When you've tired of tuna tartare and miso-glazed anything, there's always good old-fashioned steakhouse fare to the rescue.

The first Morton's opened in Chicago in 1978, and since then, the chain has opened over 65 restaurants across the country. But this is one of those good chains, the kind that's always reliable and can probably satisfy any palate. Brass accents, tufted leather booths and chairs, and dark wood accents abound, just as any clubby steakhouse worth its prime rib should have. If you think the space is reminiscent of a Frank Sinatra hang, you're not far off; the private dining room is called the Board Room, which by the way, is a perfect spot for those office parties or business meetings you're forced to plan.

Morton's is all about warm hospitality and quality prime-aged steaks, but it was born in the Midwest, so what did you expect? Service is old-school with waiters and waitresses rolling out carts filled with that night's specialties like different cuts of thick well-marbled steaks, fresh veggies and desserts. The menu features classics like jumbo shrimp cocktail, Bluepoint oysters on the half shell, double filet mignon with creamy bearnaise sauce, and whole Main lobster. Side dishes are a la carte and portions are huge, so it's easy to share, and quality is consistent.