ML - Vegas Magazine

Vegas - 2017 - Issue 4 - Fall - Elizabeth Olsen

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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10 0 V E G A S S E P T E M B E R 2 0 1 7 | M O D E R N L U X U R Y . C O M Brand of BROTHERS The Morton family (yes, that steakhouse family) is summoning its famous legacy in MB Steak, the city's new-meets-old-school steakhouse. By Michael Kaplan // Food photography by Jim Decker, interior photography by Barbara Kraft, portrait by Denise Truscello T h e n a m e m a y b e l o w - k e y, b u t t h e f lavor is enormou s. Newly opened in the H a r d R o c k H o t e l & C a si no — it e ven h a s it s o w n v a l e t parking!—MB Steak is a welcome addition to Las Vegas' legendarily hot prime-beef scene. Some MB dishes take steak house fare to new levels, with standouts that include the buttery A5 Japanese Wag yu, a d r y-a ged toma hawk t hat more t ha n earns its name, and souped-up sides such as Brussels sprouts with pickled shallots, crea med spinach augmented by truf f le Goud a , a nd mu sh room-st udded g r it s finished with pecorino. ough co-owner Michael Morton is k now n for doing fa nta stic restaura nts around town—he started N9NE, which a rg u ably lau nched Sin Cit y's modern stea k house cra ze; a nd owns t he wine- centric La Cave at Wynn, tapas-formatted Crush in MGM Grand and cool downtown Mexican eatery La Comida—for this one he has particular incentive to reach for greatness. A partnership between Michael and his brother David Morton (MB Stea k 's name stands for My Brothers), the restaurant also ser ves as a tribute to father Arnie Morton, who pa ssed away in 20 05. Michael feels certain his dad would be pleased with MB and his approval would go beyond the beef. "I think our father would be proud of the non- steak items on the menu," he says. "e sea scallops were inspired by him. Scallops were his favorite thing. Every menu he ever did had scallops on it." Michael, who's enjoyed great success on the Vegas food landscape, learned the restaurant business by toiling for Arnie. "I swept floors, did linen orders, worked every station," he says. "I cut whole lobsters in half, pulled out Clockwise from left: The skylit upstairs bar; David and Michael Morton; seared Sonoma foie gras. F O O D & D R I N K r e v i e w MB STEAK Hard Rock Hotel & Casino 702.483.4888 Mon.-Thurs., 5-11 pm; Fri.-Sat., 5pm-12 am; Sun., 5-10pm

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