Morton's The Steakhouse

Reviews

• AB

  Adam Blackham

  3 days ago
  5.0
  Amazing experience. The host was very kind and patient with all our questions. For a first time fine dining experience she was kind enough to educate us on everything and gave great food suggestions. She was very personable and the food was quite delectable. I was impressed with the lamb, but felt the quality/quantity was not quite worth the asking price. Otherwise I would say this is a wonderful place to spend the evening.
• AP

  anthony prizzia

  6 days ago
  5.0
  Morton’s in midtown is exactly want you would expect! Service perfection, food so good you want to come right back, and the overall experience is why this iconic restaurant group stands above the rest! Just amazing.
• LL

  llSweetieell

  Feb 15, 2026
  1.0
  Very disappointed with our experience at Morton’s. We came on Valentine’s Day and haven’t been to this steakhouse since the pandemic. We wanted to try something new and honestly we should’ve just gone to Mastro’s, which is our go-to spot. We were seated at 8:30 PM and didn’t receive our main food until 10:11 PM. The manager kept coming over apologizing and he did comp our drinks, but to be honest, if he didn’t come over and bring those drinks we were going to leave. To make things worse, the restaurant wasn’t communicating with guests at all. They were still telling people they were “honoring reservations,” but not telling them that the Valentine’s Day dinner special was already done for the night. The tables near us were clearly upset and confused. The hostess should’ve been upfront and told people they were going to be waiting a long time and that the special wasn’t even available anymore. It got to the point where other guests were talking amongst each other about how bad the wait and lack of communication was, and we even saw people getting frustrated and leaving. We sat by the kitchen upstairs all we heard all night is staff members yelling glass breaking for 3 hours long. SMH. Once the food finally came out, the only thing that was good was the mac and cheese. The mashed potatoes were cold, and the steak we shared was cooked completely wrong half well done and half medium well — and it had no flavor at all. At that point we were so frustrated that we literally took about 4 bites. And the craziest part is that after waiting almost 2 hours for our food, we got it and not even 10 minutes later someone came over asking, “Can I get anything wrapped up for you?” It honestly felt like we were being rushed out after being made to wait forever. We said yes out of anger, left, and the steak ended up being fed to our dog. So we went to bed hungry and mad what a valentine day We left around 11:00 PM and didn’t even get to enjoy the nice steak we’ve both been craving for months. As we was leaving we seen them still trying to seat customers down while we was leaving I seen probably half of the restaurant still with out food. The bill was $291, and they only gave a $41 discount, even though the steak alone was $175. That is unbelievable considering the wait and how the food came out. We still tipped our server Nico $50 because we honestly felt bad for him — he was trying his best and this clearly wasn’t his fault. I understand it was Valentine’s Day so things are hectic, but as someone who used to work in this field, communication and all hands on deck is important on a night like that. Overall, not worth the money or the experience. We will not be returning.
• LL

  Levi

  Feb 10, 2026
  2.0
  There is a certain mythology surrounding the classic New York City steakhouse. One expects a specific tableau: the low hum of power brokers cutting deals over martinis, the clatter of heavy silverware on china, and an atmosphere thickened by the savory scent of prime aged beef. When one enters Morton’s on 45th Street in Midtown—a name that practically screams "expense account dining"—the expectations are justifiably stratospheric. My recent, first-time visit, however, felt less like entering a bastion of culinary indulgence and more like stumbling into a dress rehearsal where the cast had yet to arrive, but the crew wanted to go home. I arrived for a late lunch to find the sprawling restaurant virtually deserted. The mahogany gleamed under the lights; endless rows of white linen tables stood at attention, waiting for patrons who weren't there. Given the emptiness, I anticipated a prime spot near the action, perhaps a comfortable booth by a window to watch the Midtown hustle. Instead, in a move that remains baffling, the host led on a long, silent pilgrimage past dozens of perfectly good, empty tables, depositing me in the furthest reaches of the rear dining room. I sat in solitary confinement, surrounded by a sea of unoccupied chairs. It was an isolating start that set a bizarre tone for the evening. If the restaurant is a theater, why seat your only audience member behind the curtain? My waiter, Matt, appeared promptly. He was technically proficient—the water glass remained full, the silverware was correctly placed—but the pacing was frenetic. Despite the complete lack of other demands on the kitchen or staff, I felt an unspoken pressure to order quickly. As a first-time customer willing to drop a significant amount of money on a premium experience, I had hoped to savor the anticipation. Instead, the service felt transactional and hurried, a race to turn a table that no one was waiting for. When the main event arrived, the disappointment deepened from atmospheric to culinary. A steakhouse at this price point has one job above all others: the perfect execution of beef. My steak arrived possessing not the coveted, caramelized crust of a high-heat broiler, but the acrid, unmistakable tang of something simply burnt. The carbonized exterior completely overwhelmed whatever quality the meat beneath might have possessed. The accompanying baked potato—a simple staple that should be a fluffy, comforting layup for a professional kitchen—was equally dismal. It was sad and weary, with a leathery skin and a mealy interior that suggested it had been languishing under a heat lamp since the lunch rush. Morton’s has built a formidable reputation over decades. But a reputation is a living thing that must be earned every night, with every plate. On this particular night on 45th Street, the experience was a hollow echo of what it should have been: an expensive meal eaten in the back of an empty room, rushed by staff who had nowhere else to be, centered around burnt meat and stale potatoes. New York is too full of exceptional steakhouses to settle for mediocrity wrapped in a famous name, please dine in a steakhouse that understands their customers.
• EW

  Elliott Williams

  Feb 1, 2026
  5.0
  What a wonderful elegant experience at Morton's steakhouse. My wife was given a Xmas gift to this establishment and from the time we entered and until we left it was all about us and the customer experience. My wife entered first and I was on my way , the staff was great and ensured her it would be a good time. When I arrived the staff again showed great appreciation for our time. The steak was great and we enjoyed the dessert and wine. 2/14 my wife and I returned to this wonderful restaurant and enjoyed everything including our lovely waitress raeanna can't wait to return. Customer service is incredible. 2/15/26 update : its unfortunate but I discovered a extra 55 dollar charge on my card . I was vigilant and reported it to my credit card company . My credit card company cleared my 55 dollars and returned it to me I also contacted the parent company of mortons steakhouse and no one has responded to me ? I'm disappointed and don't feel comfortable returning. 2/26/26 update: today Peter a general manager at this location responded and assured me that it was a honest mistake and I'm pleased with the answer. And look forward to returning.

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