Morton's special

[Tink]

http://www.mortons.com/steak-offer/menu.php?id=MSF

Morton's is not far from DTD. Hotel Plaza Blvd, to a left at Crossroad's to the next right on Palm Parkway that becomes Turkey Lake to a left at the intersection of Turkey Lake and Sand Lake (the new Whole Foods will be on your right) to a right on Dr. Phillips Blvd. to a left into the first driveway for the string of shops there.

Morton's will be toward the left...

[Johnie]

Thanks for posting that! Mortons is supposed to be very good. I haven't eaten there but have been inside with a client. It's very pretty.

[Keith]

oh I wish it was on in June when we'll be there, perhaps they'll do another

[Tink]

Hey, you never know! They may have another one going by then. I'm guessing they are having this one to pump up business.

It's really a pretty good deal. A rough estimate per person at Morton's usually $70-80, so it's nearly two for the price of one.

[Johnie]

As long as the economy stays bad, there will be plenty of specials to get people in.

[uscwest]

Donna and I ate at Morton's in Reston, VA last September to celebrate our anniversary. We put a pretty good dent in $400. And I didn't really feel that we splurged. A couple of cocktails, a bottle of wine, steaks and sides. Fortunately we could walk back to our hotel.

[Keith]

Is it THAT good though John? I mean if it's great then it's worth the money and I wouldnt mind.

[uscwest]

I felt it was worth every penny we paid Keith. The service was impeccable and the food was extremely well prepared and tasty. I got the last end cut of prime rib. Normally I would not order that because I like my meat cooked between RARE and MEDIUM RARE. End cuts are normally well done, but are full of flavor. The waitress told me that she thought I could get it MEDIUM. Well it came out absolutely superb between MEDIUM RARE and MEDIUM and was tender enough to cut with a butter knife, although I must admit I used the sharp knife they gave me. And it was FULL of flavor. I believe Donna and I split a loaded baked potato (it was HUGE), some asparagus and some sauteed mushrooms also.

[Keith]

I felt it was worth every penny we paid Keith.

Thanks John!!

We went to Ruths' chris last time and it was good, very good really but one huge open dining room and Mortons looks a little more like it has semi-private tables which we'd prefer

[Tink]

Morton's does have more of a "club" feel to it, whereas Ruth's Chris is more of a restaurant.

They both serve prime grade beef (the highest grade here in the US and typically only available at restaurants).