Morton-ed Out

Morton's has been a place we've been wanting to check out for a while now. Finally, thanks to some credit card points, I sent an email to The Boy, asking for "a date over dinner at Morton's this Friday". The "verbal" menu was most interesting, the guy rambled through the menu so fast we didn't have a clue what he was saying at all. And when he was interrupted halfway through, he had to start right from the beginning.

Service was a rather short of expectations, maybe due to a full house on a Friday evening. But then again, this was no excuse. The "ball" of warm onion bread was pretty good, too much for two of us to finish though. The crabmeat cocktail was fresh to the bite - The Boy's special request. The Morton's Salad was a mix of crisp romaine lettuce, blue cheese and anchovies, refreshing and appetizing.



By then, we were eager to tuck into our biggest challenge of the evening, the famed steak that comes in enormous portions. We opted for the Porterhouse steak, accompanied with some sauteed spinach and mushrooms. The steak was tender and juicy, though I believe we have had the same, if not better, elsewhere before. You can tell by The Boy's expression and the leftover that we were too, too stuffed by then!







The famous Warm Chocolate Cake was quite a disappointment - it was not as good as I remembered it to be. The so-called molten hot chocolate did not oooze out as it should have, and the sponge layer was a tad overbaked. It was not even warm to begin with! The only saving grace was the scoop of vanilla ice cream.

Overall, I totally enjoyed the company of the beloved the whole evening - he did the sweetest thing by putting his blackberry away in MY bag. However, the so-called gastronomic experience-wise, it fell short of being excellent. If not for the voucher I had redeemed, I might have thought twice about it. The less-than attentive service and noisy chatter of atmosphere didn't help either.

Honestly, Morton's name as the granddaddy of steakhouses has since grown weary, so has the dated furnishing of American opulence. I can think of a dozen more hip, contemporary restaurants, that can serve a good cut of the beef with much better polished delivery.


Will we be back again? I'm not sure....