Morton's

Description:

• Morton's is a well-known chain with a couple dozen locations nationwide, but it's Chicago born and bred, and many people still consider it the king of Chicago-style steakhouses. Named for its founding father, renowned Chicago restaurateur Arnie Morton, Morton's is hidden on the lower level of an undistinguished high-rise (look for a discreet sign on the closed door in the lobby), and the decor hasn't changed in decades: stucco walls, a line of semicircular booths, and black-and-white photos of retro celebs (Jack Lemmon, Bob Hope, and so on). Most of the menu has stayed the same for years, too. Starters include lobster bisque, Caesar salad, shrimp, or jumbo lump-crabmeat cocktail, but meat is the main event. House specialties include the double filet mignon with béarnaise sauce, and classic cuts of porterhouse, New York strip, and rib-eye, with the usual array of a la carte sides. (There are a few nods to health-conscious diners: The sautéed fresh-spinach-and-mushrooms combo is a tasty, lighter alternative to the traditional creamed spinach.) Massive two-person soufflés are a signature dessert, but after stuffing myself with steak, I prefer the Key lime pie. Overall, Morton's steaks are dependable rather than awe-inspiring, but the place has a relaxed, welcoming ambience that attracts a wide range of customers. (I've seen everyone from power-suited businessmen to 20-somethings in jeans chowing down here.)

  Morton's also has a newer Loop location at 65 E. Wacker Place, between Michigan and Wabash avenues (tel. 312/201-0410), with the same menu and a slightly more upscale, clubby decor; unlike the original location, it's open for lunch.

• © Frommer's 2012

Awards:

CitySearch

•  Steak 2007

Frommer's

•  Highly Recommended 2010