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We've gleefully chronicled such gilded age menu items as the $25,000 dessert and the $81 hamburger, but former NY Mag dining critic Gael Greene is reporting what may be the most hubristic example of restaurant chicanery yet. She has it that Morton's The Steakhouse recently tried to charge financial columnist Dan Dorfman $2.50 extra for ordering a cocktail on the rocks. His beverage was served with five of the sublime little frozen delicacies, translating to 50 cents per ice cube. He objected after noticing the charge on his bill, and Greene writes, "If you know Dorfman you know his protest was not pretty." Morton's ultimately waived the fee, but Dorfman says, "I bet they get away with it more often than not since that's a place that attracts a fair-sized Wall Street crowd and I'm sure many of them say nothing." Though in this economy, one might anticipate plenty of Wall Street whining over this kind of over-charging. Then again, the beguiling frozen ambrosia that is the Morton's ice cube has never graced our vulgar, provincial lips, so maybe it's actually a bargain.
Cost of Ice Cubes Rising Too, At Least at Morton's Steakhouse
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It's the same media that NEVER mentioned Muslims' hatred of Israel as a possible motive for 9/11.
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W.W.T.H.G.D?
(What Would The Hipster Grifter Do?)
Send a sexy note to the guy across the bar asking for $2.50 for a happy ending?
ha. great post.
Yes it was. Wish there were more of these and fewer of the hipster-goings-on non-news and celebrity trash we've seen so much of lately.
I miss Gael Greene in NY Mag. sigh
Seems like a bunch of restaurants are trying to self destruct lately.
I'll bring my own.
The Cold, Hard Data of Soda Ice
http://www.wired.com/science/discoveries/magazine/16-10/st_ice
A streetfood peddler once tried to charge me 50 cents for cutting a sandwich in half = 50¢ for the small second sheet of aluminum foil.
Gave him the aluminum foil back in exchange for the 50¢, and never patronized him again.
It works both ways: street fare and haute cuisine. Some expensive midtown Italian restaurant once charged $10 for the 'free' grisinni (bread sticks). Never went back.
Bet after today, Morton's will get wise.
street vendors are much worse. if their prices aren't posted (most aren't) they will swindle you for every penny.
scotch and bourbon should be consumed neat, not with ice.
how to they determine how much ice is used to chill a martini glass or blended into a mudslide?
Getting a drink "on the rocks" usually means a larger pour from the bottle, hence the upcharge. Any knowledgable bargoer (or food columnist) should know this.
Ice cold beverages are just plain bad for you. They facilitate indigestion and help promote heart attacks. Fact!
onetruefig is correct.
in fact, in my experience, a rocks pour is generally a 6-count as opposed to your typical 4-count (one shot) pour for mixed drinks. thats 50% more alcohol. this is a standard up-charge.
it's possible, but i doubt this charge was for the ice alone.
As a former server at Morton's, I can confirm that the surcharge is indeed for a rocks pour - which means you are getting additional alcohol. The ice is free.
haha, i was all juiced up to write a comment stating the same f'n thing, gothamgirl.. this dude Dorfman is a dick, stop itemizing the bill and just enjoy your time...and Greene sounds like she had nothing to write about so she copped out and wrote this. Its a grabbing headline but really only fluffy bullshit... I currently work for morton's and am def not one for standing up for them, kind of a bitter employee... but mortons has a liqour pour option in their comp. of an "as is" (ounce and a half) or "rocks" (2 ounces).. a proper single spirit drink or even most others call for 2 ounces and he got it, it just is printed on the bill as the option selected... suck a "D" Dorfman! if you're that worried about money don't eat at NYC steak houses..
Many people won't.
Don't be surprised when your business and tips suffer.
At best this is poorly explained.