Surreptitiously, I cast my gaze around the dining room. Confident that everyone's attention, except that of my dinner partner, was directed elsewhere, I initiated project Breadcrumb, and dumped the plate of breadcrumbs on the fine linen table cloth.
The Setting: Morton's the Steakhouse in Downtown Dallas, TX
The Company: A lovely woman
The Mission: Have the use of a Butler Knife (or Crumber) demonstrated
Our evening started with the regal elegance one should expect of a Morton's. Good evening sir, may I take your coat ma'am, right this way please.
Our waiter introduced himself by first name and referred to me as Mr. Bullard (since that was on the reservation), until prompted to call me Greg. Studiously throughout the meal, he referred to each of us by name, respectfully and was very attentive to our needs.
Starting with a Smoky Martini (my favourite), featuring Ketel One Vodka and a splash of Highland Park 12 yr Single Malt, it was perfectly served up with a twist of lemon.
My dinner companion, I should add, was even more elegant in her lovely black dress and stockings than the dark wood tones and white linen of the restaurant itself, which is saying a lot, Morton's is beautifully appointed.
We shared an appetizer of large sea scallops, seared perfectly and wrapped in crisp, center cut bacon. The scallops were served with an Apricot Chutney, featuring just a touch of Horseradish.
Shortly after, we enjoyed slices of the soft, still warm, onion roll and fresh butter. Of course, the onion roll was the source of breadcrumbs for the clandestine, Point of No Return/La Femme Nikita Style side mission we would soon be on. As I pointed out that they have these little tools like a breadcrumb plow, that they'll use to clean the linen tablecloth with...then dumped some breadcrumbs to insure this happened (much to her amusement).
Having had some experience with Morton's, I knew that the famous hot chocolate cake should be ordered with the meal, as they don't cook it until you order it, so we did.
Speaking of the meal, I enjoyed the Double Cut Filet Mignon with Sauce Bernaise (medium, which in a USDA Prime steakhouse with steaks seared and finished in a VERY hot oven, is closer to medium rare). My dinner partner enjoyed the Filet Diane from the "slightly smaller" steaks portion of the menu. For sides, we shared the Jumbo Grilled Asparagus with Balsamic Glaze and the Creamed Spinach.
I cannot stress this enough...everything was perfect. Both of our steaks were prepared precisely as we desired and the soft, tender USDA Prime Filet melted on my tongue like butter. Sides were also perfectly done and a wonderful accompaniment to our meal.
The wine menu at Morton's is extensive and tends towards finer, more select wines. However, I was still impressed to find a 1995 Chateau Simard Bordeaux for only $95.00. Our waiter genuinely complimented me on finding one of the best values on their wine list.
Having eaten as much as we could manage, I couldn't help but notice that the breadcrumbs were still sitting where I had dumped them...mocking me. Had I forgotten (albeit unlikely), my partner's pithy remarks were a constant reminder of the breadcrumbs.
Still they stared at me, as plates were being cleared and our waiter ensured that everything was to our satisfaction.
But then!
As he cleared the plate containing the onion roll, much to my delight, the small tool came out and whisked around the bread sweeping up the crumbs, including those I had staged.
We both couldn't help laughing, and I asked the waiter if that device had a name. He informed us that in common parlance it was a crumber, but it had more traditionally been known as a Butler's Knife...and now, my dinner companion had seen one in action.
Dinner was completed with my favorite after dinner drink, equal parts Godiva Chocolate Liqueur and Drambuie, topped with half and half, shaken, served on the rocks in a highball glass. And of course, the Morton's Legendary Hot Chocolate Cake.
Topped with three raspberries (which I let her have, since they are her favourite) and dusted with powdered sugar. It is a warm, thick, chocolate cake...round, about the circumference of a small coffee can and about 3 inches tall. Once you cut into it, you see that the center is filled with a melted dark chocolate ganache.
Every bit of the meal from the regal surroundings, to the outstanding food and the beautiful company was simply perfect.
Oh...and I love it when a plan comes together. Butler's Knife indeed.