The steaks are stellar. The beef, from the meat-famous city of Chicago, has been beautifully aged and the kitchen staff cooks it perfectly. Woe to the chef who tries to impose his will on this establishment. The Cajun rib-eye is heavenly. And if the salmon filet is indicative of the seafood quality, you're getting the best.
Side dishes are extra.
The right timing, the right brand of eggs, the right ingredient amounts. Our lemon souffl was perfect. It's not a pretty sight. And the rapid recitation of the entire menu was a useless exercise, given that I zoned out after item three. Morton's, I think, has positioned itself well in the hotel and cruise-ship zone, attracting faithful Americans as well as the local carnivores.