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This past Tuesday, April 13, 2010, I was not unlucky, not at all. In fact, I had the pleasure of taking a trip down to the
Rosemont Morton’s Steakhouse. Let me tell you, it was an experience I will not forget. Now, if you ever met me in person, you’d see that I am quite a petite girl, but don’t make fast judgments because this petite girl has an appetite. I often get the, "where does it all go", phrase from friends and family alike. Yet, like I said, I have an appetite and I am indeed a meat lover.
Steak and potatoes is one of my favorite go to meals. Yet, this was my first experience at
Mortons.
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The Morton's Steakhouse
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When I first pulled into the parking lot of the restaurant, I was a bit confused. The restaurant is encased in an
unassuming corporate office building. It is not the first place that comes to mind when you think of a fancy
restaurant, but fear not readers, it lived up to its potential. According to the history of
Morton’s the whole point was to place the
restaurants in locales that were not known to the public. Many patrons had only heard of the restaurants through word of mouth and friends of friends. The idea was to keep the restaurant an
exclusive club, but over the years the company has grown and with that they have opened their doors and arms to the patiently awaiting public.
Once into the restaurant I was surprised by the fact that there is a bit of renovation going on, but like the
classy folks that Morton’s has been brought up to cater to, they kept the construction clear from the blind eye. It was pristine and orderly in spite of being a construction zone!
I had the opportunity to be greeted by the kind
hostess Bunny who walked through the Morton’s experience shared by
Rosemont’s GM, Mr. Patrick Boyle. When you first meet
Patrick, you almost get
Tony Soprano vibe, he’s a man about his business, but once he gets talking, one can quickly tell this man has a
kind heart and
loves his job and his patrons.
The setting of the restaurant is very
ethereal, ambient with a touch of
old fashioned class. Yet, what surprised me most was the fact that it didn’t feel pretentious, not even one bit. The restaurant has strong roots in family value and they treat their customers like they are a part of the family. Many of the employees whether they are chefs, wait staff or dishwashers have been with the team for 15 plus years.
Once your in, your in.
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Delectable surf and turf
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Once seated, I was introduced to our
server,
Hugo, who was incredibly knowledgeable about the menu and the restaurant. He was speedy, attentive and efficient. He presented me with the drink menu prior to the table side menu presentation. Lets just say I had to pick my little jaw off the floor after seeing the drink menu. I, myself, am not a drinker, but my guest was and we sat staring at the
20 page drink menu for quite some time. It was an extensive list of
prime ales, fun cocktails, even mocktails (non alcoholic cocktails) for the non drinkers like myself and pages upon pages of
wines. The list was extensive as it should be with a climate controlled cellar with just about 600 cases of well aged bottles in stock many starting at just
$50 a bottle. My guest ordered a
Matilda beer which is a
Belgian Pale Ale that was definitely worth a try.
Now, when
Morton’s says they are going to present their menu
table side, they mean it.
Fresh produce, meats and seafood are shown to you as the appetizers, entrees and desserts are explained.
Hugo did a great job of keeping me informed and interested as he presented a long list of meals items to chose from. I was a tad startled at being shown a whole lobster, flown straight in from Maine, but it was all a part of the
experience that is “Morton’s”.
I ended up going with the
Morton’s Ceaser Salad to start, followed by the
double cut Filet Mignon with a
side of broccoli and baked Idaho potato that was enough to feed an army. My guest went with the
Bone in Ribeye and shared my massive side order than neither of us could finish. We finished it off with
Morton’s famous chocolate cake!
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Tender double cut filet mignon
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The meal was
delightful. The
sous chef, Ramon, did an incredible job of cooking our steaks to just the right consistency and tenderness, with a
full bodied flavor. The side dishes were well prepared and neatly presented. They along with the steaks were served with a specialty sauce that I actually preferred to not eat. The steaks were perfect on their own without it! It does just depend on your preference. The
ribeye had a touch of pink and was incredibly juicy according to my guest.
Patrick, the
GM, explained that the flavor and taste is all in the
preparation.
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Tasty Iceberg Salad
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The steaks are
wet aged for 30-45 days. The restaurant's meat is
USDA prime choice beef and it only comes from 2 butchers that the whole chain uses to ensure quality. The wet aging allows the steaks to not have a gamey taste. The age results in a delectable piece of tender meat, that has a delicate and slightly sweet taste. A cooking tip for those out there who want to try their hand at making an at home steak: let your steaks drop to room temperature before you cook and then allow them to rest a few minutes after they are cooked. This ensures that the meat sears evenly and allows for the juices to seep to the center of the meat for a juicy bite. Morton's even offers its own cookbook and the secret seasonings that they use are available for purchase online OR at any of their locations!
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USDA Prime Grade Beef-Wet Aged
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Now,
Morton's is a bit on the
fancy side and a bit
pricey, but their quality and services is
well worth the investment. It's a great spot for the business person on a layover at O'Hare to have dinner at. It is only a couple of minutes away from the airport and I know if I had the choice between Morton's and airport food, it would be no contest.
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The biggest Idaho potato you've ever seen
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Compared to places like
Rosebud, Ruth's Chris and Chicago Chop House, Morton's gives the competition a run for its money. They are up to par even though their site is in the works and they maintain a pleasant atmosphere that is hard to beat. The staff makes you feel like a part of the family and they feed you the way your grandma always said you should be fed. They know that the way to anybody's heart is through their stomach and they make sure to love you and keep you plenty full!
What: Morton's Steakhouse
Where: Rosemont, IL
9252 W. Bryn Mawr Ave.
Rosemont, IL 60018
Hours
Bar:
Mon-Thur 5:00PM-10:00PM
Fri-Sat 5:00PM-11:00PM
Sun 5:00PM-10:00PM
Dining Room:
Mon-Thur 5:30PM-10PM
Fri-Sat 5:30PM-11:00PM
Sun 5:00PM-10:00PM
Cost:
For 2: $200 w/ drinks
For 2: $100-$150 w/out drinks
Specials running first quarter
The Morton's Classic Menu
Meal for 2 at $99
Check them out online: http://www.mortons.com
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