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 PITTSBURGH, Aug. 2 /PRNewswire/ -- Pittsburgh will soon get its first delicious taste of Morton's of Chicago, the company announced today.
 With a top-flight management team in place, the premium steakhouse says it's all set to open its magnificent mahogany doors for business. The restaurant opens Tuesday, Aug. 10, in downtown Pittsburgh, serving dinner from 5:30 to 11 p.m. It then swings into full operation on Thursday, Aug. 12, with lunch service from 11:30 a.m. to 2:30 p.m.
 Pittsburgh is Morton's 23rd city. Since announcing its arrival here early May, Morton's of Chicago has constructed a grand, 8,200 square-foot location at the main level of CNG Tower, near Heinz Hall. The rich, stately interiors suggest that of a private club, where mahogany paneling, white tablecloths and etched glass partitions are de rigueur. Besides the trademark open kitchen, photographs of national and local celebrities and vintage city sights are a custom at Morton's.
 Morton's has engaged a full-time management staff of seven plus 50 front house, kitchen employees to operate the Pittsburgh steakhouse in the legendary Morton's tradition. Through its unique hiring and training program, the restaurant group has garnered an industry reputation as a hospitality pacesetter and leader.
 Morton's conducts an intensive selection process: in Pittsburgh over 400 candidates were interviewed for the management posts alone. Also, top-level employees are flown in from Morton's restaurants across the United States for staff orientation and training. "This commitment to the highest standards of quality," said Morton's president Michael J. Archer, "guarantees our clientele excellence in food and service that is unsurpassed the first time, every time."
 Morton's prides itself on its team management approach and maintains a promotion from within policy. It cites high morale and low turnover as a hallmark to the industry. Morton's recently announced the following individuals to head up the Pittsburgh team:
 -- Charles A. Simeone, maitre d'/general manager. This Pittsburgh native has held key management positions at several of the city's finest restaurants. A recipient of numerous industry awards, Simeone comes to Morton's from the Pittsburgh Vista International Hotel, where he oversaw the restaurant, in-room dining and night club operations. He has also conducted wine appreciation courses.
 -- Jonathan Tufton, assistant manager. Tufton has held managerial positions in restaurants across the East Coast since completing a bachelor of science degree in hotel, restaurant management at Pennsylvania State University. His duties at Morton's include wine captain.
 -- Karen A. Nichols, day manager. Nichols' background has led to growth positions in hotel/restaurant operations. Recently restaurant manager for the Pittsburgh Hilton and Towers, she has secured supervisory, management expertise over a five-year course.
 -- Peggyann Cullen, catering manager. In positions at top meeting venues, which include the Sheraton Station Square and Lawrence Convention Center, Cullen has managed business and social events of every size and occasion. With a solid standing in the hospitality community, she brings a decade of experience to Morton's.
 -- Jeffrey A. Abramovitz, food and beverage controller. Abramovitz's accounting background includes managerial positions at entertainment complexes across the country. Recently operations manager for Studebakers Nightclub in Washington, this Edinboro University graduate brings his experience in the field home to Morton's.
 -- Alan M. Blumenfeld, chef. Blumenfeld has managed some of the area's finest establishments. A member of the American Culinary Federation, Blumenfeld completed his education at the Pennsylvania Institute of Culinary Arts with top honors. He also holds a degree in specialized technology and certificates in nutrition and safety.
 -- Michelle J. LaValle, day chef. LaValle holds degrees in specialized culinary arts and a certificate in mixology. This director's list student put her skills to work at Carnegie Mellon Dining Service and Ruth's Chris Steak House, while completing her studies at the International Culinary Academy. Previously, she served as assistant kitchen manager for Ruth's Chris.
 Morton's of Chicago is consistently rated "Best Restaurant" in cities coast to coast. Noted for its signature menu and 24-ounce U.S.D.A. prime porterhouse steak, Morton's achieved the industry's highest accolade when Nation's Restaurant News named it to the Fine Dining Hall of Fame.
 The restaurant seats up to 130 in the main dining room with adjacent full bar, and seats 70 in The Boardroom, a state-of-the-art meeting facility. Lunch is served Monday through Friday and dinner nightly, seven days a week. Valet parking is available. For reservations, call 412-261-7141.
 -0- 8/2/93
 /EDITORS: Press kits and photographs are available. Interviews with Archer or Morton's Pittsburgh management team may also be arranged by calling contact./
 /CONTACT: Tina Millard of Elias/Savion Public Relations, 412-642-7700, for Morton's of Chicago/

CO: Morton's of Chicago ST: Pennsylvania IN: LEI SU:

KC -- PG012 -- 8382 08/02/93 12:50 EDT
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Publication:PR Newswire
Date:Aug 2, 1993

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