SILICON VALLEY STEAK MASTERS

2nd Quarter 2018 - Morton's Steakhouse, San Jose

June 14, 2018  | Ron Zraick "RonZ"

 

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OVERALL RATINGS​​

• Ron Zraick "RonZ" - 5/5

• Pat Quinn "The Dictator" - 4/5

• Bill Baron "The Chairman" - 3/5

• Michael Mulcahy "Lord Mayor" - 3/5

• Mike Preston "Ditch Digger" - 3/5

• Mike Johnson "MJ" - 3/5

• Gary Christensen "Wingman" - 4/5

• Case Swenson "Mozyington" - 5/5

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Ron Zraick "RonZ"

 

Overall Experience:  5/5

• Excellent overall experience!  All of the Steak Masters were present at this event!  Eight of us started at the St. Claire Club for cocktails (Thank you Dr. Dictator) and our 9th, Mr. Beautiful himself, met us at Morton’s for dinner.  Hard to find fault when all 9 Masters are present.  The drinks were flowing, the conversation was lively, the food was good and the service and wine were excellent.

 

Food:  4/5

• Morton’s is a well-established steakhouse with locations all over the world.  San Jose’s Morton’s has been around since 2007.  It’s amazing that it has been able to survive on just dinner…lunch is not served at Morton’s in San Jose. We started with appetizers including delicious lump crab and shrimp cocktail.  The chopped house salad was good.  I’m a sucker for chopped salads and this version had a light dressing that didn’t’ overpower the greens.  Lord Mayor and I split a prime rib-eye, medium rare and it was wonderful.  Although lacking the earthiness of a dry aged steak, it was juicy and flavorful and cooked to perfection, with just the right amount of char on the outside.  The steaks get a “4” because I have yet to have one that can compare with Keen’s in NYC. The sides were ok, but really an afterthought when compared to the steak. For dessert, I skipped the sweets and went for an Elijah Craig bourbon.  What a sweet way to end the meal.

 

Bar/Wine List:  5/5

• We have 2 bars to review as well as the wine. We started at the St. Claire Club, a venerable men’s social club established in 1888, for cocktails at 6:30. Much to my surprise, there were women in the bar! So much for the all men’s club. Cocktails were excellent, jack on the rocks followed by the now hard to find Blantons Bourbon.  I guess those little horses on the bottle top are popular. Once again, thank you PQ for your hospitality.  We then took Uber to Morton’s and had drinks at the bar. The bartenders were attentive and poured a glass of Elijah Craig, big ice cube please.  I brought 6 bottles of Artesa Library Wines, two Pinot Noirs from 2017, two Cabernet Sauvignon from 2007, one Cab from 2008 and one from 2011.  The pinots were ok…they may have been a little past their prime.  However, the Cabs made up for it.  They were outstanding!  Properly stored at the Baron Wine Cellar, the age had really taken the bite out of what are normally really big Cabs, and they were smoother and easier to drink than the pinots.

 

Service:  5/5

• Our service was really great!  The manager Melanie and servers Shelli and Diana took really good care of us.  Because the chef was unavailable that evening Melanie, Shelli and Diana did a really nice displaying the steaks and explaining the menu. A couple of times I had to pour wine, but that was part of the fun!  I really thought the service was outstanding and personal.

 

Ambiance:  4/5

• Morton’s is definitely a steakhouse.  The bar is a great place to spend an evening.  The dining room was pretty wide open, and although private dining rooms are available, we requested and were given an excellent table in the front of the restaurant.  There was no trying to hide the Steak Masters.  As far as I could tell, we enhanced the ambiance…and did not detract from it. 

 

 

Pat Quinn "The Dictator"

 

Overall Experience:  4/5

• I have been going to Morton’s Steakhouse since the late 90’s when Morton’s opened a location in Palm Desert. For a “chain” restaurant it always provided a singular experience with table side previews of the cuts and live lobster. So when Morton’s opened in San Jose I was thrilled at the prospect of a big time steakhouse hitting town. Love the booths and the surrounding photos of celebrities that set the scene for a special night. Typically would dine their 3 to 4 times a year for the first several years and was never disappointed. But until our Silicon Valley Steak Masters visit last week, I had not been to Morton’s for some time. The service, flavor and experience had grown stale and then I heard that Morton’s had been sold to a larger holding company of multiple restaurants and that flattened my enthusiasm for attending a Morton’s even further. Well, let me say that I was wrong, as the Landry’s owned Morton’s is back and operating on all cylinders!

