Reviews for Morton's The Steakhouse in Sacramento, CA
It had been aWhile since I visited any Morton's. Here the one in Sacramento, was excellent. Service was excellent. Food was... amazingly good. Wines were priced very decent. Not overpriced. I would return! Read more
We got there before all staff had checked in. We spent a bit of time in the bar. (There is a patio so the children were fine)... Once seated, our service was wonderful. We had two wait staff to assist us. The menu highlights were explained. Our glassesstayed filled. Our menus were personalized to reason for our visit. Its a very intimate space. But very classy. The bathroomsare clean and spacious. Read more
What a wonderful introduction into the culinary delight that is Morton's The Steakhouse! Having received multiple... recommendations to try this establishment, we decided to spend our 34th wedding anniversary there for dinner. I have to say,everything we tried was above par. Our waiter, Randy, took exemplary care of us, was timely, attentive, and accurate. Lovedevery bite of the food, and can't wait to return. Read more
Very first time here and it was an experience of a lifetime. The steak and seafood choices are amazing good. Best steakhouse... I’ve ever experienced. Great for anniversary’s or very special occasions. Read more
Nice restaurant. Not really sure what to say about the experience. It just wasn't good. None of the food options delivered to... the table were the outstanding quality that I would expect from a restaurant of this caliber. I love a good steak. I purchaseda dry aged KC strip. Bone in. It should have been the best steak of my life. Instead it was undercooked, under seasoned,tough, and a very poor quality cut. Not sure how it was possible. The sides were cold. I ordered asparagus and only receivedsix spears. How is that even a portion? The fries would have been amazing if they were hot. But that was a massiveportion. *EDIT* I wanted to add a couple things to this review and it was much more brief than I usually write. First, Iunderstand during Covid that staffing is an issue. I did notice that the restaurant seemed a bit frantic that night. I veryrarely saw our waitress, and when I did, she was always hustling. I am compassionate about this, but it doesn't change the factthat you are still a business and we can't even sacrifice quality. Second, I wanted to run through the meal again to add a bitmore detail. The first thing we received at the table was a beautiful loaf of bread. As the partner of a life-long baker,there were some flaws in the product, but overall it was warm, addictive, and massive in portion. We did not order anycocktails this evening. Or wine. We started with a split Caesar salad. While the preparation was clean, excellent quality onthe lettuce, good portion of cheese, and of course fresh black pepper - the dressing was flavorless. I could see and feel thedressing evenly distributed on each bite, but I couldn't taste it. We ordered two steaks. The large bone-in prime rib eye,cajun style, medium and the dry-aged KC strip, blackened, oscar style, medium rare. The Prime cut Rib Eye was perfectlyseasoned; however, slighting under cooked. This piece of meat was superb; however, I only had one bite as it wasn't my orde Read more
I love steakhouses. The steak was cooked to a perfected medium rare with light char crumbs on top. They use a grill that has... giant grills where the steaks are laid and put under the broiler which gives a certain light yummy char to the top of thesteaks. One of the best I've tasted. The oysters were very fresh and small, sweet and good. The creamed spinach had a hint ofnutmeg. And the mashed potatoes were professionally fluffy and smooth. I will return to this place for sure Read more
This was our first time visiting here. This was a birthday dinner for me and I've always heard about Morton's so I really wanted... to try it. We had reservations and was able to be seated a little ahead of time. The atmosphere was very nice and the place waspacked. Once seated, our server took a little longer than we would have liked to come to us, but we could see how busy they wereso I won't hold that against them. After ordering our food, I was impressed because it really didn't take that long to come tous. Especially after watching the hostesses, servers and bussers constantly zooming back and forth. The place was hoppin'! Mywife ordered the Filet Mignon (6oz) and Lobster tail with a side of smoked gouda potatoes au gratin. I had the bone in ribeye(22oz) with garlic butter and a side of sautéed roasted Brussel sprouts. The only word that comes to mind....PERFECTION! Themeat was tender and the flavor was phenomenal! For dessert, my wife ordered the Créme Brule and I had the key limepie. Everything was exquisite and I can't wait to go back. Read more
Appetizer - Wild Mushrooms The mushrooms were tasty and the order was big enough for two people. Share. It's encouraged. Bread... - Caramelized Onion on Top The onion wasn't caramelized. It was burnt. However, my niece liked the accompanying butter verymuch. Main Course - We ordered the 12oz Ribeye and 8oz Filet Mignon, respectively, "medium rare+". The edges were more mediumrare+ than each center which was definitely rare. I finished my tender and juicy filet no problem. My niece ate half of herRibeye, in part due to its size and in part due to the rare nature of the center. She would have prefered the center to be a bitless rare. Although, the Ribeye was flavorful and tender. Side - Matchstick Parmesan & Truffle Fries The fries were good. Idipped mine in mayo. The server brought ketchup, but neither my niece nor I was interested. My niece enjoyed the earthy qualitythe truffle oil added to the fries. Dessert - Double Chocolate Moussse The mousse came in what I believe were transparentcoffee cups. I would have prefered Parfait-style glasses, but that's just me. My niece remarked that she could really taste thedouble chocolate flavor of the mousse. Seating - Table 1 leaned a little bit. It was catawampus to the low dividing wall. Ourtable settings were not immediately in front of us; they were somewhat askew. Table 1 backed up to through traffic and was closeto the front door. Reservations - Make Reservations! I called and made reservations the day before. Then I called while enroute the day of and pushed my reservations back half an hour. Due to the moderate volume of expected patrons, I was able topush my reservation back with no problems. Read more