Morton's The Steakhouse — Restaurant in Washington

Update: The GM contacted me!

Let me start by saying that I believe reviews are important, and I always try to find positives when writing a review. This review is long as I want to get the details out. I hope you’ll take the time to read it.

This was my first visit to Morton’s. My sons were visiting for the holidays and we had decided months ago to go out for Christmas dinner, something we have never done. We settled on Morton’s, due to proximity and what I had hoped would be a great experience for an away-from-home Christmas Day dinner. Boy was I wrong.

We did not get the booth I’d requested. Not a deal breaker, just something to consider if you’re particular. Reservations were months in advance and there wasn’t an explanation the day of, other than they were booked solid for the day. We had a nice table and the ambiance was wonderful.

We ordered a bottle of wine and appetizers. A round loaf of bread and butter was brought to the table. The bread, which was not tasty, was cold and dry - falling apart crumbly, served with cold butter, impossible to butter without breaking into pieces.

Eventually the appetizers were brought to the table - bacon wrapped scallops and wagyu meatballs. The scallops were good, the meatballs were mediocre. Still no drinks. We watched as tables around us, all seated much later than us, got their food and drinks (different wait staff).

We sat, waiting on our drinks. The waiter finally came over after we had been there 45 minutes and said they “couldn’t locate” the wine I selected. Interesting, as the wines have bin numbers listed on their wine list. Regardless, this should not have taken 45 minutes. He tried to get me to buy a bottle that was twice the price, a blend and type of wine I was unfamiliar with. I asked to see the wine list again, not an unreasonable request. When he returned he still did not have the wine list, instead saying he needed to take our dinner order. They were still not overly busy, but it seemed as if a relaxing dinner was not going to be allowed. I maintained my dwindling patience, and we ordered our main meals. He finally brought the wine list, left and came back with the bottle he had recommended and showed it to me. I told him we had decided on individual glasses of wine and a cocktail.

Our salads were brought to the table a little bit later. Still no drinks. My sons each had a caesar salad and I had a wedge salad. The wedge was nothing to write home about, just rather tasteless. Still no wine. Finally, after an hour and 20 minutes, we got our drinks…right before the entrees were brought to the table.

The steaks were all excellent. I had the filet mignon with bearnaise sauce. My sons each had ribeyes with different butters and sauce, and enjoyed them. They ordered sides, mushrooms and onions for one, and grilled shrimp for the other, which they said were good. The steaks were the best part of the meal. We wound up having over half of a dry rub ribeye and the filet left over, which our waiter said he would box up for us to take home.

We ordered dessert, which was not comped on the bill as promised. I decided after everything that had occurred I was not going to ask about it...I just wanted to be done and leave. The bill was north of $700. I knew prior to making reservations that the meal was going to be expensive. I don’t mind the expense, especially on an occasion like Christmas Day, but with that, I expect that the service and the food should be excellent. The coup de grâce though - getting home and finding that our waiter did not put the leftover steaks in the bag, just the leftover desserts.

Maybe other Morton’s at different locations are better, I don’t know. I’ll never find out as I don’t ever plan on returning to the one in Crystal City or visiting one in a different location. Do better, Morton’s. If you want to portray as a top-end establishment, you need to step up your game AND better train your wait staff.

Oh, and while I think the service was absolutely sub-par, I still left a 20% tip. It was...

I went to Morton's tonight with my husband and two other couples. We had a terrible experience. Our waitress was Brita (African American), and she was the most inattentive server I have every experienced.

First of all, I had to ask for us to order after the drink orders were taken. Some of the drinks were delivered, but my husband had to wait 20 minutes for his wine, and there was no sniffing & tasting (he didn't like it). I ordered the ceasar salad with balsamic instead of traditional dressing, and it was plain and not great - the balsamic dressing at this restaurant is peppery - beware (not sweet or thin like normal). The other lady had a Morton's salad, which she was underwhelmed by - only iceberg lettuce, maybe a quarter of a hard-boiled egg diced, blue cheese and overdressed - no veggies. The bread was bland - it was an onion loaf that my husband had to cut up for the entire table. Our server was nowhere to be found the majority of the 3 hour and 20 minute meal (so slow!). Multiple times, we asked for water refills and she would walk out of the room, and eventually we had to get up three times to get the pitcher of water on a side tall table behind ours and serve ourselves more water, because she took way too long and never did refill anything without someone asking. I guess three tables was too many for her.

