Sure, there are plenty of places to grab good steak and seafood on The Plaza in Kansas City. But Morton’s Grille has my attention.
For starters, the Shrimp Diablo. Jumbo shrimp wrapped in crispy bacon, stuffed with cream cheese and smoked jalapeño, smothered in Most Wanted KC Original BBQ Sauce and sitting atop homemade pico de gallo and avocado slices. Crispy. Creamy. Spicy. Sweet. Wow.
Read about it: http://eatitkansascity.com/grill-it-safe-food-safety/
Newly opened in the space that formerly held M&S Grill, the restaurant boasts a wide selection of steaks and chops, including a tender, 16 0z. cajun ribeye, marinated for two days and dripping with savory juices. Cutting into this sucker was the easiest thing I did all day.
Morton’s menu also features Center-Cut Filet Mignon, Kansas City Strip, a Double-Cut Pork Chop and Sirloin Chopped Steak.
Seafood options include Blackened Mahi Mahi with Smoked Bacon Jalapeño Pan Sauce, Seared Sea Scallops, Shrimp and Grits, oysters, and (my personal favorite) the Horseradish Crusted Salmon. After breaking through the crunchy horseradish layer, a bite of whipped potatoes, surrounded by pools of whole grain mustard/white wine/lemon butter sauce, added an extra burst of flavor.
When Morton’s server suggested a flourless chocolate cake for dessert, I was hesitant. Call me crazy, but I actually like flour. And sugar. And butter. Plus, I’ve had some bad run-ins with past flourless cakes. The consistency is hard to get right. But Morton’s “La Bete Noir” is the something special. Although still dense, it has a lighter, cake-like consistency with a decadent top layer of chocolate ganache. I’m ruined for all other flourless desserts.
Morton’s Grille is open 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday, 4 to 11 p.m. Saturday, 4 to 10 p.m. Sunday.