Morton's is a well-known chain with a couple dozen locations nationwide; but it's Chicago born and bred, and many people still consider it the king of the Chicago-style steakhouses. Named for its founding father, renowned Chicago restaurateur Arnie Morton, Morton's holds its own against an onslaught of steakhouse competition with gargantuan portions of prime, wet-aged steaks, football-size baking potatoes, and trees of broccoli rolled out on a presentation cart. The restaurant is somewhat hidden in an undistinguished high-rise, and the decor hasn't changed in years. Neither has the menu: starters include lobster bisque, Caesar salad, shrimp, or jumbo lump crabmeat cocktail, but meat is the main event. House specialties include the double filet mignon with sauce béarnaise, and classic cuts of porterhouse, New York strip, and rib eye. A la carte sides include baked or mashed potatoes, hash browns, potato skins, or potatoes Lyonnaise.

This is a great place for a slice of carnivorous Chicago power dining -- and a slice of Key lime pie or New York cheesecake.