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, who both worked at the Playboy Club in Montreal, connected over a hamburger so exceptional that Arnie burst into the kitchen demanding to know who cooked it. That burger became known as the "Million-Dollar Hamburger," and the partnership it sparked led to the first Morton's opening on State Street in Chicago in 1978. More than four decades later, the steakhouse has grown to over 65 locations worldwide, while holding to the same founding principles: quality, consistency, and genuine hospitality.

The Steakhouse Standard

The New York City location on Washington Street carries that legacy directly. Morton's sources USDA Prime-aged beef — the top 2% of beef available in the United States — from the same suppliers it has used since day one. If an cut doesn't meet Morton's standards, it doesn't reach the plate. Beyond the steakhouse classics, the kitchen extends to fresh seafood: Chilean Sea Bass, Oysters on the Half Shell, Colossal Shrimp, and Red King Crab Legs, alongside the prime beef that defines the brand. Seasonal additions to the menu — including Prime Bavette Steak Frites, Wagyu Beef Stroganoff, and Oysters Rockefeller — keep things current without abandoning the traditions that built the reputation.

Wine, Bar, and Private Dining

The wine program at this steakhouse has earned the Wine Spectator Award of Excellence, a recognition that reflects a list of more than 300 wines spanning exclusive vintages, sommelier selections, and cult favorites. An on-site Wine Locker program allows guests to store personal bottles, and the restaurant's own private label — "State & Rush," sourced from Oak Ridge Winery in Lodi, California — offers Cabernet Sauvignon, Chardonnay, and Pinot Noir as a nod to Morton's Chicago roots. General Managers and Sommeliers on staff are available to guide pairings for any course.

The Bar 12-21 program runs alongside the dining room with hand-crafted cocktails and chef-selected bites, while intimate private dining rooms accommodate business functions, special events, and the Morton's Prime Events series — seasonal wine dinners and charity evenings held in partnership with athletes and their foundations.

Every guest, the team says, is treated like a VIP — a standard the long-tenured staff, some with decades at the company, works to uphold on every visit.