Walk into Morton’s The Steakhouse Chicago on a Tuesday night and you’ll find exactly what you expect. Dark wood. Low lighting. The heavy scent of seared beef and expensive bourbon. It’s a vibe that hasn't changed much since 1978, and honestly, that’s exactly why people keep coming back.
The original spot on State Street might be gone—a casualty of the 2020 chaos—but the soul of the place lives on at the Wacker Place location. It’s basically the headquarters for the "power lunch" and the "anniversary dinner."
You’ve probably heard the story. It involves a hamburger. Back in the day, Arnie Morton and Klaus Fritsch were working at the Playboy Club in Montreal. Klaus made a burger. Arnie ate it. He basically lost his mind because it was so good, and thus, the "Million-Dollar Hamburger" birthed a steak empire.
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What You’re Actually Eating
Let’s get real about the food. You aren't coming here for a tiny plate of foam or experimental chemistry. You want a slab of meat.
The 16 oz. Proprietary Prime Cajun Ribeye is the move. It’s not just sprinkled with seasoning; it’s marinated for 48 hours in oil and spices before hitting a 1,000-degree broiler. It’s crusty. It’s juicy. It’s kind of a religious experience if you’re into that sort of thing.
- The Bread: That giant onion loaf. It’s free. It’s warm. Don't eat the whole thing or you’ll ruin your $70 steak.
- Wagyu Meatballs: They’re surprisingly heavy. Topped with pesto and crème fraîche.
- Nueske’s Bacon Steak: It’s basically a thick-cut slice of heaven with a soy-caramel glaze.
The Chicago Vibe Shift
Chicago is a steak town. We have Gibson’s, we have Bavette’s, we have RPM. So where does Morton’s The Steakhouse Chicago fit in 2026?
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It’s the "Old Reliable." While other places try to be trendy with loud music and neon signs, Morton’s stays in its lane. It’s smart casual. Business casual. Whatever you want to call it, just don't show up in a gym tank top. They actually enforce the dress code, which is sort of refreshing.
The service is where they usually win. If it’s your anniversary, they’ll probably print you a custom menu and take a photo of you. It’s a little cheesy, yeah, but in a world of QR code menus and distracted servers, that level of effort feels good.
Why the Wacker Place Location Works
Located at 65 East Wacker Place, it sits right in that sweet spot between the Loop and the Mag Mile. It’s tucked away enough to feel like a secret but close enough to the theaters for a pre-show meal.
Honestly, the "Power Hour" is the best-kept secret here. From 4:00 PM to 6:30 PM (Sunday through Friday), you can get bar bites that don't cost a week's rent. The Wagyu Smash Burger is a standout. It’s $27, which sounds steep for a burger, but this is Chicago—everything is expensive now.
Mistakes to Avoid
Don't just order the first thing you see. Some people swear by the French Onion Soup, but others find it a bit salty. The Lobster Bisque is usually a safer bet—creamy, rich, and finished with a splash of brandy.
Also, the sides are massive. They say "shareable" and they mean it. One order of the Smoked Gouda & Bacon Au Gratin Potatoes can easily feed three people. If you’re a party of two, pick one side and stick to it. Otherwise, you’re taking home a box of cold potatoes.
Is It Worth the Price?
You’re going to spend money. A 12 oz. Filet Mignon is hovering around $77. A 22 oz. Bone-In Ribeye is roughly $87. By the time you add a cocktail and a side, you’re looking at $150 per person, easy.
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But you aren't just paying for the calories. You’re paying for the fact that the waiter knows exactly when to refill your water and when to leave you alone. You’re paying for a table where you can actually hear your date speak.
Morton’s The Steakhouse Chicago isn't trying to reinvent the wheel. It’s just trying to make sure the wheel is made of USDA Prime beef and served with a side of horseradish.
Actionable Steps for Your Visit
- Book Ahead: Use their online portal, especially if you want a booth. The booths are much better than the middle-of-the-room tables.
- Mention the Occasion: If it's a birthday or anniversary, tell them when you reserve. They take that stuff seriously.
- Check the "Power Hour" Menu: If you’re on a budget but want the vibe, go early and sit at the bar.
- Order the Cajun Ribeye: Seriously. Even if you don't think you like Cajun seasoning, it’s the signature for a reason.
- Valet is Easier: Parking near Wacker is a nightmare. Just use the valet or take an Uber.
The Chicago steak scene is crowded, but Morton’s remains a cornerstone for anyone who values consistency over trends. It’s a bit of old-school Chicago that hasn't lost its edge.