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Steak House Dining At Its Finest

Cover Story Features

August 20, 2017

Story By: Ali Resich | Photos by: MORTON’S the STEAKHOUSE

The ever-impressive Tomahawk bone-in ribeye

In today’s restaurant scene, which is dominated by casual dining experiences, Morton’s The Steakhouse offers patrons the exciting chance to dress up and sit down in a white-tablecloth setting for a truly exceptional meal.

And, of course, this is not just any upscale experience. Morton’s steak-house tradition stands in a category of its own, with its perfect combination of superb steaks, an unrivaled blend of wine, up-scale American cuisine and first-rate customer service.

The local branch of Morton’s, tucked away within Ala Moana Center, is home to a bustling atmosphere and mesmerizing menu that’s all sizzle and plenty of steak. The restaurant only serves the pinnacle of USDA Prime meat, and these top-rated cuts must meet the eatery’s strict standards to be served — in addition to going through a three-to four-week temperature-controlled wet-aging process for optimal tenderness, richness and texture.

“Oscar Style” Center-cut Filet Mignon with Jumbo Lump Crab, Asparagus and Bearnaise

To get a taste for these superlative steaks, one must order the impressive Tomahawk, priced at $125. The large-and-in-charge, bone-in slab is perfect for kamaaina diners who love more than their “fare” share of ribeye beef. Grilled at 900-1,200 degrees, this 32-ounce steak is the definition of

The ever-impressive Tomahawk bone-in ribeye juicy, tender succulence. It goes well, of course, with any of the restaurant’s classic side dishes, from Sour Cream Mashed Potatoes to Creamed Spinach.

The rich and creamy Lobster Mac & Cheese

But enjoying steak at Morton’s doesn’t stop at the fine-quality of the meat itself. The elegant eatery offers a number of ways to enhance one’s meal with a host of signature upgrades that can be added to any of the Prime steaks and chops. Give a savory Center-cut Filet Mignon a creamy boost, for example, with Blue Cheese Butter, one of a handful of $6 upgrades. Bourbon Sauce Au Poivre,

Foie Gras-Cognac Butter, and Black Truffle Butter also are available as upgrades to add depth of flavor to your selection.

Another way to take any of Morton’s steaks to the next level is to make them “Oscar Style” with the addition of Jumbo Lump Crab, Asparagus and a buttery Bearnaise sauce for $15.

Center-cut Filet Mignon with Blue Cheese Butter upgrade

While excellent for supper, Morton’s offers more than one way to revel in its steak-house flair. Before settling into a classic dinner, drop by the bar for a swanky cocktail and pupus — or sit down at the bar for happy hour daily from 4 to 6:30 p.m. (except Saturdays). Morton’s also is an ideal setting for hosting larger groups, as the restaurant houses two private dining rooms equipped with built-in screens, versatile floor plans and other amenities to accommodate parties both large and small.

With that, dining at Morton’s is a grand choice for special occasions, of course, but it also is fitting for any ol’ evening that guests would like to dress up with an extra-special meal of traditionally delicious cuisine.

A Treat for Seafood Lovers

Morton’s the Steak-house is known for its Prime USDA cuts of beef, of course, but the first-class dining destination also showcases high-quality seafood in a plethora of to-die-for presentations. Regulars love to order Lobster Mac & Cheese ($25), for instance, which presents irresistible curls of cavatappi pasta gently folded with a four-cheese sauce and 4 ounces of fresh Maine lobster meat. On top, panko breadcrumbs and shredded cheese seal the deal on this oven-finished creation.

Morton’s The Steakhouse

Ala Moana Center
1450 Ala Moana Blvd., Honolulu
949-1300
Daily, 4-10 p.m.; bar open from 4, dining room open from 5

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