Morton's the Steakhouse, located in Yorkville at the Park Hyatt Hotel, is unique in that it's the only Canadian location of the American brand. What started in Chicago back in 1978 has expanded to over 69 restaurants, and luckily, one right here in Toronto.
Morton's is just one of a few steakhouses in the city, and is celebrating 15 years in business. Here are just a few reasons to visit this iconic restaurant:
First of all, the location makes it a destination for celebrities; so don’t be surprised if you see a familiar face in the corner booth. Yes, that’s ______ and _______.
But it’s not just for the rich and famous. On a recent Saturday night, I witnessed groups of friends and neighbours that went back and forth between tables, delivering hugs and hellos. A large group of students were seated next to families and date night diners. The room was packed. And it turns out that many customers visit 2-3 times a week.
The dim lights, carpeting, and cushy chairs and booths are what you expect in a traditional steakhouse. It’s comfy, cozy and refined without being stuffy or intimidating. Something that many high-end restaurants don’t accomplish.
Though still a somewhat traditional steakhouse because they offer the classics (Shrimp Cocktail, Porterhouse, Creamed Spinach), Morton’s also provides more contemporary selections (Short Rib Steak/Tuna Tacos, Cajun Ribeye, Honey-Chili Glazed Salmon Filet, Bacon & Onion Mac and Cheese) for those wishing for more modern fare.
And while steaks are obviously at the heart of the restaurant, there are a wide variety of options, with tons of seafood and salads, as well as veal, chicken, pork and lamb.
But of course, steaks take center stage. These Prime Beef beauties are aged for 23-28 days and are custom-cut per Morton’s specification. There’s everything from a Center-Cut Filet Mignon (12 oz. $55/8 oz. $50/6 oz. $44) to Porterhouse Steak (24 oz. $63) to the Chicago Style Prime Bone-in Ribeye (22 oz. $59).
Dishes are a la carte so you can really design your plate to your mood and/or dietary requirements with shared sides and potatoes ($13 ea).
Service is outstanding. If you are seated in one of the booths, your server slides the table out each and every time you or your guests gets up. Cutlery is replenished and drinks refreshed without the slightest disturbance. Your needs are fulfilled before you even realize what you require. It’s what you wish you could experience at every restaurant.
Executive Chef Natalie Cuda is all of 29 years old. She has worked her way up through the ranks here for the last nine years. It’s rare to see a woman in this position, especially for a steakhouse.
And man, can she cook a steak to perfection.
Torontonians are often vying for the latest restaurant opening, but it’s restaurants like Morton’s that have paved the way for the newbies.
That alone is cause for celebration, but so is 15 years in the business.