Center stage in the kitchen is a huge broiler, kept at 900°F to sear in the flavor of the porterhouses, sirloins, T-bones, and other cuts of aged beef. Morton's looks like a sophisticated private club, and youngsters with mouse caps are not common among the clientele. It's not unusual for checks to hit $65 a head, but if beef is your passion, this is the place you'll want to go. A good, fruity dessert is the raspberry soufflé. The wine list has about 500 vintages from around the world. Take I-4 Exit 74A.
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