Morton's The Steakhouse

Reviews

• JM

  Josh Magda

  5 days ago
  2.0
  I was dining alone at a table in bar area. Place was not busy, took more than 20 minutes to get a vodka tonic. I won't be returning. $115; you would expect elite attention for dinner but service is better at Texas Roadhouse for 1/3 the price. Food was good. Rack of lamb was awesome
• MP

  Martelle Pitts

  Jan 2, 2026
  5.0
  A Top-Tier New Year’s Eve at Morton’s KOP We decided to ring in the New Year at Morton’s The Steakhouse in King of Prussia, and it was easily one of the best dining experiences we’ve had in the Philadelphia area. As frequent visitors of local steakhouses, this visit officially landed Morton’s in our Top 10 list. The Atmosphere & Drinks: We arrived a bit early for our 7:30 PM reservation and started at the bar. The Morton’s Margarita was fantastic! Honestly one of the best I’ve ever had. My fiancé had a seasonal champagne-topped cocktail that was bright, festive, and delicious. It set the perfect tone for a celebratory night. World-Class Service: The front staff was prompt and professional, seating us right on time. We had the pleasure of being served by Rachel, who was truly the highlight of our evening. She was incredibly personable and knowledgeable about every menu item and drink pairing. A special shout-out to the Manager, who visited our table personally to pour and explain our California Red Wine Flight. Having that level of expertise and personal attention really elevated the meal, each wine in the flight was exceptional. The Food Appetizers: We started with the fresh oysters and the Wagyu meatballs. Both were 10/10 and highly recommended. The Steaks: We ordered the Dry-Aged Ribeye and the Cajun Ribeye. While the dry-aged was decent, the Cajun Ribeye was absolutely outstanding, a total "must-have." We topped them with the Truffle and Caymus butters, which added a rich, decadent finish. Sides: The Truffle Fries were a winner, especially when we followed the tip to ask for the garlic aioli....it takes them over the top! The only minor miss was the Brussels sprouts; they were a bit under-seasoned and could use a "lift" like feta, gorgonzola, or craisins to match the boldness of the other dishes. Final Verdict Thank you, Rachel, and the entire Morton’s KOP team for making our New Year’s Eve celebration so special. If you’re looking for a sophisticated night out with top-notch service and incredible steaks, this is the place. We will definitely be back!
• RN

  Robert Nealis

  Dec 29, 2025
  1.0
  We went for the advertised chateaubriand special.. We were seated swiftly.. Everything went downhill from there. It is partially my fault for not listening to the voice in the back of my head that said "flee, flee now." The rest of the blame falls squarely on Morton's. The very first interaction with the waitress and order was simple - two sodas, a double gin & tonic, and a Gibson. The Gibson had a lime in it instead of an onion. When the waitress (Christina) saw my confusion, she asked what was wrong and I replied 'this has a lime in it', she said 'yes' to which I replied, 'it shouldn't, I ordered a Gibson'. Her reply of 'oh, I just garnished it wrong' did not inspire confidence. Neither did her returning a few minutes later with the same drink just with an onion (the strong presence of lime in the drink was a clear tipoff that it wasn't remade). I said nothing as I figured it would only get worse if I did. Even so, it got worse from there. The chateaubriand special was meant for two people to share. There were four of us. I said we would be ordering two of the specials. She kept telling me I was ordering too many items. I was not. My youngest child had to speak to her like an ESL student he tutors to make it clear. Christina also pressed us to decide on our dessert order right then. She oddly pointed out the Hot Chocolate Cake cost extra (it did not, only as a Sundae did it incur a surcharge). We declined to choose yet. Christina proceeded to bring cold soup out and pour it tableside. Lobster Bisque should not be cold. When told of this, she curtly left the table with the dish and returned a few minutes later with another pitcher. She then told me twice that the center of the dish would be less warm than the rest because of the Crème Fraiche. It was still cold. Again I said nothing. It was around this time that she began calling me sir at every interaction. I'm sure you know the tone the word carried. A bit later my son asked for more bread and he was told 'your dinner will be out soon'. She brought it, grudgingly, after my wife interceded. At this point, over an hour into the meal, I had not been asked about another beverage. The others had to continually request refills, and when I asked for coffee you'd have thought by her reaction that I sprouted a third head. The entrees were finally brought, but no dining plates were provided. When dining plates were provided it was only two. Apparently half of us were meant to eat directly off of the meat platters. At this time we were also pressed about deciding on dessert again. She again obsessed over the 6$ surcharge for the Hot cake (again incorrectly, only the Sundae cost extra). We declined to choose again. Almost two hours of dining and we had still never been approached by a manager or even identified someone circulating on the floor who might fit the role. As the excess of our meal was being packaged, I ordered dessert, One hot chocolate cake and one sundae. For a third time Christina repeatedly pointed out the surcharge of 6$, an amount equal to @1% of our bill at this point. I reiterated what we wanted. She delivered one sundae and one piece of regular chocolate cake. She did not take being corrected on this point well. Still no one looking like a manager was to be seen. The second dessert was delivered without incident, the only smooth transaction of the evening. When presented with the bill, I inquired about the charge for the dessert. In a barely suppressed rage Christina went off on the 6$ surcharge again, telling me she told me before hand. I replied yes, but this charge is for 35$, two desserts at full price instead of included with the meal. Cowed, she replied I can fix that, and went to do so. Never before have I had such a combination of inattentive, incompetent, and hostile in a waitress. If you ever go, make sure a manager is around, and be certain your waitress isn't Christina.
• AR

  Amanda Rachele

  Dec 28, 2025
  1.0
  This was the worse dining experience I ever had. I should have cooked. Our reservation was at 7. We got sat at 7:20. Didn’t order so much as a drink or app until 7:45. John kept saying he’ll be right over but we never saw him. Our dinner came out at 9:07 in which we didn’t get one of our meals till 9:14. My steak was supposed to be medium it came out rare (I’m talking still cool in the center). At no point of waiting 1 hour and 20 Min to get dinner did the manager come over. I had to ask for him. I will never go back here! There’s better options.
• TR

  Taye Rider

  Dec 24, 2025
  2.0
  Today, on Christmas Eve, I received an order from Morton’s The Steakhouse, and I am writing to express my disappointment with the quality and care reflected in my experience. My wife and I intentionally chose to dine out this evening to enjoy a special moment together before the holidays, taking time to connect and enjoy one another ahead of the busy days centered around our children. Unfortunately, this experience did not meet the expectations we had for such an occasion. Upon receiving our order, the food was cold and not prepared as requested. Given the reputation Morton’s holds as a Michelin-recognized, high-end steakhouse known for excellence, precision, and attention to detail, this was especially disappointing. The condition of the meal made it feel as though our order was rushed and not given the level of care typically associated with your brand. Regardless of how busy the restaurant may have been, customers should receive consistent quality and professionalism. This experience left us feeling undervalued, particularly on an evening that was meant to be memorable and enjoyable. I am sharing this feedback in hopes that it will be addressed seriously and used as an opportunity to reinforce the standards Morton’s is known for. I would appreciate a response outlining how this matter will be resolved. Thank you for your time and attention.

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