Morton's The Steakhouse
Morton's The Steakhouse is an upscale American chain of steakhouse restaurants founded in Chicago, Illinois, in 1978 by restaurateur Arnie Morton. Specializing in dry-aged USDA prime beef steaks, fresh seafood selections, and an extensive wine program, the chain emphasizes consistent quality and attentive service across its locations.[1][2] With more than 60 restaurants operating in the United States and select international destinations, Morton's has established itself as a prominent venue for business dining and special occasions. Acquired by Landry's, Inc. in 2012, the brand continues to receive recognition for excellence, including repeated Wine Spectator Awards of Excellence for its wine lists.[3][4][5]History
Founding and Early Years
Morton's The Steakhouse was co-founded by restaurateur Arnie Morton and Klaus Fritsch, who had previously crossed paths at the Playboy Club in Montreal, where Morton's praise for Fritsch's "Million-Dollar Hamburger" laid the groundwork for their partnership.[1] Morton, born into a Chicago family with a long history in the restaurant business dating back to at least the 1930s, had served as director of food and beverages for Playboy's clubs and resorts in the 1960s before leaving the company in 1973 to pursue independent ventures, including nightclubs and restaurants.[6] Their collaboration culminated in the incorporation of Morton's of Chicago Inc. in 1978, marking the formal establishment of the steakhouse chain.[6] The inaugural Morton's restaurant opened in 1978 in the basement of Newberry Plaza in downtown Chicago, serving as the prototype for the brand's upscale steakhouse model.[6] The venue emphasized a streamlined menu centered on high-quality, dry-aged USDA prime steaks that were pre-cut and portioned for consistency, complemented by simple sides and an à la carte pricing structure to appeal primarily to business professionals seeking reliable, no-frills luxury dining.[6] Operations featured theatrical elements, such as servers presenting raw cuts of meat on a wheeled cart for customer selection, fostering a club-like atmosphere that prioritized genuine hospitality and uniformity in service across visits.[6] In its early years, the Chicago location quickly gained traction among local elites and executives, establishing Morton's reputation for unwavering quality and efficiency in an era when steakhouses competed on premium beef sourcing and predictable execution.[6] By 1982, the chain had expanded to a second outlet in Washington, D.C., signaling initial success and the viability of replicating the formula in major markets, with annual sales surpassing $15 million across nine units by 1987.[6] This period solidified the founder's vision of a hospitality-driven enterprise focused on empirical standards for meat aging, portion control, and customer rapport, rather than expansive menus or casual appeal.[1]Expansion and Growth
Following the establishment of its inaugural location in Chicago in 1978, Morton's The Steakhouse began expanding domestically in the early 1980s, targeting major urban markets with high concentrations of business travelers. A second restaurant opened in Washington, D.C., in 1982, marking the chain's initial foray beyond the Midwest.[6] By 1980, an additional unit had debuted in Beverly Hills, California, under the name Arnie Morton's of Chicago to differentiate it from a separate venture by founder Arnie Morton's son Peter.[7] The pace accelerated through the mid-1980s, reaching nine U.S. locations by 1987, including sites in Philadelphia, Dallas, and Boston, with annual sales totaling $15 million.[6][7] This growth coincided with a 1987 sale to Quantum Restaurant Group for $12.4 million, which facilitated further replication of the steakhouse prototype emphasizing premium aged beef and consistent service for corporate clientele.[7] Into the 1990s, Morton's sustained momentum with targeted openings in high-profile cities, adding at least two new restaurants in 1992 (including another in Beverly Hills) and three more in 1993, among them a Midtown Manhattan site in New York City.[6] By 1994, the chain operated 25 domestic units, expanding to San Francisco that year, followed by 34 locations total in 1996.[6] Growth culminated in 1998 at 43 restaurants, incorporating the first international outposts in Singapore and Toronto via partnerships, as the company shifted toward global franchising to leverage its brand among expatriate and affluent diners.[6] This period of replication-driven expansion, supported by an initial public offering in 1992 that yielded the chain's first profitable year, positioned Morton's as a leading upscale steakhouse operator amid rising demand for business-oriented fine dining in the late 20th century.[7] By 2000, amid economic prosperity, the company announced its most ambitious push yet, planning multiple new U.S. and overseas sites to capitalize on sizzling steak sector trends.[8]Acquisition and Modern Era
