I recently did a survey on Facebook asking my fans which steak they loved best: the Filet Mignon, the Porterhouse or the Ribeye. The results were pretty split among the three cuts, but one thing was certain. A hefty number of the population feels passionate about steaks! They were quick to share how they loved the tenderness of the filet mignon and the "best of both worlds" quality of the Porterhouse. But the winner among these meat lovers, was the Bone in Ribeye. I can't say I blame them.
Last week I was feeling a bit carnivorous and I took a drive over to Miracle Mile in Coral Gables, in search of a juicy steak to satiate my hunger. I immediately found my destination: Morton's The Steakhouse, located at 2333 Ponce de Leon Blvd. I had been to this location a couple of times before for happy hour but it had been a while. The story behind Morton's is quite interesting, comprised of elements that tend to intrigue us: the 70's "Me Decade", the Playboy Club, and a "Million-Dollar Hamburger". It all started when its founders, Klaus Fritsch and Arnie Morton, worked together in the Playboy Club in Montreal. During a change of menu, Fritsch cooked a burger for Morton to sample. When Morton bit into it, he immediately wanted to know who was responsible for the creation of this burger. Fritsch, unsure of whether it was a hit or miss, nervously stepped forward. Morton exclaimed that it was the best burger he'd ever had, and from that day on, it became known as the "Million-Dollar Hamburger." In 1978, they opened their first restaurant and the rest as they say, is history. Thirty years later, there are 69 locations to choose from.
The Coral Gables location is very well situated in the heart of the action. It is beautiful inside, boasting an elegant indoor ambiance and a separate bar with flat screen T.V.s for those days the Miami Heat are playing (like tonight). Morton's also has outdoor seating, where patrons can sit and engage in people-watching up and down Ponce de Leon and The Mile.
From the moment we walked in, we were greeted in a warm and friendly fashion and taken to our table. Not long after that, Connie, our waitress, came by to welcome us with a nice loaf of warm onion bread. It was Friday and I wanted to unwind with a cocktail, so after I told Connie I liked my libations sweet, she suggested I try the French Raspberry; a Bartender's Special made with Grey Goose Le Citron Vodka, Chambord and Pineapple Juice. I did and it was fabulous.
|Ahi Tuna Tower|
|Jumbo Lump Crab Cake|
|Chicago Style Prime Bone-In Ribeye|
|Chilean Sea Bass Fillet a la Nage|
|"Twice Baked" Au Gratin Potatoes|
|Legendary Hot Chocolate Cake|
|Grand Marnier Souffle|