morton's the steakhouse

for great steak, go to morton's. i've been to morton's a few times, and the last two times i have enjoyed a delicious meal at the bar. sean the bartender has great suggestions, is a fantastic host, and has never led me astray.

steaks are juicy, delicious, and every time i've been there have been perfectly cooked. i pretty much only get the double cut filet mignon - how can you go wrong?

no, it's not cheap - but if you want a great steak it's theplaceto go.

my wife and i stay in uptown dallas frequently and until tonight we have never tried morton’s on mckinney. it is in a convenient location to the hotel we frequent and after an awesome day watching the rangers beat the angels we thought we would give it a try.  

i’m not going to go into a lot of detail about the dining or reception areas. they are fine and typical of many of the steakhouses in dallas. the dining area is nowhere near as nice as nick and sam’s for example… more on par with ruth’s chris.

before i get started you should know that i consider myself a fair and balanced food critic. i love hole in the walls and fine dining. price is not my main criteria.

for an appetizer we ordered the shrimp alexander. it was good. my wife as usual ordered the lobster and i ordered the bone in ribeye…. prime the server said.

i’m not sure what morton’s definition of prime is. maybe they order their steaks from amazon prime. maybe they feel like the pay prime for their beef. all i can tell you is if my steak was graded select it would have been just marginal. if it had been graded choice it would have been disappointing. the fact that morton’s states that they served me aged prime beef is at best dishonest and more likely fraudulent.

if morton’s is going to stay in business in uptown dallas (and they won’t) then they absolutely must purchase their beef from another vendor or they must far and above upgrade the quality of their steak knives… i recommend something with much deeper serrated edge than the knife they had available tonight. a larger handle would also make holding the knife easier considering the amount of strokes and pressure it will take to make a cut. it should not require no less than five (yes i swear five) firm strokes with a serrated edge steak knife to cut a steak cooked medium.

the sides were just not good. we ordered the bacon/ onion mac and cheese and the horseradish mash potatoes. portions were huge but not needed. we both ate one spoon of the mac and cheese and about the same of the potatoes. they were just so marginal that they honestly were just simply not worth ingesting the calories.

i ate about 1/3 of the steak and called it a night. we easily left 3/4 of the sides untouched. the entrees and sides were so marginal to bad that we didn’t give them a shot at dessert. the lobster was ok…. but then again how do you screw up a broiled lobster tail.

we waited 20 or so minutes for our server to bring our ticket, paid and left. i didn’t make a fuss or ask for a manager as honestly what could he do… free dessert… no thanks.

instead of money a better “tip” would be: to the chef: find another line of work. for the staff: look for anotherplaceto work. for you the reader: dine elsewhere. if you’re in uptown dallas you have choices. nick and sam’s, the palm, even ruth’s chris is much, much better.

if your car is broke down on mckinney in uptown and your waiting on the tow truck and you’re starving… there’s a smashburger just down the way and it’s much, much better and a couple hundred bucks cheaper than morton’s the steakhouse on mckinney in dallas.

in conclusion it is without a shadow of a doubt the worst $260.00 meal i’ve ever had. it would have been the worst $150.00 dollar meal too if that gives any perspective.

if i had wasted a special occasion on this joint i would have been very upset. if i can keep one person from wasting their time (not to mention the money) here; especially considering your other options, then i will have made my point.

my wife made me add; if you end up at morton’s against your will… get the cadillac margarita as it was quite good.

thisplacehas really jumped the shark. the bisque was lukewarm and watery. the meatballs were good. the crab cocktail and crab cakes were decent. the morton's salad was nothing but bagged lettuce with chopped egg and anchovies with dressing. the filet was not good. it was served with aus jus and no bernaise sauce available.... really? the lobster tail was raw in the middle. the sea bass was undercooked but edible. the hamburger and lobster mac were good. the cream spinach was bland and not very creamy. the bussel sprouts were barely cooked. the potatoes au gratin were decent. the cheesecake and chocolate lava cake were good. the service was good and they tried to fix things but the quality of food does not match the price point. sadly i think it's going to die a slow death unless things change.

