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Enjoy The Best Steak… Anywhere at Morton’s The Steakhouse, an upscale, fine dining destination offering prime-aged steaks, seafood, happy hour, cocktails, wine dinners, and more. Located on famed Restaurant Row on Dr. Phillips Blvd, Morton’s Orlando offers elegant private dining rooms ideal for larger or smaller groups.
Upscale chain for aged prime beef, seafood & other traditional steakhouse fare in a clubby space.
Hours
| Saturday | 4–10 PM |
| Sunday | 4–9 PM |
| Monday | 5–9 PM |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 4–10 PM |
Address and Contact Information
Address: 7600 Dr Phillips Blvd Suite 132, Orlando, FL 32819
Phone: (407) 248-3485
Website: https://www.mortons.com/location/mortons-the-steakhouse-orlando-fl/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
Hours + Location | Orlando, FL | Morton’s The Steakhouse
Morton’s The Steakhouse is located on the famous Restaurant Row in Orlando, FL. Featuring the best steak anywhere! Join us for happy hour. View menu.
Morton’s The Steakhouse | The Best Steak Anywhere
Enjoy the best steak anywhere at Morton’s The Steakhouse. An upscale destination offering steaks, happy hour, fine dining, cocktails and more.
View All Locations | Morton’s The Steakhouse
Steak & Seafood · Bar 12-21 · Wine Locker · History. Private Dining & Catering … Orlando, FL · a room filled with furniture and a table in a restaurant. West …
Reviews
Danielle Hadley
I made a reservation for 6 o’clock on OpenTable for a chance of a solo dinner.
The reservation I asked for a booth, and sparkling water with lime upon arrival.
I only gained the booth table from my booking request.
The restaurant was literally empty upon arrival. Only two tables were occupied.
As I had booked a table for one, I would’ve guessed that all the extra silverware for a table of four whatever I’ve already been removed.
All of which, slowly had to be removed during my greeting and welcome by the server.
The bread for the table was cold and hard, so I didn’t bother trying it.
The Mortini came quickly after ordering.
The martini glass should’ve been chilled in the freezer, but luckily the blue cheese stuffed olives made the drink.
After ordering the oysters, Debbie, who is absolutely such a sweetheart, returned and notified me they were out.
I substituted for Ahi Tuna. The crispy capers were fabulous on a bed of thin cucumber with a fabulous glaze and pickled vegetables.
For the main I ordered the 8 ounce fillet and the brussels sprouts side.
Debbie is a lovely server.
I asked for a very charred filet.
It came only done on its main faces of top and bottom.
Mind you with no one being in the restaurant other than two other tables ,the edges should’ve been done as well, especially for a high request of being more chargrilled.
Chef had the time at hand.
The large bacon chunks in the brussels sprouts were far too large and make it way too salty. I stopped eating it entirely.
Truly it is inedible if you have one of the bacon pieces in your mouthful, as they are just too large and overwhelming and will without doubt, the flavor profile will fully take over your entire pallet.
I did not want to stay for desert, as there was no atmosphere for me to continue to stay.
Lastly, if you state business casual on your website, and it’s clearly stated on the front door entrance, it should be closely adhered to.
2 of the 4 tables would definitely not equate to that definition by any means.
… moreThe reservation I asked for a booth, and sparkling water with lime upon arrival.
I only gained the booth table from my booking request.
The restaurant was literally empty upon arrival. Only two tables were occupied.
As I had booked a table for one, I would’ve guessed that all the extra silverware for a table of four whatever I’ve already been removed.
All of which, slowly had to be removed during my greeting and welcome by the server.
The bread for the table was cold and hard, so I didn’t bother trying it.
The Mortini came quickly after ordering.
The martini glass should’ve been chilled in the freezer, but luckily the blue cheese stuffed olives made the drink.
After ordering the oysters, Debbie, who is absolutely such a sweetheart, returned and notified me they were out.
