Becoming a top-rated fine dining establishment for decades doesn’t just happen. It takes passion and commitment to keep generations returning for your cuisine — a feat Morton’s The Steakhouse has been pulling off for over 30 years in Fort Lauderdale.
Located in the heart of downtown on Broward Boulevard, Morton’s The Steakhouse has become a staple location for upscale dining among locals and visitors alike. No matter the occasion, whether it’s celebrating a new business venture or something as simple as a craving for a juicy ribeye steak, Morton’s name always seems to be top of mind.
Morton’s strives “to provide the best steak anywhere while always staying focused on quality, consistency and genuine hospitality,” says Scott Crain, senior vice president and chief operating officer. The restaurant follows strict, high-quality standards for their food, particularly the steaks, which are selected from the top 2% of prime beef in the country. Similar standards apply to their wine list. All items go through a rigorous inspection before they’re served to guests. The establishment’s attention to detail sets it apart from competitors.
Morton’s humble beginnings gave no hint of how iconic it would become. Before the first Morton’s opened in Chicago in 1978, Klaus Fritsch cooked Arnie Morton a hamburger. He raved about it and they called it the “Million Dollar Hamburger” — and the rest is history. Beyond premium hamburgers, Morton’s is known for its signature cuts including a Chicago-style bone-in ribeye, an outstanding New York strip and an unforgettable Wagyu filet. Undecided? Crain suggests: “I highly recommend trying our Cajun Ribeye, marinated in Cajun seasoning for up to 60 hours. This steak is truly an experience.”
Beyond the mouthwatering food, another Morton’s hallmark is its magnificent hospitality. Genuine care for the customer goes above and beyond satisfying people’s palates at Morton’s. The ambiance, service and attention to detail guests experience here is described as unparalleled. “From the warm greeting, crumbing off your table, hot towel service … we take care of our guests in no uncertain terms,” says Crain. Morton’s trains their staff to cater to guests’ needs and personalize their experience.
With its enduring, high-quality standards and genuine hospitality, Morton’s will continue to thrive in Fort Lauderdale’s inventive fine dining culture. With a nod to that culture, they also plan to create unique offerings you won’t find anywhere else in the country. Beyond such innovation, Morton’s has stood the test of time and its food is ageless. “If you have never dined at Morton’s The Steakhouse, we would encourage you to visit and give it a try,” Crain says. “Do not forget to tell our staff that this is your first visit. Oh, try our Legendary Chocolate Cake before you leave!”
The Dish: Prime Cajun Ribeye
- 1 prime ribeye steak 16oz
- Morton’s Cajun spices
- Salad oil
- Light olive oil, as desired
Morton’s Cajun spices:
- 1 cup salt
- ¾ cup black pepper
- 1 cup garlic powder
- ¾ cup onion powder
- 3 Tb cayenne
- 1 cup paprika
- ½ cup oregano
Combine Morton’s Cajun spices with salad oil. Using a Jaccard meat tenderizer, pound your steak mildly. Pat each steak thoroughly in the seasoning and lay in a shallow four-inch pan filled with light olive oil. Let marinate with this combination for at least 48 hours. Reshape your steak as necessary. Submerge the steak in light olive oil. Cook to your desired temperature. Please note that the steak might cook faster than usual.