter Luiger's restaurants for 30 years. I've bought their steaks twice and cooked them on my Weber. If you think you prepare a steak as well as Peter Luger's, you are 100% incorrect. Their grill gets far hotter than your (and my) meager Weber, and you DO NOT get their finest meat. You are very, very wrong. Flatter yourself if it makes you feel better. No matter what you do, you cannot duplicate or, as you claim, surpass Peter Luger's. Not even close. It's actually ignorant of you to claim that you can. The Wine Spectator once printed something to the effect of (plagiarizing, rather than directly citing here): "There is no better steak available in this country than that served at Peter Luger's." If you doubt this, search back a few years for their steakhouse rating issue.

Just one more sip.
I'm not talking about wine here. I'm talking about someone who thinks, or rather would have us think, that he can make steak at home on his little Weber as good as Peter Luger's steak. It's actually laughable. I'm done with this ridiculous thread. you go right ahead and tell us all how you are Peter Luger's equal. It's just a waste of time to read your nonsense at this point. I give up. You win.

Just one more sip.
all im saying and have been saying is i like & prefer the way i make a Lobel's at home - i know exactly how i like it cooked. i never claimed the steaks i cook at home are better then the steaks cooked at a steakhouse - my point with wine is that it's all preference, and its the same with food. if you don't think so, that's you're opinion... and it's not ridiculous, laughable, or nonsense for you to think so. fill your ego by throwing insults...
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Originally posted by kumazam:
all im saying and have been saying is i like & prefer the way i make a Lobel's at home - i know exactly how i like it cooked.

Right on the mark! I rarely ever finish a steak I order at a Steak House, mostly due to that I don't like how it's done.

Quality of meat can only make so much difference, the bottom line to me at least is how the steak is seasoned and prepared.

I've never had Peter Luger, but has gone to a fair amount of other steak house. Say if Peter Luger or anywhere else for that matter prepare the steak with minimal seasoning and just throw it on the grill, then the chance are I won't like it much. In that case, I make a better steak than Peter Luger just because that's what my palate prefers.

2004 Whirlwind Tour
Clearly people are passionate about their steaks. Is it any wonder that even a little case of "Mad Cow" won't stop us Americans from enjoying our God given right to eat charred red meat?

I've only been to Peter Luger's one time, but it was a unique experience. I don't know if it was the best steak I ever had (I still recall a dry-aged steak I had at the Capital Grille in Providence which might be my all-time favorite), but the entire dinner experience, from the tomatoes and onion with steak sauce, to the sizzling platter of perfectly prepared sliced steak, to the thick globs of whipped cream for dessert (I think there was a pastry of some sort as well, but I can't recall), Peter Luger's is pretty darn high on my list of best steakhouses.

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