We went there on a Sunday night for an early dinner at the bar. Extremely quiet and mostly empty. Therefore, we expected great food, great service and to be treated like a Morton’s patron of the past.The bartender appeared to have just rolled out of bed and was very apathetic. The service at the bar was poor at best. The dirty martini was not dirty and we were not asked if we wanted olives. When we asked to get it dirtier, he came over with a squeeze bottle and squirted it into the martini glass-not shaken not stirred no bueno.We then received oysters and 1 was BROWN AND BAD. NO BUENO.We were asked how we wanted the salmon and we did not say well done but that’s how it came out -No bueno.The mushrooms and spinach were inedible over salted and over peppered. No bueno.There to celebrate my 60th birthday. Mentioned that to the bartender and didn’t even get a CONGRATULATIONS! Pretty poor quality. Will not be returning anytime soon.NO BUENO. VERY DISAPPOINTED
Atmosphere: 2
Food: 2
Service: 1
Recommended dishes: ½ Dozen Oysters on the Half-Shell, Honey-Balsamic Glazed Ora King Salmon
brian
The service, food product and preparation were all excellent as usual. On a Tuesday night at 7pm, there were only 3 other diners in the entire dining room, which was a bit eerie. Hopefully, the lack of diners was an exception, rather than business as usual.
Alma Hernandez
Service is really good and food
Atmosphere: 5
Food: 5
Service: 5
TonyaH
My husband truly enjoyed having his birthday dinner at Morton's. Both him and I LOVED our steaks. It was like cutting into butter! We loved Janice our server. She was awesome! Thank you Janice! For a good steak we would always see Morton's
Dan M
Servers and staff are experienced veterans. Some have been there since the Northbrook Mortons opened over 20 yrs ago.
Morton's is a bit pricey for just everyday meals but we always have special occasions there. Janet was our server and we have had her in the past. Does a great job. Food was excellent as always.
Usually a great meal, but our Valentine's dinner was disappointing. The filet was tough, the strip was overcooked, the bisque cream was separated, and the Brussel sprouts were soggy. The server was inattentive and the quality was sacrificed for volume. Will stay clear on holidays.
Andrea Amis
Add on shrimp for salad- $27.50 = 3 overcooked butterfly shrimp. Not JumboBacon steak appetizer - not charred $27 for 2 burnt piecesDid not receive the steak Oscar that was ordered.Spoke to the Manager and he was rude and dismissive.
Food: 2
Service: 2
Our server was great. The food was good. There was a lot of confusion when the other servers arrived with main course. They didn't know who had what. We all received different plates. Was finally figured out by my guests. Our waiter appeared and returned my guest's sauce (the piovre one) My guest had to ask twice for his glass of Malbec. Everything was fine but I recommend the other servers be trained. All in all very good. Thank you.
Jeanne H.
Restaurant week menu was great! The meal was $59 plus tax. Great service and knowledgeable about the menu. Gender special bathrooms. Women's bathroom has three stalls and clean.
The way it should be ata high end steakhouse. Great food and service. Rib Eye was phenomenal as were the Oysters Rockefeller. My wife who is presnickity puss food wise LOVED her oysters, Frehch onion soup a huge serving fyi and whatever else she ate.
Monic L.
Stopped by Morton's Steakhouse during Chicago restaurant week. I made reservations online and checked the restaurant week special so they would know why we were coming in. They have plenty of parking, and they do have a dress code. With our reservations, we were sat right away by a host. The dining area has a nice vibe to it. Low lighting nicely set up. They don't let dirty dishes stay on the table long, and they flip tables quickly to be able to keep up with the crowds they get. Our server was nice and attentive. Even though he was busy, he made sure to check on us every so often. I ordered the Caesar salad, filet mignon, sour cream mashed potatoes, and for dessert the chefs special soufflé. Dinner was excellent, but could use a little improvement in the taste department. The Caesar salad was just your average with two croutons could have used some more. The steak was the best part of my meal. It was cooked to perfection and nice and tender wmand seasoned well. I could have done without the mashed potatoes. I couldn't really taste the sour cream and so it was just okay. I tried my friends creamed spinach and it was not for me. Their fries are pretty tasty too. Dessert was so beautifully presented and tasted amazing. I loved the souffle. It was a nice dining experience overall.
Mrssken
The server Brian was very knowledgeable on the menu and helpful. We enjoyed the food the egg onion bread they brought out with soft butter was so light and airy, delicious I could have eaten the whole loaf alone. Our filet was cooked to perfection. THE Christopher chicken was a dream. The lightly pan fried chicken breasts yes there were two pieces on top of the creamy garlic sauce and squeeze of lemon was absolutely a great choice. The Gouda bacon gratin's were just ok. The creamed spinach was good and the key lime pie was delicious with the zest on top. The ambience was nice and quaint and not too loud to carry a conversation. We will be back.
Shelly
Its was worst time in the many years dinning at Mortons.No one to take our wet jackets from the rain. Waiter never said more than ok. Took our order and delivered it on the table, very fast and told him to slow down, and let us enjoy each item. Music was very very load and not the type for fine meal, not a rock & roll place. Asked matre de to please turn down the music so we can talk to each other, he reluctly agreed and only turned it down very little. Told them we were members of your program, and they never did anything. Food was fair, not of the quality of the previous visits.
Stepan Saburkin
Amazing food and great service. A bit too crowded during Chicago Restaurant Week.
