Morton's Grille The Woodlands

I had a wonderful experience with our server, Angel. The steaks were cooked to perfection, the bread was delightful, and the shrimp cocktail was absolutely spot on.

The food was delicious, and the service was excellent. I look forward to returning very soon!

We love Morton's! The steaks are excellent, making it one of the top five steak restaurants in the city. The Caesar salad is fantastic as well. The management is exceptional, and the staff consistently goes above and beyond. If you make a reservation, they truly make an effort to remember you each time you visit. You are always greeted at the door with a warm welcome and a friendly smile. Be sure to try the dates; you won’t regret it!

I visited for the Halloween menu and it was fantastic! Our server, Jennie, was excellent—very personable and attentive to our needs. However, I have to say that Landry's service could use some improvement.

We are frequent steakhouse diners and always look forward to our experiences. The restaurant was busy and energetic. Predinner cocktails and quail was delicious. The wedge salad was yummy but had to much dressing and don’t forget to “ask” for salt pepper. Wonderful Stags Leap Artemis bottle of wine x 2. Unfortunately, after the second course, things went downhill as the kitchen had overcooked both entrees, a filet (requested rare but arrived medium/medium well) and a pork chop (requested medium but arrived well done). When the waitress stopped by our table to check on us, she too noticed the meat was overcooked and said she would alert the kitchen and her manager. She offered to have the kitchen recook our entrees but we were headed to a concert at WP and didn’t have time to wait. When the manager stopped by our table, we explained the matter, and he changed the subject to his life story. Nothing was ever resolved. We will not be returning. We would not recommend this venue if you are a frequent steakhouse dinner and/or particular about the temperature of your entree. You would think the requested temperature of any entree would be a basic, attainable request for the kitchen of a steakhouse, but not here. It was a complete waste of our time and $500 of money.