 

Food:  5/5

• Usually start with the amazing bread and butter, but decided to hold off so I could fully enjoy the main meal. Hard to do when I saw the amazing butter plate that was served with the bread. The main course chosen was the Prime Peppercorn Strip Steak. The presentation of the steak was tremendous. Pre-sliced into ½ inch cuts on a bed of flavorful peppercorn sauce. Ordered medium rare, the steak was cooked to perfection. The steak was so plentiful, I could not finish the last cut. Wish I had it now! The steak was complemented by wonderful sides, creamed sweet corn, twice-baked potatoes au gratin and asparagus. All were tasty and prepared very well. Though I do prefer small or “baby” asparagus to the stalk style served. Our evenings host, Ron Z, ordered a medley of desserts that were too amazing to pass on, so I didn’t. The carrot cake was especially luxurious.

 

Bar/Wine List:  N/A

• Our host, Ron Z, again took it up a notch by bring a flight of wonderful wine, of which we were charged a reasonable corkage. Did not order anything else from the bar.

 

Service:  4/5

• We enjoyed our servers who were pleasant and efficient. They were patient as we did not order our food until an hour after our arrival. Blame it on the engaging conversation. The GM visited our table to check in on our enjoyment. Aside from awkward responses to our polite questions, the engagement was welcomed and appreciated.

 

Ambiance:  4/5

• Most of my rating can be attributed by the fact that I sat under the photo of my good friend John Poch and his family. Again, it personalizes the experience at Morton’s. The steak knives were weighted and shaped better that most I have experienced at other solid steakhouses. Bathrooms were clean and the parking is always easy, choosing either valet or the adjacent parking garage. Overall, I am thrilled that Morton’s is making strides to contend for the best steakhouse in San Jose.

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Bill Baron "The Chairman"

 

Overall Experience:  3/5

• My last visit to Morton’s wasn’t great and I had a bit of trepidation in our visit.  It was a couple of years ago when, during our dinner, the hostess sat a couple next to us—the fellow with a tank top and the lady with short shorts.  It was rather sad to have such poorly clothed folks in the main dining room.  I have no problem with being casual, but seat them in the bar for dinner, not in the dining room.  Anyway, it was an experience I wasn’t thrilled with and as a result, have had not a “warm and cozy” about Morton’s.  This visit was better, though the place lacked energy.  The food was decent, but nothing more than average or average plus.  It was neither excellent or extraordinary.  The men’s bathroom was a bit of a mess, unfortunately, when I went in.  Also, the manager who came over to speak with us seemed a bit “put out” by our group—with no real reason to be so or appear to be so. I was not warm to her general attitude however the entire wait team was fantastic. When rating “overall”, I was tempted to grant 4 stars but it felt a bit strong, hence the 3-star rating.  Great of RonZ to bring his wine—which was awesome.  Just wish there would have been more pouring by the staff, vs. Ron having to get up and pour on more than one occasion.  He is one good man!

 

Food:  3/5

• WHAT HAPPENED TO THE PRESENTATION?  No more steaks on a tray and defining the experience for you before you order?  Too Bad.  Oh well, the steak was good, not great, but good.  I ordered, as is tradition, a New York.  Flavorful and juicy it was.  It wasn’t an excellent steak but it was a solid steak, hence the middle “good” grade of 3.  I loved most of the sides, though thought that the asparagus was a bit weak compared to Morton’s days gone by, where the asparagus was big and delicious.  Now, they cover it in balsamic and that is not necessary for fresh vegetables. 

 

Bar/Wine List:  3/5

• The bar service was good and the drink sizes quite good.  Also, a very pleasant bar staff.  The bar was not busy the evening we were there, so there wasn’t a great vibe—but the restaurant shouldn’t be faulted for that, necessarily, but probably is an indicator of active patronage. 