I substituted for Ahi Tuna. The crispy capers were fabulous on a bed of thin cucumber with a fabulous glaze and pickled vegetables.
For the main I ordered the 8 ounce fillet and the brussels sprouts side.
Debbie is a lovely server.
I asked for a very charred filet.
It came only done on its main faces of top and bottom.
Mind you with no one being in the restaurant other than two other tables ,the edges should’ve been done as well, especially for a high request of being more chargrilled.
Chef had the time at hand.
The large bacon chunks in the brussels sprouts were far too large and make it way too salty. I stopped eating it entirely.
Truly it is inedible if you have one of the bacon pieces in your mouthful, as they are just too large and overwhelming and will without doubt, the flavor profile will fully take over your entire pallet.
I did not want to stay for desert, as there was no atmosphere for me to continue to stay.
Lastly, if you state business casual on your website, and it’s clearly stated on the front door entrance, it should be closely adhered to.
2 of the 4 tables would definitely not equate to that definition by any means.
Quelle Lowe
We went to Morton’s to celebrate a birthday. We started at the bar with great service. Then, we moved to the dining area. Our server, Tristan, was friendly, knowledgeable, and prompt. We started our meal with the Wagyu meatballs, Lobster Bisque, and Oysters dynamite. The Wagyu meatballs were bland. However, the Lobster Bisque was creamy and delicious. We ordered different main dishes to experience a variety of flavors and ended up torn by the results. Savory flavors erupted from the Chicken Christopher and the Maine lobster ravioli. However, the 8 oz filet mignon and 16 oz. Heritage pork chop we ordered was bland. Some of our sides were better than others. Brussels sprouts had a gummy texture. The shoestring fries were just ok. Potatoes au gratin delicious. We saved hope for dessert. The lava cake was more crumbly than decadent. But the key lime pie was scrumptious.
… moreJackie Jay
When for the new bubbles and bites promotion, however, they were out of the cute boxes.So we got the last one and it was only six thirty. So get there early if that’s what you’re going for. The chicken sliders were blah, but I heard the people next to us.Say that the burger bites were really good(opt for those) Fries were perfect.
… moreGerald Richards
Had a bad experience for Christmas, but invited back by the manager and they made it great. Received the best service from Rolo and Donny. Thank you. The meal was delicious and we will be back.
… moreLydia Lewis
Where do I even start? The service, food and atmosphere is best in class! Tristan is as wonderful as he is kind. His service was welcoming, personable and efficient. The food was delicious and perfectly seasoned, while dessert was the perfect ending to the evening. The table decorations and photo were the sweetest touch. Thank you for a fantastic evening, making memories that I will cherish forever with my Mom!
… moreDawn Sabato
After a bucket list year of Central Florida dining experiences, this is where we ended 2025 – and coincidentally, celebrated our 30th wedding anniversary. What an absolutely flawless experience in every way, start to finish. This was the perfect place for our special occasion, and we appreciate the “extra mile” extended so very much!
… moreJanelle Cotton
This isn’t our first rodeo when it comes to Morton’s Steakhouse. In fact, my husband brags about having the best steak of his life at a Morton’s. Unfortunately, our dining experience at the location in Orlando missed the mark. Don’t get me wrong, the service was stellar! I cannot say enough good things about the staff here. They took great care of us for our anniversary dinner. They did several little things to make the occasion memorable, like rose petals, an anniversary card, a photo of us, and a complimentary dessert.
The restaurant itself exuded an upscale ambiance and had all the feels of a premium steakhouse. The wine list (book) was a wine lovers dream. The food, however, was subpar. My lobster bisque was more like lobster flavored bisque, and poorly plated. The manager was apologetic and personally replaced it with a table-side masterpiece of a lobster bisque. Our main courses mistakenly came out immediately after our starters. Our server had to take my food and put it under the heating lamps until I was ready for it. As for the main course, both the lobster mac-n-cheese and my 8oz Oscar style filet mignon were completely saturated in sauce, making for a very imbalanced dish. To top it off, my husband said his favorite 16oz Prime Cajun Ribeye was just “meh”.
