1. Morton’s
Anaheim, Santa Ana; mortons.com
This fine dining establishment traces its roots to co-founders Arnie Morton and Klaus Fritsch, who both worked at Montreal’s Playboy Club. Legend has it that Fritsch crafted a hamburger for the club’s new menu Morton thought was scrumptious. They opened Morton’s of Chicago in 1978. Now there are more than 65 locations across North America.
Scott Crain, chief operating officer and senior vice president, cites the lobster ravioli, dry age bone-in K.C. strip, herb roasted cauliflower as some new menu additions that have gone over well with customers.
“Our commitment to top quality food and unparalleled service is unwavering,” he says. “We strive to provide our patrons with the best possible experience every time and that consistency makes us stand out amongst others in the industry.”
The dinner menu lists nine appetizers (including Maine lobster ravioli and bacon-wrapped sea scallops), six soups or salads (baked French onion, lobster bisque) and a Raw Bar featuring oysters on the half shell and ahi tuna poke. Wagyu filet and tomahawk ribeye are among the butcher cuts, plus 8 prime steaks and chops, chef’s selections and signature sides (sauteed spinach and button mushrooms; baked corn souffle).
Select Club membership holders receive various rewards plus earned points for every dollar spent. E-club members have access to exclusive, behind-the-scenes events ranging from mixology classes, wine and chocolate pairings to winemaker dinners and rare scotch tastings.
— George A. Paul
2. Ruth’s Chris Steakhouse
Anaheim, Irvine; ruthschris.com
Ruth’s Chris Steakhouse diners don’t have to worry about their steak getting lukewarm. The company’s broiling method guarantees each USDA prime cut arrives sizzling atop a 500-degree plate.
Founder/single mother Ruth Fertel bought the fledgling New Orleans Chris Steak House in 1965. She turned the restaurant’s finances around. Nine years later, it had been renamed and relocated and Fertel franchised the concept soon after.
The steaks are individually cut in servings ranging from an 8 to 40 ounces and 1.5 to 2-inch thickness. They are cooked to reach 1,800 degrees in a specially designed broiler, seasoned and finished with butter and fresh parsley. Many fresh appetizers and side dishes originated from Fertel’s recipes and are portioned to share.
Regional Vice President Nik Talwar says the restaurant uses the highest-quality beef. “These cuts are well marbled and hand-selected for thickness and tenderness.” He adds that guests can also enjoy fresh seafood, scratch-made side dishes and desserts, craft cocktails and choice wines.
3. The Capital Grille
3333 Bristol St., Costa Mesa; 714-432-1140; thecapitalgrille.com
Another fine dining restaurant, The Capital Grille launched in Rhode Island in 1990. The Costa Mesa location has African mahogany paneling and Art Deco chandeliers for a warm, stately setting.
Managing Partner Michael Callahan says the restaurant provides “personalized service in an atmosphere of relaxed elegance” and a dedication to culinary excellence, thanks to “our in-house butcher who hand cuts and dry ages all steaks in-house and our skilled pastry chef who prepares desserts each morning from scratch.”
The main dinner courses encompass steaks, chicken, seafood, burgers, oysters, steak tartare, lobster, crab cakes, shrimp, and calamari appetizers and more. Some dishes are made to share; Capital Grille sells steak grille boxes to-go for home cooking.
Callahan notes the extensive wine list has more than 350 selections, including 25 wines rarely offered by the glass. A floor-to-ceiling wine kiosk regularly houses 3,500 to 5,000 bottles.