Morton’s Prevails Over Land and Sea

Columns Surf and Turf

January 26, 2014

Story By: Steve Murray |

Since its 2001 opening, Morton’s The Steakhouse has maintained its reputation as one of the state’s best steakhouses — if not one of the best restaurants. In fact, when asked for his 15 second elevator pitch to describe what makes this Ala Moana Center restaurant special, general manager Zyron Schoniwitz answered in an instant.

“It’s simply the best — the best food, service, hospitality and overall value. We have a mission statement that has a set of core values that we all must learn and live by, and I think that’s what defines Morton’s.”

A fine example of what Morton’s stands for is found in Steak and Seafood Combo ($59.99).

This feast for one begins with a choice of salad, a main entree, a choice of seafood, a side dish and dessert.

Caesar Salad, Chopped Spinach Salad and Morton’s Salad are all fine choices. The Caesar is a classic blend of romaine lettuce, Parmesan cheese and a homemade dressing with anchovies. Simple and delicious.

Chopped Spinach Salad features a unique, warm and slightly tart bacon vinaigrette. Bacon is sauteed with shallots, mustard seeds and sugar. A small amount of rendered fat is then combined with olive oil to create the dressing’s base. And Morton’s Salad is a mix of romaine, iceberg lettuce, anchovies and chopped egg topped with Morton’s bleu cheese dressing.

Steak and Seafood Combo ($59.99). Photo courtesy of Morton's The Steakhouse

Steak and Seafood Combo ($59.99). Photo courtesy of Morton’s The Steakhouse

The second course is dedicated to protein.

U.S.D.A. Prime petite filet mignon gets it going, along with a classic steakhouse side and your choice of Broiled Sea Scallops, Jumbo Shrimp Alexander and the Jumbo Lump Crab Cake.

The scallops are wrapped in bacon and topped with apricot chutney, horseradish and fresh cracked black pepper to create an entree that is simultaneously sweet, smoky, spicy, tender and crispy. Jumbo shrimp is coated with the restaurant’s proprietary breading, which is then broiled and served with a white wine butter sauce. The final option brings about expressions of delight and obvious hunger from Morton’s staff.

Jumbo Lump Crab Cake begins with large pieces of wild caught blue swimming crab held together with minimal binding and coated with a light, seasoned breading. It is then broiled and served with Morton’s signature mustard mayonnaise sauce.

“It’s awesome,” says sales and marketing manager Velma Carstensen with wistful delight.

The entire meal is then completed with either Morton’s Legendary Hot Chocolate Cake, Key Lime Pie or Creme Brulee.

That makes up the value surf-and-turf combo. If you want to go all out, try the 24-ounce Porterhouse and Alaskan King Crab Legs. Or maybe Center Cut Prime Ribeye and Whole Baked Maine Lobster.

Here at Morton’s, the choices are almost limitless.

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.

Ala Moana Center, Honolulu, HI 96814

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