777 Northern Blvd., Great Neck, NY | Directions 1102040.783490 -73.713295
Neighborhoods: Searingtown, Long Island
USDA prime beef, elegant tableside service and mammoth martinis. – In Short
With its dark wood details, celebrity photos and tuxedo-clad waiters, this upscale steakhouse chain has the air of a posh men's club. Service is professional and discreet, with bartenders making a mean martini. Dinners begin with a waiter-driven cart laden with fresh vegetables, live lobster and cuts of steak; customers choose from porterhouse, rib-eye, bone-in prime rib and more. Side dishes are traditional and enormous, from baked potatoes and creamed spinach to steamed broccoli with hollandaise.
Only if you have 3 hours or more – I've been to Morton's in other areas, this one I found to be unorganized. At first we waited approx 40 minutes to be seated, but we were told we would have a 15 min wait. The hostess' helper could not find us, although she did approach everyone else, except us (party of 2), when I approached her she said, "I was just about to look for you," we were right at the front of the bar. OK, lovely start to the night. Then the waitress took approx 25 min to get our first drinks on the table. Now I am watching my watch. The appetizers came out slow, but I could deal with that. Then the entree forget about it, it took so long, without any communication from our waitress regarding the hold up. Another waitress delivered our main course, by that time I was tired of the whole Morton's experience. The manager came over, she knew it was too long and slow, offered us the entree free along with dessert and a glass of wine. She only took off the entree, I said nothing, because at this time I was too tired to nickel and dime her or hold her to her word. I tell you this would definitely be my last visit to Great Neck's Morton. I will stick with Peter Lugers.
Just another average steakhouse – If you are looking for just an average piece of meat and don't mind paying 3-times the price then you will find it at this Morton's. This was my first time eating at the chain, and found it to be less than somewhat impressive. They seated my party almost an hour late and then took another 20 minutes to take our drink order. Upon ordering we were advised not to order the double-cut porterhouse (steak for two). I was told they only had one or two left, but that it takes 1 hour and 15 minutes to cook it to medium temperature. I have eaten at many other top steak restaurants and have never had to wait an hour for a steak to cook. Upon the meal arriving, the steak was cooked to the correct temperature, but lacked personality. Nothing that made me think this is a Morton's steak. If you are looking for a memorable steak dinner this is not the place for you.
If you're wondering what I think of as good steak see my list below:
Peter Luger's (Brooklyn), Frankie & Johnny's (Hoboken), Edward's (Jersey City), Jimmy Hayes (Island Park), Prime (Las Vegas), Del Friscos (New York), New York Prime (Boca Raton), Ruth Chris (Weehawkin), Bobby Vans (New York, 50th St.), Sparks Steakhouse (New York), Ben and Jacks's (New York)
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