The Art Deco trappings of Morton’s The Steakhouse are a familiar sight to many meat-loving travelers. Morton’s New Orleans outpost retains the classic ambiance, but loses some of Morton’s traditional Chicago brashness, with a more elegant, less testosterone-fueled atmosphere than other locations. Steaks are certified USDA Prime – wet-aged, rather than dry-aged – and come in all of the premium cuts. The wine list is, as expected, heavy on reds, with old-world notes from Italy and new-world notes from California. Finish off your meal with a Godiva molten lava cake or a Grand Marnier soufflé, both Morton’s specialties.