One of the World's Sexiest Morton's Steakhouses Is in BGC

Of the more than 60 branches of Morton's The Steakhouse across the world, Chef Daniel Lachica, corporate chef of The Bistro Group, proudly declares that the newly opened Morton's The Steakhouse at Uptown East Gate in Bonifacio Global City is the sexiest one yet. This was confirmed by Jarrett Ingram, Vice President International and Licensing for Landry's Inc., the steakhouse's parent company. 

The fine dining spot exudes an understated glamour and a younger vibe, deviating from the traditional Morton's steakhouse aesthetic, which is characterized by dark furnishings and a more formal ambiance. Morton's first branch in the Philippines offers a more welcoming and comfortable atmosphere, possibly due to its high ceilings, expansive layout, and eclectic design details.

The facade of Morton's The Steakhouse in Uptown East Gate in Bonifacio Global City 

Coal, fire and heat

Upon entering, you'll be drawn to a modern-looking cocktail bar that offers a selection of bar bites, desserts, cocktails, spirits, liqueurs, and even coffee.

A short flight of stairs to your right leads down to more seating, including a couple of private rooms, accommodating six and 12 people respectively. The 686-square-meter dining spot can seat up to 200 guests and is ideal for intimate meals, business meetings, and special celebrations.

Headroom, led by designers Andrew Trinidad and Josh Dizon, fashioned the interior of Morton's BGC to reflect the concept of coal, fire and heat.

The bold oxblood color of the ceiling and the bright backbar in the lounge are inspired by fire and heat. 

It features an entryway radiating warm tones and ember-colored finishes, creating an inviting atmosphere for visitors.

The concept of coal is represented by the lava rock gabion walls, featuring real stones collected from the edges of Mayon Volcano. This is complemented by multiple ambient lighting elements.

The fine dining spot exudes an understated glamour and a younger vibe.

The bold oxblood color of the ceiling and the bright backbar in the lounge are inspired by fire and heat. Other elements like sparks, embers, and grills are also reflected in the unique lighting, surface finishes, and room dividers throughout the long interior space.

The multiple geometric and rigid patterns of stainless and graphite-colored steelwork fit the overall theme of the steakhouse.

One of the restaurant's private room boats a fine selection of wines from across the world. 

A cut above the rest

The interior is, of course, just a come-on. The real attraction of this steakhouse is its mouthwatering menu, featuring steaks and seafood, which they claim are consistently excellent across all its branches around the world.

According to the brand, Morton's boasts serving only the finest USDA-certified Prime Steaks, a grade achieved by less than two percent of the beef in America. The meats are characterized by ample marbling, juiciness, and rich flavor. Steaks are cut according to their specifications, with some cuts aged for 23-28 days, resulting in a unique flavor profile and tender texture.

Fillet Mignon and Lobster Tail 

Lachica assures that the steaks they are serving here in the Philippines are likewise topnotch. "Sourcing is crucial for us. Morton's has built lasting relationships with top U.S. farmers to ensure that we get the best cuts. This prime quality of meats is complemented by our unique seasoning blend of 10 herbs and spices. We use a broiler, not just a grill, to achieve that perfect char on top," he tells Esquire Philippines.

Morton's boasts serving only the finest USDA-certified Prime Steaks, a grade achieved by less than two percent of the beef in America.

Most of their steaks are wet-aged, says Lachica. In this process, the meat is vacuum-sealed in plastic and refrigerated for a few weeks. This allows the natural enzymes in the beef to break down muscle fibers, resulting in a more tender and flavorful steak.

Beyond the classic steakhouse menu, the first Philippine branch offers dishes that are sure to please the local palate, like the Bacon Steak (P1395). Its caramelized exterior contrasts with the meat's tender, juicy interior, and delivers a perfect blend of sweet, smoky, and salty flavors. Craving garlic rice? They've got you covered with it as a side option for a complete meal.

Jumbo Shrimp Cocktail

During our visit, we tried the Jumbo Shrimp Cocktail. The shrimp were plump and firm, yet delightfully tender, chilled to perfection, enhancing their natural sweetness and providing a refreshing bite. The Morton's Wagyu Meatballs, which we enjoyed to the last bite, transported us to the familiar warmth of grandma's cooking.

You can never go wrong with the steaks. They're a cut above the rest. We had the New York Strip (P6450 for 16 oz) and Cajun Ribeye (6980 for 16 oz), both of which we devoured, alongside the Lobster Macaroni and Cheese (P1895), Onion Rings (P485), and the Truffle Cream Corn (P325 / P595).

New York Strip

For steak connoisseurs, Lachica highly recommends their Dry-Aged Ribeye (P8925 for 14 oz) and Bone-In Ribeye (P8945 for 22 oz), which are his favorite cuts.

They offer other suggestions: The Filet Mignon (P3450 for 6 oz, P4200 for 8 oz, P5980 for 12 oz), a signature dish, pairs well with the Maine Lobster Tail (P2795 / P5125). You can elevate your dining experience even more with Bacon Wrapped Sea Scallops (P1460), Blue Cheese Butter or Black Truffle Butter. You can also enjoy any steak "Oscar Style," pairing your prime meat with Jumbo Lump Crab Cake (P1480), Jumbo Grilled Asparagus (P995), and Béarnaise sauce.

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Morton's The Steakhouse BGC's in-house sommelier, Nicolas Martinache

On hand to introduce some great wines is the steakhouse's in-house sommelier, Nicolas Martinache. According to this affable expert, Morton's BGC boasts an extensive wine selection from across the globe. As of our last conversation with them, they have a total of 400 types of wines and approximately 1,800 bottles in store. With such a diverse selection, there's certainly a wine to suit your liking.

The Key Lime Pie is also a must-try. 

With the launch of Morton's The Steakhouse in BGC, The Bistro Group now boasts 27 restaurant concepts in its portfolio. This partnership with Landry's Inc., the parent company of Morton's, plays a significant role in Bistro’s expansion plans as it looks forward to celebrating its 30th anniversary this year.