Morton’s offers sneak preview — and The Brooklyn Paper is there

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Morton’s the Steakhouse — a national chain that will open on Nov. 21 in hopes of taking the legendary Peter Luger by the horns — offered The Brooklyn Paper a sneak preview of its Adams Street dining room and menu this week. Our full-team coverage — including Gersh Kuntzman, Ben Muessig, Sarah Portlock, Mike McLaughlin and Vince DiMiceli — bring you inside for a mouth-watering exclusive look at their lunch that you’ll only see on

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Reader Feedback

Adam from PS says:
Good EATS!
Nov. 19, 2008, 10:11 am
judy pare from brooklyn heights says:
I think they are going to have a hard time making it. You know you are getting ripped off when a baked potatoe cost $9.25 I have no problem paying top dollar for a good aged steak, but when an wedge of iceberg lettuce salard cost 11.25 and an idaho potatoe is over 9 dollars you have to start to feel like you are being taken. Sorry...they won't be getting my vote...give me Henry's End Steak Dianne or Steak Au Poive any day! For half the price and I don't have to pay an extra 5 bucks for sauce.
Nov. 21, 2008, 9:45 am
Jeff from Brooklyn Heights says:
I've seen some of your video coverage before. Why is it that you insist on lampooning tabloid journalism rather than some real information about the topic at hand?

For example, in this case that hamburger was huge! It's clearly more than one person needs or can eat. How much did it cost? How much meat? How many calories if you could actually eat the whole thing. Only a teenager could do that.

And skip the patter about how you normally take your staff to Peter Luger.

I love a good steak but Brooklyn has so many great places to eat. Take your staff on a kibbe crawl or perhaps the tapas tour.
Nov. 22, 2008, 6:12 pm

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