After a day at the convention or office, you'll wind down just strolling through the elegant dining room to your table. Mahogany walls, well-stocked private wine cellars (you can have your own if you like, complete with your name engraved across the front), and candlelit booths all contribute to a warm and relaxing atmosphere. A peek into the cocktail lounge might reveal ice cubes flying through the air and landing expertly in a highball glass. Once seated at your table, sit back, order a Martini, Lemon Drop, or the house specialty, a Cosmopolitan, and ease into the dining experience that is Morton's.
The servers here are on top of their game. Several of them knew patrons by name, always a good sign. And if you've never experienced tableside presentation, understand that Morton's took the idea and made it an art. Each cut of meat and fish is carefully described as the waiter holds it before you—including a live lobster. Even the potato is gently tossed between the waiter's hands and spoken of as if no meal could be complete without it. At Morton's, I'd have to agree.
While known for its steaks, the night my guest and I dined we were pleasantly surprised by the quality of the seafood courses. If you start with the shrimp alexander with beurre blanc sauce, you won't be disappointed. Suggest the scallops wrapped in bacon for your companion. The scallops feature a particularly surprising apricot-horseradish chutney, the punch of which makes a perfect counterpoint to the savoriness of the scallops and bacon.
For salads you might try the Morton's, an iceberg-anchovy affair that can only be described as old school—in a good way, since it's about this time you notice Frank Sinatra's been serenading you from the sound system and black-and-white celebrity snapshots line one of the walls. Ah, old school, you think again.
Just then your filet arrives. And what a filet. Don't believe those who say that because the filet is one of the leaner cuts it doesn't have as much flavor. They haven't been to Morton's. Morton's prides itself on offering the best aged beef the USDA has to offer. The prime rib often sells out and it's the wise diner who calls ahead to reserve this bestseller. Or, try the New York strip. Be forewarned, however, that medium rare at Morton's is actually rare—red, not pink, in the middle. If that's not to your liking, your server will be more than happy to send it back for a little more grill time.
The wine list is extensive but simply asking your server will guarantee a quality selection either by the glass or the bottle. Our waiter suggested the Clos du Bois Marlstone Meritage to accompany the filet and it lived up to my expectation.
It's hard to imagine completing a meal at Morton's without their signature dessert, the Godiva hot chocolate cake paired with vanilla Haagen-Dazs ice cream. Wow. After my next hard day at the office, I'll be sure to nurse myself back to good health with this comfort food. It's absolutely delicious and a must for chocoholics.
If you're looking to create just the right event—corporate meeting, rehearsal dinner, or reception—be sure to ask for a tour of the meeting rooms. Morton's classy décor combined with a lovely meal are sure to make your guests feel appreciated and pampered. For corporate meetings, state-of-the-art audio-visual equipment is available.
Morton's is one of San Diego's finest steakhouses. It's a great place for a special night out in a relaxed yet sophisticated setting.