the staff here are amazing and have been working there forever, greatplacefor a few drinks and appetizers before going out or heading home out of the city. i have eaten here numerous times and have never been disappointed, the food is always fresh, tasty, and consistent. the rockefeller oysters are expensive but worth every dollar.

pleasant surprise. my first visit to a morton's. i've always avoided theplacebased on the perception that it was a chain and overpriced. after trying a steakhouse down the street that had an hour wait, i "settled" for morton's and i'm glad i did. i had the cajun rib eye with a side of mash. the steak was quite tender and cooked as ordered. i must say, it was one of the better steaks i've had. i usual walk away from steakhouses somewhat disappointed, but not in this case.

seriously not fun. i’ve been on here for years and never written a review. thisplaceis so ridiculously ran though, i could not be idle about it. do not go there! the most unimpressive, poorly managed "high end" steak house i've ever been to! i've seriously had better steak in airports. we arrived with a fun, family oriented group to celebrate. our server's seemed untrained, unprofessional and unqualified, which would be... at least somewhat acceptable if the food was half as good as any of the myriad of good steakhouses in this town. the food was not of chef quality and i am doubtful the steak was actually "prime". it was about a 3/4 inch thick kroger like grade a corn fed steak that you will pay a premium price for. we are sophisticated, experienced diners. bad food and service (although there certainly could be other good waiters there, our's were just horrible). we were also the largest group there on a relatively slow night. about 50% occupancy, 1 of 2 banquet rooms in use. the manager never came out to manage and in fact did not reveal himself at all till it was a total failure. in my experience, manages at this caliber of establishment like to watch over their “crown jewel” of the evening as far as who is spending the big money. they were more than happy to just chalk up an auto gratuity (again which i’m completely fine with when it’s not applebee’s quality food and service; i.e. auctioning, people waiting for food for 3-5 minutes whiles others have their’s but wait and thus their meal gets cold, then receiving food and having no fork, long periods of dry water and wine glasses etc...) upon talking this over with the manager, he presented no solutions and took no accountability for his embarrassing wait staff and sub par eats at point it became abundantly clear where the problem was... right before us. much better option at other also corporately owned (or local) options here in town. how they are still open is just a mystery!

the steakhouse. morton's isn't going to win any culinary awards for being unique. this is simple, well prepared food. greatplacefor business since everything on the menu is good.

food: 8/10
ambiance: 7/10 - dated decor
service: 9/10

i will probably never be back to thisplaceunless i have too. the atmosphere could be great but the service is so-so and the food is over rated. louisville has many other better restaurants that are the same style... jeff ruby's and eddie merlot's thay blow thisplaceout of the water. not worth it, in my opinion.

doesn't meet expectations. when one walks into a fine dining experience like morton's, it seems commonplace to begin comparing the menu / service / ambiance to other popular steakhouses in the city... after all, if you make part of your name "steakhouse" it would be assumed the menu highlight would live up to the rap.

unfortunately, the only main thing thisplacehas going for it is its service. servers + bartenders are absolutely amazing, and the experience they provide can often overcome some of the obstacles a table will encounter. wine prices need to come down a solid 5-10% (especially when threes is next door offering the same bottles for $30 less), the chefs need to take more time and love in signature items (shy away from the filet mignon), and the management needs to recognize that while the bar scene is very unique and popular... the tableside experience needs some work.

quality food, extra high prices and an inept manager!. went here for a large business client dinner...considering the potential size of the bill and that you could almost shoot a cannon through theplaceon a thursday night and not hit anyone, we thought the service would be impeccable. the main waitress was lovely but the manager was pushy and provided marginal/poor service. overall, the filets were excellent quality and perfectly done. the salads, particularly the chopped spinach salads were great. the sides were just average and the asparagus was actually terrible as it was way overgrown with a one to two inch diameter. it was like asparagus on steroids and should have even been offered.

