Morton’s tagline in the United States is quite simple: they’re proud to serve The Best Steak Anywhere. Very competitive, especially in the current setting in Metro Manila, where at least five other competitors from America have opened in the past couple of years, along with the very proud Filipino originals. All have their pluses, and I’ve managed to try most of them, but Morton’s, I had yet to try. So when my good friend Richie mentioned that we had an invitation from The Bistro Group to dine at Morton’s. well, my Yes! was rather immediate. When, I asked? Short story made even shorter, we immediately promised to meet for lunch at one of the great steak places in the world.
A Classic Legacy in the Heart of BGC
Morton’s U.S. was cofounded in 1978 by Arnie Morton and Klaus Fritsch, who had both worked at the Playboy Club in Montreal. The late Arnie Morton, who came from a family of restaurateurs, was an associate of Playboy founder Hugh Hefner.
Morton’s Philippines is located in Uptown Eastgate, the building next to the very popular Uptown Mall, quite easy to find on 11th Avenue corner 36th Street in the BGC. It’s a very elegant multi-level building, the entrance doesn’t really give a clue to the wonders within. There are dining areas on the lobby floor, but the many myriad rooms are a story below.
The interiors are pure class, the area we were in had framed black & white photos of Morton’s in the U.S., celebrities galore, but no need for name tags as the faces are more than recognizable from magazine covers, and beyond, quite a few private rooms. Several nooks too for couples out on dates, and it was lunch — I can only imagine how gorgeous the whole setting becomes once the sun sets.
The Power Lunch & Local Highlights
The meal began with a large loaf of freshly baked bread, accompanied by Morton’s signature butter, but we had to limit ourselves to a slice each, as we were already wondering about the 2-course Power Lunch, complete with a starter, entree, and a side, starting at a very reasonable P1,195.
Richie and I were quite hungry, as neither of us had breakfast.
We ordered three Power Lunches: the Bacon Steak, the Morton’s Wagyu Smashburger, and of course, the best steak, the New York Strip.
The starters were Classic Caesar Salad and Baked French Onion soup, each served in the classic New York style, no fuss, but elegant in their simplicity. The salad was as expected, fresh and green, with the Caesar dressing complementing everything, but the French Onion soup was the winner of these starters, properly baked, and served steaming hot. It was pretty epic.
The New York Strip arrived with the perfect char, and as I sliced, I got a peed at the reddish-pinkish meat within, it was a true medium rare, a masterful cook. I immediately started comparing it to the other American brands, and it held up beautifully. Best Steak Anywhere was starting to hold promise.
The Morton’s Wagyu Smashburger came next, and it was sublime. Two burgers, smashed, drenched in melted American Cheese, perfectly embraced by the buns. It was intense, and I gave Richie half, he hesitated, but the next time I looked, he just had a silly smile on his face and the smashburger had disappeared.
But the best were the Bacon Steaks, two well marbled strips of hefty bacon, served with the most wonderful garlic rice. This last item had to be promised by The Bistro Group to Morton’s U.S.A., as rice had never been part of the Stateside menu. They promised, and they delivered. I had no plans of eating rice that day, but this was something else, softly fragrant fried rice, with lots of garlic over it. I had it with the bacon, and yes, the steak too. That Garlic Rice is one of the most compelling reasons to visit Morton’s. Order it to believe.
The Signature Flight & Final Verdict
Finally, it was time for the main course, the New York Strip Flight, three distinct pairings, each finished with a signature butter and classic side chosen to complement the steak: USDA Prime steak prepared three ways, each finished with a signature butter enhancement — Garlic Butter, Blue Cheese Butter, and Black Truffle Butter — and thoughtfully paired with classic sides: Truffle Cream Corn, Sour Cream Mashed Potato, and Sautéed Spinach. Three ways to enjoy Morton’s signatures in one sitting. And yes, it was the Garlic Butter that did it for me. Something about Morton’s and the way they prepare Garlic is pretty epic. Kudos to the chefs!
So, did Morton’s serve the Best Steak Anywhere?
I admit, they came pretty close, and while to be fair, I’m not a believer in best steaks, I am a believer in top steaks. So without revealing my two other choices, Morton’s definitely belongs in my Top Three steaks!
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