We went there on a Sunday night for an early dinner at the bar. Extremely quiet and mostly empty. Therefore, we expected great food, great service and to be treated like a Morton’s patron of the past.The bartender appeared to have just rolled out of bed and was very apathetic. The service at the bar was poor at best. The dirty martini was not dirty and we were not asked if we wanted olives. When we asked to get it dirtier, he came over with a squeeze bottle and squirted it into the martini glass-not shaken not stirred no bueno.We then received oysters and 1 was BROWN AND BAD. NO BUENO.We were asked how we wanted the salmon and we did not say well done but that’s how it came out -No bueno.The mushrooms and spinach were inedible over salted and over peppered. No bueno.There to celebrate my 60th birthday. Mentioned that to the bartender and didn’t even get a CONGRATULATIONS! Pretty poor quality. Will not be returning anytime soon.NO BUENO. VERY DISAPPOINTED
Atmosphere: 2
Food: 2
Service: 1
Recommended dishes: ½ Dozen Oysters on the Half-Shell, Honey-Balsamic Glazed Ora King Salmon
The service, food product and preparation were all excellent as usual. On a Tuesday night at 7pm, there were only 3 other diners in the entire dining room, which was a bit eerie. Hopefully, the lack of diners was an exception, rather than business as usual.
Service is really good and food
Atmosphere: 5
Food: 5
Service: 5
My husband truly enjoyed having his birthday dinner at Morton's. Both him and I LOVED our steaks. It was like cutting into butter! We loved Janice our server. She was awesome! Thank you Janice! For a good steak we would always see Morton's
Servers and staff are experienced veterans. Some have been there since the Northbrook Mortons opened over 20 yrs ago.
Atmosphere: 4
Food: 4
Service: 5
Recommended dishes: Crab Cakes, Onion Bread, Lyonnaise Potatoes Morton's Classic
Morton's is a bit pricey for just everyday meals but we always have special occasions there. Janet was our server and we have had her in the past. Does a great job. Food was excellent as always.
Usually a great meal, but our Valentine's dinner was disappointing. The filet was tough, the strip was overcooked, the bisque cream was separated, and the Brussel sprouts were soggy. The server was inattentive and the quality was sacrificed for volume. Will stay clear on holidays.
Add on shrimp for salad- $27.50 = 3 overcooked butterfly shrimp. Not JumboBacon steak appetizer - not charred $27 for 2 burnt piecesDid not receive the steak Oscar that was ordered.Spoke to the Manager and he was rude and dismissive.
Food: 2
Service: 2
Our server was great. The food was good. There was a lot of confusion when the other servers arrived with main course. They didn't know who had what. We all received different plates. Was finally figured out by my guests. Our waiter appeared and returned my guest's sauce (the piovre one) My guest had to ask twice for his glass of Malbec. Everything was fine but I recommend the other servers be trained. All in all very good. Thank you.
Restaurant week menu was great! The meal was $59 plus tax. Great service and knowledgeable about the menu. Gender special bathrooms. Women's bathroom has three stalls and clean.
Restaurantji Recommends
The way it should be ata high end steakhouse. Great food and service. Rib Eye was phenomenal as were the Oysters Rockefeller. My wife who is presnickity puss food wise LOVED her oysters, Frehch onion soup a huge serving fyi and whatever else she ate.
Stopped by Morton's Steakhouse during Chicago restaurant week. I made reservations online and checked the restaurant week special so they would know why we were coming in. They have plenty of parking, and they do have a dress code. With our reservations, we were sat right away by a host. The dining area has a nice vibe to it. Low lighting nicely set up. They don't let dirty dishes stay on the table long, and they flip tables quickly to be able to keep up with the crowds they get. Our server was nice and attentive. Even though he was busy, he made sure to check on us every so often. I ordered the Caesar salad, filet mignon, sour cream mashed potatoes, and for dessert the chefs special soufflé. Dinner was excellent, but could use a little improvement in the taste department. The Caesar salad was just your average with two croutons could have used some more. The steak was the best part of my meal. It was cooked to perfection and nice and tender wmand seasoned well. I could have done without the mashed potatoes. I couldn't really taste the sour cream and so it was just okay. I tried my friends creamed spinach and it was not for me. Their fries are pretty tasty too. Dessert was so beautifully presented and tasted amazing. I loved the souffle. It was a nice dining experience overall.
The server Brian was very knowledgeable on the menu and helpful. We enjoyed the food the egg onion bread they brought out with soft butter was so light and airy, delicious I could have eaten the whole loaf alone. Our filet was cooked to perfection. THE Christopher chicken was a dream. The lightly pan fried chicken breasts yes there were two pieces on top of the creamy garlic sauce and squeeze of lemon was absolutely a great choice. The Gouda bacon gratin's were just ok. The creamed spinach was good and the key lime pie was delicious with the zest on top. The ambience was nice and quaint and not too loud to carry a conversation. We will be back.
Its was worst time in the many years dinning at Mortons.No one to take our wet jackets from the rain. Waiter never said more than ok. Took our order and delivered it on the table, very fast and told him to slow down, and let us enjoy each item. Music was very very load and not the type for fine meal, not a rock & roll place. Asked matre de to please turn down the music so we can talk to each other, he reluctly agreed and only turned it down very little. Told them we were members of your program, and they never did anything. Food was fair, not of the quality of the previous visits.
Amazing food and great service. A bit too crowded during Chicago Restaurant Week.
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Sautéed Brussels Sprouts, Lobster Bisque