Cuisine:

• Homestyle
• Steak House
• Banquet

Morton's of Chicago Description:
In the world of steakhouses, Morton's has reigned over its competitors by letting its patrons max out on oversized cuts of beef, fresh lobsters and grown-for-giants veggies. With its newest DC-area destination in Reston, Morton's game plans unfurl as more of the same: a clubby, dark, men's-bar atmosphere; an air of over-the-top dining; and attention to the amenities, including private wine lockers for a finite number of VIPs. Meals are meant for serious eaters, starting with the recitation of what's on the food-laden cart rolled tableside. We recommend the fairly priced Caesar salad, though for a real splurge, you might want the special lobster bisque, an intensely lobster-rich broth garnished with a curl of lobster tail. Entrées include hefty cuts of beef---we favor the well-seasoned Cajun rib eye with its peppery rub---but the prime rib would do well for bigger appetites. The crab cakes, too, merit a star, for these sweet nuggets contain little filler to bind the meat together. Accompany entrées are a Morton's football-sized baked potato or a ramekin of its creamy mashed potatoes, plus well-trimmed asparagus or a toss of wild mushrooms. Save some appetite for their sweets---the Godiva cake is worthy, and the soufflés, a light touch after a heavy meal.


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