Three Reasons to Visit the Recently Renovated Morton's the Steakhouse

Filet_Landry's, Inc.jpg
Photo Courtesy Landry's, Inc.
This is the filet mignon at Morton's. Need you even read any more for further convincing that you should visit the downtown location?
On a recent visit to the downtown location of Morton's The Steakhouse for a media event, I found three great reasons -- all in food form -- to suggest that you pay the restaurant a little visit. I'll make this short so as to assure that, should you so desire, you'll be able to make it out there in time for the recently launched lunch hour.

3. New York Cheescake
Understandably, you may be surprised that I'm sending you to a steakhouse to try a slice of cheesecake. Just trust me on this one. For once in your life, contain that ever-present inclination to overeat and save some belly room for a nice, classic dessert done the right way. Morton's cheesecake is texturally ideal -- not too dense, not too airy, not too soft, not too hard -- it's just right. The fluffy slice of joy slowly melts in your mouth, melding seamlessly with the homemade-tasting graham cracker crust. Best of all, neither of the latter two components is overly sweet -- a welcome quality that makes pairing the cheesecake with the accompanying naturally sweet berries a delight.

2. Filet Mignon
Extremely tender is an understatement in the case of Morton's filet mignon, which is served up pink throughout -- sans any blood -- and will have you complimenting the dish in no time, saying "well done" and the like. While the premium cut of beef could have gone down without any added condiments or sauces, I sure am glad that I oped to "dress" my filet with what was available: Morton's five peppercorn-bourbon sauce and horseradish butter. Both of these components upped the filet mignon's game a notch, especially the horseradish butter, as its noticeable heavy dose of heavy whipping cream made the "butter" light and fluffy, and also subdued the often-overpowering horseradish favor.

1. Double Cut Rib Lamb Chops
I just got the chills while thinking about how delectable this dish was. Yes, it was that good. Morton's has definitely perfected its lamb chops by choosing quality, fat-laced meat that they season and then char quite well, producing lamb chops that fall off the bone even at the mere sight of teeth. An accompanying mint-apple jelly sealed the deal for me on this particular menu item, as the jelly had small chunks of apple and mint and was bursting with flavor overall. I have a feeling that you too will think this dish is superb.

Photo Courtesy Landry's, Inc.
At this restaurant, you'll want to save room for dessert.
Worth mentioning is that the caliber of the environment that the food is served in matches the high quality of the food. Boasting more than 69 locations nationwide, the Bayou City's Morton's is the second in the family of restaurants to undergo renovations, which bring a more modern ambience to the table -- yes, that pun was indeed intended -- to the steakhouse chain that was founded in Chicago in 1978. Updates include new, sophisticated seating, a glossy black-hued bar that whispers, "Look at me, baby," as well as metallic accents sprinkled throughout the space.
Photo Courtesy Landry's, Inc.
The new interiors at Morton's The Steakhouse are fancy and modern.

Given Morton's recent acquisition by the Landry's family, owned by billionaire Texas native Tilman Fertitta, grandiosity is almost to be expected. In the past year, Fertitta's company has snagged several Houston-area restaurants and properties, invested millions in them and re-debuted them in grand fashion. And Morton's food and decor can be described precisely as that -- grand.

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Location Info


1001 McKinney St., Houston, TX

Category: Restaurant

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The best steak I ever had (and I've had more than a few on my plate) was at a Morton's. Although that was before the era of the carnival huckster snake-oil salesman who owns it now, so I don't have any reason to believe it's still as good as I remember. No offense to your fine "media event" reporting.

paval topcommenter

This yells out loud "Landry's bought itself some positive press". Instead of  pictures taken by the journalist, pictures were conveniently provided by courtesy of Landry's to promote an article about one of its own restaurants.That way there was no need to use the own camera. Was the article pre-written by Landry's PR agency too? Or the food pre-eaten by their chef?

I wonder if D-fens from Falling Down would ask the manager what was wrong with the picture when being served the real steak at the restaurant.

As a big friend of transparency and integrity, a small note on the bottom of the article "This article was paid for by Landry's" would suffice.


"sans any blood"


Sigh.  The pink or light red stuff which should be oozing from your steak is NOT blood.  Blood is a dark red/black viscous looking thing. And it is drained at the slaughterhouse.


The juice is myoglobin, a protein rich fluid.

Kylejack topcommenter

 @paval I agree. Still, I've heard good things about the happy hour, and might check it out.


@Kylejack@paval I put myself in your shoes and can understand that you got the wrong impression with my sparkling review of the food that I had, plus the good-enough-to-eat photos. But you know what? I really did enjoy what I ate as much as I said I did. (You probably would as well, if you would go try them). 


I have no reason to write anything but the truth, either in this article or any other that I write. I, too, am a big fan of transparency and integrity. That is why: when I like a place, I say so. And when I don't like a place, I say so. It's also the reason why I mention in my articles when I am attending a media event.


On the photo note, I think that this excerpt from the e-mail that I wrote to my editor explains it all. I sent it to her when I turned in my post.:

"I hate that I didn't use my own photos + know it's not ideal....but the lighting inside the restaurant was Horrible for food photos, and my shots didn't look very appetizing".

Believe me, when I said that I hated not using my own photos, I meant it.


Long story short:

Allowing myself to be paid off by a PR company to write about their restaurant would be the equivalent of me flushing my personal ethical beliefs and journalistic integrity down the toilet. Also, allowing the aforementioned to happen would cause me to lose my job as a freelancer for the Houston Press - something I wouldn't risk for anything, as I wholeheartedly enjoy it. Thanks for reading. 

paval topcommenter

 @carlasoriano  @Kylejack Carla, I owe you an apology, I did not see the words "media event" in my first reading of the article. if the article is from a media event I understand the purpose of the article much better.

On the good-enough-to-eat photos, I would recommend, you once visit a little food photography studio in Bellaire and ask the guy there how these good-enough-to-eat-photos come to be. I guarantee you that nothing on any food photographer picture is anywhere enjoyable. And that is where D-Fens would take issue between the picture and the reality.

paval topcommenter

 @Kylejack I think it would be ok to write about a free lunch, if it said somewhere that it was sponsored by the restaurant. But then it has to be extremely neutral in description, or technical, and not with phrases such as "melt in your mouth" or alike.

Again with transparency the readers can decide on their own if they want to follow Carlas Landry's sponsored review or another food writers anonymous visit to a different restaurant.

Kylejack topcommenter

Sorry, just not a fan of writing about free meals, especially when they gave it to you no doubt hoping you would write about it. While it may not be explicitly agreed to, it implies a certain quid pro quo.

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