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Morton's Restaurant Group, Inc. (NYSE: MRT) is the world's largest owner and operator of company-owned upscale restaurants[3], with locations in the United States, Canada, Mexico, Puerto Rico, Hong Kong, Macau and Singapore. The company operates three concepts: Morton's The Steakhouse, Bertolini's Authentic Trattoria, and Trevi.
[edit] Morton's The Steakhouse Morton's The Steakhouse (formerly Morton's of Chicago) was founded in 1978 by Arnie Morton and Klaus Fritsch. Today, there are 76 locations in the chain. Morton's locations are decorated with a similar style, concept and decor. Approximately 80% of the business for Morton's is based on business expense accounts, with an average guest bill being $88. 80% of the entrees ordered are beef, while that total makes up 38% of the restaurant's overall sales. Prices are in keeping with the type of establishment and the location, and it is possible to dine at Morton's very well for around $100. For those who wish to spend more, however, the wine list includes entries at over $5000 a bottle.[4] In March 2009, Morton's introduced “power hours” that feature $6 plates between 4:30-6:30 PM and after 9 PM. [5] Morton's has been affected by the recession and has begun closing underperforming restaurants. So far in 2009 they have closed 5 locations including: Charlotte, NC; Southfield, MI; Westchester, IL; Minneapolis, MN; Columbus, OH. [edit] Menu PresentationBesides the paper menu, Morton's offers a visually presented menu. The server rolls a meat cart to the table with raw samples of the meats on the menu. This presentation includes a detailed description of the preparation of each item. It is at this time that the server will also ask the guest if they would like to order one of their signature desserts which have a lengthy preparation time, thus needing to be ordered early in the meal. [edit] Beef Morton's The Steakhouse serves prime beef, the highest grade given by the USDA, sourced from a meat packer in Chicago, IL. The meat is aged on location for 3–4 weeks using a wet-aging process which means the meat is aged inside of a cryo-vacuumed bag. The meat is cooked to order on an 800 degree broiler for service. Meat cuts offered include Filet Mignon, Porterhouse, New York Strip Steak, Bone-In Ribeye and Bone-In Prime Rib.[6] [edit] Bertolini's Authentic Trattoria Bertolini's serves freshly made pastas, light sauces, and pizzas cooked in brick ovens. Bertolini's has two locations, King of Prussia, Pennsylvania and Las Vegas, Nevada. The restaurants are designed as white tablecloth, traditional Italian trattorias. [edit] Trevi On 15 September 2006 the former Bertolini's location in The Forum Shops at Caesars in Las Vegas, which opened in 1992, closed for renovation. On 2 February 2007 it reopened as TREVI, billed as an Italian brasserie. The restaurant was designed by the Rockwell Group whom have also designed Nobu and Vong. The restaurant features cafe-style dining and a walk-up gelato/espresso bar.[7] [8] [edit] Locations[edit] Morton's The Steakhouse
[edit] See also[edit] Notes
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