Morton’s The Steakhouse

Digest Step Up to the Plate

August 25, 2015

Story By: Andy Beth Miller | Photos by: Bodie Collins

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A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: Steak and Seafood Dinner ($62.99 per guest)

Morton’s The Steakhouse long has been considered “king” when it comes to cuisine of the carnivorous kind. Located in Ala Moana Center, the fine dining restaurant enjoys a steady clientele that practically fawns over its juicy steaks — the highest quality select cuts of which more than “meat” the highest standards and delight even the pickiest palates.

And just when you think nothing could make a meal at Morton’s even better than a primo steak, the eatery’s executive chef, Big Island born and raised Shayne Unea, introduces a fresh seafood concoction to the mix, and that’s just to start.

: Steak and Seafood Dinner ($62.99 per guest)

: Sauteed Brussels Sprouts are Unea’s preferred choice of side, showcasing blanched Brussels sprouts, julienned shallots made with browned butter and fresh bacon bits caramelized together to create a symphony of flavors to savor.

: “I consider this meal to be the best of both worlds (surf and turf),” says Unea. “For the price, you get a full, four-course dinner — a mouthwatering meal and a nice night out, like we offer here, is hard to beat.”

A full four-course meal, Steak and Seafood Dinner features an entree of 6 ounces of grilled filet mignon, charbroiled to perfection, alongside a choice of seafood (jumbo prawns pictured here). The meal also includes a choice of any side item on the menu, a choice of salad and a preferred dessert.

According to Unea, the secret to the seafood is its flavorful bread-crumb coating, made by taking a pullman loaf and fine grinding it into fresh bread crumbs. The crumbs are then perfectly spiced with garlic, shallots, parsley, salt and white pepper, before being coated on the clarified butter-dipped prawns.

Literally translated as “white butter,” the Beurre Blanc sauce that the chef infuses into the dish consists of deglazed white wine, reduced cream with whipped butter and a splash of lemon — all of which culminates to a classic cream sauce often used to bring out the flavors of fish and seafood.