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.




Sliced Tomato Salad

As you can see from the photo of the dish at Morton's Steakhouse this is a simple plate of sliced beefsteak tomatoes on a bed of romaine lettuce topped with diced purple onions.  At the restaurant you have a choice of a vinaigrette or blue cheese dressing.  (See sidebar for blue cheese dressing recipe.)

Morton's Steakhouse Recipe

1/4 cup red wine vinegar
1 1/2 teaspoons sugar
2 teaspoons crushed dried oregano
3/4 cup vegetable oil

To make dressing: In a mixing bowl, whisk together the vinegar, sugar, and oregano until the sugar dissolves. Slowly add the oil, whisking constantly, until fully incorporated. Set aside. Store in a lidded container at room temperature for up to 5 days.

To Serve: Pour generously over prepared salad.

No comments:

Post a Comment