 

Service:  4/5

• The team that served us was very good.  Pleasant, friendly and full of smiles.  I already made a comment about the manager that just seemed to not be in as friendly or welcoming a mood, but maybe I just perceived it wrong.  One thing for sure, we appreciated the wait staff, though wish they would have been around to pour more wine!

 

Ambiance:  3/5

• Ok, so it feels like a steak house, that is a good thing for our group.  The pictures of folks that are familiar, the wine lockers, the dark wood…all of it is quite nice.  I did take exception to the condition of the men’s room and to the feeling I got from the manager.  Other than that, all good.

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Michael Mulcahy "Lord Mayor"

 

Overall Experience:  3/5

• Morton’s was co-founded in 1978 by Arnold Morton and Klaus Fritsch and before they became friends and restaurant entrepreneurs, Morton and Fritsch worked together at the Playboy Club in Montreal. While the club was in the process of changing its menu, Fritsch prepared a hamburger for Morton to sample. Morton said the burger was the best he’d ever tasted and that began their quest to open Morton’s of Chicago at Newbury Plaza in Downtown Chi where it still operates. I open my review with this because Morton’s had something special during its first thirty, but the corporate stiffs grabbed hold and squeezed every element of what made Morton’s & Fritsch’s places so special. The food was better than the overall score, but the vibe, bar and “zero old-schoolness” brought it down to a Spencer’s tying 3/5.  

 

Food:  4/5

• I have been to Morton’s in San Jose dozens of times for the bar happy hour menu, but hadn’t taken a seat in the dining room for quite a few years. The great thing about our SVSM quarterlies is that we can taste all the good stuff on the menu to get a sense of breadth and variety. We started with Crabmeat Cocktail, Prosciutto wrapped Mozzarella and Bacon wrapped Scallop. I can taste all of them right now. The condiments to accompany were on point and each of the dishes were very good. The only complaint was the mozzarella dish was a bit heavy on the balsamic dressing. I then moved to the Chopped Salad, and while it was a bit overdressed, it had a great texture, zip and temperature. I ate every bite although it was a split serving with my fellow SVSM’er and host for the night, RonZ. Then for the beef – I chose the Prime Bone-In Ribeye, Medium Rare, charred. I think I ordered a side sauce, but I never needed it. I loved my steak, both the cut and the prep. It was salty and flavorful. I would order it again right now. There were sides on the table including creamed spinach, asparagus, and creamed corn. Have to say I liked them all, but could have done without the drizzle on the asparagus. As I mentioned, we share a bit too. I tried the lobster bisque. Great flavor, not enough lobster, but that is always the issue with bisque if you are looking for the chunks of lobster meat. The desert was plentiful and must say my favorites were the bread pudding and cheesecake. From the site of my pictures, I don’t think we left much if any of anything on the table. I expect high overall food scores for Morton’s.

 

Bar/Wine List:  2/5

• The bar experience was the most negative to date as an SVSM’er. The drinks were fine, but the ‘tude and the laissez faire approach to serving 8 plus gents out for a big evening didn’t meet our spirit or energy. That is a problem and inherent in corporate bar scenes. Like the table service team, the three ‘tenders were young and green, but unlike our table servers who tried really hard, the ‘teners were dismissive and couldn’t care less. The drinks reflected that. The bar is generally cold and a bit sticky – it needs some care and attention and a good wash down. And a welcome mat to at least give an impression that they’re glad we’re here.

 

Service:  3.5/5

• Nothing of note about our host but I recall the GM being totally rude. Only saving grace were our two servers – I regrettably forget their names. But they were the only two people at Morton’s who received the coveted SVSM lapel pin. While they were working hard and really did get to everything we asked, unlike many steakhouses and expensive menu restaurants, there wasn’t much attention to detail. Things like the side you serve from, picking up dirty plates promptly, deep menu knowledge and when to make suggestions for wine, food and prep, anticipating needs of the customer all need to be second nature in great table service.