In December 2011, Landry's Inc., a hospitality conglomerate owned by Tilman Fertitta, acquired Morton's Restaurant Group Inc. through an all-cash tender offer and merger valued at approximately $116.6 million, or $6.90 per share—a 34% premium over the prior closing price.[9] [10] At the time, Morton's operated 77 upscale steakhouse locations primarily in the United States.[11] The deal, approved unanimously by Morton's board, aimed to integrate the chain into Landry's portfolio while preserving its focus on premium USDA prime-aged steaks and high-end service.[12] Post-acquisition, Landry's implemented operational efficiencies, including the closure of at least eight underperforming Morton's units in various U.S. markets to streamline the portfolio.[13] Fertitta emphasized modernization efforts, such as facility refreshes, without altering the chain's core emphasis on quality ingredients and consistent hospitality, alongside plans for international growth, particularly in China.[10] [14] By the mid-2010s, Morton's had stabilized under Landry's oversight, maintaining over 65 domestic and franchised locations worldwide, with a continued emphasis on franchising for overseas expansion.[15] [1] In the 2020s, Morton's navigated broader industry challenges, including the impacts of the COVID-19 pandemic, by leveraging Landry's diversified assets and Fertitta's control of the parent company following its 2021 public valuation adjustments.[16] The chain sustained its reputation for signature offerings amid economic shifts, though selective closures occurred, such as the Dallas location on December 31, 2024, after nearly 40 years of operation, reflecting ongoing portfolio optimization.[17] As of 2025, Morton's remains a flagship Landry's brand, prioritizing prime steaks, extensive wine selections, and upscale dining experiences across its remaining sites.[3]Menu and Dining Experience
Signature Offerings
Morton's The Steakhouse specializes in USDA Prime beef steaks, sourced and custom-cut for the chain, which represent only about 2% of all beef graded by the USDA for superior marbling and tenderness.[18][3] These steaks undergo aging for a minimum of 23 days, primarily through wet-aging in vacuum-sealed bags to concentrate natural enzymes that enhance flavor and texture, though select cuts may incorporate dry-aging for added umami and caramel notes.[19][20][21] Among the signature steak offerings, the Chicago Cut Bone-In Ribeye (20 oz) stands out as a house specialty, featuring a thick-cut with robust marbling grilled over an open flame broiler for a charred exterior while preserving juiciness.[19] The 16 oz. Morton's Cajun Ribeye, seasoned with proprietary spices, provides a bold, peppery variation on the classic ribeye, often highlighted in reviews for its flavorful crust.[22][19] Other core cuts include the center-cut Filet Mignon (available in 6 oz, 8 oz, or 12 oz portions), prized for its lean tenderness; the 14 oz or 16 oz New York Strip, noted for its balanced fat cap and bold beefiness; and the 24 oz Porterhouse, designed for sharing with its dual tenderloin and strip sections.[19] Complementing the steaks, surf-and-turf combinations like the Filet Mignon paired with a cold-water lobster tail exemplify Morton's emphasis on premium seafood integration, broiled to order without sauces to let the ingredients' natural qualities dominate.[23] Sides such as creamed spinach or lyonnaise potatoes accompany these entrées, but the steaks themselves—cooked via infrared broiler for even searing—are the defining elements of the dining experience.[24]Service and Atmosphere
Morton's The Steakhouse features an upscale atmosphere blending classic steakhouse traditions with contemporary elements, including dim lighting, leather booths, and elegant furnishings that create an intimate, sophisticated setting.[25] The design emphasizes a bustling bar area with innovative cocktails, fostering a lively yet refined ambiance suitable for business meetings, romantic dinners, and private events.[25] Interiors often incorporate modern updates like renovated bars and state-of-the-art audio-visual capabilities in private dining spaces, enhancing versatility for various occasions.[26] Service at Morton's prioritizes attentive, professional staff who provide personalized guidance on menu selections, wine pairings, and preparation details, aiming to deliver a VIP dining experience.[27] Reviews commonly highlight knowledgeable servers and efficient teamwork among staff, contributing to consistent praise for hospitality in high-end settings.[28] [29] However, service quality exhibits variability across locations, with occasional criticisms of inconsistencies in execution or billing practices noted in user feedback.[30] Overall, the chain maintains a reputation for formal, upscale service aligned with its prime steakhouse positioning.[31]