Morton's

Last night was guys night out at Morton's in Seattle. I had never been to Morton's but I had always heard good things. Five out of seven of us ordered the Chicago-style bone-in ribeye, which was excellent. It wasn't the best steak I've ever had. It was flavorful and cooked exactly as I ordered it, but I don't think I would get it again. Next time I'll probably go for the fillet. I think I still like Daniel's Broiler better for steaks (there was contention about this topic among the seven). But one cannot consider just the food when evaluating a restaurant.

What made the night great was the service. Our waitress was outstanding. She knew the wine list back and forward. At Morton's they bring the meat cart with your options before you order. She brought out the meat cart with a live lobster and told us all about it and how it would be cooked. Then she let me take a close up look and handle it. She didn't even bother telling us about the seafood options--she knew that wasn't what we came for. The whole time she was taking care of us she joked with us and took part in our conversation. The other members of the staff were equally attentive, keeping drinks filled and the table clean. At one point someone dropped a fork and the chef sent a member of the kitchen staff running to replace it (but Kevin was too fast for him and grabbed a replacement off a nearby table).

Other food: the pre-dinner bread is awesome, the lobster bisque is okay (great lobster, okay bisque), the chocolate souffle is incredible.

After desert a man appeared with a tray of glasses and bottles. He informed us the waitress had so much fun with us she was buying us all an after-dinner drink. We had our choice of Bailey's, Port, Cognac or Sambuca. And they did not skimp on the pours at all.

I'm glad I went. I was a bit jealous of Ben's experience at Tosoni's, and I think this makes up for it. I'll post about the wines we had in separate posts.