 

Ambiance:  3/5

• We had a great shaped table, but would have preferred to be in the middle of the dining room. Only a few places I don’t like to sit, near the front door, host stand, bathroom corridor or kitchen door. We hit at least a trifecta on this night. The dining room décor is dark furnishings with a nice ambient light and white table cloth. It feels overall a bit dated, but unlike the bar, it doesn’t feel as cold. The bathrooms were disgusting, with paper towels and toilet paper on the floor in the same place when I went in at the beginning of the night, and remained there at the end of the night. Total corporate, no pride restaurant management blind spot.

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Mike Preston "Ditch Digger"

 

Overall Experience:  3/5

• I arrived a little late this evening as I flew in from out of town, landing at Mineta Airport at 7:30 PM for an 8 PM dinner. I was happy the travel time from airport to Morton’s was so short and easy. Once I arrived at 8 PM sharp I was greeted by the thirsty Steak Masters at the Morton’s Bar.  A welcome sight for sure. The bar has a great traditional steak house look and the bartender was quick to take my order and serve a delicious drink. Great start. However, once that bartender moved to another task or was disrupted somehow he did not return and getting a second drink was difficult if not impossible. Fortunately we moved into the main dining room to begin our dining experience so that the bar frustration did not linger.  Once again, Silicon Valley surprised me with its early shutdown of restaurants and bars. At 8:30 PM most of the bar and the dining room were void of customers. No problem getting a table at that time on a Thursday night as the dining room has dozens of tables and only about 10 were occupied.  Again the dining room is a very traditional steak house look, clean and very nice.  No big changes in the look of a Morton’s since my first visit some 15 years ago.  That is not a complaint, just an observation. Even though I understand that Morton’s was purchased by the Landry chain of restaurants.  The two servers assigned to our table of 9 were great. They were fun and responsive and did their jobs well. Management was not to the same par but I will mention that later. Food was good and as usual the experience is always great when hanging with my SVSM brothers.

 

Food:  3/5

• Let the drinks and appetizers roll.   Our brother Ron Z who sponsored this event was kind of enough to bring wine from his personal cellar and so as expected it was wonderful and plentiful.  Group appetizers were ordered and shortly thereafter delivered. We had Prawn, Crab and Oyster dishes and each was very fresh and tasty. And devoured quickly.  Next round was the salads. I ordered a beefsteak Tomato Mozzarella sliced salad. Even though June is not the best month for fresh tomatoes I thought the salad was delicious. How can you go wrong with this as long as everything is fresh? Main course time. Once again I ordered the petit filet with béarnaise sauce. Pretty much a standard for me as I don’t want large steaks because I eat too many of the other foods on the table. The steak was cooked perfect to my liking of medium plus and I really enjoyed every bite of it.  Our host ordered an array of side dishes including sautéed mushrooms, steamed asparagus drizzled in balsamic vinaigrette, creamed spinach, Mac and cheese to die for, and creamed corn.  Not a very dietary selection but all were super tasty for sure.  If any complaint it would be that all dishes seemed heavy on salt to me.   But the main meal was very tasty.  Of course that is not enough, our host proceeded to order desert for all.  Not sure I remember all of these but there was for sure a death by chocolate, chocolate cake.  Some cheesecake, crème brulee, and some key lime pie.   I had to sample all and they were delicious.  A great desert menu for sure.  Ugh, more exercise needed.  All in all, really good food, no incredible standouts.

 

Bar/Wine List:  3/5 

• First impression of the bar was really positive and the vodka drink delicious but after that first drink and bartender change the service and impression went way downhill.  If you go there, hope you get bartender number 1!  The wine was spectacular but that is a given based on Ron Z bringing some of his best. Thank you Ron.

 

Service:  3/5

• Bar service was a mixed result. Dinner servers were really good. However the onsite manager was way less than a gold star.  At almost every restaurant we attend the head chef comes out to visit us and explain his background and his meal options and preparations. This did not happen and the manager was almost rude about not making that happen. A first for us and disappointing how she handled the situation. Also, we all assumed that the Morton’s tradition of bringing around a cart to show us the different meal options, such as the size of the lobster, the size and cuts of the steaks, the size of the asparagus, potatoes etc.  was still in place. We were informed that the new owner has changed that traditional practice so it no longer exists and we are to order off of the menu. But for us to get that answer took an extraordinary amount of time and frustration on our part. Finally the rude manager explained the changed to us.  NOT impressed by her. Too bad the rest of the staff has to tolerate the repercussions of an immature manager.

