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log Post
A Steak House
With Added Attractions
DANNY RASKIN LOCAL COLUMNIST
I
t is noted with much promi-
nence as a steak house, serv-
ing among the nation's best
USDA prime aged beef.
But there is more to Morton's
in Towne Square Bldg. in South-
field (at Northwestern and 10 1/2
Mile) than just meat.
From the way some people
rave, one would think that steak
was the only thing served here at
Morton's of Chicago.
This misconception may come
from so many acclaim notices
that deal only with the meat it
dishes out.
However, fresh seafood items
majestic sand castles . .
are veritable sleepers ... Tiike the
14 ounce smoked Pacific salmon
sparkling waters .. .
filets, 14 ounce swordfish steaks,
another chance.
sea scallops, oysters on the half
shell, shrimp, etc.
At lunch, grilled swordfish or
Atlantic salmon or selections of
Please give blood.
fresh fish served with rice pilaf
are big favorites ... Also the
seafood
Alfredo (shrimp, sea scal-
1411 American Red Cross
lops and crabmeat with spinach
Blood Services
fettuccini in Alfredo sauce),
Southeastern Michigan Region
seafood Caesar salad (scallops,
bay shrimp, crabmeat and ro-
r
maine lettuce tossed in Caesar
dressing), seafood pasta salad
(shrimp, scallops and mushrooms
tossed with pasta and a spicy
mayonnaise dressing) ... Whole
baked Maine lobsters at Morton's
ON OUR BEAUTIFUL
in at three to four pounds.
ALREADY LOW-PRICED MEAT OR DAIRY TRAYS weigh
Signature
entrees at Morton's
With This Coupon
include
Sicilian
veal chops, lamb
• Not Good Holidays
ALL OUR FOOD
• Expires 7-31-94
chops, lemon oregano chicken
IS HOMEMADE!
• 10 Person Minimum
• One Per Customer
and marinated whole spring
chicken.
Back in 1978, when Arnie
Morton and Klaus Fritch co-
founded their elegant saloon-like
24555 W. 12 MILE, Just West of Telegraph,
atmosphere of comfort, premium
cuts of beef were the centerpiece
Southfield
DELIVERY AVAILABLE
... And it has- remained such to
this day ... Numerous awards
name it "Best Steak House,"
"Best Steak," "One of the Best
L
Steak Houses in America," etc.
r
... Nation's Restaurant News has
listed
Morton's in its Fine Dining
OPEN 7 DAYS
SUN.:THURS. 11-10
Hall of Fame.
FRI. & SAT. 11-11
m
Dark woods, stained glass,
>C
white linen tablecloths and white
linen napkins, beige padded
WHOLE SLAB
OF RIBS &
booths, blackboard menu, open
BROASTED OR
1)
MILES
BAR-B-0 CHICKEN
grill, and an otherwise most ele-
FOR 21
gant atmosphere, seem to bring
out a relaxed style of dining that
118 SOUTH WOODWARD • ROYAL OAK
JUST NORTH OF 10 MILE NEXT TO ZOO
is so very much wanted in today's
• One Coupon Per Person
fast pace.
QUALITY IS OUR PRIORITY! ,
L 544-1211
A trademark of Morton's, those
fabulous Bowie knifes which cus-
tomers receive to cut their food,
The Bright Idea:
can also be purchased ... four to
a box, and folks owning them not
only have status symbols but
THE JEWISH NEWS
very practical kitchen items.
Bow-tied waitpersons give
magnificent descriptive presen-
tations after wheeling a cart to
each table ... The colorful dis-
plays burst with huge lobsters on
a platter among other luscious-
looking seafood, various cuts of
plastic-wrapped meat, chicken
under wraps, veal chops, lamb
chops, a large brochette, large
fresh asparagus, large potatoes,
etc ... It's absolutely amazing
how wonderful the servers give
their unique "talking menu" oral
dissertation with such avid en-
thusiasm ... all from the mind
and heart, nothing read.
Few places can boast of the
warm loaf of onion bread served
at Morton's immediately after
seating ... The beefsteak tomato
topped with onions and vinai-
grette dressing is a standout ...
Wine lockers are provided for reg-
ular customers who purchase
vino from Morton's and keep it at
the restaurant ... There is usu-
ally a waiting list for the bins at
all Morton's operations around
the country ... Its wine list, by the
way, is large and fairly priced
When Michael Archer, presi-
dent of Morton's, was here for the
5 OFF
STAR DELI
352-7377
•Dine In Only
BROASTED 1
Chiel
LLJ
(
(f)
T HE D ETROI T
LLJ
72
Give a Gift Subscription
Morton's David Neault
Dave Neault, g.m. at Morton's
here, is remembered by many ...
He was general manager at the
London Chop House in down-
town Detroit from 1980 to 1986
... Except for the bar, which is en-
closed in a small cozy lounge
room, and those famed London
Chop House celebrity booths,
Morton's with its low lighting and
dark woods, seems to give a little
of the appearance of Les and Sam
Gruber's nationally-noted "Chop,"
which Dave and many others
loved so much.
Employees like Penny Zywick,
day manager, are high-degree
positive factors in the success of
Morton's, which, besides its fine
food, is also noted for excellent
service.
The raves for beef served at
Morton's are well-founded
Its filet, for example, has hard-
ly any fat at all on it ... The var-
ious types of steaks (sirloin,
porterhouse, etc.) are excellent.
opening in September 1992, he
made note of having "the best
steak available anywhere at any
price, served with Midwest
warmth and friendliness, in a
comfortable, inviting and attrac-
tive setting" ... It seems that
Mike wasn't just blowing off
steam ... Restaurant guests in
this locale have found his evalu-
ation right on target ... He said
that although the nation's per-
capita beef consumption had de-
clined about 30 percent since
1975, top of the line steak hous-
es like Morton's are more popu-
lar than ever ... "Americans
continue to have their love affair
with steak, but their encounters
are apt to be both less frequent
and more expensive," said Mike.
A distinctive Morton's feature
is its open kitchen, surrounded
by an array of cuts of its special-
ty, fresh USDA prime grain-fed
aged beef, ready for the 1,000-de-
gree plus flaming grill.