Morton's, The Steakhouse

The story

Crafted with passion, served with love

Morton's The Steakhouse has a founding story that is, by any measure, unusual for a fine dining institution: it started with a hamburger. Before co-founders Arnie Morton and Klaus Fritsch opened the first location on State Street in Chicago in 1978, they crossed paths at the Playboy Club in Montreal. Klaus cooked a burger that stopped Arnie cold — he burst into the kitchen demanding to know who made it, then declared it the best he'd ever tasted. They called it the "Million-Dollar Hamburger," and the partnership that followed grew into one of America's most recognized steakhouse names, now spanning more than 65 locations worldwide.

Quality, Consistency, Genuine Hospitality

Those three words have guided Morton's from the beginning, and they are evident in how the Schaumburg location operates today. The kitchen works exclusively with the same suppliers used since day one, sourcing USDA prime-aged beef — the top 2% of beef available in the United States. If an incoming cut doesn't meet Morton's standards, it doesn't get plated. That level of discipline is what underpins the claim "The Best Steak...Anywhere," and it's why this steakhouse continues to draw guests for everything from business dinners to milestone celebrations.

The menu extends beyond beef. Chilean sea bass, oysters on the half shell, colossal shrimp, and red king crab legs sit alongside the prime cuts, offering a classic land-and-sea experience. Seasonal additions — including Prime Bavette Steak Frites, Wagyu Beef Stroganoff, and Oysters Rockefeller — keep the menu moving without abandoning the fundamentals.

A Wine Program Worth Noting

The Schaumburg location holds the Wine Spectator Award of Excellence, a recognition that reflects a list of more than 300 wines spanning exclusive vintages, cult favorites, and sommelier selections. Private wine lockers are available on-site, and the team — general managers and sommeliers alike — is trained to guide guests through pairings with genuine knowledge rather than rote suggestion. Morton's has also introduced a private label, "State & Rush," produced at Oak Ridge Winery in Lodi, California, available in Cabernet Sauvignon, Chardonnay, and Pinot Noir, honoring the brand's Chicago origins.

The Full Experience

The Bar 12-21 program brings hand-crafted cocktails, imported and local craft brews, and chef-selected bar bites to a lively front-of-house setting. For larger occasions, private dining rooms accommodate business functions, private parties, and events — including Morton's Prime Events, which have included celebrity server charity evenings and exclusive seasonal wine dinners. The atmosphere moves between elegant and energetic depending on where you sit, but the standard of hospitality stays constant throughout.