Morton’s The Steakhouse Philanthropy Week

It’s no secret that Morton’s Steakhouse is an institution among traditional upscale steakhouses, but what separates it from all the rest is its progressive campaign to give back to the local communities that support it. This week is Philanthropy Week at Morton’s Atlanta locations, which means you and I get to enjoy a delicious, discounted three-course dinner at a swanky steakhouse, and a portion of the menu price goes to a different local charity each night. Good deal, right!? Also, a note to the Pescetarians – read on! You don’t have to be a carnivore to get in on this action…

Philanthropy Week debuted in Morton’s Buckhead last September as a way to give back to the community and Morton’s VIP clientele who are involved in charity organizations. “It’s a win/win,” says Morton’s Sales and Marketing Manager, Sarah Foss. Morton’s helps raise funds for local charities close to the hearts of its “regulars,” members of these organizations and the rest of us get to have a delightful Morton’s dinner for a fraction of the price, and 1/3 of the price of every prix fixe dinner goes to the charity of the night. Sounds like a win/win situation to me.

The three-course menu, available from June 14-18, features an appetizer, main course, two sides, and one delicious desert at $75 a head. Now, for those of you that might need a little extra justification a feast of this caliber, the meal itself really costs $50, since $25 of that is donated to the organization of the night. Normally, a meal like this at Morton’s would cost between $80-100 depending on the order. And for those that frequently feast at this level, keep in mind that $25 is the floor not the ceiling, so feel free to make a larger donation if you’re feeling good at the end of the meal!

This year, participating Philanthropy Week charities in order from Monday to Friday include Operation Homefront, Give a Lift Foundation, the Juvenile Diabetes Research Foundation, the Ovarian Cancer Institute, and the Epilepsy Foundation of Georgia. Some of these organizations have strong support from Morton’s VIP members, like the Ovarian Cancer Institute, the Epilepsy Foundation of Georgia, and the Juvenile Diabetes Research Foundation. Others, like Operation Homefront, which provides emergency financial and other assistance to the military families in need, just “hit close to home.” And while a majority of the charities are nationwide, Morton’s also supports rising local non-profits like Atlanta-based Give a Lift Foundation, which aims to empower change through building stronger communities in the Atlanta area. The diversity of causes gives people the chance to support a cause they feel strongly about, or learn something new about a cause or organization they might not otherwise have been exposed to.

To keep everyone well informed, each night of Philanthropy Week a representative from that night’s charity is around to educate the staff and the guests. The representative comes in early to fill the staff in on who they are supporting that night and then stays around for dinner so he can chat with, and thank, the philanthropic foodies (us!). At the front of the restaurant, Morton’s also arranges a table with info on that night’s organization so you can keep yourself informed and get involved.

But the personal attention doesn’t stop there. Not only is the wait-staff incredibly attentive, they also take their meat (and fish and vegetables) very seriously. So seriously that the waiters put on a “show” of sorts for each table to familiarize guests with their menu options. The cast of characters includes each cut of meat and fish available on the full menu, as well as the seasonal vegetables that accompany them. While the full range of options are not available on the Philanthropy Week prix fixe menu, plenty of the good ones are, and the Morton’s team wanted to make sure all of its guests get the full Morton’s experience. And it’s quite a unique experience.

On to the food (finally!). Fortunately for all of us, I dined with a friend so I got to taste a wide range of the available Philanthropy Week menu items. Everything was absolutely delicious.

To start, each table gets an impressive loaf of onion bread. I’m not a big onion bread fan myself, but I think I should mention it since those of you that are will probably also be impressed by the size and fluffy freshness you encounter early on in this dining experience. As a first course, you have a choice between a Caesar Salad, Morton’s Salad, and a Sliced Beefsteak Tomato. I went with the Morton’s Salad, a mix of two different kinds of lettuce, chopped eggs, and anchovies, and I had vinaigrette instead of blue cheese. I was not disappointed. I wasn’t expecting much from this course, but it was really refreshing and the textures and flavors worked so well together. Also, I’m no anchovy expert, but these were definitely the best anchovies I’ve ever had. My friend likewise enjoyed her Caesar Salad.

Then it was time for the main course, which we planned to share so we could try different meals. I ordered the Single Cut Filet Mignon, medium rare, with a Béarnaise Sauce and she ordered the Jumbo Lump Crab Cakes that came with a Mustard Mayonnaise Sauce. I’m not sure I can say which of the two meals was better because they were both so delicious. The filet was tender, juicy, and flavorful. It was one of those melts-in-your-mouth steak moments, and the Béarnaise sauce was a lovely complement to the overall sensation.

I think I was really taken by surprise when I got the crab cakes, though. Who would have thought the steak specialists could also make such good crab cakes? These were exactly what I look for in a crab cake: optimal crab meat, minimal breading, and lots of great flavor. There were three cakes, altogether made up of 3 Ibs. of crabmeat. They were awesome – even better than they look in the picture, if you can imagine.

Also on the menu for main courses, Cajun Ribeye Steak, Broiled Salmon Fillet with a Buerre Blanc Sauce, and Ribeye Steak. I wish I could have tried them all.

As sides we had Grilled Jumbo Asparagus in a Balsamic Glaze and Lyonnaise Potatoes. Our other options included Sautéed Garlic Green Beans and Mashed Potatoes. The asparagus was well cooked and the glaze gave the dish the hints of intense flavor that go so well with asparagus. But the Lyonnaise Potatoes were by far my favorite between the two. I don’t know how Morton’s does it, but these potatoes, which are sautéed with bacon and onions, were perfectly crisp and not the least bit oily. They had a smokey bacon flavor that wasn’t overpowering so you still got the potato and onions, and did I mention they were just the right amount of crisp? I was about to veto this decision in favor of another side, but it was definitely the right move.

And finally, dessert. While there were two options on the menu, for us there was really only one option: Morton’s Legendary Hot Chocolate Cake. The other option was New York Cheesecake, which I’m sure would make a cheesecake lover very happy. But my guest and I both went for the chocolate. And maybe we took the word “Legendary” as a personal challenge. And the dessert lived up to its name – this dessert will probably remain a legend in my memory. It takes 20-30 minutes to prepare so the gooey Godiva goodness in the center is perfectly maintained by the warm moist chocolate cake that surrounds it, and when the time comes, it’s served with vanilla ice cream, powdered sugar, raspberries, and a bit of fresh mint. The temperature was perfect, the chocolate was sweet, with a hint of spice and bitterness, and together with the vanilla bean ice cream, it was pretty much everything you could possibly wish for if you love hot/cold deserts as much as I do.

So just to recap: Morton’s Philanthropy Week, happening this week, is a great chance to have a delicious three course meal at a reasonable price for a great cause. So if you have an occasion – or if you’re just looking for a good reason to treat yourself to some of the best food in town – head to Morton’s and you will not be disappointed.

Photos by Carmel Mushin for Appetite for Good.

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