Morton’s Steakhouse and Sprinkles great food, dessert downtown LA at Fig@7th- December 2015
An evening at Morton’s–Co-Written/Photos by Kevin Rock and Todd Elliot
When one walks into a fine steakhouse there are certain expectations. Excellent service and well prepared food most likely top the list. A recent evening at the downtown Los Angeles Morton’s was rewarded on both counts. The impeccable, informative service walked the fine line of being prompt but not intrusive and was consistent from everyone on the staff.
The traditional onion loaf of bread starter brought a fresh aromatic scent to the table while we perused the menu. We then launched into a wide cross section of appetizers. Bacon Wrapped Broiled Sea Scallops, a Jumbo Lump Crab Cake, the Seafood Sampler platter and a Sliced Beefsteak Tomato were all well presented and flavorful. The one item of the night I wasn’t particularly fond of was the chutney served with the scallops but that’s rather minor. They portions were well sized but left plenty of room for the main course.
The shining star of the evening was the Chilean Seabass Fillet a La Nage. It was poached perfectly in a gentle buttery court bouillon covered in asparagus tips and jumbo lump crab meat. Absolutely delightful. From the steak side of the menu we chose a 12oz. Center Cut Filet Mignon. Tender, cooked exactly to the medium rare order with an excellent char every bite was savory. We enjoyed a variety of sides that complimented our fish and steak. The grilled Jumbo Asparagus lived up to its size designation and was tender with a delicious sauce. Rich cheesy Twice Baked Au Gratin Potatoes, Sauteed Broccoli Florets and one of the best Macaroni and Cheese’s I’ve ever tasted. Tiny bits of bacon and a blend of cheeses that were so creamy and tasty it was hard to not commandeer it and not share with the table.
The timing of the courses were all paced correctly allowing for a non rushed enjoyment of each. That meant we knew there’d be room for a finishing touch that had to be ordered in the middle of the meal. Set down in the middle of our cleared off table the Legendary Sundae was a big delicious mix of warm chocolate cake surrounded by ice cream and chocolate sauce under a generous helping of whipped cream. Washed down with various cocktails this was a meal we’ll remember fondly for a long time and would recommend to everyone as a wise choice for a classic steakhouse experience.
Head right next door to finish off your great meal with some of the most amazing cupcakes, brownies and cookies at Sprinkles or take some home.
www.sprinkles.com/locations/california/downtown-los-angeles