Now, 33 years later Morton’s is my restaurant of choice for consistently great food, superb service [Elaine our server at table 52 was camera shy] and a place that does it 100% right.
Last night was no exception. With a very good friend, I was able to have excellent food, great service in an atmosphere where I could actually have a conversation without blaring music in the “background.” Add two superb bottles of well-aged Bordeaux and you have what I would rate a perfect evening.
Christopher Garrison GM – I always gladly share our wine with him
Decanting the Bordeaux
Morton’s presents the food – you actually get to see the quality of the ingredients.
BYO ’85 Beycheveille joins the party
Center Cut Iceberg Lettuce Salad – half eaten
New York Strip – oozing deliciousness
Potato skin in development
Potato skin refined
Almost the whole works
Sauteed Button Mushrooms added in as another side
Bottom Line – what more can one ask for?