Morton's, The Steakhouse

The story

Crafted with passion, served with love

A Steakhouse Built on a Million-Dollar Idea

The origin of Morton's is, fittingly, a great story about food. Before co-founders Arnie Morton and Klaus Fritsch opened their first restaurant, they crossed paths at the Playboy Club in Montreal. Klaus cooked a hamburger that Arnie tasted and immediately tracked down the cook to declare it the best he'd ever had. They called it the "Million-Dollar Hamburger," and the partnership that followed led to the opening of Morton's The Steakhouse on State Street in Chicago in 1978. More than four decades later, the same founding principles — quality, consistency, and genuine hospitality — drive every location, including the Hackensack outpost at Riverside Square.

USDA Prime Beef, and Then Some

This is a steakhouse that takes its beef seriously. Morton's sources USDA prime-aged beef from the same suppliers it has used since day one, selecting only the top 2% of beef available in the United States. If a cut doesn't meet internal standards, it doesn't reach the plate. The menu extends beyond steak to include Chilean Sea Bass, Oysters on the Half Shell, Colossal Shrimp, and Red King Crab Legs — options that complement rather than compete with the prime beef. Seasonal additions like Prime Bavette Steak Frites, Wagyu Beef Stroganoff, and Oysters Rockefeller keep the menu fresh without straying from what the steakhouse does best.

A Wine Program Worth Noting

The Hackensack location holds the Wine Spectator Award of Excellence, a recognition earned by maintaining a list of more than 300 wines spanning rare vintages, cult favorites, and well-priced by-the-glass options. An on-site Wine Locker program allows regulars to store personal selections, while sommeliers and general managers are on hand to guide pairings. Morton's has also introduced a private label, "State & Rush," honoring the brand's Chicago roots with a Cabernet Sauvignon, Chardonnay, and Pinot Noir sourced from Oak Ridge Winery in Lodi, California.

The Room and the Occasion

The atmosphere at Morton's moves comfortably between a lively bar scene — built around hand-crafted cocktails and the Bar 12-21 program — and elegant, quieter dining rooms suited to business dinners or celebrations. Private dining rooms accommodate events of varying scales, and the kitchen also offers catering. Each guest, as the restaurant puts it, is treated like a VIP, whether stopping in for cocktails or sitting down for a full dinner.