Friday June 14, 2013
Vixen Vittles at Morton’s Steakhouse
We Vixens love-love it, when we are invited to a Chef’s Table and we are asked to invite others… which naturally are Vixen Vendors. We put out the call to see who jumps first at this golden opportunity. Our evening at Morton’s Steakhouse was fantastic!!
We had a very handsome, mahagony wood intimate room set for us, with piping hot crab, spinach and articoke dip and crostini waiting to dig in.
The salad course was excellent – Citrus Field Green Salad with Proscuitto Wrapped Mozzarella.
Wine was flowing and we had the best service by impeccably dressed waiters.
The Bourbon Shrimp and Jumbo Balsamic Glazed Asparagus was delicious.
And Morton’s is especially famous for their USDA Prime NY Strip steak (served with Blue Cheese butter).
BUT, hands down, the best item on our tasting menu (and one we asked for a second serving!) was Morton’s Five-Cheese Bacon Macaroni and Cheese. Never, have any of us tasted anything so wonderful.
But wait… there was more!!! We were presented with a pair of desserts. YES, I know!! A house made Carrot Cake with Cream Cheese Pecan Icing and their Molten Chocolate Cake with Haagen Dazs Vanilla Ice Cream!!!
This is one fine restaurant… one you should try at least once in your lifetime! We appreciated the Chef’s Table and thank Morton’s very much for the experience. We Vixens also thank our Visiting Vixen Vendors… Bryan with Music and More Entertainment, Dawn with Natural Flair Floral Design, and Mike Regan with Mr DJ Event Services and Mike also is a fantastic photographer (5 Finger Photo) who took these photos.