It’s just possible that top-end steakhouses may be an exception to the "chains are bad" assumption anyway. These days, when our government has decreed leaner meat (and debased the meaning of "prime" and "choice"), the high end steak chains (esp Morton’s and Ruth’s Chris) have the clout and wherewithall to demand the best meat available and to make sure it is properly aged and stored prior to being served. While you may prefer the ambience or service elsewhere, I doubt you’ll get a better piece of meat.
PS–All this Baltimore chatter, especially about N. Calvert St., is making me all gooey nostalgic over "bright college days". Back then, I lived for a year on Guilford Ave., one block over from Calvert.
I really should know this, but what’s the difference? I mean, I know what you’re referring to, but can you describe what makes wet-aged beef taste difference than dry-aged?
Congratulations Dr. Joanie!
Morton’s is designed for special occasions and expense reports, i.e., diners with little regard for the cost. They serve huge portions of very good food so you can’t finish it. If people start to finish the meals, they will serve bigger portions. If that is your kind of restaurant experience, enjoy.
We may just do the drink thing, renfrew…that’s a good idea. And I’ve heard about the Prime Rib (always good reviews in local pubs, etc). I don’t know if we’ll be able to do the steak thing this weekend…we are on a fixed income — no pharmacy salary yet! — and so it may end up being bar food. As I said, my question was based more on curiosity than anything else. Maybe we’ll just walk up and press our sweaty little noses up to the window! [;)]
Off to get my hair and nails done for our graduation banquet tonight. When next you hear from me, I’ll be Dr. Joanie!! [:D]
i generally go for only sides at a Morton’s. Creamed spinach, a salad and a baked potato…their beef just isn’t that good, IMHO.
The Baltimore Morton’s is a good one. Morton’s do vary based on location.
If you have never been, I would certainly try to go even for just a drink.
at Mortons prices, I much prefer a steakhouse with dry (vs. wet) aged beef
I would have been thrilled if I spent just $50 a person at Mortons (that "prime rib" place on Calvert sounds like a steal)
I had a great bone-in ribeye at Mortons but it did set me back $48……..(and of course, everything else was extra)………..that’s about $10 more than even the Palm Steakhouse…
I did enjoy it though.. that’s the most important thing….(but it’s more like a "once a month or so" type of place, cause I like the Palm $$$ better, and it’s prime meat, too
Personally I like shorts, the food tastes the same, and I m comfortable. The idea that a person should be frowned upon for how they choose to dress doesn t quite sit right with me. On the other hand, perhaps dressing anyway I please shows a lack of respect for other peoples comfort zone. It cuts both ways.
Excellent food but plan on spending about 50.00 min per person everything is ala carte.
Ah well,thought we werent suppose to talk about better steakhouses.I’m pretty sure you will be satisfied with the dining at Morton’s,its expensive and the steaks are prime,but that thing about the shorts just turns me off entirely.
In any case,I just want to plug the Prime Rib,at 1101 N Calvert St.Only a dozen or so city blocks from the Harbor where you will be.Jacket is required.Wonderful steaks and seafood,inimitable service,just as expensive as Mortons or Ruth Chris,and oh so much classier.Its my favorite restaurant of all.To me,its the total experience with the leopardskin carpet,the transparent piano,nude paintings,hey I have never been anyplace better.Just wanted you to know.
Howard, I’ve tried Flemings…as I recall, I enjoyed it, although I was there for a pharmacy continuing education program, so the food was not their usual menu choices. One thing I LOVE about that place is the homemade potato chips at the bar. I swear, every time I’ve been there, I pigged out on those chips! We had a psych conference right by there recently, and on a break, we went over and sat at the bar. Yum! We’ve also had CEs at Roys right next to Flemings, and that was pretty good too. I also like the fact that those restaurants are non-smoking.
I have no clue whether we’ll actually eat at Mortons…we may choose to eat in Hampden or just do the bar food thing. But I suppose it’s an option. Thanks for the feedback!
Hardly elegant when they let tourists in wearing shorts, as I witnessed at this Morton’s while celebrating a special birthday. You will have a much better experience at Capital Grille on Pratt Street, or Flemings. Morton’s prices are high even by steakhouse standards. But it’s in your hotel and you are celebrating your graduation, so go and enjoy.
Superb…but expensive. Elegant.
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