The revamped, redesigned Morton's The Steakhouse in White Plains is much sleeker and modern looking -- think lots of light, curved leather banquettes, an expansive bar area, and an open kitchen.
The vibrant, more contemporary space allows for great people-watching in the front of the restaurant (folks can look out on the street but those outside can't see in), while the middle and back part of the dining room offer a livelier area built for quiet conversations and a view of the action in the kitchen.
What hasn't changed: The same large portions and nod to the steakhouse's past, albeit with modern changes. Opt for the Morton's Salad, a nod to the past with romaine and iceberg lettuce, chopped egg, topped with anchovies and lots of blue cheese dressing or go for the updated Chopped version with the same lettuces, but the addition of onions, egg, avocado, bacon and blue cheese.
Steaks are still the main attraction with choices of Center-Cut Filet Mignon, Porterhouse, Signature Cut Prime New York Strip and Center-Cut Prime Ribeye among the many choices. Just as familiar: Morton's Signature dishes such as Jumbo Lump Crab Cakes, Miso Marinated Sea Bass, Cold Water Lobster Tail and Alaska King Crab Legs.
Morton's is at 5 Mamaroneck Ave., 914-683-6101, www.mortons.com.
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