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.




Baked Tomatoes with Gorgonzola

Morton's the Steakhouse Restaurant Recipe

Serve 6

3 medium ripe tomatoes, cored
2 teaspoons garlic salt
freshly ground black pepper
6 teaspoons dry bread crumbs
6 teaspoons crumbled Gorgonzola cheese

Preheat the oven to 375 degrees.

Cut each tomato in half crosswise and set in a baking pan large enough to hold them snuggly. If necessary, slice a little off the bottom of the tomatoes so that they sit in the dish without wobbling.

Sprinkle each tomato half with garlic salt and a turn of the peppermill. Sprinkle each with 1 teaspoon of bread crumbs and 1 teaspoon of cheese.

Bake the tomatoes for about 5 minutes and then remove from the oven. Turn on thr briler and broil the tomatoes for a minute or two or until the cheese melts.

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