Caesars & Ballys

[Tedlark]

FAA I will say that there are many factors that need to be taken into consideration when a restaurant prices their menu. I have eaten at the Morton's original location in Chicago more than a few times and at the Las Vegas location a couple times and each meal was excellent and worth the price. Morton's is now part of a much Larger restaurant group and I am quite Positive that management of this group knows how to price their restaurant menus accordingly.

I have eaten at pricier steakhouses than Morton's.

[DaBurglar]

Naive about AC steakhouse prices, I'd assert. Gouging is the order of the day in a tourist trap town! When in Rome, etc. My other point: Location is a cost factor everywhere else. Why not in AC? Caesars complex, the BW epicenter, must be priciest on the BW. Plus, Morton's is simply outrageously expensive nationwide to begin with. Somewhere, Ted is ROTF!If you visit the Gallagher's in NYC, or Peter Luger's , or any of a number of upscale steakhouses in any major city you will see the prices all are very high as a rule....it's not about location, it's about marketing, perception (i.e. perceived value of what the customer thinks he is getting) and utility.   I received a fascinating lesson and informative session from Jeter as we dined at Morton's, regarding the whole topic of "meat and beef in general" in the USA, what get's classified as "Prime" beef versus "Choice", and what actually goes into preparing beef both before cooking and during cooking.....I sincerely hope Jeter comments here because I cannot explain (yet) all that he taught me, but in essence, if a person knows what they are doing in terms of prepping their beef before cooking, and then knows HOW to cook it, they can ultimately prepare a good piece of meat exactly how they like it on their own home grill or broiler.....the end result being they may end up paying 15-20 bucks (tops) for a far more enjoyable steak or dish than the 55-60 bucks at a Morton's or wherever ..... or even MORE than 60 bucks if someone chooses to eat at a more "pricier" place.....  I have eaten at pricier steakhouses than Morton's.
Such as.....?

[jetermacaw]

Rating Steakhouses is probably one of the most subjective issues in the restaurant industry. It basically comes down to 2 things, quality of the meat and how it is prepared. I put Peter Luger at the top of the list. And location has absolutely nothing to do with their prices.

[Carcounter]

I used to regularly use my comps for dinner at the Old Homestead at Borgata, however the Filet at Bobby Flay Steak is the best I've ever had. They season it perfectly.

[onemoretry]

if a person knows what they are doing in terms of prepping their beef before cooking, and then knows HOW to cook it, they can ultimately prepare a good piece of meat exactly how they like it on their own home grill or broiler..
That is so true! I have dined at steakhouses all over the continent, some of which were very high end.

Yet, the most memorable, best steak I've ever had was an absolutely magnificent rib steak cooked by my son in law on his backyard barbecue.

[DaBurglar]

[QUOTE=DaBurglar] if a person knows what they are doing in terms of prepping their beef before cooking, and then knows HOW to cook it, they can ultimately prepare a good piece of meat exactly how they like it on their own home grill or broiler..
That is so true! I have dined at steakhouses all over the continent, some of which were very high end.

Yet, the most memorable, best steak I've ever had was an absolutely magnificent rib steak cooked by my son in law on his backyard barbecue.[/QUOTE]Indeed.....About three (3) summers ago, July thru September 2015, I was house sitting (several nights per week)  for my Brother while he took his family to visit his in-laws in Mother Russia for 2 months....he has a magnificent brand new state of the art BBQ on his pool deck.  At least two times a week, often three or four times, I would buy, prep and cook my own Rib Eye, Porterhouse and/or NY Strip steak (nore often than not I chose BONE-In).   I really became adept at cooking my steaks EXACTLY how I love them prepared....practice makes perfect in action!   Anyhow, after my brother returned. I celebrated his home coming with a Steak Feast that he said was better than any steak house he ever dined at....I have heard this exact same scenario played out at numerous peoples' homes and families everywhere!I used to regularly use my comps for dinner at the Old
Homestead at Borgata, however the Filet at Bobby Flay Steak is the best
I've ever had. They season it perfectly.
LOL  Carcounter!    To drive home the point that Jeter made earlier about the SUBJECTIVITY that goes into rating Steakhouses.....at Dinner at Mortons,  Jeter and I were discussing these exact two Steakhouses at Borgata (Flay  and Homestead);   Both Jeter and myself rated Homestead  Far above Booby Flay's joint.....!      Subjective indeed......

[paco13]

I enjoy a Chuck Steak we cook over a campfire more than any steak from a restaurant. And I'm full after the meal. We don't eat at any high end places unless it is for some sort of event/family gathering etc. When we do I usually have to stop somewhere on the way home for something more to eat. It's absurd IMO to pay so much money and leave hungry. Keep all the frilly garnish and give me more of the actual food. I also can't stand ordering something "spicy" and being served something that doesn't even leave a lingering tingle on the tongue. I always thought that some of the higher pricing was a means to keep the "RiffRaff" out.

[FAA]

What is this? Diners, Drive Ins and Da Burglar?

[DaBurglar]

What is this? Diners, Drive Ins and Da Burglar?The new Number #1 reality series on the Travel Channel & A/E....

[FAA]

Phil will soon arrive to guest star and chauffeur you in his antique car.