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, where Klaus cooked a hamburger so exceptional that Arnie burst into the kitchen to find out who made it. That chance encounter — and what they called the "Million-Dollar Hamburger" — set the foundation for a restaurant that first opened on State Street in Chicago in 1978 and has since grown to more than 65 locations worldwide. The Sacramento outpost sits on Capitol Mall, bringing the same guiding principles — quality, consistency, and genuine hospitality — to the heart of California's capital.

Prime Beef and Fresh Seafood, Done Seriously

The kitchen's commitment to sourcing is straightforward and uncompromising. Morton's has used the same beef suppliers since day one, and those suppliers set aside the top selections of their inventory specifically for the brand. Only USDA Prime-aged beef — representing the top 2% of beef available in the United States — makes it to the cutting board. The steakhouse side of the menu is complemented by a serious seafood program: Chilean Sea Bass, Oysters on the Half Shell, Colossal Shrimp, and Red King Crab Legs sit alongside the prime cuts, making surf-and-turf combinations as natural a choice as a standalone steak. Seasonal additions — including dishes like Prime Bavette Steak Frites, Wagyu Beef Stroganoff, and Oysters Rockefeller — keep the menu from standing still.

The Bar and the Wine Program

Bar 12-21 runs alongside the dining room with hand-crafted cocktails, imported and local craft brews, and chef-selected bar bites. The wine program carries real weight: every Morton's location holds the Wine Spectator Award of Excellence, with a list of more than 300 wines maintained at each site. Exclusive vintages, private wine lockers, sommelier selections, and cult favorites give serious wine drinkers plenty to explore. The restaurant also introduced its own private label, "State & Rush," sourced from Oak Ridge Winery in Lodi, California — a Cabernet Sauvignon, Chardonnay, and Pinot Noir that nod to Morton's Chicago roots.

Private Dining and Events

Beyond the main dining room, Morton's Sacramento accommodates private parties, corporate events, and catered functions in dedicated private dining rooms. The team also partners with athletes and charitable foundations for special events, seasonal wine dinners, and one-of-a-kind menus — a dimension of the restaurant that goes well beyond the plate.