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Morton’s banks on quality despite inconsistencies

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The Dispatch wrote High-end eatery banks on quality despite some inconsistencies

Thursday, January 24, 2008

BY JON CHRISTENSEN

Its name is slightly different — Morton’s the Steakhouse — but it’s very much the restaurant it was when it opened more than 10 years ago as Morton’s, the first of the high-end a-la-carte steakhouses in Columbus.

The decor is essentially unchanged. As before, it fits the mood of a men’s club: plenty of mahogany-colored wood, off-white walls adorned with pictures of hunting scenes, and cozy booths for four — banquette-style — ringing the room.

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