Morton’s is a chain now, but Chicago is where it all began. The meat here is aged to perfection and displayed tableside before cooking. See that half a cow? It’s the 48oz double porterhouse. Smaller – but still quite dangerous if dropped on your toe – are the fillets, strip steaks and other cuts. The immense baked potatoes could prop up church foundations.
Or you could try the hash browns, a superb version of a side dish all too often ignored. Expensive reds anchor the wine list.