 

Ambiance:  3/5

• Traditional, very nice, clean, comfortable, empty at 8 PM. Nothing to write home to mom about.  Happy to have had dinner there and would return for a group dinner and maybe even a drink. Worth trying. Just hope you get the right bartender and the floor manager.

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Mike Johnson "MJ"

 

Overall Experience:  3/5

• As we entered we were greeted in a friendly and cordial manner. Our whole group hadn’t arrived, so we opted to grab a drink in the bar. As part of the Morton’s of Chicago chain the expectations are high. I’ve been to many Morton’s across the country and internationally and have been to this location numerous times since they opened in San Jose.  Unfortunately, this Morton’s is missing the mark for me. I visited this location just over a month prior to our visit and had the same disappointing experience. I was also disappointed they dropped the presentation of the menu. As part of the original Morton’s experience the whole menu was explained to you tableside by your waiter and menus were only handed out if you couldn’t remember the options – truly an outstanding presentation that unfortunately seems to be a thing of the past. 

 

Food:  3.5/5

• I started with a bacon wrapped scallop and lump crab cocktail. Both were fresh and tasty but didn’t knock my socks off. I had the wedge for a salad, ordered “chopped and tossed” as per usual and they didn’t quite understand the concept of “tossed” as the bacon was still put on the top of the salad. The nice thing was the salad wasn’t drowning in dressing. For a main, I deviated a bit from the standard NY strip and went with their bone in rib eye. I ordered medium rare plus as I didn’t want a warm red center and it was cooked to the proper temperature. The steak was very good and was on par for my expectations. It came with a sauce, but I didn’t try it as the steak didn’t need any help. I also had the creamed spinach and creamed corn. Both were good, but neither was outstanding.

 

Bar/Wine List:  3.5/5 

• Inside to the right is the bar, certainly appropriate in size with two bartenders. The place wasn’t busy, and we were greeted and had drinks promptly. I went with a basic vodka soda and am happy to say it was a decent drink. Not too heavy or weak. I had two drinks at the bar as we were waiting a bit for part of our group to arrive. The bartenders were friendly and attentive. The wine list is decent but didn’t have too many aged bottles, mostly current release of the cabernets.

 

Service:  3/5

•  Our servers were nice and friendly, but I really feel Morton’s has lost is original feel of the traditional steakhouse. It felt like we could’ve been at any kind of restaurant as the staff didn’t seem to understand the historical style of a steakhouse restaurant.  It hard to describe but it’s almost like it’s a bit a swagger saying, “we’re a great steak house and we know it”. Again, they put a decent effort forth. I did notice we poured our own wine more than a few times and although we brought our own wine with us, I really think a high-class place wouldn’t allow you to pour your own wine.

 

Ambiance:  4/5

• I do like the decor at Morton’s as it has their company corporate style which says to me – “we’re old school with our cool photos on the walls and you’re about to have a great steak”. It has a clean and simplistic yet stylish décor that won’t distract for the great steak you’ll be having.

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Gary Christensen "Wingman"

 

Overall Experience:  4/5

• I have personally never been to Morton’s in downtown San Jose so I didn’t have a real clear expectation. We entered to a small reception area next to the bar where we were nicely greeted by the staff. We then wandered over to the bar and ordered a few cocktails. The bar along with the rest of the establishment felt like a steak house. This particular location is not an overly large restaurant but certainly adequate. It’s dark with Gray walls, white table cloths, dark comfortable chairs and tons of black and white photo’s on the walls. There’s a nice lit up recessed wine cabinet with a few hundred bottles of wine on display in the center of the restaurant and candles placed strategically throughout. Overall a very nice atmosphere and a comfortable steakhouse feel. I was pleasantly surprised at the quality and taste of the overall meal and as always it’s tough to rate an overall experience with this group of guys anything short of a 5 regardless of the venue. 

