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Morton's The Steakhouse (formerly Morton's of Chicago) was founded in 1978 by Arnie Morton and Klaus Fritsch. Today, there are over 79 locations in the chain. Morton's locations are decorated with a similar style, concept and decor. Approximately 80% of the business for Morton's is based on business expense accounts, with an average guest bill being $88. 80% of the entrees ordered are beef, while that total makes up 38% of the restaurant's overall sales. Prices are in keeping with the type of establishment and the location, and it is possible to dine at Morton's very well for around $100. For those who wish to spend more, however, the wine list includes entries at over $5000 a bottle.[4] [edit] Menu Presentation Besides the paper menu, Morton's offers a visually presented menu. The server rolls a presentation cart to the table with raw samples of the items on the menu. This presentation includes a detailed description of the preparation of each item. It is at this time that the server will also ask the guest if they would like to order one of their signature desserts which have a lengthy preparation time, thus needing to be ordered early in the meal. [edit] Beef Rib eye steak Morton's The Steakhouse serves prime beef, the highest grade given by the USDA, sourced from a meat packer in Chicago, IL. The meat is aged on location for 3–4 weeks using a wet-aging process which means the meat is aged inside of a cryo-vacuumed bag. The meat is cooked to order on an 800 degree broiler for service. Meat cuts offered include Filet Mignon, Porterhouse, New York Strip Steak, Bone-In Ribeye and Bone-In Prime Rib.[5]

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About Morton's the Steakhouse

Morton's The Steakhouse (formerly Morton's of Chicago) was founded in 1978 by Arnie Morton and Klaus Fritsch. Today, there are over 79 locations in the chain. Morton's locations are decorated with a similar style, concept and decor. Approximately 80% of the business for Morton's is based on business expense accounts, with an average guest bill being $88. 80% of the entrees ordered are beef, while that total makes up 38% of the restaurant's overall sales. Prices are in keeping with the type of establishment and the location, and it is possible to dine at Morton's very well for around $100. For those who wish to spend more, however, the wine list includes entries at over $5000 a bottle.[4]

[edit] Menu Presentation

Besides the paper menu, Morton's offers a visually presented menu. The server rolls a presentation cart to the table with raw samples of the items on the menu. This presentation includes a detailed description of the preparation of each item. It is at this time that the server will also ask the guest if they would like to order one of their signature desserts which have a lengthy preparation time, thus needing to be ordered early in the meal.

[edit] Beef
Rib eye steak

Morton's The Steakhouse serves prime beef, the highest grade given by the USDA, sourced from a meat packer in Chicago, IL. The meat is aged on location for 3–4 weeks using a wet-aging process which means the meat is aged inside of a cryo-vacuumed bag. The meat is cooked to order on an 800 degree broiler for service. Meat cuts offered include Filet Mignon, Porterhouse, New York Strip Steak, Bone-In Ribeye and Bone-In Prime Rib.[5]