Morton's the Steakhouse   

Slabs of prime beef, giant fresh lobsters, tender grilled veal chops, and fresh fish entrees. Tableside preparation and presentation gets a star. The Dish: If it's a steak house experience you want, Morton's has the formula down pat. Start with jumbo shrimp or crabmeat cocktails, bluepoint oysters on the half shell, or lobster bisque. Move along to Morton's spinach or Caesar salad, and then consider your options: Porterhouse steak, double filet mignon, Sicilian veal chop, whole Maine lobster, and broiled center-cut swordfish are just a few. Vegetable sides are legendary, from steamed asparagus to creamed spinach to sauteed wild mushrooms. Decadent desserts include chocolate velvet cake and sublime souffles (order with your dinner). After dinner, you can enjoy fine cigars, upscale liqueurs and fancy coffees. The Atmosphere: Morton's formula is consistently replicated in its restaurants across America. No matter where you go, you'll find the rich and leathery club-like atmosphere, with low lighting, deep banquettes and spacious tables. Monster-sized portions, the knowledgeable, if slightly superior, staff, big drinks, buttery wines and high price tags characterize Morton's. The chain, perhaps the leader of the upscale steak house set, competes with other top-of-the-line steakhouses like Sam & Harry's and Smith & Wollensky.