With all of the other options for premium steakhouses in the area, I don’t think we’d revisit this Morton’s location on our next visit to Orlando.
… moreThe restaurant itself exuded an upscale ambiance and had all the feels of a premium steakhouse. The wine list (book) was a wine lovers dream. The food, however, was subpar. My lobster bisque was more like lobster flavored bisque, and poorly plated. The manager was apologetic and personally replaced it with a table-side masterpiece of a lobster bisque. Our main courses mistakenly came out immediately after our starters. Our server had to take my food and put it under the heating lamps until I was ready for it. As for the main course, both the lobster mac-n-cheese and my 8oz Oscar style filet mignon were completely saturated in sauce, making for a very imbalanced dish. To top it off, my husband said his favorite 16oz Prime Cajun Ribeye was just “meh”.
With all of the other options for premium steakhouses in the area, I don’t think we’d revisit this Morton’s location on our next visit to Orlando.
yijiang liu
Service and the atmosphere are very good. However, food is way below the standard, the Brussel sprouts have no crust at all and very bland, and my wife’s steak is overcooked. Their steaks are so chewy, definitely not USDA prime, no one should pay this much for such low grade steak, boasting their steak is “the best anywhere” is a total joke. At least I am sure the cook worked on September 7th evening is utterly incompetent, such person should never hold a job in a high end steakhouse.
… moreLinwood Harris
I rarely leave negative reviews, but our recent experience at Morton’s Steakhouse in the Dr. Phillips area of Orlando was genuinely disappointing—especially given the restaurant’s reputation as a top-tier steakhouse.
We had a party of 14 and were very understanding that staffing challenges happen. However, the level of understaffing that evening clearly impacted the service and overall experience. Despite the restaurant being only about half full, we waited close to an hour for our meals to be served, which felt excessive and difficult to justify.
Unfortunately, the delays didn’t end there. Several orders arrived incorrectly, adding to the frustration and extending the meal even further. For a restaurant known for precision and excellence, this lack of execution was surprising.
To add to the disappointment, my Chilean miso sea bass was noticeably small in portion size, especially considering the above-average price. At this price point, one expects both quality and value, and the portion simply did not match the cost.
We expected a smooth, well-coordinated dining experience worthy of Morton’s reputation. Instead, the evening felt disorganized and left our entire group disappointed. I sincerely hope management addresses the staffing and execution issues, as this experience fell well short of the standards associated with a steakhouse of this caliber.
… moreWe had a party of 14 and were very understanding that staffing challenges happen. However, the level of understaffing that evening clearly impacted the service and overall experience. Despite the restaurant being only about half full, we waited close to an hour for our meals to be served, which felt excessive and difficult to justify.
Unfortunately, the delays didn’t end there. Several orders arrived incorrectly, adding to the frustration and extending the meal even further. For a restaurant known for precision and excellence, this lack of execution was surprising.
To add to the disappointment, my Chilean miso sea bass was noticeably small in portion size, especially considering the above-average price. At this price point, one expects both quality and value, and the portion simply did not match the cost.
We expected a smooth, well-coordinated dining experience worthy of Morton’s reputation. Instead, the evening felt disorganized and left our entire group disappointed. I sincerely hope management addresses the staffing and execution issues, as this experience fell well short of the standards associated with a steakhouse of this caliber.
CMB Caspanello
I am not a steak eater, but I did enjoy my experience at Morton’s. We came here the last weekend of magical dining ✨️ and I will give you applause on the craziest that you endure and still taking some dignity in your food. The sheer number of filets you cooked that night was impressive. I had the salmon, which was lovely. The food didn’t take long, but the cocktails did take longer than expected. The food was good, thank you for having MD so we can try new places.
… more