Morton's, The Steakhouse

The story

Crafted with passion, served with love

A Chicago Legacy, Now in Honolulu

Morton's The Steakhouse traces its origins to a single, decisive moment: co-founders Arnie Morton and Klaus Fritsch, both working at the Playboy Club in Montreal, connected over what Arnie called the best hamburger he'd ever tasted — the "Million-Dollar Hamburger." That chance encounter led to the opening of the first Morton's on State Street in Chicago in 1978, and the steakhouse has grown to more than 65 locations worldwide since. The Honolulu outpost, situated at 1450 Ala Moana Blvd., carries that same founding philosophy: quality, consistency, and genuine hospitality.

The Steak, the Seafood, the Standard

At its core, Morton's is a steakhouse — and an uncompromising one. The kitchen works exclusively with USDA prime-aged beef, representing the top 2% of beef available in the United States. Suppliers select the best of their inventory for Morton's, and anything that doesn't meet the restaurant's standards simply doesn't get cut. Alongside the prime beef, the menu extends to fresh seafood — Chilean Sea Bass, Oysters on the Half Shell, Colossal Shrimp, and Red King Crab Legs among them — allowing guests to pair land and sea in a single sitting. Seasonal additions rotate through, with current menu highlights including Prime Bavette Steak Frites, Wagyu Beef Stroganoff, and Oysters Rockefeller.

Wine Worth Storing

The wine program at Morton's is serious enough to have earned the Wine Spectator Award of Excellence — recognition that reflects a list of more than 300 wines spanning rare vintages, cult favorites, and sommelier-curated by-the-glass selections. The restaurant also offers an on-site Wine Locker program for guests who want to store their own bottles, and General Managers and Sommeliers on staff are available to guide pairings. Morton's has even introduced its own private label, "State & Rush," a nod to the brand's Chicago roots, offering a Cabernet Sauvignon, Chardonnay, and Pinot Noir sourced from Oak Ridge Winery in Lodi, California.

The Room, the Bar, the Occasion

The dining rooms at Morton's are designed to work for a range of occasions — a business dinner, a celebration, or a quiet evening at the bar. Bar 12-21 anchors the social side of the experience, with hand-crafted cocktails, imported and local craft brews, and chef-selected bites. Private dining rooms accommodate larger gatherings and events, including Morton's Prime Events: seasonal wine dinners, exclusive menus, and charity evenings with local athletes and their foundations. For a steakhouse with decades of history, the Honolulu location keeps the energy very much alive.