What sets this steakhouse apart from other steakhouses? Nothing! It's nice, classy, white tablecloths, obsequious waiters, good food, big cuts of meat, mac and cheese, creamed spinach, blah blah blah. There are a million other places JUST LIKE THIS in Vegas... in fact, there's one at every hotel! But I guess if you crave the familiarity of a chain, you might take solace in the fact that this Morton's is like all the other Morton'ses -- i.e, they show you shrink-wrapped cuts of meat and ask that you order your desert souffle before you even start the main course (mood killer!). Nice, solid, boring. Perfect for a business dinner... but not much fun for anything else.\nWhat I ate and drank here: started with a cucumber Mortini and a Sazerac (can't really mess those up too badly). Followed with chopped salad (meh...chopped salad doused in vinegar dressing; nothing more, nothing less) and onion soup (pretty good, but nothing really stood out over other onion soups). App was shrimp Alexander (good... nice big shrimp coated in delicious buttery garlic crustiness). Entree was Cajun ribeye and crab legs (nice big juicy crab legs; steak was very tender and fatty and well-seasoned) accompanied by creamed spinch (nothing noteworthy there) and mac and cheese (good, if you're a mac fan -- crusty and white-cheesy with nice, big noodles). Dessert was Grand Marnier souffle (meh. WTF is the big deal with the souffles here?! It was okay, but nothing special) followed by Frangelico.\nService was attentive but kind of annoyingly peppy and boisterous. Some like it that way, I suppose...but to me, it was like being served steak by the Southwest Airlines flight crew. Whee!\nAll in all, being as there are SOOOO many other steakhouse options in Vegas, I would say that if you're looking to have a good steak dinner, it's the ambience that makes the difference. And I can name several places in town at comparable prices with a more interesting ambience!
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