By: Mark Kent
Morton’s… The Steakhouse, and much more.
Known for the fine selection of Steaks, with restaurants across the United States and Abroad, we visited Morton’s at 5050 Town Center Circle in Boca Raton (591-392-7724) which seats over 230 at tables and bar.
We started with a fine Caesar Salad cut perfectly for texture, featuring a very nice, classic Caesar dressing. A house winner was the chopped salad consisting of both Iceberg and romaine lettuces, heart of palm, artichoke hearts, bacon bits, bleu cheese, chopped egg, purple onion, tomato and avocado in a dijon mustard vinaigrette- a great combination.
The appetizer section included a baked five-onion soup, hot and tasty with unique flavor and its crusted Swiss cheese cap. Lobster Bisque had deep rich taste, creamy with a lobster meat sample-very satisfying.
We loved the Tuna Tartare with its diced tomato, avocado, Thai cream and glaze-fine mixture. The colossal shrimp Alexander-colossal indeed- swam in a lovely buerre blanc sauce, rich and flavorful.
Topping our appetizer list is Morton’s Broiled Sea scallops wrapped in bacon-plump seafood with a most creative, delicious apricot chutney. There are a dozen appetizers for you to select from.
On Friday and Saturday only, Morton’s Bone-In double cut prime rib is for the discriminating and hungry diner. Inch and a half or so in thickness it is tender and juicy and unforgettable-ordered medium rare- if it’s for you, put your request in early as this winner goes fast.
With the Prime Rib, and other choices listed below, we shared a number of side dishes-creamed spinach infused with onion, garlic and nutmeg, giant onion rings, well coated with either a catsup or Thai cream sauce, crisp hashbrown potatoes-enough for two and a wonderful grilled jumbo asparagus with a balsamic glaze. Note that there are ten additional side dishes to choose from.
Back to basics, crab cakes of pure jumbo lump crabmeat done with a mustard mayonnaise sauce arrives as three large portions. The filet mignon-the perfect steak, with asparagus, and lump crab meat featuring a fine Bernaise sauce- Fabulous taste and texture-Don’t miss it!
Spice Lovers will treasure the Cajun Ribeye steak, rich tender beef with just the bit of spice to perk up the taste buds.
All in all, the list of beef offerings number eleven, the seafoods include lobsters, crab legs, Chilean sea bass, salmon filet (we had a tasting of it with the Buerre Blanc sauce and were very, very pleased) and the colossal shrimp Alexander.
Morton’s large prime ocean platters, chilled or baked, can be ordered to serve two or three to four or five to six and feature several of the dishes described above.
A word about Desserts. There is no printed menu but rather a recital by your server of the 8 or 10 offerings of the day. Note! If you order the hot apple pie or chocolate cake, you should do so early on as their prep time is 50 minutes-well worth it.
Morton’s has a full bar and wine list- in addition to specialty cocktails, wine by the glass can be any of 14 reds, 9 whites, or 4 sparkling variety. We applaud the great selection of bottle- wine on a 10 page menu of reds and a 5 page menu of whites. Pricing is realistic as is the entire menu of the foods above.
It’s a treat- Go and Enjoy!