Sumptuous Desserts to End a Great MealColumns Jus' Desserts
August 25, 2013
Story By: Nicole Monton | Photos by: Lawrence Tabudlo
Your reflection stares back at you as you look into the gold-colored elevator doors that lead up to Morton’s The Steakhouse in Ala Moana Center. And the ride up to the third floor transports you to a whole new world.
A dark interior exudes the feeling of romance, intimacy and luxury, and for those who know the menu, it’s a calling for amazing entrees and wonderful desserts.
There’s nothing more perfect to top off an amazing steak dinner than with Morton’s Legendary Hot Chocolate Cake ($14.50), which features an oozing chocolate center topped with fresh raspberries and powdered sugar.
As soon as the dish comes out, the aroma of chocolate wafts through the air, making your mouth water. The bottom of the cake is perfectly crisp, while the interior is light, airy and brownie-like. The warm chocolate center goes well with the scoop of Haagen-Dazs vanilla ice cream.
It truly is a medley of textures and flavors
This iconic dessert is made in-house, as are all the desserts on Morton’s menu.
For those craving a fruity dessert, Morton’s Upside Down Apple Pie ($14.50) will hit that ultra sweet spot.
Layers of Granny Smith apples and a pie crust-like base perfectly fit together to create a tower of delicious decadence accented with golden raisins. This dessert is also served with Haagen-Dazs vanilla ice cream, which pairs perfectly with the dessert. A sweet glaze is drizzled across the plate adding flavor and flair.
Another special dessert on the menu is Grand Marnier Souffle ($18.50). The made-to-order soufflé also comes in raspberry, lemon and chocolate flavors.
Know that this is no ordinary soufflé — it is as traditional as they come.
Morton’s friendly staff serve this dessert at your table, and it’s perfect for sharing, as it’s a hearty helping. Grand Marnier Souffle is served with Sabayan sauce, which is made of whipped cream, egg and Marsala wine.
An amazing orange scent hits your nose as the dessert makes it way to your table, and that same scent is lightly embedded in the fluffy center.
Please note that these desserts should be ordered at the same time as your entrée, as they require ample prep and baking time.
According to general manager Zyron Schoniwitz, a Cabernet pairs well with Morton’s Legendary Hot Chocolate Cake, and a champagne goes well with Grand Marnier Souffle.
“It’s a nice way to end a meal,” he says.
Morton’s The Steakhouse
Ala Moana Center
1450 Ala Moana Blvd.
Monday-Thursday, 5:30-10 p.m.
Friday-Saturday, 5-11 p.m.
Sunday, 5-10 p.m.
Note: Reservations recommended. Private luncheons are available and the bar is open at 4:30 p.m. nightly.