e Give someone another golden day .. . wn- v 44T kj li bk 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.