Morton's, The Steakhouse

The story

Crafted with passion, served with love

A Story That Started With a Hamburger

Morton's The Steakhouse traces its origins to an unlikely moment: co-founders Arnie Morton and Klaus Fritsch, both working at the Playboy Club in Montreal, bonded over what Arnie declared the best hamburger he had ever tasted. That encounter — the so-called "Million-Dollar Hamburger" — set in motion a partnership that opened the first Morton's on State Street in Chicago in 1978. More than four decades later, the steakhouse has grown to over 65 locations worldwide, with the Anaheim outpost on South Harbor Boulevard carrying forward the same founding principles: quality, consistency, and genuine hospitality.

The Steakhouse Standard

At the heart of the Anaheim menu is USDA prime-aged beef — the top 2% of beef available in the United States. Morton's has worked with the same suppliers since day one, and the standard is unambiguous: if it doesn't meet Morton's specifications, it doesn't get cut. Current seasonal additions include a Prime Bavette Steak Frites and a Wagyu Beef Stroganoff, alongside the broader steakhouse menu of aged prime cuts.

The kitchen extends well beyond beef. Oysters Rockefeller, a Lobster & Crab Cocktail, Chilean Sea Bass, Oysters on the Half Shell, Colossal Shrimp, and Red King Crab Legs round out a menu that treats land and sea as natural partners rather than afterthoughts.

The Bar and the Buzz

Bar 12-21 anchors the social side of the restaurant — a lively space built around hand-crafted cocktails, imported and local craft brews, and chef-selected bar bites. Seasonal cocktails and half-pour "Mor-'Teeny's" keep the list fresh and approachable. The atmosphere moves fluidly between the buzzing bar and the more composed dining room, making the space equally suited to a business dinner, a celebration, or a casual evening out.

A Wine Program Worth the Recognition

The Anaheim location holds the Wine Spectator Award of Excellence, a reflection of a wine program that takes its work seriously. The list spans more than 300 labels, from rare cult favorites and exclusive vintages to well-priced by-the-glass selections. On-site wine lockers are available for regulars who want to keep a personal collection at the restaurant. Morton's has also introduced "State & Rush," a private label produced at Oak Ridge Winery in Lodi, California — a Cabernet Sauvignon, Chardonnay, and Pinot Noir that nod to the brand's Chicago roots. General managers and sommeliers on staff are available to guide pairings for any course.

Private Dining and Events

Intimate private dining rooms accommodate business functions, special occasions, and Morton's Prime Events — a calendar that includes seasonal wine dinners, exclusive menus, and charity events in partnership with athletes and their foundations. Catering and prime platters extend the experience beyond the restaurant's walls.