Cuisine:

• Homestyle
• Steak House

Morton's of Chicago Description:
This branch of the ubiquitous steakhouse chain is a temple to beef---filet mignon, porterhouse, NY strip---but it also makes room for seafood, chicken, lamb and the requisite sides. The originator of the show-and-tell tableside menu, Morton's lays it on thick. But it's a good thick. After a cocktail, dive into a shrimp or jumbo (a word frequently appearing on the menu) lump crab cocktail to start. Chopped salad is a meal on its own. For meat and potato fans, we favor the bone-in rib-eye or the strip steak au poivre, along with the Lyonnaise potatoes. The sides are à la carte, and large enough to share. Save room for the hot chocolate cake---it's the perfect way to wrap up a steakhouse dinner.


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