Canada is a place where you can become anything you want. As a young boy, Peter Mueller delivered newspapers for two dailies. Many years later he became a waiter at Morton's, where today, he is the general manager.
In the past, Morton's has been a place for me to celebrate so many things, but my most recent visit was just about three friends celebrating life.
Appetizers at Morton's are a pure joy. The Jumbo Lump Crab Cake is made with real crab meat and it is so moist and tender that you w
ant to order more.
The Sliced Beefsteak Tomato Salad, served either with the house vinaigrette or homemade blue cheese dressing, is another great way to start your dining experience at Morton's.
I personally had the blue cheese, and it's a wonderful complement to the big juicy tomatoes.
At Morton's, they actually bring the meat to the table uncooked so you can choose the cut you want.
Of course, steak is king at Morton's, so making your selection is no small process. My friend Radek chose the Chicago style bone-in ribeye, a personal favourite. The meat was perfectly done to specifications and suited Radek just fine.
Our friend John had the New York Strip Steak, also cooked to perfection, and served with a fine peppercorn Cognac cream sauce which was absolutely wonderful with the juicy steak.
I tried the broiled Canadian salmon, a seaman's trip to paradise. The flavour of the salmon was indescribable.
Perfectly done, it was the most tender piece of salmon I have ever had.
Morton's likes to let the key flavours of the mains dominate their dishes, so the sauces and marinades are merely complementary.
They use the finest cuts of meat, fish and poultry in every dish and the results are incredible.
Veggies at Morton's are gigantic and are cooked the way they should be. The steamed fresh jumbo asparagus is huge and dressed perfectly. There are many other side orders to choose from, including creamed spinach for two, mashed potatoes, fresh spinach, and mushrooms. Yes, it's okay to share, because each plate is loaded with food.
Diners come to Morton's for an evening of fine food and service, and the wait staff is made up of people who enjoy providing that added touch of friendliness and care.
The interior is composed of stained wood, white linen and elegant lighting; the bar dominates one end of the restaurant, and windows on one wall give the dining room a wide open feeling.
Chef Sean Simmons takes his job very seriously, and his wish is that every customer has a terrific adventure and dining experience.
There are many kids who start off doing part time jobs. Peter Mueller believed that dreams do come true, and when I asked him how he did it, he said to always be honest with yourself, and love what you do and who you are.
Great steak houses are made up of great food and even greater people - Peter Mueller is one such person and he credits his parents, who taught him to work hard, be honest and always treat people like gold.