I made a reservations early through an online restaurent reservation system called 'OpenTable' (www.opentable.com) which i found while searching for the restaurent's number. It allows you to book restaurents from all around the world! However, the list of participating restaurents in singapore is really little! It's a pretty cool system. It is able to provide the available timings and also allows you to add in special requests. N its pretty reliable since the restaurent did get my reservations in the end. Ha!
The place was pretty crowded for a Monday night. The staff were really courteous and made us feel rather comfortable, and not feel that we were out of place.
We were guided to our table by the maître d' *(definition from Wikipedia below) and was asked to wait for the waiter to introduce to us the menu. During the wait, we were served with a huge onion bread and butter. Nice! But I did not wanna spoil my appetite by eating too much.
Maybe I am really "suaku" but I loved the way they introduce the menu. They actually have a trolley table where they place plates of steaks, salmon, live lobster and fresh vegetables for them to push around to introduce the menu. They will show you the actual different cuts of raw beef available. My sweets was extremely amused to find the lobster was really alive when our waitress, Tina, held it up to introduce it to us. After the introduction, we were then given the menu to decide on our orders.
We originally wanted to order one steak each, even if the price was rather steep. Tina recommended us to get the Prime Rib. So we nearly ordered a Prime Rib and a Fillet Mignion. She told us the Prime Rib was really huge and that we can share. All we have to do is jus order like 2 more sides and it be sufficient for 2. So we followed her recommendation.
The complimentary onion bread.
Lobster Bisque. It costs $27 bucks so we ordered one. They were sweet enuff to spilt it into 2 seperate portions so that we each get one! Love their service! Love the bisque too! but i really dun have a thing for lobster coz i din fancy the lobster meat much. haha!
Wide mushrooms. Both of us adore the mushrooms! Though i felt abit sick from eating it when the mushroom got cold.
Potatoes fried with onions and bacon. I forgot the actual! Lionaisse or something. Sweets did not like this. I tink it was ok but pretty pricey for a simple dish.
Our Prime Rib! It arrived really rare! Both of us dun really like rare bloody beef so we sent it back for it to be Medium well. Think some beef lovers might be thinking that we are crazy. But we really cant eat it when its so bloody! Both of us love the beef. Really tender and juicy. Mine was still a little bloody though. N even after splitting it into 2, i still could not finish it. Partly because I wasnt feeling well that night. But i was really glad that we took Tina's advise and split the steak.
Then its time for dessert!! They also have a big plate where they display the different available dessert of the day so they can introduce to their guest. Really smart idea i feel for we will noe what we are getting. But the poor waiters and waitresses seem to be reciting a script over and over again. Ha!
We had the souffle for two! Sweets was too full to finish it. I helped him finish it. It was pretty good.
All in all, I feel that its a good to try out Morton's at least once, for the experience. I think the steak itself is pretty worth the value for marnee because its a huge portion. Also, its really good quality. Its the side dishes and others are pricey that chokes up the bill. Good to go back there again for the steak and also the great service!
*maître d':
The maître d' (short for maître d'hôtel, literally "master of the hall") in a suitably staffed restaurant is the person in charge of assigning customers to tables in the establishment, and dividing the dining area into areas of responsibility for the various servers on duty. He or she may also be the person who receives and records advance reservations for dining, as well as dealing with any customer complaints and making sure all servers are completing their tasks in an efficient manner. In some localities or traditions the post is also known as the headwaiter or captain.
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