Morton's, The Steakhouse

The story

Crafted with passion, served with love

Where It All Started

Morton's The Steakhouse has a founding story that is, by any measure, unexpected. Before co-founders Arnie Morton and Klaus Fritsch built one of America's most recognized steakhouse names, they crossed paths at the Playboy Club in Montreal. Klaus cooked a hamburger; Arnie tasted it, burst into the kitchen demanding to know who was responsible, and declared it the best he'd ever had. They called it the "Million-Dollar Hamburger," and the partnership that followed opened the first Morton's on State Street in Chicago in 1978.

More than four decades later, that original vision — quality, consistency, genuine hospitality — still drives everything at the Wacker Place location in the heart of the city.

The Steakhouse Standard

Morton's built its reputation on a single, uncompromising premise: USDA prime-aged beef, representing the top 2% of beef available in the United States. The same suppliers have been in place since day one, and they select the best of their inventory specifically for Morton's. If a cut doesn't meet the restaurant's standards, it doesn't reach the plate.

The steakhouse identity is real, but the menu extends well beyond beef. Chilean Sea Bass, Oysters on the Half Shell, Colossal Shrimp, Red King Crab Legs — the seafood program is serious enough to stand on its own. Seasonal additions like Prime Bavette Steak Frites, Wagyu Beef Stroganoff, and Oysters Rockefeller keep the menu moving, while a Lobster & Crab Cocktail rounds out the surf-and-turf possibilities for those who want the full land-and-sea experience.

The Bar and the Room

Bar 12-21 runs alongside the dining room with hand-crafted cocktails, imported and local craft brews, and chef-selected bites. The atmosphere moves between a lively bar scene and the quieter register of the elegant dining rooms — suited equally to a business dinner, a celebration, or a long, unhurried evening.

Private dining rooms accommodate events of all scales, and Morton's has a track record of hosting charitable events with athletes and their foundations, as well as seasonal wine dinners and exclusive one-of-a-kind menus.

A Wine Program Worth the Recognition

The wine list at the Chicago Wacker Place location holds the Wine Spectator Best of Award of Excellence — a distinction that reflects a collection of more than 300 labels spanning exclusive vintages, sommelier selections, and cult favorites. Morton's has also introduced "State & Rush," a private wine label honoring the restaurant's Chicago roots, featuring a Cabernet Sauvignon, Chardonnay, and Pinot Noir sourced from Oak Ridge Winery in Lodi, California. On-site Wine Lockers allow regular guests to store personal selections, and a dedicated Sommelier Team is available to guide pairings throughout the meal.