Sunday, September 1, 2013

Sullivan's Steakhouse {Review}

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Steak. Both The Baron and I are big steak eaters and we've had our share of visiting local steakhouses to get our fix. Recently Sullivan's Steakhouse invited us to come in to check out their new menu and give us a delicious taste of what they have to offer. It was a wonderful experience and I couldn't have been more impressed...

From the moment we entered, we were greeted warmly and were seated with a wonderful view of the restaurant. Keith Sansone, the General Manager of the Chicago location, came by to welcome us and really made us feel at home. It wasn't just us that got the special treatment... but everyone in the restaurant. Throughout the evening Keith could be seen stopping by at every table, making a personal connection with each of the guests visiting that evening. Aside from that, the staff was genuinely attentive, informative and so pleasant to be around.

We kicked off our dinner with drinks and I opted for their signature Knockout cocktail. This cocktail involves Svedka vodka that has been infused with fresh pineapple slices for 2 weeks. I'm a huge fan of fresh pineapple so this was an obvious choice for me... and when walking through the restaurant, you can see the large glass containers filled with the fresh pineapple and vodka - yum! The Baron had a tall cold glass of beer... which he thoroughly enjoyed...

For an appetizer, we shared their Sweet & Spicy Calamari. This was such an outstanding dish because it's unlike the typical fried calamari elsewhere. The batter on the calamari was perfectly light and then for a twist, they are tossed in a sweet, mildly spicy Thai chili sauce and then garnished with fresh cilantro. I can't wait to try recreating this dish at home...
Next up were our salad courses. The Baron had the house Ceasar salad and I had the classic Lettuce Wedge. Both were delicious and of perfect portions so we could save room for the main event...

For our entrees, The Baron had the 12 ounce NY Strip Steak. This was such a succulent cut, cooked to perfection at medium for The Baron. It was flavorful and was everything he expected and then some. It's no wonder because all the steaks at Sullivan's are aged a minimum of 28 days, simply seasoned and then broiled. To accompany his steak, The Baron also had the gorgonzola butter that he had on the side.

When it comes to steak, I'm a full on ribeye fan. I prefer my steaks bone in because all the flavor that comes with cooking on the bone. I ordered the 22 ounce Bone In Ribeye and it was heavenly. It was thick, juicy, flavorful and it was everything a steak should be. Completely unadulterated and so amazing. {I'm drooling again just thinking about it!} I didn't have any additional butter or sauce since I wanted to experience steak in its purest form and as simply seasoned as possible. And it was so worth it...

To accompany our steaks, The Baron and I split the creamed spinach and the baked potato, dressed tableside with bacon, sour cream and butter. The portions were large enough to share between the two of us, and then some!

As we sat in the beginning of our food coma while waiting on dessert, Keith came by and checked in on how our dinner was going. We had a wonderful chat with him and I really appreciated the time he spent with us. Keith shared with us his experience working with Sullivan's Steakhouse, which was refreshing to hear. When asked what makes Sullivan's Steakhouse stand out from other steakhouses in a city full of them, Keith explained that the menu offered at Sullivan's isn't terribly different... but aside from providing a menu of high quality steaks and other dishes, his focus is more on the experience and connection the restaurant can provide with everyone that comes to dine in his establishment. I can attest to that, simply because I felt so at home, welcomed and I felt the appreciation and sincere gratitude of just being there. The vibe of Sullivan's Steakhouse is not like other steakhouses I've dined at. It's a place where you can truly feel at ease and even the open floorplan of the restaurant encourages that even more. There are no dark dividers, bulky seating rooms, or anything to hinder your experience from being open and carefree... and for that I loved my visit.

Just as Keith mentioned, the menu is solid and is very similar to other steakhouses. They do steaks incredibly well but what really sets things apart and will have me coming back to Sullivan's is the overall experience, vibe and just the feeling of a genuine connection with the staff. in between courses, I observed how they worked so well together. Keith has a great team at the Chicago location and each have a sincere goal of making your visit a memorable one. And on our visit, it certainly was memorable on so many levels.

