Where they are: Arizona, California, Colorado, Florida, Georgia, Hawaii, Illinois, Indiana, Kentucky, Louisiana, Maryland, Massachusetts, Michigan, Mississippi, Missouri, Nevada, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, Tennessee, Virginia, and Washington DC
Used to be, Morton's was one of those steakhouses people told you you had to visit when you went to Chicago, one of those new-wave icons that's been bowling people over on the strength of its grills since the '70s. Well, things are different now, and while you'll still get a Morton's rec when you go to Chicago, chances are it's a place that people will tell you you have to go to Morton's when you visit dozens of other cities, thanks to an aggressive expansion. But here's the thing. Even if you're hitting a Morton's in Colorado, you'll still get that Chicago flagship experience, largely because they've used the same suppliers all along, and those experts peruse locally sourced beef for each market with the same watchful eye as a discerning sushi chef in butcher's clothing. Regardless of whether you get a wagyu Zeubton from Idaho or a prime Manhattan cut from New York, you'll be in good hands, especially given that the constants on the side menu include bacon & onion mac and the best Brussels of any chain, period. Oh, and most locations have a full-time sommelier, so whether you opt for a medium-rare steak, a rack of lambs, or a pile of crab legs, you'll have the ideal pairing. Just like in Chicago!