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, connected over what Arnie called the best hamburger he had ever tasted — the "Million-Dollar Hamburger." That spark of shared standards led to the opening of the first Morton's on State Street in Chicago in 1978, and the vision has remained consistent ever since: quality, consistency, and genuine hospitality.

The Great Neck location on Northern Blvd. is part of a network of more than 65 restaurants worldwide, each holding to the same sourcing and service principles that defined the original.

The Steakhouse Standard

At Morton's, the steakhouse identity is built on USDA prime-aged beef — the top 2% of beef available in the United States. The same suppliers have been used since day one, selecting their best inventory exclusively for Morton's. If a cut doesn't meet the restaurant's standards, it doesn't make it to the table. Alongside the prime beef, the kitchen offers fresh seafood including Chilean sea bass, oysters on the half shell, colossal shrimp, and red king crab legs — a full land-and-sea menu that complements the core steakhouse experience.

Seasonal additions keep the menu moving: recent features have included Prime Bavette Steak Frites, Wagyu Beef Stroganoff, Oysters Rockefeller, and a Lobster & Crab Cocktail.

Wine at the Center

The wine program is a serious part of the Morton's experience. Each location maintains a list of more than 300 wines, and the Great Neck restaurant holds the Wine Spectator Award of Excellence — a recognition that reflects the breadth and quality of the selection. Exclusive vintages, private wine lockers, sommelier-guided pairings, and rotating Bottle Shock features give guests multiple ways to engage with the list. Morton's has also launched a private label, "State & Rush," honoring its 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 Great Neck moves between a lively bar scene — anchored by hand-crafted cocktails and chef-selected bar bites — and elegant, quieter dining rooms suited to business dinners, celebrations, or simply a well-earned evening out. Private dining rooms are available for events and catering, and Morton's Prime Events bring seasonal wine dinners and exclusive menus to the space throughout the year. Every guest, the restaurant maintains, is treated like a VIP.