San Diego Restaurant Scene

An interview with Barry Leonard of Morton’s

Barry Leonard never stops moving. While you’re enjoying your dinner at Morton’s, The Steakhouse in the Gaslamp Quarter, Barry will come by your table at least twice to make sure you’re enjoying your meal. According to the General Manager, “our guests are part of the family. We want them to feel at home.” Barry says that’s why guests seek out the local Morton’s in any of the 69 cities here and abroad that feature the restaurant.

What makes a Morton’s a local restaurant? Says Barry,  “Here in San Diego, it’s the quality of the produce, for one thing. We will offer only the finest products, anywhere at anytime at any cost. We are famous worldwide for our fresh and flavorful products.” Personalized service (waitstaff have just three table stations to attend) is another reason.

Eclectic background

Barry has a universal view of service. After receiving his degree in Hotel and Restaurant Management, he spent ten years at Burger King, then another ten years at Stuart Anderson’s Black Angus chain. That was followed by ten years with Claim Jumper Restaurants. (Are you sensing a pattern here?)  According to Barry, that background gave him a focus on the cleanliness, quality of service and attitude that can turn high volume into a one-on-one experience. He’s been with Morton’s since 2004. Barry is married, with two daughters.

C’mon in

“Don’t be intimidated by the staff in tuxedos,” says Barry about Morton’s.  “It’s all about the food and a club dining experience.” And he offers you a challenge: finish the 48 oz Porterhouse that’s on the menu and he will buy you a glass of wine.