 

Food:  4/5

• Of course the steak is always the star of the show at these functions and for my selection Morton’s didn’t disappoint. I ordered the dry aged Ribeye medium rare.  It arrived at the table in a pool of marinade and its own juices which at first I found odd. Normally there is some residual from resting the meat but this thing was swimming. The presentation was mediocre with just a small garnish of greens. I took off a point because they could have presented a ‘cleaner” dish with a more attractive garnish, especially for a steakhouse. First bite and I no longer cared about the garnish or the plate. Cooked very well and to the degree I ordered, flavorful and delicious. I would order it again hands down even if it came on a paper plate with potato chips. I didn’t really partake in the side dishes so no worthwhile ratings there from me. The wedge salad before the meal was traditional and good. Not over the top like the steak but good with crisp lettuce, fresh chopped tomatoes and lightly dressed. 

 

Bar/Wine List:  4/5 

• We started the evening with cocktails at the Saint Claire Club hosted by PQ “The Dictator”. Definitely a treat and a very cool bar. The charm and old school feel of the Saint Claire Club is fantastic. An epic start to any meal or get together. A special thanks to Pat for the experience. RonZ brought an array of red wines to accompany dinner so we really didn’t get a good look at the Morton’s wine list. The wine was thoroughly enjoyable and paired well with the meal. Another special thanks to Ron for that contribution. As I mentioned, Morton’s  has  a very nice wine display in the center of the restaurant and I’m certain they have a nice selection of vintages to choose from. The bar service at Morton’s was good, I didn’t spend enough time in the bar to really rate it overall as we were quickly seated. The bartender was friendly, attended to our drink order promptly and served up a lovely Martini. It’s certainly more of a personal preference than a rating but the bar seemed at first glance like it could have been a little more inviting. Probably just me though, I prefer an “old school” feel like the Saint Claire to the more modern steakhouse feel of this place. Again the bartender at Morton’s was great and accommodating, that usually trumps just about everything else. 

 

Service:  3/5

• The team that served us was pleasant and attentive. They just weren’t as memorable as some of the all star hosts and servers we have encountered at other venues. We have been blessed with some pretty exceptional Owners, Chefs and Servers at the various establishments we have patronized. We always come with good spirits, to spend a considerable amount of money, share precious time together with good friends and enjoy a great meal. It’s not really a competition but once you have been treated to first class service it’s hard to reward anything less. The Chef here was either too busy or not interested in making an appearance at our table. The servers were very pleasant and to be clear they did nothing wrong, it just wasn’t over the top and at times it seemed a little disconnected. Could have been our large and sometimes loud group or a number of other things but overall just average service. 

 

Ambiance:  4/5

• I already covered much of the decor in the overall experience rating. This is a nice place with a more modern steakhouse feel. It’s very clean and easy on the eyes. Despite the large open dining area tables are well spaced and provide a enough distance between diners to feel private and enjoy a relaxing meal. A worthwhile experience complimented by good food. 

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Case Swenson "Mozyington"

 

Overall Experience:  5/5

• I have been to Morton’s several times and it is always a wonderful dining experience.   Its great location is a convenient and ideal place for meetings or gatherings.  The outside dining is also a great plus.  On this visit, the maître d’ was very accommodating to our group.  Hospitality and service was outstanding, the food was excellent and the company was very entertaining.  Overall, I had a great evening.

 

Food:  5/5

• They have a good selection of appetizers and we did not wait long for the food to arrive. The ones I ordered were delicious and the presentation  and attention to details was first class. The steak was cooked to perfection and the horseradish sauce was topnotch, one of the best I’ve had.  Every time I dine at Morton’s I have never been disappointed. 

 

Bar/Wine List:  5/5 

• Morton’s serves some of the best cocktail in the bay area and have an award-winning selection of wines.  The bartender was very attentive and prepared my order promptly. The wine we had for dinner perfectly complimented the food.

 

Service:  5/5

• The service was outstanding and the servers where like ninjas. You won’t notice them but your needs are being met. The group that handled our table were very professional, and accommodated all our requests. They served us with great energy and enthusiasm and made for an enjoyable evening.

 

Ambiance:  5/5

• The Morton’s offers a feeling of refine intimate dinning and not a big open cafeteria atmosphere.  Is it small enough that you can hear each other in the table but not big enough that service is compromised. If you are looking for first class dinning with a wine bar that features over 200 fine wines in the Bay Area, then Morton's is the place to go

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