Our Story
Morton's The Steakhouse
EXCELLENCE SINCE 1978
Where Tradition Meets Perfection
Since our beginning in Chicago in 1978, Morton's The Steakhouse has become a symbol of the authentic American steakhouse, with a 40-year history of unwavering commitment to perfection at over 65 locations worldwide.
At Morton's The Steakhouse Korea, we welcome you to our elegant 240-seat space, including 11 private rooms. From business banquets to precious anniversaries, we will complete every moment with a special dining experience.
Our Beginning
From a 'Million Dollar Hamburger,' a Legend in Fine Dining Was Forged
Morton's actually exists today because of...hamburgers! Years ago, before co-founders Arnie Morton and Klaus Fritsch really knew one another, they both worked at the Playboy Club in Montreal. The club was changing the menu, and Klaus cooked a hamburger that was sent out for Arnie to try. Arnie burst into the kitchen, demanding to know "Who cooked that hamburger?"
When Klaus stepped forward, he wasn't sure if Arnie was going to be pleased or not but was relieved to hear him say that it was the best he'd ever tasted. From that day forward, they called it the "Million-Dollar Hamburger"!
Morton's actually exists today because of...hamburgers! Years ago, before co-founders Arnie Morton and Klaus Fritsch really knew one another, they both worked at the Playboy Club in Montreal. The club was changing the menu, and Klaus cooked a hamburger that was sent out for Arnie to try. Arnie burst into the kitchen, demanding to know "Who cooked that hamburger?"
When Klaus stepped forward, he wasn't sure if Arnie was going to be pleased or not but was relieved to hear him say that it was the best he'd ever tasted. From that day forward, they called it the "Million-Dollar Hamburger"!
Our Philosophy
Our Philosophy :40 Years and Unwavering
After more than 40 years, Morton's has expanded from a single Chicago restaurant to a
global presence with over 65 locations. But the core vision from 1978 is still our guiding
principle today. Our philosophy is simple and clear, defined by three key values:
Quality. Consistency. Genuine Hospitality.
Our driving force is a passion for providing genuine hospitality to our guests and our team
alike. This commitment is evident in everything we do, creating a culture of mutual respect
and care that shines through in every action.
After more than 40 years, Morton's has expanded from a single Chicago restaurant to a
global presence with over 65 locations. But the core vision from 1978 is still our guiding
principle today. Our philosophy is simple and clear, defined by three key values:
Quality. Consistency. Genuine Hospitality.
Our driving force is a passion for providing genuine hospitality to our guests and our team
alike. This commitment is evident in everything we do, creating a culture of mutual respect
and care that shines through in every action.
Morton’s Steak Secret
The Morton's Steak Secret
The Meaning of Prime
To speak of a Morton's steak is to speak of 'Prime.' This prestigious designation, awarded by the USDA, is reserved only for beef of the highest quality in terms of tenderness, juiciness, and flavor. This grade is strictly determined by the meat's maturity and marbling score, with rich, delicate marbling being an essential factor. In fact, only the top 2% of all beef in the U.S. earns this coveted 'Prime' grade. At Morton's, we take this top-tier Prime beef and age it meticulously for 23-28 days. Our expert butchers then custom-cut each piece to Morton's own exacting specifications. This masterfully prepared beef arrives at each restaurant in its freshest state, ready to provide our guests with the ultimate dining experience.
The Secret to Perfect Flavor
The exceptional and consistent taste of a Morton's steak is no accident. It begins with the rigorous selection of the finest Prime beef, followed by an optimal 23-28 day aging process, and is then brought to perfection through the precise work of our skilled butchers. The delicate cooking process on the grill is also a result of Morton's time-honored expertise and philosophy. Every secret is dedicated to ensuring our steak possesses supreme tenderness, rich juiciness, and profound flavor, so that we may always offer our guests an unparalleled and unchanging experience.
What does "Prime" mean?
"Prime" is the highest quality grade designation from the U.S. Department of Agriculture in terms of tenderness, juiciness and flavor. This quality grade is determined by maturity and marbling scores, with abundant marbling being required. Less than 2 percent of the nation's beef supply earns the designation of "Prime" beef. Our Prime Beef at Morton's is aged for 23-28 days and is custom-cut per Morton's specification, by a network of experienced meat cutters, which assures the highest quality. Our meat arrives fresh to our locations ready to partake in the ultimate dining experience!
What is Morton's secret?
It's not a secret anymore! Most of our recipes and tips have been published in Morton's Steak Bible and Morton's The Cookbook.
Here are some quick tips that will help you enjoy your steak at home or on the grill.
1. Buy your beef from a butcher, reputable catalog, or online service. If you end up at the supermarket, ask the butcher to cut the meat for you instead of buying the pre-packaged cuts.
2. Look for beef that is a true red with creamy flecks of fat (called marbling)
3. Remove the meat from your refrigerator at least 30 minutes before cooking. The steaks should be an inch and a half to two inches in thickness. Meat should be room temperature before you cook it.
4. Never pierce the beef, otherwise, you will lose all the juices inside that make the beef tender and flavorful.
5. Cook on the grill at the hottest temperature possible, at least between 425-450 degrees, and make sure the beef has a nice dark char on the outside, then flip it only once to cook the other side.
6. Great Prime beef should be served rare (cool to warm, red center) or medium rare (warm, pink center).