Morton's The Steakhouse

Our res'v was for 8:45, at 9:12 I asked for the Maitre d', at 9:15 we were still waiting to be seated. It's understood that situations occur. There are many that accept this deplorable treatment, however I believe that a,"Man's Word is His Bond". That having been said, if Morton's can't keep their commitments they should accept them! Their corperate policy according to Morton's regional Mgr.of Atlantic City, is 15 minutes past one's scheduled commitent. I should think then, that over 30 minutes would be unacceptable and unreasonable........BUT IT'S NOT.... When a customer finds this treatment offensive, and complains, the Matire d' believes his responsibility to provide manner instructions. After having been called the next business day by their Corporate Regional Manager.. I now know why the local operating managment believes it's prudent to antagonize..a customer. Morton's policies seem to replicate those of Doctor's office visits. So much for customer service.
RUTH CHRIST always within 5 min keeps it's commitments, my kind-a Gourmet Steak House!

Went to Morton's for the first time for Holiday dinner. The ambiance is old and dated. I know steak houses traditionally have dark wood, soft lighting, etc. This place looked straight out of the 70's! Morton's should go check out Daniel's Broiler on Lake Union or Ruth's Chris at the Hyatt on Pine to see their competition. The service was nice, the food was really good... next time if I'm paying that much for dinner, I'll go back to the other two mentioned above. It wasn't horrible but I was expecting much more. Live and learn.

I went to Morton's with a party of six, it was the first time I had ever been (and the last). Overall it was a very negative experience and several of us were unhappy with our meals. I ordered a double cut filet mignon, medium rare. When it arrived my steak was visibly sub-standard, I should have returned it right then. It was visibly smaller than the other two filet mignons ordered by our party and of it was already separated due to a ribbon of fat. I cut into it and took several bites before I realized it was much too rare, the center was like jelly. I sent it back. I ate a bit more after it returned but the meat was chewy and tasted mediocre. One of our party ordered their celebrated 4lb. lobster. It was overcooked and dry. Very disappointing for a $100 lobster. Overall the service was fine, but the meal was lousy and the prices seemed higher than some of the better steakhouses in Seattle. The experience was bad enough to prompt me to write this review.

i have been to morton's in seattle once with my wife and another friend. immediately when you go in the door, you walk down stairs, which threw me off. i have also been to el gaucho and the metropolitan grill. at morton's, i had filet mignon, garlic mashed potatoes, and asparagus. the helpings were huge and delicious. side dishes are usually only big enough for one person. the sides at morton's were plenty for the three of us to share, the waiter even recommended that we not get one of the sides we were going to because he knew that it would be too much food for three people. prior to ordering our steaks, they had a platter with their different cuts on display for us to see. the steak definitely had a good aged taste and unique seasoning to it. they had a huge liquor selection, including some more uncommon items-such as a 32 year oban scotch and stolichnaya elit vodka. it was a very quiet and relaxing atmosphere. i highly recommend morton's for a special occasion or a romantic evening.

they are definiltey sales people. they want you to buy all the a la carte. too bad you get full just by eating their petit fillet mignonne. their service is good. but the fact that you feel guilty for not ordering is NO GOOOD. but the fact that their service is extroadinare and their food is bomb, you'll keep going.
and let me remind you. for 5 people the bill came out to 300 dollars. and thats just from ordering 5 dishes plus 2 a la cartes?