400 E. Flamingo Rd.
Las Vegas, NV, 89109
(702) 893-0703

Morton's, the Steakhouse Review:

Morton's is a classic steakhouse that originated with Arnie Morton and Klaus Fritsch's first restaurant in 1978 in Chicago. Today, the Morton's restaurant chain has more than 75 restaurants nationwide, but you'd never know it by walking into Morton's in Las Vegas.

Just east of the Las Vegas Strip on Flamingo Road, Morton's Las Vegas delivers excellent service, classic steakhouse fare and alluring Chicago-steakhouse ambiance. They just do it right, from the rich dark wood to the warm lighting to Daniel Hurst, the friendly tuxedo-clad Maitre d' and general manager of the restaurant.   

For those dining at Morton's for the first time, the restaurant, though a chain, doesn't feel that way. Though their commitment to consistency and service is high, there is a comfortable feeling you get when walking into Morton's Las Vegas -- as though Morton's is an old neighborhood restaurant. 

Quirky touches like the little pig lights that sit on the tables (the story is that they were supposed to be cows for a steakhouse but the order was switched back in 1978 and they've been pigs ever since) give the restaurant charm.

As for the food, there is a lot of traditional steakhouse fare. However, instead of being presented with a menu, your waiter first rolls a cart to your table. As part of the visual presentation, a server takes you through several trays of fresh seafood like live lobster and a platter of cut steaks. Don't worry though, if you can't remember the whole presentation, there are cheat sheets (paper menus) that the waiter hands to you at the end.

For starters, try the shrimp Alexander. These jumbo shrimp are dusted in bread crumbs and served with a light beurre blanc sauce and make an excellent way to start the meal. The jumbo lump crabmeat cocktail is also a great appetizer. Only two pieces of lump crab meat are found in a crab, making this a tender, desirable part of the crustacean. The crab meat cocktail at Morton's is served with a tangy mustard sauce that complements the sweetness of the crab.

Salads are traditional, with classics like Caesar salad, a chopped salad and sliced beefsteak tomato. 

As a main course, there's no better way to enjoy dinner than with a steak. The cut of beef you chose from the large silver tray is perfectly seared and served at the temperature of your choice. The bone-in filet mignon is tender and delicious. Other cuts of beef include a large Porterhouse, Chicago-style bone-in ribeye and New York Strip.

If you're not in the mood for a huge cut of steak, Morton's also has a "slightly smaller" menu, for lighter appetites.

Aside from the beef, a great shellfish selection includes tender jumbo lump crab cakes and cold water lobster tail. However, my advice is to head straight for the Maine lobster -- baked to perfection and served with drawn butter. The night I was there, the Main lobster came in a four-pound size. My friend and I split a filet and a lobster and it was the perfect portion of surf 'n turf.

A word to the wise, get your dessert orders in early. Your server will prompt you when he or she takes your order to get your soufflé order in early. While traditional chocolate, lemon and raspberry are options, the Grand Mariner soufflé is light, airy and divine.

Morton's offers diners a great place to celebrate a birthday or a wedding or a quiet dinner for two. It's no wonder Morton's has stood the test of time in Las Vegas.

-- Review by Nikki Neu

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