Morton's The Steakhouse — Restaurant in New York

Dreadful, horrible experience! The awful manager, Maria, needs to be reprimanded for her behavior & the way she treats guests. I made a reservation here bc the Thanksgiving menu shown online included turkey, sides & a wine pairing menu w/a preset cost. This was misleading, as this was NOT offered on TG. When we arrived, the women at the host stand rudely said “we don’t have turkey.” Knowing that our dining options were limited on TG, we reluctantly stayed. The host sat 2 of us at the smallest table they had, which was about 2x2 ft. 2 ladies came in behind us w/no resv & were seated at a huge 4-top table. We saw that & asked to be moved to a larger table. The rude host shook her head at us & walked off. We got up & asked her why. She had no explanation, so she moved us to a 4-top table that was next to the entrance where we could feel the cold air every time the front door was opened. Server Hank took our order – a Caesar salad, porterhouse steak ($75) to be cooked medium rare, mashed potatoes, & The Troy. I emphasized to Hank the importance of the steak not being overcooked. Hank ensured it would be cooked properly. 1 hr later, a well-done porterhouse was placed in front of us by a different server. The plates were resting on the guy’s clothes. Gross. Hank had disappeared, so we had to flag down someone (who we later found out was Awful Maria) & asked her to send over Hank. She asked why. We told her that the steak was well done but we ordered med rare. She took the plate & walked off. When Hank finally came over, we told him the problem. To avoid a repeat, we asked for 12oz filet cooked to a true medium rare. I also requested hot mashed potatoes to come out w/the steak to avoid eating cold potatoes with hot steak. Instead of “of course,” he responded “let me see what I can do.” 30 mins later & after 2+ hours, another server brought a RARE filet. NO hot mashed potatoes & NO Hank in sight. We flagged down someone else -Corrina- another manager. We filled her in, & she was very apologetic. She immediately went to the back. She returned w/hot potatoes and said, “I’m sorry about this. Don’t worry about this, we’ve covered the sides & the steak.” We thanked her, & she walked away. Nobody from the staff checked to make sure that the steak was cooked properly. Although it was RARE (I have photos), we said nothing because we were tired, hungry, & didn’t want to complain about free steak. When it came time to pay, Hank brought the check. The porterhouse & 2 sides were removed, but the 12oz filet was not. We told Hank what Corrina told us about the steak being “covered”. He said he would go check on that & walked away. From a distance, we watched Hank approach Maria. Seconds later, Maria charged our table & aggressively yelled, “what is it you want comped now!?” We felt threatened by her & calmly told her what Corrina said about covering the steak & explained that we never asked for anything to be comped. Corrina offered. Maria then took the check & stormed off. For 5-10 minutes, we watched Maria making phone calls. Once finished, she made another aggressive B line to our table. “Corrina told me she told you that she only offered to cover the porterhouse, not the filet.” Us: “it was obviously understood that the porterhouse would be removed since we didn’t eat it. Why would you expect us to pay for something that you guys messed up & that we didn’t eat?” Maria: “Well, that’s what she said. I’m not gonna take off the steak.” Us: “then we’re gonna have a problem.” Maria scoffed, ripped the check away, and walked off. She returned to the table aggressively, put the check down in front of us & said “I took off the steak.” Me: “what’s your name?” Tone changed! She said “sorry about this, Corrina should have, you know what, never mind. Have a good night.” Just disgusting behavior. Morton’s isn’t committed to exceptional service & quality. The staff is disheveled, unprofessional, rude, & needs to be retrained on how to treat...

Upon entering Morton Steak House, my boyfriend and I were greeted by a courteous woman who informed us of the establishment's dress code, suggesting we could await our table at the bar area, which also featured tables. We acquiesced, as our primary objective was to savor the culinary delights. Our waiter, Tristian, proved to be exemplary, providing us with superb recommendations and ensuring our comfort throughout the evening. He inquired about our interest in warm bread, to which we responded affirmatively, and subsequently took our orders. I opted for the wagyu dumplings as an appetizer, while my boyfriend selected the grilled shrimp the famous bacon strips .We thoroughly enjoyed our starters, and for our main course, my boyfriend ordered the filet mignon with whipped mashed potatoes, and I ordered the wagyu filet mignon, medium-well, and lobster Mac and cheese.

