We didn’t go to Morton’s steakhouse in Anaheim for brussel Sprouts. However, I remember growing up, and my mom would put brussle sprouts in a pan with butter and lightly grill them, then sprinkle salt before setting them in front of us as a side dish. Actually, for us, there were times when the sprouts were the main course.
It isn’t the brussle sprouts that make the memory so delightful; it’s the whole environment. Mom made these because she really wanted to make something special for us. In our corner of the universe, small town Americana, anything but meat and potatoes for dinner was considered exotic. It is also the fact that we had all the time in the world to eat. And, contrary to rural mythology, it wasn’t because we weren’t allowed to leave the table until we finished our brussel sprouts. It was because we were at home in a warm kitchen with the smell of butter in the air and this really unique flavor on our plates.
Fast forward a number of years and we are sitting at Morton’s steakhouse in Anaheim, CA. By ‘we’, I mean my wife of 22 years who is celebrating her birthday, two of our daughters, and friends of ours who are also celebrating a birthday. There are seven of us and I’m sitting in a way that allows me to see the classic chalkboard menu and the kitchen just to the right. I see a whole bunch of steaks and some of the most competent people at mixing meat and fire around.
And while we have ordered steaks, salmon, vegetables, salads, potatoes, appetizers, drinks, and desserts, the subject of brussel sprouts surfaces. It’s such an oddity, I think. This is when, Jabe Amato explains to me the difference between the way he learned of brussel sprouts and the way they are prepared at Morton’s. Now, forgive me at this point since this conversation took place 2-3 glasses of wine after we sat down but, as I recall, it involved grilling, bacon, onions and a suggestion from Jabe that we try them.
This is where I pause to reiterate those dinners of my youth where time was not important. It is the same at Morton’s. To say we felt welcomed into this restaurant is an understatement. From Nathan’s greeting at the door to the friendly handshake from Patrick to Jabe’s natural hospitality, we truly felt like the table we occupied was ours and ours alone. The feeling was pretty much like being invited into someone’s home: a pleasure and honor at the same time.
This is why brussel sprouts make sense. It’s down-home food. It’s comfort food. And, when I think about it, much of what Morton’s has to offer falls along these lines. Yes, there are the more exotic fare such as crab or soufflé or sea bass, never mind the number of preparation options available, but this is a steakhouse: steaks, potatoes, and vegetables. It’s a place where a bottle of wine or two makes perfect sense. It’s a place where dinner conversation over a round table evolves with smiles, reflection, and celebration. It’s a place where we enjoy the best hospitality this side of mom’s kitchen. It’s a place where one can enjoy a prime cut of Cajun-spiced rib eye steak, a salad, hash browned potatoes, a glass of wine, and brussel sprouts.
It’s a place where birthdays can be celebrated.
It’s about the feeling.
It’s about the experience.
It’s why we keep going back.
Cheers!
P.S. special thanks to Jaffurs Winery in Santa Barbara for their amazing 2008 Petite Syrah and to Rosenblum for their 2007 Rockpile Road Zinfandel.... wonderful!
