We were invited to attend the first anniversary of Morton’s The Steakhouse on Dec. 16, a year after its much-talked-about Manila opening in Uptown Eastgate, Bonifacio Global City. We had been present at that launch last year, a large-scale affair that drew nearly every major media outlet along with VIPs across the dining and hospitality industry. This time, the tone was markedly different and deliberately so.

The anniversary gathering was intimate, with about 10 guests around the table. Conversation flowed easily, not only about the food in front of us but about the year that was, how diners’ habits have shifted, and what the local dining scene may look like in the year ahead. It felt less like a showcase and more like a pause, fitting for a restaurant reflecting on its first year in the Philippines.

Morton’s marks its first anniversary this December, celebrating a year of serving USDA Prime steaks, fresh seafood, signature appetizers, and an award-winning wine selection. The Manila outpost continues the brand’s long-standing reputation built over more than four decades, anchored on what it calls its pillars: quality, consistency, and genuine hospitality.

The Uptown Eastgate location was designed to echo the classic Morton’s steakhouse feel, interpreted through warm tones and subdued lighting. The interiors draw from the concepts of coal, fire, and heat, with gabion walls filled with lava rock, oxblood accents, and layered lighting. The result is a space conducive to conversation, a point that became evident during the anniversary dinner itself.

As part of the celebration, Morton’s presented a set of holiday food and wine recommendations that underscored the breadth of its menu beyond steaks. The restaurant carries more than 300 bottles and vintages of old- and new-world wines, with sommeliers on hand to guide guests through pairings by the glass or by the bottle.

The suggested progression began with starters such as the Jumbo Shrimp Cocktail and Bacon Steak, paired with a Toscana rosé, Tenuta Ammiraglia Alìe. The wine’s balanced acidity and medium dryness complement the salinity of the shrimp and bacon. For soup and salad, the pairing moved to Lobster Bisque and Caesar Salad alongside a Pouilly-Fuissé from Bouchard Père & Fils. The wine’s body and salinity meet the richness of the bisque and the creaminess of the Caesar dressing.

A chef’s selection of miso-marinated seabass followed, matched with a Pouilly-Fumé Caillottes from Domaine du Bouchot. The Loire Valley sauvignon blanc, noted for its grassy and fruity aromas, medium body, and dryness, was chosen to suit the dish’s lighter fat content.

At the center of the Morton’s experience are its USDA Prime steaks, and the holiday recommendations highlighted a range that included a 12-ounce A5 Wagyu sirloin, a 16-ounce ribeye, and the dramatic 36-ounce tomahawk. These were paired with Black Stallion Heritage from Napa Valley, a bold, malolactic-fermented wine whose softer tannins are designed to stand up to richly marbled cuts.

Sides rounded out the savory courses, including Smoked Gouda au gratin, truffle creamed corn, and garlic rice. Dessert brought out two Morton’s classics, the Legendary Hot Chocolate Cake and Candied Walnut Cheesecake, paired with a Sauternes from Castelnau de Suduiraut. Known for its complex aroma and high residual sugar, the dessert wine was selected to complement the sweetness of both dishes.

“Celebrating our anniversary through this showcase of flavors timed perfectly with the Yule Season is one way of showing our gratitude to our guests for embracing Morton’s in Manila,” said Lisa Ronquillo-Along, The Bistro Group chief marketing officer. “Our first year has been a remarkable journey. We look forward to creating even more unforgettable moments in the years ahead.”

Beyond dining for two or small groups, Morton’s is also positioning itself as a venue for private celebrations during the holidays. The restaurant offers a range of private and semi-private dining rooms, from a small room for three to four guests, to semi-private spaces for eight to 10, and a larger private room that can accommodate up to 12. These rooms are available at a consumable rate and can be customized with curated menus, supported by the service the brand is known for.

As the holiday season continues, Morton’s first anniversary served less as a grand statement and more as a measured look at where the restaurant stands after a year in Manila. Around a smaller table, with fewer distractions, the conversation turned naturally to food, wine, and the steady rhythm of an industry always looking ahead.