Classic American steakhouse dining, with steaks and fresh seafood but The steaks served at Morton’s is USDA Prime Black Angus, grain fed, and aged for 23-28 days making it one of the best.

PROFILE
Founded in Chicago in 1978 and named after co-founder Arnold J Morton, there are now about eighty branches of this steakhouse in the US and around the world. Management is under the parent organisation, general manager here being Seth Jago Blagden. The style is classic American steakhouse dining, with steaks and fresh seafood, and a bar whose signature is the MORtini and which serves complimentary filet mignon sandwiches.

MUST TRY: Chicago-style prime bone-in rib eye

AMBIENCE
The long, low-ceilinged room with its crisp white tablecloths and, to the side, the leather banquettes is rather more elegant than the traditional steakhouse décor, while the bar, with its low lighting and high chairs has a more intimate atmosphere. There are three private dining rooms that can seat up to thirty-five guests.

SERVICE
The American culture, combining easy informality with courtesy, has been transposed very successfully to Singapore. Many of the staff members are old hands, and service is efficient and knowledgeable.

FOOD
Morton’s has been using the same suppliers for its aged prime beef and other meat since it opened, enabling the tight control of quality. Most of the steak is USDA Prime Black Angus, grain fed, and aged for 23-28 days. Other than beef, the menu serves up lamb chops, chicken, and seafood such as salmon, jumbo lump crab cakes, cold-water lobster tail, and whole baked Maine lobster. The wine list is outstandingly good.

PRICING
S$98 to S$155

SUMMARY
Starting off at the bar is a very agreeable way to get an evening off and running, and the restaurant is the kind of place you can take anyone, business, anniversaries or dating. The final bill does not need to be too high, either.