HOME > Chowhound > Chains >
Brewing beer, curing meat, or making cheese? Get great advice


3MTA3 Apr 16, 2009 11:40 AM

Yeah, I've read the other posts re: steak houses but I am going to Morton's in Annapolis and wondering whats exceptional. I'm thinking about the bone-in (Prime) Rib, only offered on Fridays and Saturdays. Anything else worth looking at? The on-line menu appears to be geared toward business accounts and special occasions, I can't imagine in this economy joints like that are going to survive much longer....

  1. Upload a photo (10 MB limit)
  1. steakman55 Apr 16, 2009 03:47 PM

    For apps, I suggest the smoked salmon or crab cakes. While not a prime rib fan, that should be a good choice. I steer to the steaks. Asparagus and baked potato would be good sides with it. And, I would highly recommend ordering a souffle (order early). Take your wallet, but it is well worth it.

    1. b
      beteez Apr 16, 2009 06:40 PM

      Mortons Sauteed spinach and musrooms is one of my favorite sides.

      1. s
        ShogunCT Apr 16, 2009 06:50 PM

        I'm a big fan of the prime rib on the weekends. I usually call ahead to reserve a center piece which is what I like. Choc. souffle for to end the night is delightful.

        1. r
          ricepad Apr 16, 2009 10:16 PM

          I think this may describe the typical Morton's experience: http://www.sacbee.com/117/story/1546570.html

          If you still want to go, check out the on-line deal: http://www.mortons.com/steak/

          2 Replies
          1. re: ricepad
            alanbarnes Apr 17, 2009 04:32 PM

            Ahhh, the Sacramento Bee, my hometown birdcage liner. Scabee is right.

            Suffice it to say that anything published in the Bee is suspect unless it's taken verbatim from a wire service or a paper that employs - whaddayacallem? oh yeah - journalists. When I cancelled my subscription, I indicated that the reason for doing so was that the newspaper was seriously short on actual news. An editor wrote me back and indicated that I could get news elsewhere, so they were focused on local color and stories that are of interest to, well, I'm not sure who. (One recent front-page story: people in nearby Woodland are willing to forgive AL MVP Dustin Pedroia for calling his hometown a dump.)

            Anyhow, back to the review. The reviewer was shocked - SHOCKED!!! - that Morton's charges $30-50 for simply-prepared entrees. And that the steaks are oversized. And that sides and beverages cost extra, and the prices are higher than in the grocery store.

            What, has he never been in a steakhouse before?

            That's not to say I'm a fan of Mortons. If I'm choosing an upscale restaurant, it's not going to be a chain, and it's not going to be a steakhouse. Morton's is what it is: an upscale chain steakhouse. Anybody who is surprised that it's not something else is seriously misinformed. Anybody who writes about that surprise in the local paper is an idiot.

            FWIW, the specials are actually pretty good deals. For an upscale chain steakhouse.

            1. re: alanbarnes
              Rene Apr 17, 2009 09:40 PM


          2. c
            cstr Apr 17, 2009 03:42 PM

            IMO, I think the PR is one of their weakest options, try the ribeye.

            1. c
              chuck Apr 18, 2009 02:46 PM

              I think that the best prime rib that I ever had was a medium rare end cut at Morton's. That said I had prime rib there again and it was good not not as great as that first time. I usually get the boneless rib eye. Lately we have been getting the special. I am not a huge Filet fan but it is a good steak there. I often have steak for lunch the next day.

              Show Hidden Posts