Denver >Morton's The Steakhouse
Like every steakhouse in Denver, Morton's is vastly overpriced and pretentious,a poor value for the cost. And I don't need them to show me what a steak, potato, or a tomato looks like. The wine is terribly overpriced: example: $10 for a 6 oz. glass of Columbia Crest Merlot that retials for $6.75 a bottle. We were seated at a table that was next to some kind of utility table where the wait staff was staging everyone else's meals, reaching over us and being terribly rude. There was no music, no ambience or atmosphere to speak of during the dining hours. Morton's is basically Outback with bigger steaks and WAY bigger prices
Best Steakhouse in Denver, No Contest.
I've been to all the top notch steak houses in Denver and I find myself continuing to want to come back to this Morton's. From the valet, wait staff, management staff, wine manager, and waiters I always get excellent service. I've probably been here at least 25 times without a bad experience.
Some of the other steak houses in the area might have one thing they do better than Morton's, but overall this place is the best top to bottom.
Be clear when you order the temperature of the steak as generally they may be more pink than you get at low-rent places. If you like things a little more done, have them butterfly anything thick.
I personally go for the french onion soup, single cut filet, grilled asparagus, and baked potatoes most nights. For dessert, I enjoy the key lime pie.
USDA prime beef, elegant tableside service and mammoth martinis..
With its dark wood details, celebrity photos and tuxedo-clad waiters, this upscale steakhouse chain has the air of a posh men's club. Service is professional and discreet, with bartenders making a mean martini. Dinners begin with a waiter-driven cart laden with fresh vegetables, live lobster and cuts of steak; customers choose from porterhouse, rib-eye, bone-in prime rib and more. Side dishes are traditional and enormous, from baked potatoes and creamed spinach to steamed broccoli with hollandaise.
Poorly Cooked Filet. I was at Mortons for businees meeting with about 20 people. I ordered their "top" filet. The interior of the steak had portions which were well-done, portions medium and the center was raw. I'm a big eater but coulldn't finish the steak. Others at my table also found the center of their filets raw. Might have a been a bad night for the kitchen. Desert was berries scattered on a plate with a scoop of whip cream.
Great. I went here for our anniversary we had a good meal, and great service. Just wasnt wowed like I hoped but it was still great
Use to be the best, but has slipped in recent times.
Morton's use to be the place to get great steak, the only place. Not so much anymore, it's still good, but certainly not the best.
We were in to the Denver location recently and had an average meal. The server was new and didn't know the menu all that well, but was very friendly and attentive. She didn't know much about the wine list which was rather disappointing.
The steaks were slightly over cooked, but still great cuts of beef. The Caesar salad was way over dressed, more like soup. The jumbo lump crab cakes were perfect, crisp on the outside, nicely done. The hot chocolate cake is truly legendary and worth a trip back alone.
With the price of quality aged beef today, it's a sin to not have the steak at the proper temperature. A place like Morton's knows better or at least use to.
There are better options.
Excellent appetizers and sides, but a below average steak and a cramped atmosphere.
The restaurant is a packed room with only a few feet between tables. It's loud, and for an upscale steak restaurant, you'd expect more room.
We ordered the Lobster bisque and crab cakes for appetizers which were terrific. The sides of au gratin potatoes and spinach were also very good.
Unfortunately our filet mignon and new york strip steaks were so-so at best. Questionable cuts and overcooking medium rare to medium well (after a waiter's advice I might add) made the experience worse. For what the steaks cost, they were comparable to a low-end family steakhouse/buffet.
Capital Grille, Del Frisco's, Ruth's Chris, Brooks, Sullivan's, or the oft forgotten Randolph's are all better options. For the price you're paying at Morton's, Outback is a better value and cooks a much better steak, too!
You Get What You Pay 4.
(Alright an $8 Dollar potato is expensive, but they will overfill it with bacon, sour cream and butter till your hearts content).
The Drinks were strong and good. Our Appetizers of crab cakes and bisque were very flavorfull 9/10. The salads were Crisp and good, as was my French Onion Soup.
3 of us had steak, t-bone superb, NY strip very good, Filet Excellent. All cooked as asked and with way above average flavor.
For Desert the cheescake is Good, not cheescake factory good, but good. Try anything chocolate and you will not be dissapointed.
The Wait staff and management were very attentive and genuine in their service. Though slightly cramped it was a great place and my new "Home Base" in Denver for great steaks. Better than Gallaghers, Blows The Palm Away, and more Flavor than the Chop House. Try it, it is a good Place to Eat.
The Red Light District. Denver historically has been the "Wild West," indeed the reputation still sticks with this place. The brothel like environment could be comparable to the services received from Mattie Silks house of mirrors, because of the inauspicious like waiters who only pay attention to you if you wave a $100.00 bill in front of them. The food could also be compared to the charred remains of some kind of animal, suitable for consumption if you were starving to death. Remember, to overcook meat and call it a delicacy is not a good restaurant make. To charge 7.00 dollars for a potato and to leave clients waiting is not what I call a pleasurable dining experience.
Great!!!. Top-notch service, perfect atmosphere, and the food is unbelievable! Highly recommended if you're in the mood for a great steak!
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