Morton’s The Steakhouse has undergone some changes to its traditional décor to mark its 20th anniversary in Palm Desert, giving it a contemporary new vibe to go along with debuting some seasonal menu selections.
Foodie Front
Photo Courtesy of Morton's The Steakhouse
Prime 12 ounce Bone-In Manhattan Steak offers a new take on the NY Strip.
A new cut of steak is a “Prime Selection” on the menu, the Bone-In Manhattan. This is a center cut, top of the sirloin, strip steak with the fat trimmed off the bottom for a leaner cut and the bone left in for tenderness and a robust flavor.
Photo Courtesy of Morton's The Steakhouse
A walk on the Wild Mushroom side.
Try the steak with an order of Sauteed Wild Mushrooms, featuring a medley of Crimini, Shiitake and Oyster mushrooms sautéed in garlic butter. The slightly gamey flavor of the Manhattan Steak pairs classically with the earthy, well-caramelized flavors of the buttery mushrooms.
Photo Courtesy of Morton's The Steakhouse
Land & Sea offers the best of both worlds For meat and seafood lovers.
If you can’t decide between beef and seafood, fear-not. The Land & Sea entrée offers the best of both with Jumbo Sea Scallops perfectly seared and plated atop braised short ribs bed so tender that only a fork is needed for this meal. Tender and fluffy Gnocci offer a nice textural contrast and a fun presentation for this dish.
Photo Courtesy of Morton's The Steakhouse
Black Truffle Mashed Cauliflower can stand alone as a vegetarian meal or as a shared side.
I highly recommend the Black Truffle Mashed Cauliflower, served au gratin style in a ceramic ramekin and portioned perfectly as a side to share with the table or as a wonderfully rich vegetarian entrée. The cauliflower is light and fluffy and the black truffle oil is added with a delicate hand so the hint of flavor comes through without overwhelming the dish.
New Look
photo by jake stanford
Morton's dining area has a contemporary new look.
Brick walls and wood interiors that were a signature of the restaurant chain's 80 locations dating back to its start in 1978 have been replaced in this latest remodeling completed over the summer. Large glass windows open the space and imbue the bar with more light, and the original wood doors have been replaced by sleek chrome and glass in the entry to welcome loyal patrons who have become part of “Morton’s Family.”
photo by jake stanford
The VIP Wall of Fame features loyal customers who become part of the restaurant’s family.
The concept of family is echoed by management and staff when asked what makes Morton’s a special place to work. The loyal VIP’s, who dine regularly enough that servers fire their orders upon seating, have been given a “face of honor” on the Wall of Fame with framed photos that line the entrance and dining areas of the restaurant.
photo by jake stanford
Newly installed crystal, chrome and blown glass chandeliers stud the ceilings.
The bar area has also undergone a transformation from the original wood bar to sleek, black granite. Glass shelves and metal, beaded curtains create a contemporary new home for the well-stocked selection of liquors. The main dining area has been re-carpeted and repainted, and new wallpaper and art adorn the walls. Black alligator leather booths and new chairs create stylish seating. Newly installed crystal, chrome and blown glass chandeliers stud the ceilings.
photo by jake stanford
The outdoor patio can be used for private parties or TV viewing events.
The outdoors has not been left out of the remodel action, as the patio has been fitted with two flat screen TVs. A fire pit and new outdoor furniture are on order to debut by December. Boardrooms adjacent to the patio can be used for business meetings or the space opened up for private parties, wine tastings, Super Bowl and Awards viewing events, or cigars and scotch on the patio.
Morton's The Steakhouse, 74880 Country Club Drive, Palm Desert, 760-340-6865, www.mortons.com/palmdesert/
Lori Cohen-Sanford is a private/personal chef, cooking class instructor and owner of Nourishfoods Organic Meal Services www.nourishfoods.biz. Her food column, Tastes Around Town, will appear weekly on Wednesdays. Have a story idea? You can contact Lori at [email protected] or follow her on Twitter @nourishfoodsps.
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