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Miami New Times
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Handsome, clubby, and corporate, this steak house ranks as one of the best chains in the nation. USDA prime meat-eors include the double-cut 14-ounce filet mignon, the 20-ounce New York strip sirloin, and the 24-ounce porterhouse. The hamburger, served at lunch only, is also a beloved creature here, as are the house salad sprinkled with blue cheese, steamed asparagus with hollandaise sauce, and lyonnaise potatoes. Order the chocolate soufflé for dessert at the start of the meal to ensure prompt deliverance.
On a visit to Morton's the Steakhouse, in Brickell, we narrowly missed the power hour, which features appetizers priced from $5 to $6, so had to try the food at regular prices. Power hour prici... More »
Miami is quickly developing its own cocktail culture. There are bar chefs at the W South Beach (Elad Zvi and Gabriel Orta from Bar Lab), Mercadito Midtown (Paul Tanguay and Paul Carducci from T... More »
The 70th annual Food Network South Beach Wine & Food Festival gets under way Thursday. I mean seventh — it just feels longer because the whole shebang has gotten so big so fast. In fact it was only in 2002 that Lee Brian Schrager, director of... More »
So it's been just about two months since the terror attacks, and I've been doing my thing, eating and drinking and chatting up the food folks. And after hearing what the local restaurateurs and chefs have to say -- at least until the wine... More »
The primary purpose of a menu is to inform us what a restaurant has to offer and how much they charge. It may seem simple, but composing this list is one of the most difficult and important tasks of a restaurateur, as a menu also must reflect the... More »
Good Steaks!
Great dining experiences, knowledgeable and friendly wait staff
Morton's Steakhouse is a premium steak restaurant with over 70 restaurants worldwide and several locations in the South Florida region. Though best known for its steaks, Morton's menu includes a variety of seafood and salads as well. The restaurants are elegant and offer great food and service.
Oh, we know the myth. The best hamburgers are made from ground chuck, because the meat has more fat in it. The fat then prevents the burger from shrinking into a McDonald's-esque disk while cooking. Well, baloney. At the downtown location of Morton's, the hamburger is a full eight ounces of lean ground sirloin. Hard to feel guilty eating that. And it's just about the juiciest thing we've encountered outside the Chris Paciello story. The single drawback? The burger is served only during the... More »
John Kenneth Galbraith's observation that more people die in the United States of too much food than they do of too little must have been gleaned over a lifetime of eating T-bones the size of small-town airstrips and boulder-size baked potatoes at various American steak houses. It's this conformity of the genre that makes choosing the best steak house, excuse the expression, a real horserace. Morton's crosses the finish line first not merely because of its USDA prime cuts of meat (though... More »
Will Smith's Miami is filled with supermodels in thong bikinis holding fruity drinks with umbrellas in them, dancing salsa. But if you head downtown for lunch at Morton's of Chicago, you find a very different kind of Magic City: corporate executives in tailored Armani sipping martinis, cutting deals to canned, easy-listening jazz. The twenty years this steak house chain has been serving USDA prime porterhouse steaks to movers, shakers and other future heart patients is really something to... More »
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