Morton’s The Steakhouse, the macho meat parlor chain with a location in the Bethesda Hyatt, has undergone a total transformation. The mahogany, country club look is gone, replaced with a contemporary feel. A few non-steak dishes have been added to the menu as well.
“It’s more like a Las Vegas club,” Michelle Guerrin, sales and marketing manager for the chain’s Georgetown location, said about the new décor and ambiance. Guerrin was one of the hosts at a reception last night at the Bethesda locale (loved the braised short rib sliders!) All the locations in the nearly 75-restaurant chain are undergoing a renovation; the Georgetown branch has already had its facelift.
The chain was acquired in February 2012 by Landry’s, Inc., a hospitality company that owns more than 400 properties, including McCormick & Schmick’s, Bubba Gump Shrimp Co., and the Golden Nugget Hotel and Casino.
The revamped look of Morton’s, initiated by the new ownership, was an effort to give the place a younger vibe, Guerrin said.
As such, there’s a sleek black granite bar, and the dining room sports faux black snakeskin booths and splashy geometric print carpeting done in black, gray and beige.
Chef Carlos Marino, who was the heading up the kitchen before the redo, is still the top toque, and he’ll be turning out some new dishes, including New Orleans-style jumbo shrimp, veal chop, shrimp scampi cappellini and braised beef short ribs. Featured items, such as pan-roasted Alaskan halibut, a field green citrus salad, soy ginger snap peas and sautéed wild mushrooms are also available now, for a limited time only.
7400 Wisconsin Ave. (in the Bethesda Hyatt), 301-657-2650, www.mortons.com
