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010808MortonsBobWiltshireMP

SHOT 1/8/08 5:03:37 PM - Morton's Steakhouse Lobster Bisque ($13) and Morton's Downtown executive chef Bob Wiltshire. Morton's, The Steakhouse (formerly Morton's of Chicago) was founded in 1978 by Arnie Morton and Klaus Fritsch. Today, there are over 78 locations in the chain. Morton's locations are decorated with a similar style, concept, and decor, and all locations but one have "Boardrooms," private dining and meeting facilities. Approximately 80% of the business for Morton's is based on business expense accounts, with an average guest bill being $87. 80% of the entrees ordered are beef, while that total makes up 38% of the restaurant's overall sales. Morton's, The Steakhouse serves prime beef, the highest grade given by the USDA, sourced from a meat packer in Chicago, IL. The meat is aged on location for 2-3 weeks using a wet-aging process which means the meat is aged inside of a cryo-vacuumed bag. The meat is cooked to order on a 1,200 degree broiler for service. Meat offered on the menu includes a double cut filet mignon, porterhouse steak, double porterhouse,New York strip steak, Chicago style bone-in ribeye steak, prime rib, single cut filet mignon, along with a few styled preparations which include Filet Oskar, Filet Diane, and a cajun ribeye steak..(Photo by Marc Piscotty / © 2008)

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010808MortonsBobWiltshireMP009.jpg
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© 2007 Marc Piscotty
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Denver and Colorado Food/Chefs
SHOT 1/8/08 5:03:37 PM - Morton's Steakhouse Lobster Bisque ($13) and Morton's Downtown executive chef Bob Wiltshire. Morton's, The Steakhouse (formerly Morton's of Chicago) was founded in 1978 by Arnie Morton and Klaus Fritsch. Today, there are over 78 locations in the chain. Morton's locations are decorated with a similar style, concept, and decor, and all locations but one have "Boardrooms," private dining and meeting facilities. Approximately 80% of the business for Morton's is based on business expense accounts, with an average guest bill being $87. 80% of the entrees ordered are beef, while that total makes up 38% of the restaurant's overall sales. Morton's, The Steakhouse serves prime beef, the highest grade given by the USDA, sourced from a meat packer in Chicago, IL. The meat is aged on location for 2-3 weeks using a wet-aging process which means the meat is aged inside of a cryo-vacuumed bag. The meat is cooked to order on a 1,200 degree broiler for service. Meat offered on the menu includes a double cut filet mignon, porterhouse steak, double porterhouse,New York strip steak, Chicago style bone-in ribeye steak, prime rib, single cut filet mignon, along with a few styled preparations which include Filet Oskar, Filet Diane, and a cajun ribeye steak..(Photo by Marc Piscotty / © 2008)