After almost 50 minutes after taking our order, all of our steaks arrived (everyone ordered filet mignon). I ordered mine medium and it was a little overdone with a burnt crust and noticeable smaller than the ladies on my left & right. I had a side of asparagus (steamed, but no flavor) & mashed potatoes (good flavor, the best type of food I ate all night). The woman on my right ordered medium steak and it came out medium rare. My husband ordered medium rare and it was cooked a little more than medium (hardly any pink center). Sadly, our waitress NEVER came to check on us (usually at a steakhouse they come within 5 minutes to makes sure the meat is cooked properly & normal restaurants ask how the food is). If the woman on my right hadn't offered to switch with my husband, it would've been 30-40 minutes before the server came by. When clearing our plates, I mentioned to the server (who still hadn't asked about the food, but commented on it all being eaten) that we never were checked on how our steaks were cooked, and mine was was overdone and there was a burnt crust. She took my plate and said softly she'd let the chef no. Really?! No apology at all? Frustrated, I went to the restroom and then went to the front desk and summarized the issues and they sent the manager. She apologized for the water issue (not much about the steak), and said she'd take off my dessert - hot chocolate cake. It was weird, after that the server never apologized and acted like nothing happened. The manager came by a few times to fill water, clear plates. THEN - our bill comes (we had mentioned who the couples were), so one of the guys had to ask her to split it by couple. They came back and were wrong (different same priced desserts on different tickets, no coffee on one), and nothing taken off my check. The manager didn't honor her words, the food was just okay - not great. At a steakhouse, I would expect quality, good service, but we will NEVER be going back to this location and I will be sure to tell friends to avoid it as well. Both other couples had been at different Morton's and had much better service and better tasting food. Sadly, we dropped over a hundred bucks for a...

Morton's The Steakhouse began in Chicago, IL in 1978 and grew from there as a small chain of refined steakhouses (another sad note is that the original Morton's in Newberry Plaza, Chicago closed in 2020, due to the losses caused by the COVID pandemic). In 2011 the Landry's restaurants acquired Morton's and is now of its portfolio. There are several Morton's Steakhouse locations in the DC area, and one of them is the Crystal City location. Yesterday, I went to see a movie at the Alamo Drafthouse in Crystal City, VA, and had a couple of hours of daylight so I went in to the neighboring Morton's Steakhouse (literally, a few steps away). This location is been there for a while (maybe the late 90s) and it has changed very little: the small bar at the entrance the dark paneling, low cozy light and white linen service. This location is also convenient because it faces both the street side and the laberinthine corridor of Crystal City Metro Station (which, by the way, is sort of sad, since many of the businesses that thrived in those underground corridors have withered and dissapeared in the Post-COVID world of diminishing returns). But back to our story: Morton's still has it's Bar Hours from 4:00pm (when the steakhouse opens) to around 6:00pm, with cocktails, wines and beers at a lower price, and a decent list of appetizers also at a happy hour price. I decided to order a glass of white wine. The service was prompt and friendly. I also ordered two of the Happy Hour Menu appetizers, the Shrimp Louie Lettuce Bites and the Short Rib Tacos. When I was served the wine, I noticed that it was lukewarm. I proceeded to inform the bartender, who I mediately opened another bottle of the same brand, and let me taste it to gauge the temperature; but this was also lukewarm. I suggested putting the bottle on ice, which he did. Meanwhile, the first of my appetizers arrived; these were three (3) small short rib tacos with pickled onions and avocado. The tacos arrived warm (as tacos should be) and the meat was delicious, but maybe a tad too salty. Then I got my se ond appetizer, which was the Shrimp Louie lettuce bites. These consisted of four(4) small lettuce beds, each one with shrimp cut in half, half a cherry tomato and the Louie sauce (a classic Louie sauce, which is traditionally served with shrimps tomatoes and avocado is made of eggs, mayo, ketchup, with a touch of mustard and horseradish? ). I failed to see how serving one half of a shrimp and nixing the avocado could result in enormous savings to the restaurant, considering that both of those ingredients are what makes Shrimp Louie, well... Shrimp Louie. I understand that the restaurant industry is going through tough times, but these small details change the customer expectations of service, but also the quality and value of a dish, and even of the brand itself. How much can it possibly cost to add a whole shrimp and some avocado slices to an appetizer? As a customer, it makes me wonder how extensive are these cost-curring measures are... Are they impacting the quality ,authenticity and value-price relationship of other dishes? Oh, and... I did get the second glass of wine, and it was nicely chilled. My bartender was super nice...