Morton's The Steakhouse — Restaurant in Pittsburgh

We visited Thursday night (September 26, 2024) when several events were taking place in Pittsburg and ultimately management was completely overran by this. Although they were aware that normal Thursdays are 150 reservation nights, this Thursday was 150 per hour reservation night (according to staff). Regardless, they continued to take reservations and seat people to the point that the service was completely subpar. We arrived at our reservation time of 5:30 and were seated immediately. We were almost rushed into ordering everything in the first five minutes before we had a chance to review the single cocktail menu provided to the table. Our cocktails were surprisingly large and probably more alcohol than I'd prefer in a single serving. Essentially, they boosted the quantity over the quality for sure. In no way was this a craft cocktail. We ordered our full meal at 5:50 and at 6:05 our bread and small wedge salads arrived. We quickly ate those and picking as we waited for our food. At 615 we ordered two glasses of wine. Staff told us we are busy and we will try to get them out with the food. The wine showed up 5 minutes later at 620 and when poured dripped down the side and stem and was dripping from the glass. Just be aware incase you have on nice clothes and don't want a stain on them, or even if you just don't want wine on you fingers as you drink it. Anyway, we drank wine on a mostly empty stomach for another 40 minutes till our steak sauces showed up. Then finally, 1 hour and 15 minutes after ordering our $130 Ribeye, it showed up. Is it supposed to be cut table side, but it just showed up as a little pile of meat next to a large bone. Like leave the bone in the kitchen, lol. Anyway, there we were, staring at our $130 pile of ribeye and bone with no dinner plates in front of us. I flagged down the waiter and he brought us some plates and took off. Then I realized my steak knife was gone as well. So I flagged him down again and got a knife. We quickly gobbled down our meat while paying our $300 dollar check at the same time and had to rush out to catch our show. So over all, abject failure on all levels. As a side note, the ambiance and atmosphere in the place is just awful. The bar lighting is that real bright white hospital dental office type. You'd just be sitting there squinting the hole time. The remaining open dining area is also terrible. The lighting, the acoustics, the table and seating arrangements, none of it is pleasant. My date and I just spent two hours shouting back and fourth over the table as the place was just a complete elementary school cafeteria. The dinning setting lacks all intimacy, privacy, lighting, ambiance, etc, you may expect at a restaurant like this. Or maybe that's Morton's niche, maybe that's what they are going for, and I missed it. This review seems to be mostly a one off to what others have experienced, but this is honest assessment from a guy who eats at every nice restaurant in the city. Maybe I caught a bad night? Either way, my target for this review isn't other diners, and it's not even for the staff or the management in Pittsburgh. Its' more for the owner operator or regional manger to take some feedback and look at what is going on at that location. I challenge you to walk into there on a busy night and ask your self, is this our standard? My advice to everyone else, spend your money literally...

It takes a pretty gnarly meal for me to review a restaurant, and after spending over $650 for butter served with meat, potatoes, and noodles I feel obliged to review Morton’s Steakhouse Downtown restaurant. To begin, when spending an average of $120/person I would expect the butter I order to have more flavor than just butter. The Lobster bisque tasted like melted butter with orange food dye and an obligatory chunk of lobster thrown in. The ahi poke tasted like thawed out soggy tofu that was flown in 3 weeks ago and left in the back of the freezer before it was tossed in soy sauce served with an exorbitant amount of cucumber. The New York Strip steak and dry aged Ribeye was as room temperature as a potato chip with no more flavor than your local Texas Roadhouse (minus the friendly atmosphere…more on that later). The Mac and cheese and cheesy potatoes tasted like 4 sticks of melted butter mashed in to a thick jaw clenching substance with a last ditch effort of cheese melted on top. The result was a mouth puckering sensation of butter that came close to stopping the heart right there at the table. The sea bass with a miso broth and bok choy was a chance to switch up the flavor profile but failed miserably with yet another butter based sauce and soggy bok choy that tasted like it washed up out of the Allegheny river 2 weeks ago. The one shining culinary delight of the evening was the cheesecake with the classic graham cracker crust and served with a thin caramelized banana on top. The result was a delicious piece of cheesecake. The service was about what you’d expect from your local Applebees. No care was taken to make the diner feel like they were in for a special treat of culinary excellence. No effort was taken to make sure cocktails came out all together, or sugar served with the after meal coffee. The diner never felt like they were in a place where the best is being prepared and served, but rather clocked in and clocked out like a simple novelty. The restrooms for the women had toilets with toilet paper clogging them. The dining room was at best half full. Overall it was an extremely disappointing meal and experience and I would highly recommend not eating any of the food at Morton’s Butterhouse, sorry I meant Morton’s...

Where oh where do I begin. First off, we had Derek as a waiter and he was fantastic! He was there exactly when we needed him and he was so genuine and nice. He also has a taste for good food because he gave us some very good suggestions when we asked. Okay now onto the food. Morton's has complimentary homemade bread and butter that was warm and delicious. Then we started off with some Wagyu Meatballs in a tomato sauce and to say the least it was 5 Stars. The sauce was so fresh and delicious and the Wagyu Meatballs simply melted in your mouth with each bite. And on from there we moved on to the Entrée. My Girlfriend ordered the 12oz Filet cooked medium and Derek recommended the Truffle Butter which was the perfect addition to the steak. Long story short, it was cooked to perfection and she absolutely loved it! Next I ordered the 16oz Cajun Ribeye. Now this isn't your run of the mill Ribeye, this Ribeye is slathered with Cajun Seasoning then sits for 60 hours. Every bite you take is evenly seasoned, cooked to perfection, and like the Filet, it melts in your mouth. As a side dish I decided to go with one of their signature sides which was the Lobster Mac & Cheese. I have never had such a creamy and flavorful Mac & Cheese! To top it off it had HUGE chunks of lobster that complimented the Mac & cheese like no other! With all this said we still haven't even gotten to the dessert! For dessert Derek recommended their Legendary Hot Chocolate Lava Cake paired with Golden French Vanilla Ice Cream and a Caramel Drizzle. Just like the rest of the food it was fabulous! This lava cake will not let you down, I promise you that. Overall the atmosphere of the restaurant was inviting and romantic, the food was so delicious I'll never forget it, and the service was everything we could have ever asked for. 10 out of 10 definitely reccomend for any special occasion, or just a fabulous meal!

The parking is very limited around the restaurant but luckily the restaurant offers a paid...