Morton’s The Steakhouse

About Morton’s The Steakhouse

Morton’s The Steakhouse sits oceanside at 1450 Ala Moana Boulevard, in the Ala Moana Center on the Kaka'ako edge of Honolulu. It is the Hawaii outpost of the national Morton’s group, founded in Chicago in 1978, and brings the chain's familiar formula — USDA prime-aged beef, a deep wine list and polished tableside service — to a room with harbour-front views. It is a dependable special-occasion steakhouse rather than a chef-driven original.

For Honolulu's other prime-beef and celebration tables, compare the cuts at Signature Prime Steak & Seafood, the Hawaiian fusion of Roy's Waikiki or the fine dining at 53 By The Sea.

The Kitchen

The kitchen runs the classic Morton’s playbook: USDA prime-aged steaks — ribeye, New York strip and a double-cut filet mignon — alongside lobster, jumbo shrimp and seafood towers, with the à la carte sides (loaded baked potato, truffle fries, creamed spinach) ordered separately. The kitchen-sealed showpiece is the Legendary Hot Chocolate Cake, a soufflé-style cake baked to order. Cooking is competent and consistent rather than inventive; the appeal is reliable prime beef, generous portions and a polished hosting experience. Expect upper-end pricing — steaks broadly in the $50–80 range and a full dinner often $80–120 per person.

The Room

The room is a clubby, low-lit steakhouse with dark wood, white tablecloths and the harbour beyond the windows — comfortable and formal-leaning rather than trend-driven. Service is the draw: attentive, well-drilled and built around the brand's tableside menu presentation and showmanship. It is a room designed for hosting — business dinners, celebrations and out-of-town guests — with the predictability that makes it an easy choice when the meal needs to go smoothly.