Page 20 - Jackpot Magazine South ~ April, 2025

CASINO DINING GUIDE
Morton’s The Steakhouse, from Page 19
sea scallops; jumbo lump crab cake; and Wagyu meatballs. There is also the ocean platter, which includes a variety of cold seafood.
Soups at Morton’s are lobster bisque and the steakhouse favorite, baked French onion. While both piqued our interest, we went for the classic chopped house salad. The house-made Dijon vinaigrette deliciously tied all the crisp and fresh ingredients together, making it delightful as a second starter.
Along with the vinaigrette, all dressings and sauces are made in house, and that extra care really shows.
Of course, Morton’s is known for its steaks and we were not disappointed. They serve USDA Prime steaks and chops, including filet mignon in two sizes, bone-in ribeye, and New York strip. Wagyu features include filet mignon and short ribs, plus diners can enjoy pork chops and rack of lamb. However, the 16-ounce prime Cajun ribeye really stole the show.
Marinated in-house for 48 to 60 hours in a special blackening seasoning made just for Morton’s, the ribeye was perfectly prepared to a tasty medium rare. The Cajun seasoning gave each bite a bit of a kick while the natural flavor of the meat was easily evident. It was a delicious selection.
A number of enhancements are
Oysters Dynamite
also available, including blue cheese butter, black truffle butter, whipped horseradish cream and Oscar style (crab meat and asparagus in Bearnaise sauce).
There are several chef’s selections, such as the Ora King salmon, miso- marinated sea bass, Maine lobster ravioli and chicken Christopher, lightly breaded and pan-seared chicken with a garlic and shallot beurre blanc. After being told about the chef’s special for the Lenten season, we indulged in the delicious pan-fried lobster served over bucatini pasta mixed in a buerre blanc sauce. The lemon butter sauce gave the pasta such a bright taste, and the sweet and tender lobster was lightly fried and so good — everything about this dish was fresh and springlike.
The Lenten special is available through April 19.
Morton’s list of sides is plentiful: Brussels sprouts, thick-cut onion rings, baked potato, lobster mac shells and cheese and the popular smoked Gouda and bacon au gratin potatoes. We had the creamed spinach and the scrumptious
matchstick Parmesan and truffle fries, both wonderful choices with our entrées. With the generous portions served at Morton’s, it was easy to see why so many were getting leftovers wrapped up to go. We were in that group as there was no way we could finish our meals, especially with Morton’s Legendary Hot Chocolate Cake on the horizon. Served
Legendary Hot Chocolate Cake
with vanilla ice cream, each molten fudge-filled chocolate cake is baked to order. We greedily ate this luscious treat that was too good to pass up.
Everything about our Morton’s visit was a great experience. The staff is friendly and helpful and the food is among the best, a true celebration after all.
Morton’s The Steakhouse is open daily starting at 5 p.m. Reservations are recommended and can be made by calling (228) 436-8800.
20 JACKPOT! MAGAZINE • April 2025
THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com