Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.



Red Velvet Cocktail

Morton's Steakhouse Copycat Recipe

Fill a shaker with ice, 2 ounces Lindemans Framboise, 2 ounces lambic beer, 4 ounces Mionetto Prosecco, and 1/2 ounce Chambord and shake. Strain into a flute glass. The cocktail will fizz up, creating a foam cap. Garnish with a fresh raspberry on a clear pick.

Honeysuckle Pineapple

Morton's the Steakhouse Restaurant Recipe

4 slices fresh pineapple
1 1/2 tablespoons honey
2 tablespoons cherry brandy
1 teaspoon lemon juice

Combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add pineapple. Coat well with marinade mixture. Cover dish and marinate n refrigerator for 1 hour. Preheat grill to medium heat and lightly oil grate. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.

Notes: This is a perfect dessert to serve for guests watching their weight. For those who want a richer version, add a large scoop of Hagan-Daz Dulce de Leche ice cream. The marinade mixture can be made several hours before entertaining and add the pineapple at least 1 hour before serving. Do not use a metal pan for this marinade. Cover and refrigerate. Buy a ripe pineapple (center leaf will come out if its ripe). Standing pineapple upright, peel rind with a sharp knife, peeling about 1/4 inch off fruit. Then core the center and quarter the pineapple into four wedges. Place two wedges in small bowl; with ice cream in the center. Garnish with fresh sprigs of mint.

Cherry Blossom Cocktail

Morton’s Copycat Recipe

2 oz Lindemans Kreik (Cherry Lambic)
4 oz Lunetta Prosecco
1/4 oz Three Olives Cherry Vodka
Fresh pitted cherry

Pour all ingredients into a mixing glass. Add half an ounce of ice and stir for 5 seconds.
Strain into a Champagne flute, and garnish with a fresh pitted cherry on a pick set across the top of the glass.

Valentine's Crush Cocktail

Morton's the Steakhouse Recipe

1 ounce Absolut Citron
1/4 ounce Grand Marnier
1/2 ounce Raspberry Puree
Fill to top with Segura Viudas Sparkling

Pour Absolut, Grand Marnier and Raspberry Puree into chilled flute. Slowly add Sparkling wine, filling to the top of the glass.

Cook Steaks like Morton's

An executive chef at Morton's the Steakhouse provides a video cooking demonstration on how to cook the perfect steak just like the one's served at the restaurant.

Morton the Steakhouse Recipe

Makes 6 servings

3 (24 oz.) aged porterhouse steaks
extra virgin oil
3 tablespoons steak seasoning
9 tablespoons au jus  (optional)

Au Jus
1 cup reconstituted store bought veal demi glace
2 1/2 teaspoons beef base
1 1/4 teaspoons chicken base
1/2 teaspoon whole black peppercorns
pinch white pepper
1/8 teaspoon garlic powder
1 bay leaf
1/8 teaspoon dried thyme
5 quarts boiling water


  • When buying porterhouse steak, ask for the center cut, which has the biggest fillet, and look for moderately abundant marbling and a tail that tapers to a width of 1/2 inch or less. When the meat reaches the ideal medium-rare, it will visibly tighten along the bone as it begins to pull away from it.

  • Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
  • Prepare a gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The burners should be on high.
  • Season the steaks lightly on both sides with the seasoned salt. If using a gas grill, grill for 6 to 8 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 to 10 minutes. Turn, using tongs, and broil the other side for 6 to 8 minutes for medium-rare, or until the desired degree of doneness.