Morton's The Steakhouse - Chicago - The Original - Chicago
Morton’s is synonymous with the best steak in Chicago, and this subterranean location of Chicago’s best loved steakhouse has been at it for decades. The flagship location of what is undeniably Chicagoland’s most powerful restaurant empire, Morton’s The Steakhouse’s original.....location is everything you might dream a Midwestern steakhouse could be: low lights, attentive servers, and fantastic red meat, served with a decorum that actually amplifies the deliciousness of the meal. Metromix deemed it the “best steakhouse in Chicago” and Citysearch judged it the “audience pick for best steak.”
Morton’s is synonymous with the best steak in Chicago, and this subterranean location of Chicago’s best loved steakhouse has been at it for decades.
The flagship location of what is undeniably Chicagoland’s most powerful restaurant empire, Morton’s The Steakhouse’s original location is everything you might dream a Midwestern steakhouse could be: low lights, attentive servers, and fantastic red meat, served with a decorum that actually amplifies the deliciousness of the meal. Metromix deemed it the “best steakhouse in Chicago” and Citysearch judged it the “audience pick for best steak.”
Read MoreFrom 5pm until 8pm on weekdays, there’s a “power hour” (read “extended happy hour”) with beer, wine and cocktails, all under ten dollars. There’s also a very large selection of bar bites.
When you sit down to dinner, the resident sommelier will help you choose a beverage to pair with your prime steak, and when we’re talking meat, there are a lot of options at Morton’s The Steakhouse – porterhouse, filet, ribeye, strip – and a few surprises like the five-peppercorn rubbed prime strip steak, the slight heat of the peppercorns balancing the lushness of the meat.
Modern classics like miso marinated cod and abundant lobster and crab are there for those who are looking for something a little lighter but, of course, no less delicious.
There’s a good number of fish dishes and a few surprising sides, like the bacon and onion mac n’ cheese, parmesan and truffle matchstick fries, and sautéed Brussels sprouts (fantastic, just wonderful). Either before or with dinner, the classic go-to is the Morton’s Salad, a kind of wedge salad with iceberg and romaine lettuce, chopped egg and dried anchovies (optional, of course, but you should go for ‘em).
In an old school place like the original Morton’s The Steakhouse, you’re going to want to end the meal with a classic. The lemon soufflé, served with a cup of rich sabayon sauce, is the way to conclude a fabulous meal at Morton’s the Steakhouse.
