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.
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.