Dining and Restaurant Search

The Best Steak Anywhere

Morton’s loves steaks. That’s no surprise. With Southern California restaurants open in Palm Desert, Burbank, Beverly Hills, downtown Los Angeles, Anaheim, Santa Ana, San Diego, and Woodland Hills — plus Morton’s international restaurants in Singapore, Canada, Hong Kong, and Macau — Morton’s The Steakhouse is truly a leader of fine dining steakhouses.

Since opening in Chicago in 1978, Morton’s has maintained a reputation for serving abundant portions of USDA prime-aged beef and the freshest fish and seafood available. And thanks to the recently published Morton’s The Cookbook: 100 Steakhouse Recipes for Every Kitchen, you can now bring the pleasure of the restaurant’s table to your own with, this collection of 100 steakhouse home-cook friendly recipes, featuring beloved classics and new favorites.

Besides its trademark hand-cut steaks, broiled at an intense 1,000 degrees, Morton’s offers lobster, lamb, and chicken entrées accented by warm onion bread, crisp green salads, hand-picked vegetables, and delicious desserts. From the béarnaise sauce to fresh whipped cream, everything is made from scratch. Guests will enjoy an award-winning wine list, the finest liquors and liqueurs, and a wide variety of martinis while dining indoors, on the temperature-controlled patio, or at the Chicago-style bar.

Morton’s exhibition kitchen, rich woods, soft lighting, white tablecloths, brass appointments, etched-glass partitions, colorful LeRoy Neiman art, and historical golf photos suggest a private club. Guests feel like satisfied members.

For the best in private dining, the restaurant’s Boardroom seats up to 100. From traditional board meetings to wine tastings, cocktail parties, and other special events, guests are assured magnificent food and impeccable hospitality.

Open for dinner Monday through Saturday from 5:30 to 11 p.m. and Sunday from 5 to 10 p.m. Reservations are recommended.

“With service beyond compare and a club-like setting, Morton’s The Steakhouse offers a truly memorable dining experience.”

Text by Catherine Rips