By Kimberly Johans
Published in The Macau Daily Times
September 5, 2007, page 2 (1,123 words)
Don’t eat lunch. That’s probably the first piece of advice the staff at Morton’s Macau will offer to potential guests. Looking at the size of their portions of beef, it’s easy to see why.
The menu serves up several options, including a 24-ounce Porterhouse and a 20-ounce New York Sirloin.
And yes, all the beef is flown over from the United States, flying first class via Northwest Airlines.
“We fly our beef, lobster and oyster from the US fresh. The beef arrives here quicker in Macau than in San Francisco because it goes by truck,” said Klaus Fritsch, Morton’s co-founder and vice chairman.
But the beef isn’t the only topic of conversation at the restaurant, located at the newly opened Venetian.
One’s eye naturally gravitates to the centre of the room, where a wine cellar worth boasting about stands.
“It’s a temperature-controlled wine room with a couple of thousand bottles, said Thomas Baldwin, Morton’s Chairman, CEO and President of the company that bought out Mr Fritsch when the concept was only nine restaurants strong.
Today, Macau sees that total go to 75. Read the rest of this entry »
