Morton's The Steakhouse — Restaurant in Town of North Hempstead

Me and my family went to Mortons this past Sunday for restaurant week. We were greeted warmly and sat very quickly. The waiter was eager to help as well as all the support staff. We felt very welcome and accomidated. Then things changed. We ordered two plates of the pork chop as well as onion soup and creamed spinach amomg many other items which were fine and not why this review is being posted.

First the onion soup was only half filled. Not earth shattering but suprising and a little disheartening. When the main course arrived my mother in laws creamed spinach had some sort of plastic material in it. She JUST had some dental reconstruction done so this could have done some serious damage. They apologized and replaced it with a new one but said the item in question was part of a red onion. We debated this as it was clear/white not red. Ok we thought sometimes these things happen.

Now the retstaurant is EXTREMELY dark. I dont understand the reasoning but my father in law needed to use his cell phones flash light to read the menu... both he and I ordered the pork chop. These things were MASSIVE.

I, after the salad and bread, was already almost full so I ate only a small amount of mine. My father in laws was rife with fat. He spent quite a few minutes taking the fat off before he could begin eating. After two fork fulls EVEN with the dark lighting my mother in law almost lept out of her chair to stop him. His pork was completely TOTALLY RAW inside. Pink, cool and slimy. We immediately called over the waiter who brought it back to the kitchen. The manager brought it back and actually suggested "thats how we cook it" while also apologizing for the inconvenience. This was very disturbing as raw pork can be deadly.

My mother in law was furious and when the general manager and manager came to the table to follow up she was not shy expressing her feelings about the matter.

They apologized profusely and took that meal and my wifes wine off the check. They gave us their cards to follow up should anything be wrong in the following days. As of now everyone is fine but our faith in dining here again in the future is probably irreparably damaged.

Things happen in any business and for any number of reasons. But when it comes to food PARTICULARLY pork? Extra caution and precautions are a must especially considering the sheer size of these pork chops. The thickness would certainly make undercooking an issue for the most seasoned chef.

Again the manager and general manager did spend a good amount of time discussing this and apologizing which was appreciated and I want to make sure thats understood as they sincerely cared. But this was NOT the dining experience we eagerly anticipated for our first time at such a prestigious and well known...

Let’s start off with the service at Morton’s, if you drove there they have valet parking so you don’t have to worry about finding parking at the restaurant. Step into the restaurant and you are greeted by the receptionist and quickly get your seat. The restaurant has low lighting and an overall fancy atmosphere. Overall I would give the atmosphere an 8.7/10.

To start the bring out a fresh roll of bread and butter. The bread was very good and paired really well with the butter that was provided. I believe you can ask for a refill if you finish with the bread roll but you’re most likely here for the steak so you shouldn’t get too full on the carbs. With the nice texture and flavor combine with the freshness I give the bread a 9.7/10.

Now onto the main attraction, the steak. We ordered the Porterhouse and the Australian Wagyu to share with a table of 5. The Porterhouse is 36 oz. And the Australian Wagyu is 14 oz. We ordered them Medium Rare which is how they recommend you eat it and must’ve been luck of the draw because all the pieces I had were very tender and juicy. I heard from people at my table that some piece had a lot of tendon which really shouldn’t be the case for the price you pay. But this review is solely from my experience.

My personal favorite, the Australian Wagyu (14 oz.). Very tender and juicy, the perfect texture you want in a medium rare steak. Paired with the Cognac Sauce Au Poivre and the Black Truffle butter, it made the steak even more enjoyable. If you are a connoisseur of steak you should probably hold off on the cognac sauce as it is kind of overpowering and masks the flavor of the steak itself but the butter was definitely a great addition. With everything considered, the Australian Wagyu will get a 9.7/10.

The Porterhouse, I believe it was ribeye on one side and filet mignon on the other. The filet mignon was very satisfying as it was very tender and the flavor was excellent. The ribeye side was less tender but still enjoyable. Don’t have much to say on the Porterhouse except that it was a decent steak. Overall I would give it a 8.7/10.

The Lava Cake, takes about 15 minutes for them to make so order it a bit before you finish your entrees. It comes out with the lava cake itself and a scoop of ice cream. The chocolate is very rich and pairs really well with the vanilla ice cream. The portion is pretty small so I think one order is good for one person. I give the Lava Cake a 8.5/10.

Overall pretty satisfied with Morton’s and definitely recommend eating there for a special occasion due to the price. Make a reservation ahead of time and hopefully get the same experience I did. Overall Morton’s will receive a...

Let me preface the review by saying this; My wife and I are far from the snobby type and are very laid back, and respectful. I normally don't write reviews, but my experience left a bitter taste in my mouth for what USED to be my favorite Steakhouse. We were celebrating our Wedding Anniversary and my in-laws surprised us by ordering ahead our favorite cocktails. The Host brought the drinks, and didn't even bother reading the note , not even able to tell us who the drink was from. Not to mention, they used the wrong Bourbon. After realizing this, and a sip was taken, he took it back despite me saying I would drink it. Instead of just saying " keep it , on the house", I'm pretty sure they brought back the same drink with an orange slice and cherry in it. The waitress, a mid-twenties female named DIANA brought me my second Manhattan and when I VERY NICELY informed her my Manhattan tasted like there wasn't any Sweet Vermouth, she told me they never put Vermouth in their drinks. I ordered a Manhattan, Straight Up, Dirty Rocks on the side. She argued with me, telling me STRAIGHT UP means no Vermouth...? I've been ordering Martini's and Manhattan's for nearly 7 years and was under the impression DRY or EXTRA DRY was the terminology for no Vermouth. Instead of just saying sorry, and have the Bar make me another one, she was argumentative, rude, and told me "That's the way you ordered it". When I explained my story to the manager, DAN, he changed the waitress to a nice guy named Dylan, who was a professional and courteous. The management never asked to buy a drink, round, or make the situation better, which is poor management and would have at least made us feel they acknowledged our concern. Of course, they never mentioned the 22oz Rib Eye Steak I ordered was $110, or my wife's Filet was $60 since this wasn't on the price menu, but that was no surprise coming from an establishment like this. To add injury to insult, we get the bill and the drink my in-laws pre-purchased us, was on the bill. In all fairness, the food was good, and the appetizer portions , of course , were overpriced and small. Unsatisfactory management and waitress made me rethink my Steakhouse choice for the future. I guess that's why the place wasn't filled at 8pm on a...