Morton's The Steakhouse

Outstanding. 07/10 Last night my wife and I had an excellent meal ordering off the $20.10 Taste of Hartford menu (TOH). We made advance reservations through OpenTable and were seated promptly in a booth. Our waitress welcomed us by name and provided the regular menus, but quickly retrieved the TOH menu upon request. Our meal started off with a loaf of onion bread - crusty and right out of the oven. We each ordered Caesar salad which were more than ample with neither of us finishing. Both of us ordered the single cut filet mignon done medium rare. It was cooked perfectly, probably 6 ounces and fork tender. We shared generous orders of garlic harcourt verts and mashed potatoes. Fortunately we saved room for the best double chocolate mousse I have ever consumed. Service throughout was excellent.…

Horrible Service - Average Steaks. We all know about mortons and the service. Everyone knows its a complete joke. I dont know who they think they are. Either that are rushed or miss managed, something. The steak is fine. Is it worth the 44 dollars for the filet, maybe, but the 950 desserts are a joke, the 1050 mac and cheese are a joke. I guarantee they will MESS YOUR ORDER UP. I have been here 3 times. Not once have they gotten it correct. And I am usually at places like Carabbas. I am not being picky. Cold steak, forgotten sides, missing waiters.

The place is so not worth your money. its more to be "seen" then to actually eat.

They get by with the pricing and reputation. Anyone who says they are great doesn't go out enough.

And do they care? NO!!!…

USDA prime beef, elegant tableside service and mammoth martinis.. In Short
With its dark wood details, celebrity photos and tuxedo-clad waiters, this upscale steakhouse chain has the air of a posh men's club. Service is professional and discreet, with bartenders making a mean martini. Dinners begin with a waiter-driven cart laden with fresh vegetables, live lobster and cuts of steak; customers choose from porterhouse, rib-eye, bone-in prime rib and more. Side dishes are traditional and enormous, from baked potatoes and creamed spinach to steamed broccoli with hollandaise.…

Creme de la Creme!. I took my best friend to Morton's to celebrate her new job. What an incredible time we had. Our server, Richard was very attentive and made a lot of great suggestions. I had the Chicago style Ribeye on the bone and my friend had the filet , which was huge! We started with Crab Cakes, which were the best I've had and then split a salad. For dessert Richard suggested the Hot Lava Cake which we were going to split. Then the maitre'd came by with a tray of complimentary after dinner drinks and we ordered the Creme Brulee to go with them!. We had our share of "Mortinis" . I had the Pomegranate. Yum! And the cherry on the cake was the photo taken of us at the table and then presented in a card.

We were totally impressed!…