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.




Herbed New Potatoes

Morton's the Steakhouse Restaurant Recipe

Serves 6

1 1/2-2 pounds small red new potatoes
1 tablespoon salt
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parlsey

Wash the potatoes under cold water. Peel a 1 inch strip around each potato.

Put the potatoes in a large pot and add enough cold water to cover by 1 inch. Add the salt and set the pot over high heat. Bring to a boil and cook for 10 to 12 minutes, or until a skewer inserted in a potato easily pierces the skin, but the center is still firm.

Preheat the oven to 450 degrees.

Drain the potatoes and transfer to a baking sheet. Drizzle with olive oil and toss gently to coat. Sprinkle the rosemary over the potatoes and roast for 40 to 35 minutes or until the potatoes are cooked through and browned. Skae the pan or stir the potatoes every 10 minutes during roasting.

Sprinkle the parsley over the hot potatoes, shake the pan to coat evenly with parsley and the oil still in the pan. Serve hot.

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