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In the mood for a classic steakhouse? Morton's is the place to go. HONOLULU's reviewer tried the bone-in ribeye, which, to our surprise, was a "Massive 20-ounce version of Midwestern Prime--done up Chicago-style, which meant the outside edge was thoroughly charred and delicious, even the rim of fat on the meat." Dinner is Monday through Thursday from 5:30 to 10, Friday and Sunday 5 to 10.