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, were brought together when Klaus cooked a burger so good that Arnie burst into the kitchen demanding to know who made it. That burger became 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 — and the San Jose address on South Market Street carries forward the same founding principles: quality, consistency, and genuine hospitality.

The Steakhouse Standard

At the heart of the menu is USDA prime-aged beef — the top 2% of beef available in the United States. Morton's has used the same suppliers since day one, and the kitchen holds firm to its own standards: if the beef doesn't meet them, it doesn't get cut. The current menu also reaches beyond the grill, with Chilean Sea Bass, Oysters on the Half Shell, Colossal Shrimp, and Red King Crab Legs rounding out what the restaurant calls "the finest from land and sea." Seasonal additions — including a Prime Bavette Steak Frites, Wagyu Beef Stroganoff, and Oysters Rockefeller — keep the offering fresh without straying from the steakhouse's identity.

Wine Worth Staying For

The wine program at Morton's San Jose holds a Wine Spectator Award of Excellence, backed by a list of more than 300 wines. The selection spans rare cult classics, sommelier-curated by-the-glass options, and exclusive vintages, with General Managers and sommeliers on hand to guide pairings. An on-site Wine Locker program is available for regular guests, and the restaurant also carries "State & Rush," Morton's own private label — a Cabernet Sauvignon, Chardonnay, and Pinot Noir sourced from Oak Ridge Winery in Lodi, California, honoring the brand's Chicago roots.

The Room and the Occasion

The atmosphere moves between two registers: a lively bar scene anchored by hand-crafted cocktails and craft brews, and elegant dining rooms suited to business dinners, celebrations, or a quiet evening out. Private dining rooms accommodate events of all scales, with dedicated catering options available. Every guest, the restaurant maintains, is treated like a VIP — a standard the long-tenured staff, some with decades at the company, helps uphold.