Regrettably, when my dish arrived, I cut into it, and Tristian, standing nearby, observed my disappointment as I inspected the steak. He kindly remarked, "Well, I'm sorry, that's not medium well," likely noticing the dryness and overcooked state of the steak. He took the dish back, apologizing for the error. After an additional 25-minute wait, the steak was returned, and upon inspection, I found it to be rare, with an internal temperature of approximately 120-130 degrees. At this point, I jestingly exclaimed, "Over easy!" - a phrase I often use in such situations. However, the kitchen took it back once more, seared the affected area, and returned it. At that point, it was close to rare. They took it back again, seared it where I cut it, then brought it back with it basically at the same temperature. At this juncture, it was approximately 10 o'clock, and I had only managed to enjoy the appetizers. My Mac and cheese had grown cold, and I was thoroughly disenchanted. Observing my boyfriend's satisfaction with his meal only added to my frustration. When the manager approached, I conveyed my desire to forego the steak and simply pay the bill. The manager looked frustrated as he asked me what I wanted him to do with the steak, which I found perplexing. Nonetheless, I maintained my composure and requested the bill.

The diners next to us seemed to agree with my assessment, as they walked off. I felt somewhat validated but also uncomfortable due to the attention drawn to the situation. The manager departed, looking frustrated. Shortly after, the nice woman from earlier approached me and asked what was going on. I explained the situation, and despite feeling somewhat violated by the attention, I still felt uncomfortable because I don't like being the center of attention. The bill ultimately totaled $314, which I settled with a payment of $400, largely because my waiter, Tristian, was exceptional.

Despite the issues, I would consider dining here again if they were to hire a chef who understands how to cook steaks to various temperatures. Wagyu steak, in particular, is too luxurious to be wasted due to improper preparation. It's essential to get it right the first time, as it's a loss to the establishment when such a high-quality product is not cooked correctly. My boyfriend and I are steak connoisseurs, and we love sharing our dining experiences with our followers on Instagram. We review various steak houses and restaurants, and our followers know us for our...

Reservations for a family of 6 (4 adults and 2 children) at 6:15pm on a Sunday. Restaurant was about 25% full. We were excited as they had wonderfully hosted our wedding dinner at another location.

15 min. late and scolded. Told we were just marked as a "no-show," and he would have to see if we could even be seated in a mostly empty restaurant. We were set aside and then witnessed him publicly berate a man who was inquiring about an automatic gratuity on his bill, as he had accidentally double paid for gratuity. It was condescending and the rude attitude was uncalled for. It made us feel badly for the man as the host was intentionally trying to embarrass him.

We were finally seated in a crummy seat right in the waitstaff kitchen thoroughfare next to some flourescent lighting, even though there were few patrons in the restaurant. We had the displeasure of listening to them criticize the kitchen staff and then smirk about it.

We sat unacknowledged for at least 20 minutes; without even a menu or water. The waitor finally came over and handed us menus. He was friendly, but it was phoney and by far the worst service I have ever had in what was supposed to be an upscale restaurant. Definitely not worth over $700 spent. Our drink and water glasses were always empty. He never once asked if we wanted bread or anything else. We had three that ordered off the restaurant week menu that included desserts, but he didn't ask the other three if they wanted dessert. The waitor missed sooo many opportunities to build up our bill.

Our meals came out staggered and two a la carte sides (fries and onion rings) were missing. The waitor was never around and never checked on us after the food came out. A manager happened to stop by to ask how things were. He brought out one of the sides and the other came 10 minutes later. By then the children ate most of their steak and were disinterested. Oddly our cocjtail was brought to the table by the host. He clearly didn't know how to mix and deliver that particular drink.

As for the food, the meats were perfectly prepared and the mashed potatoes delicious. The Caesar salad was drowning in dressing, the matchstick fries were inedible and left nearly untouched. The sauce on the filet oscar was cool and contained only woody asparagus stalks.

The waitor mostly ignored us as we struggled for table space with empty starter plates and empty beer bottles. Someone else finally took plates away and the waitor cleaned up the crumbs. At one point my son asked the waitor, "Is this supposed to be a 5-star restaurant?" Out of the mouth of babes.

As a final note, I am pretty sure the law requires hand washing signage and requires staff to wash their hands after using the restroom. That did not happen despite the lovely...