text: I consider myself somewhat of an expert on Mortons If I was on island home I ate a the Honolulu restaurant every Saturday from Jun to May Since that time the restaurant has been sold to LandrysnnSo what did I notice today when I went there tonight First Maitre d and manager were not wearing tuxedos any more Given that Landrys recently bought McCormick and Schmicks and closed the Phx location in addition to the Phx Mortons I think there is a serious change afootnnHow does this reflect on quality Perhaps to early to say But on the other hand cutting away at something as small as management in tuxedos may seem inconsequential I can guarantee you that there will be nd and rd order effects that will impact food qualitynnNow having said all of the above we ate in the bar Ordered the sliders blt crab sandwiches mini wedge salad and a bowl of lobster bisque I was all good reflected pretty much what we had in Hawaii over the last years Having said that I will go out on a limb here and say that if the tuxedo cutting culture makes it is way into the kitchen then I predict one of the first casualties will be the crab cakes Good crab cakes are hard and expensive to make Cheap or Cheaper ones are easier But it you are cutting out tuxedosa very visible sign of the restaurantit will be very easy to make cheaper crab cakes