Stepping into Morton’s The Steakhouse in Bonifacio Global City feels like a journey back in time. The Art Deco lettering and lavish interiors evoke a bygone era of glamour, a world of classic elegance and refined taste. It’s an atmosphere meticulously crafted to transport diners to a more sophisticated age.
The restaurant’s story began in Chicago, founded by Arnold J. Morton and Klaus Fritsch – men who understood the allure of a glamorous experience, honed during their time at the Playboy Club in Montreal. Though ownership has evolved, the commitment to that original vision remains deeply ingrained in every detail.
The meal began with a pairing of classic starters: a pristine Jumbo Shrimp Cocktail and a substantial Bacon Steak, accompanied by a Tenuta Ammiraglia Alìe Rosé Toscana. The shrimp, served with a traditional cocktail sauce, offered a clean, refreshing taste. The rosé beautifully complemented the sweetness of the sauce, while simultaneously softening the salt and smoke of the bacon.
Next arrived a duo of comforting favorites – Lobster Bisque and Caesar Salad, paired with a Bouchard Père & Fils – Pouilly Fuissé Bourgogne. The bisque, rich with fresh cream and generous chunks of lobster, was a luxurious experience. The wine’s subtle citrus notes brightened the salad, though were somewhat subdued by the bisque’s intensity.
A Miso-Marinated Seabass followed, a dish almost too beautiful to disturb. Its delicate, silky texture was perfectly matched with a Domaine du Bouchot Pouilly-Fume, a wine that carried the scent of freshly laundered linen. Together, they created a harmonious and elegant pairing.
Then came the heart of the experience: the steaks. A 12oz Wagyu Sirloin, a 16oz Ribeye, and a magnificent 36oz Tomahawk were presented, accompanied by a Black Stallion – Héritage Cabernet Sauvignon. Each steak delivered on its promise, but the Wagyu stood out – tender yet possessing a delightful resistance, a testament to perfect preparation and exceptional flavor.
The steaks were complemented by classic sides: Smoked Gouda au Gratin, Truffle Creamed Corn, and Garlic Rice, each adding another layer of indulgence to the meal.
The grand finale arrived with Morton’s Legendary Hot Chocolate Cake and a Candied Walnut Cheesecake, paired with a Sauternes Castelnau de Suduiraut. The molten chocolate cake, rich and decadent, provided a striking contrast to the wine’s sweetness. The cheesecake, while delicious, felt a touch too indulgent after such a lavish feast.
Chef Daniel Lachica described the restaurant’s philosophy: to recreate the classic American steakhouse experience while injecting a modern, dynamic energy. He calls it a “sexier” vibe, a subtle evolution of a timeless concept.
Much of the meal’s success was due to the expertise of sommelier Ryan Escabillas, proudly displaying his tastevin – a symbol of his profession. Certified by the Court of Master Sommeliers Americas, he oversees a collection of over 300 bottles, carefully curated to enhance every dining experience.
“Wine is always important,” Lachica explained. “It’s not just about enhancing the meal, but also about showcasing the diversity of cultures and flavors from around the world.” It’s a philosophy that was evident in every carefully considered pairing throughout the afternoon.
