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.
Steak and Tomato Stacked Salad
STEAK and TOMATO STACKED SALAD
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
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.
12 (4-oz.) pieces New York strip steak ends
4 leaves romaine lettuce
12 (1⁄8-inch) slices red onion
8 ounces crumbled blue cheese
To make the Steak: Preheat the broiler. Season the steak on both sides with seasoned salt. Lay the steak in a broiling pan and broil for 1 to 1 1/2 minutes, turning once, or until medium rare. Set aside, covered, to keep warm.
To make the Salad: Core the tomatoes and then cut into 3/4 inch thick slices. Lay a lettuce leaf on each of 4 serving plates. Arrange alternating slices of tomato, onion, and beef on top of the lettuce. Drizzle each salad with about 1 1/2 tablespoons of dressing and top with blue cheese. Serve immediately.