the big problem was with the wine, which can really make or break a meal. we ordered a wine due to it's particular vintage - 2006. with 12 people, we ordered a magnum and it was pricey at about $275 a bottle. upon bringing it to the table, i noticed that the vintage was off a year, 2007, and pointed it out to the manager. after some hesitation, he claimed that the wine list had a typo and it should have read 2007. i asked if the price also contained a typo since there are clear pricing differences between vintage years. again, after some hesitation, his response was no. not wanting to make a larger scene in front of the clients, i accepted the bottle. upon opening it, the manager fragmented the cork into pieces but still proceeded to put it on the table. we ended up liking the wine very much and were considering another but the manager then informed us that we would have to switch to the 2008 vintage and low and behold, the price was the same. several of us voiced our objections and passed on the additional bottle of that wine. we then were sure to confirm the vintage/pricing on the next bottle. to our dismay, the manager seemed dumbfounded by the whole experience. again, this was shocking (or maybe it should not have been) considering the emptiness of the restaurant. for sure, despite the good food, we will not be back considering the poor wine experience, the very high prices and the inept manager!

i cannot say enough good things about this restaurant. i wanted to find a nice date night restaurant for my husband and i to celebrate our anniversary. i was hesitant to celebrate at morton's after reading mixed reviews, but i am so glad i did. we were early for our reservation, but they were ready for us and greeted us by name. our waitress was fantastic! she knew the menu in and out. the food was fantastic! i ordered the filet with shrimp and scallops, and all three were delicious! my steak was cooked perfect, a surprise since most restaurants want to cook a medium steak medium well. my husband was pleased with his new york strip as well. our waitress surprised us with a complimentary dessert, picture, and anniversary frame. yes, this restaurant is on the pricey side, but absolutely well worth every penny! if you are looking for a niceplaceto celebrate, or have a quiet romantic evening, this is the place. we will definitely be back!!

questionable service. we looked forward to our dinner only to find that our server was determined to make it her experience not ours. she was quick to take our drink orders however slow to return for our dinner order. as we dine out frequently, we have very few questions and generally are prepared to order when the server returns. we closed our menus we were indicating our readiness to order. instead of asking she proceeded to reveiw the entire menu verbally while we waited patiently toplaceour order. after communicating the fact that we don't enjoy any pork she continued to explain the pork chop, not sure she was listening. finally she stopped talking and we placed our order including dessert as the souffle takes a bit of time. the meal was blase and quite small portions. about half way through our entree she comes by with the dessert tray to see if we would like to order. we reminded her we had already placed an order for the souffle. oh, one other issue, my appetizer was crab claws and other cold seafood, however no cocktail fork. after waving down a different server (ours was nowhere to be seen) i did finally receive the correct utensil. all in all quite dissapointing..

perfect in every way. dinning at morton's was a wonderful experience, the staff was attentive greeted us and introduced themselves by name which was different and made us feel very comfortable. we were seated in a nice corner booth just as request. the restaurant is beautiful they kept the dark wood and feel of the oldplacejust modern and clean. fresh flowers, wine bottles, pristine white table cloths and upper end sports memorabilia was nice the ambiance was great. our server was rodney a very pleasant gentleman who was wonderful in his presentation of the menu. from the drink menu (great beer selection) thru entrees, side dishes to the desserts. he answered all our questions my dinner guest a foodie so she had a few good thing he knew his stuff. my appetizer choice the jumbo lump crab cake with a mustard-mayonnaise sauce it was perfect with large pieces of crab, firm held together well the color and texture were perfect, a lot to be said for using clarified butter when cooking. cindy's choice lobster bisque a thick, well seasoned creamy soup with a nice color which unfortunately i did not get to sample. for the entrée's we chose filet mignon, colossal shrimp alexander both were perfect. vegetables included
sautéed brussels sprouts with bacon and shallots and sautéed button mushrooms to top it off a
grand marnier soufflé that was fluffy warm and perfect.

this be theplacefor meat. my boss took me here about 2 weeks ago. it was absolutely fantastic! i had the new york strip and it was incredibly flavorful and perfectly cooked. and i'm pretty persnickety about my steak. the sides were huge and we share a potatoe, creamed spinach and had the chopped salad as an app. our waitress was a hoot and even brought us dessert on the house. we had a blast! highly recommended and ask for adrienne as your waitress. she was awesome and recommended a fabulous rasberry martini. yummmo.

6 stars. without a doubt, the best steakplacein louisville.
service is impeccable and the food always superb!
what fine dining should be!