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, bonded over what Arnie declared the best hamburger he had ever tasted. That encounter — the so-called "Million-Dollar Hamburger" — set the course for a steakhouse that first opened on State Street in Chicago in 1978 and has since grown to more than 65 locations worldwide. The Woodland Hills address on Canoga Avenue carries that same founding conviction: 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 worked with the same suppliers since day one, and those suppliers reserve their best inventory specifically for the restaurant. If a cut doesn't meet Morton's standards, it doesn't make it to the table. Alongside the steakhouse classics, the kitchen offers fresh seafood: Chilean Sea Bass, Oysters on the Half Shell, Colossal Shrimp, and Red King Crab Legs, among others. Seasonal additions — currently including Prime Bavette Steak Frites, Wagyu Beef Stroganoff, and Oysters Rockefeller — keep the menu from standing still.

The Bar and the Room

The ambiance balances classic and contemporary. Bar 12-21 draws a lively crowd with hand-crafted cocktails, imported and local craft brews, and chef-selected bites. The dining rooms shift the register toward something more composed — suited to a business dinner, a celebration, or simply an evening that deserves a proper table. Private dining rooms accommodate events of varying scale, and the team also partners with athletes and their foundations for charity events and exclusive seasonal wine dinners.

Wine at the Center

Morton's wine program is a genuine point of pride. The Woodland Hills location holds the Wine Spectator Award of Excellence and maintains a list of more than 300 wines, spanning rare cult favorites to thoughtfully chosen by-the-glass options. An on-site Wine Locker program lets regular guests store their own bottles, and a dedicated Sommelier Team — along with General Managers trained in wine service — is always on hand to guide pairings. The restaurant has also introduced a private label, "State & Rush," honoring its Chicago roots with three wines sourced from Oak Ridge Winery in Lodi, California: a Cabernet Sauvignon, a Chardonnay, and a Pinot Noir.