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.




Sauteed Brussel Sprouts

Morton's Steakhouse Recipe

Serves 2-4

24 ounces of Brussel sprouts (trim off the brown stem)
1 gallon water (for blanching)
1/2 cup table salt (to add to the blanching water)
4 ounces shallots peeled and julienne cut
4 ounces bacon sliced into 1 inch strips
2 ounces butter, unsalted
1/2 teaspoon salt
1/4 teaspoon white ground pepper

After removing the brown stem from the sprouts, blanch the Brussel sprouts in the 1 gallon of boiling water with 1/2 cup of table salt added, when done the sprouts should be cooked completely through but still firm approx 6 to 9 minutes When sprouts are ready immediately shock them in an ice bath to stop the cooking. When the sprouts are completely cooled, remove from the ice bath allow them to drain and reserve.

Slice the sprouts in half lengthwise. Place a large saute pan over medium heat Add the cut bacon to the pan and cook until fairly crisp approx 3 - 1/3 minutes. Remove the pan from the heat and allow to cool for approximately 2 minutes. Add the butter to the bacon making sure that the pan is not so hot as to burn the bacon. When the butter has melted, return the pan to the flame (medium heat) and add the shallots and the Brussel sprouts. Saute for approximately 4 minutes, tossing frequently so the shallots and bacon do not burn. Season with the salt and pepper, taste a sprout to adjust the seasoning. Place in a warm serving dish and serve immediately.

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