Morton’s The Steakhouse

Scallops Wrapped In Bacon

Dear Foodiez,

Morton’s The Steakhouse invited me and my foodie friend, …Jazzie G… to come to their King of Prussia Mall location to check out a few of their new menu items, they’ve also challenged me to reproduce one of them at home, using their new cook book!

You know I was all like, HELLZ YEZ! Let’s eat!

A visual tour of one of the best meals I’ve eaten in a while after the JUMP!!!

Wedge Salad

I have to tell you foodiez, if you want an out of the ballpark experience in regards to service – look no further.  Morton’s service will blow you away.  We wanted for nothing – our every need was anticipated and exceeded.

There was just one problem, how to narrow down what we wanted to order, you know …the nosh guy… enjoys a good meal,  wait until you see what we ate!

We started with – one of my favorites – the wedge salad!  Find the picture, it was overflowing with crumbled blue cheese and bacon.  It’s cute that they call it a wedge,  foodiez, it was half a head of lettuce.  We loved this!  I am embarrassed to say, I didn’t eat it all!  Our second app was the scallops wrapped in bacon, always a favorite of mine!  Morton’s took this one up a notch with an apricot/horseradish chutney.  My taste buds didn’t know which way to go….. salty (bacon), sweet(apricots), bite (horseradish), mellow/mild (scallops)! It was a delight!!  I am so serving this the next time I serve scallops!  (I’m making my, “sinister stealing that idea face”!)

Bone In Filet

Morton’s recently added a new steak to its menu – the Bone In Filet, when I inquired as to why they added it, I was told, “because it’s awesome!”.  Ok, I’m on board with that line of thinking.  Very few restaurants serve filet on the bone.  While filets are known to be a very tender cut of beef, they sometimes don’t have as much flavor as steaks on a bone or steaks that have more pronounced marbeling.  (I’ll break it down for you foodiez……..meat gets flavor for the fat and marrow in the bones)  Morton’s decided to offer a filet that can deliver the same amazing flavor as a porterhouse!  Ok foodiez, I died a little – the consistency of this bone in filet was so tender, it nearly disintegrated in my mouth as the flavor-filled juices exploded!  In fact, …Jazzie G… compared the consistency to sashimi grade white Tuna.  I will attest, that “the Bone In” concept is, in fact, “awesome!”.   Just an FYI,  Morton’s only serves wet-aged, Prime, grain-feed beef.  If you need more info on that, I’m going to share the info I learned in my beef tutorial at Morton’s and will be writing a post on  dry aging VS. wet aging and Prime grade beef VS. Choice grade beef – keep an eye out.

Grilled Chilean Sea Bass

The second entre that we tried was the Grilled Chilean Sea Bass.  I’m super psyched to try to recreate this dish, this coming weekend using the recipe from Morton’s the Cookbook!  I was told that it’s very easy to reproduce. Cross your fingers, I’ll give you all the details.  You all know I am in love with this fish, it’s mild but still has a good flavor.  This was the first time that I’ve had it grilled which only amped up my love for it.  The pineapple, pepper salsa was a light, refreshing contrast to the char grilled flavor, and there was a little bite from red onion!  I loved this! I am going to be making it for …Jazzie G… and he’ll tell you all if I’m as good as the Chef at Morton’s. Cross your fingers for me foodiez!

Now, for my favorite part of the night!!!

Hot Chocolate Cake

…the nosh guy… luvz him some dessert!!!  Morton’s has a long list of real winners!  We opted for a choco-holic’s dream come true – the Hot Chocolate Cake – WITH ICE CREAM!!!  3 words:  Molten – Chocolate – Center!  Yes, my eyes rolled back in my head a little!

Upside Down Apple Pie

The second choice for dessert was something with fruit.  Upside Down Apple Pie – hey there’s fruit in it!   WITH ICE CREAM!!  Warm, cinnamony, soft, delicousness – OY VEY!  In case you’re wondering, they did have to roll us out of the restaurant!

What an amazing dinning experience.  I have to tell you it’s been a while since I’ve been treated so well in a restaurant!

Stay tuned, I’ll post something about my attempt to recreate the Chilean Sea Bass soon.

Morton’s The Steakhouse
King of Prussia Mall
(610) 491-1900