Quote:
Originally Posted by tony404
i see what you are saying, bones wasnt bad, i thought mortons was nothing to write home about or ruth's chris for that matter.
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Mortons is a chain...it's a pretty consistent experience in any town you're in, which is a good but not spectacular high end steak house experience. I will say they've slipped a bit in last 5 years. Back thru the late 90's that was one fine feed.
Ruth's Chris....just not my thing...different preparation than your typical steak house.
Chops on the other hand is pretty old school. Gets their meat straight from Chicago stockyard, dry aged on site, and they have a hot enough fire in there to cook a thick 14 oz filet medium without butterflying it. And you can typically cut it with a fork.