Morton's The Steakhouse — Restaurant in Northfield Township

It's truly unfortunate when a high end restaurant discriminates against the younger generations. I have not gone back since Easter Take Out after learning about my 25 year daughter's dining experience.

They were treated like second class citizens from the second they walked in. Before I start, I will say that her boyfriend may not been as well dressed as he should have, but that is the time to say you have a dress code and they can't come in or it's not that big of an issue and you serve them like you would everyone else.

They first noticed that the Sommelier went to every table except theirs and yes, they were drinking red wine.

The next thing was that they were being rushed to order and move through their meal as quick as possible compared to other tables that were moving at a nice relaxed pace, by the same server that was waiting on them. I guess she wanted them out of there because she thought she wouldn't get a good tip? My daughter does quite well and is a very generous tipper based on quality and service.

By the time their extremely undercooked steaks arrived they felt so uncomfortable that they nibbled at it and took most of it to go. The Manager never responded to her email or review and then I started looking at reviews myself to find out that this is commonplace at the Northbrook location in regards to how they treat their younger clientele.

It's unfortunate that they are so inept at business that they don't realize that the young occasional diners of today will/would have ended up being their business and adult clients of tomorrow. Very short sided to discriminate on age.

Normally I wouldn't review a restaurant that I didn't have an issue with, but due to that situation we went out and dropped 750.00 on my daughter's next birthday at the Morton's in Rosemont. Yes, we live in Northbrook, but drove to the Rosemont location. The attitude was much better, however, 3 Wagyu steaks ordered had to be sent back 3 times due to them being undercooked, which is really interesting as the other 3 non-Wagyu and much thicker steaks were cooked just fine.

Regardless, I think we will stick with Wildfire, Eddie Merlot's and Flemming's Steak House from...

Popped in for a quick dinner for 2 and was happy to find plenty of seating on a Sat. Night. Staff was very friendly, but we drew the less experienced server that did not bring the specials, know about any wines and did not tell us about a points program they have. Our apps were ok and my main disappointment came from ordering fish at a steak house. My mistake, but recently became a pescegetarian. They offered 2 fish options, Salmon and Sea Bass in a miso broth. The Sea Bass was cooked nice, but I personally did not enjoy the mild miso broth that brought out the fishy flavor. I was able to pair the surf and turf with the Salmon, which came out completely raw in the middle. I showed the server and they did not return with a new small piece, but the same under the broiler, which just burnt the top and dried out the fish. I showed this when they asked, and they just walked away and thanked me for letting me know. I was not looking for a discount, but some offering should have been made since this half of my dinner was not editable. Oh well, I know it has a history of a top steak house and I hope they live up to that for other patrons that go for steak, just not the best for my fish eating...

I was so disappointed in my visit today. Our server was fantastic. However, the food was so lackluster and not worth the $600 it cost to entertain our work colleagues who had never been.

The crispy wontons on the seafood tower were stale. The lobster tails were over cooked. Shrimp was rubbery. Ok- I get that there’s weather happening that may impact the quality of seafood right now so I figured it gets a pass. Until the rest of the meal comes.

The meatball appetizer tasted like reheated frozen food. The tomatoes on the salad were mealy. The 4 croutons were enormous and I couldn’t bite into them they were as hard as a rock. The creamed spinach was soupy. The Brussels sprouts lacked flavor. Our guest’s salmon was over cooked. And the wagyu filet was bland and while my husband’s porterhouse tasted like it was soaked in soy sauce. We didn’t bother with dessert, especially after learning that the signature soufflés were discontinued. The server said while they were very popular, management decided they were too much work.

Too much work for what is described as a “high end steakhouse”? If something is too much work for a high end restaurant, where else are you supposed to find...