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Aug 18, 2019 Bagel Boss Chris Morgan Gets Into A Fight At A Casino Featured in Funny Bagel Boss's 15 minutes have been up for weeks now, but the little pest keeps causing trouble where ever he goes. This time he's in a casino and not at a bar. For the first time ever, the iconic “Casino Royale” itself. The Fast and Furious franchise is the latest to be weighing up one giant leap for mankind with Chris Morgan, the writer of Hobbs & Shaw, open to taking Dominic Toretto et al into space. 'I would never shoot down space,' Morgan told. View Christopher Morgan, CPA’S profile on LinkedIn, the world's largest professional community. Christopher has 4 jobs listed on their profile. See the complete profile on LinkedIn and discover. The pint-sized bagel boss — real name Chris Morgan — infamous for a viral video where he goes on an expletive-filled tirade targetting customers and staff at a bagel shop who he believes mocked his short stature, uploaded a fight with a man at a casino around 2:30 a.m.

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Photo credit, Landry's

Beginning this evening, Morton’s The Steakhouse will welcome guests to its new location inside Lumière Place Casinos & Hotels (999 N. 2nd). It occupies the 10,000-square-foot space formerly occupied by Ozzie’s Sports Bar & Grill and Stadium Sports Bar & Grill. (When Lumière Place opened in late 2007, the space was home to SleeK Steakhouse & Ultra Lounge, Hubert Keller’s first steakhouse concept and his first foray into St. Louis; the master chef closed the restaurant three years later.)

Photo credit, Landry's

One of three private rooms, this one seats 10 to 15.

Late last year, reacting to a wealth of Clayton steakhouses—Ruth’s Chris, 801 Chophouse, and the impending arrival of The Capital Grille—Morton’s announced that it would be moving downtown. The steakhouse’s opening was delayed until this month, however, following a change in casino ownership.

The new location adopts the fresh, less formal look of a modern steakhouse. Grey, black, beige, and gold tones are prominent throughout the 300-seat space, which includes three private rooms that seat anywhere from 10 to 60 patrons.

Photo credit Landry's

Photo credit, Landry's

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The bar top and bar tables are sleek black granite. The bar’s wraparound chairs, upholstered in the same modern color palette, encourage visitors to stay awhile.

Semi-circular booths, stitched in black patent crocodile leather, define the 130-seat dining room. (Reserve one early, because they'll likely be the first tables to go.) As a paean to the past, colorful Leroy Nieman prints are displayed throughout the space, an homage to other Morton’s locations.

Photo credit, Landry's

In the center of the main room is a massive glass wine wall, the core of the restaurant’s 300-bottle selection and the genesis of a robust glass wine program.

“When Morton’s opened 40 years ago, there were two wines by the glass,” says Chris Morgan, divisional director of Wine & Spirits. ”Now, you better have 30, or no one notices.”

Photo credit Landry's

In addition to what's on the plate, it’s the mini-luxuries—the updated décor, the bespoke cocktails, the glass pours, all of the side dishes—that differentiates the new model, Morgan says. Due to parent company Landry’s buying power (with more than 600 dining establishments), Morgan adds the St. Louis location has secured bottles of the highly sought-after Pappy van Winkle bourbon in 10-, 12-, and-15-year-old expressions.

Photo credit, Landry's

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Beef tenderloin filet, the most popular steak cut at Morton's

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Morton’s has long distinguished itself by serving only USDA prime-aged beef and offering diners “The Best Steak… Anywhere.” But it’s progressed, even in the last decade.

“Ten years ago, we had a talking [verbal] menu with seven items,” Morgan says. “Today, guests receive a bound printed menu with a wide range of options.”

Photo credit, Landry's

The steakhouse first opened 40 years ago in Chicago, and it now claims 80 locations worldwide. Six years ago, Morton’s became part of Landry’s Inc., a restaurant, hospitality, gaming, and entertainment conglomerate that operates worldwide. Before the acquisition, Morton’s had been operating “more like a big mom-and-pop outfit,” says general manager Paul “Bogey” Nelson, who also ran the Clayton location. “The Landry’s connection has taken us to a whole new level.” Joining Nelson downtown is longtime chef Paul Jacobsen, who logged 15 years at the Clayton location.

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Dishes include a broad selection of steaks and chops, as well as popular fish options, such as the Honey-Balsamic Glazed Salmon and Miso Marinated Chilean Sea Bass (pictured above).

Morton’s is open daily for dinner service beginning at 5 p.m. Valet parking is available through the Lumière Place Casino Valet at the entrance located on east side of the casino. You can also park for free in the casino garage, but only on nights when there's not an event at the Dome or convention center. On event nights, parking is $40.

Want to first get a taste of what's new? Check out the Power Hour Bar Bites menu, available at the bar beginning at 4 p.m. and featuring an assortment of mini tacos and sliders. The trio of tenderloin sliders is one of the best deals in town.

Photo credit, Landry's