Morton's Grille is a sub-brand of American steak tycoon Molton's Steakhouse, which currently has four branches in Guangzhou, Suzhou, Shanghai and Shenzhen in China. Compared with Morton's The Steakhouse, Morton's Grille, a sub-brand in Suzhou, is a lightweight steakhouse that mainly promotes higher cost performance, and more food in the bar lowers the per capita consumption threshold of the steakhouse, and the franchise operation mode also makes the comprehensive quality of the Morton Steakhouse in Suzhou slightly lower than that of the steakhouse of the same name in Beijing and Shanghai.

The menu at Molton Steakhouse adds a number of approachable options to the classic Morton menu, including burgers, crepes, burritos, etc., and the number of cocktails in the wine list is relatively prominent, and burgers are encouraged to be enjoyed on their own. However, in terms of steak, the pricing of Moulton Steakhouse has not been reduced due to brand positioning, and the price of steak at Moulton Steakhouse is basically the same as that of Moulton Steakhouse under the premise of the same category, the same level and the same number of grams. In other words, Moulton Steakhouse and Moulton Steakhouse have a unified meat source standard, and most of their beef comes from Australian cattle above the Australian standard M7 level, and after the lifting of the U.S. beef import restrictions in 2017, Suzhou Moulton also introduced the U.S. Prime Excellent Grade Beef in due course - this is the highest grade of beef assessed by the USDA, and only 2% of the beef in the United States can be classified as Prime.

Compared to Moulton's Steakhouse, Moulton Steakhouse has fewer high-end steaks, but low-gram basic steaks are more selective and comparatively less expensive, making them suitable for first-time diners trying American steaks. There are two options of 240 grams and 170 grams of beef tenderloin, the meat is tender and soft, the taste is uniform, and the cutting is smooth, which is quite standard; Naked eye is the most popular among diners among many steaks, but Suzhou Moulton's rib-eye steak is of relatively average quality and has a soft taste. Among the top steaks in the United States, New York sirloin is the best to try, with an oily and shiny appearance, a rich, chewy taste, and a rich beef aroma. Another sirloin steak, "Wagyu Sirloin", is made of Australian Wagyu beef, which is of better quality. Moulton's steaks are all wet aged, the beef retains more juice, and after the oven is poured with the original juice, the overall taste is soft and wet, and the beef is easy to bleed. Unfortunately, the mastery of steak aging at Suzhou Molton Steakhouse is very unstable, and it is not uncommon for it to be overcooked or overheated, which has a very big impact on the dining experience.

The performance of the main course was not impressive, but it was the pre-dinner package and a few classic appetizers that saved Molton's face. The classic pre-dinner bun is a huge green onion toast with a fluffy texture, moderate toughness, and a good feel and taste. The Dungeness crab cake is the most clicked of the appetizers, made from freshly dismantled crab meat with a crispy crust, a creamy and sweet meat, and a lemon juice and mustard sauce to enhance the flavor, but even without dipping sauce, the crab meat is delicious enough. Devil shrimp is wrapped in bacon and served with avocado and tomato salsa. The hot platter, which includes manta prawns, crab cakes, spicy chicken balls and rib ribs, is a good value for money, while the cold platter is almost lackluster except for oysters, and diners who love cold dishes are advised to increase the price for half a dozen oysters.

As a cost-effective upstart of the Moulton family, Suzhou Moulton Steakhouse has downplayed the calm and heavy atmosphere of an American steakhouse in the restaurant's décor, replacing it with a concise and modern overall look. The restaurant has a two-story layout, the first floor is the main dining area, the decoration style is similar to that of an American tavern, with a semi-open kitchen, the table distance is close, and the privacy of the meal is average; The second floor is a private room, which needs to be booked in advance, and the box has a large area of glass curtain wall. Whether you're enjoying a burger snack or a steak meal, diners are charged a 10% service charge, but Suzhou Moulton's service is hard to convince. In terms of hard indicators such as the rhythm of serving, the removal of dishes and the addition of water, Morton has been stretched, and when encountering more complex situations, almost none of the waiters can achieve the professional quality they should have, which is far from the first-class Western restaurant, and the service quality needs to be improved urgently.