Morton's The Steakhouse
Cocktail Culture
Red Velvet
As served at Morton’s The Steakhouse, $14
October 13th, 2011
A bright jewel in Morton’s “Spa-tini” menu of high-flavor, low-calorie cocktails designed with the health-conscious consumer in mind, this ruby-red cocktail is light and effervescent enough to enjoy before even the most sumptuous of meals. Read more »
Dishing
Brussels Sprouts with Bacon and Shallots, Morton’s The Steakhouse
October 13th, 2011
Steak may be what’s for dinner, but bacon is what’s on the side. And how better to treat it than to fold it together with firm Brussels sprouts and shallots, then sauté them to bring out the caramelized sweetness of the sprouts and the shallots and infuse them with the smokiness of the bacon. Read more »
Scene Stirs
Seven reasons to lift up a glass
September 29th, 2011
Elements Kitchen & Martini Bar presents a seven-course scotch pairing dinner 6:30 p.m. Oct. 24 featuring select single-malt scotches aged 8 to 30 years. Read more »