Lastly for dessert {as we tried desperately to save room}, we shared their Warm Cast Iron Wild Berry Crumble. It was a perfect portion and was the best dessert to close out the fantastic dinner.

Thank you to the wonderful folks at Sullivan's for making our dinner a wonderful, memorable experience. Although the meal was complimentary, the opinions expressed are solely my own.
CHICAGO, Ill. (June 24, 2013) – Jesus Garcia, executive chef of Sullivan's Steakhouse in Chicago, is pleased to announce that Sullivan's has a new menu.  Perfectly capturing the fresh flavors of summer, Sullivan's revs up its exciting new menu with an abundance of seasonal produce and succulent seafood. 
Sullivan's Steakhouse is a favorite neighborhood restaurant, known for its hand cut steaks and award-winning wine list.  Guests can now also enjoy lighter fare such as the Seafood Trio featuring Salmon Filet Oscar Style, Garlic Shrimp Bruschetta Style, and Sea Scallops with Truffle-Chive Vinaigrette.  Serving up a slice of summer, Sullivan's has also added Bacon-Wrapped Sea Scallops with Roasted Corn-Jicama Slaw and Peach BBQ Spice.  Savory sides include Caramelized Cauliflower, which is roasted and served in a petite cast-iron pan with Warm Caper Vinaigrette.  Guests can finish the evening with a burst of fresh summer fruit – The Wild Berry Crumble made from scratch with regional raspberries, blackberries, strawberries and blueberries.  The Crumble is topped with Butter Pecan Ice Cream, reminiscent of homemade desserts at a summer BBQ.Sullivan's guests can kick off the evening with a refreshing new cocktail such as the Napa Collins, featuring Moscato Grape Infused Vodka, Aperol, Housemade Lemon Sour and topped with soda water or the Grapefruit Martini, made with vodka infused with fresh Ruby Red Grapefruit, Aperol and Agave Nectar. The revamped menu at Sullivan's also features an exciting new addition called “Sullivan's Seasonals,” which will change with the seasons to offer the best that regional farmers have to offer.  Headlining the summer seasonal menu is a rustic Heirloom Tomato & Buffalo Mozzarella Salad.  Nothing says summer like fresh tomatoes, which pop up again in the Sweet Baby Lobster Tail Scampi – a 7-ounce lobster tail accompanied by linguini, tomatoes, a white wine garlic butter sauce and micro greens. Also within the new menu, guests will find a fabulous $39 prix fixe offering called The Sure Thing, making Sullivan's the perfect place to wine and dine any night of the week.  The Sure Thing is a generous three-course meal.  Sullivan's regulars will recognize starters that are fan favorites, including the Cheesesteak Eggrolls and the Shanghai-Style Calamari.  Next up, guests can choose among the French Onion Soup, Caesar Salad, or Sullivan's hallmark Iceberg Lettuce Wedge with decadent bleu cheese dressing.  For the entrĂ©e, it’s tough to choose among so many great options.  Guests will be tempted by Filet Medallions & Shrimp – Two 3-Ounce Broiled Medallions paired with Scampi-Style Gulf Shrimp, Garlic Mashed Potatoes and Bordelaise; Porcini-Shallot Crusted Strip Steak, broiled to perfection and paired with Garlic-Horseradish Mashed Potatoes and Bordelaise; Simply Broiled Bay of Fundy Salmon, Grilled Asparagus and Charred Lemon; and Roasted Pork Tenderloin with Chorizo Potato Hash, Mustard and Honey Glaze.  As always, the team at Sullivan's Steakhouse is very knowledgeable about wine and can select perfect pairings from the extensive wine list, which is a frequent winner of Wine Spectator’s Award of Excellence.  Sullivan's regulars who still enjoy the restaurant’s hand-cut steaks such as Bone-In Rib Eye will be thrilled to find that decadent butters and sauces like the Bourbon Peppercorn Sauce and Roasted Red Pepper-Truffle Butter are now complimentary.“We are so excited to welcome our guests with this new menu at Sullivan's Steakhouse,” said Jesus Garcia, executive chef of Sullivan's Steakhouse.  “Our culinary team collaborated on this menu, drawing from our best regional farmer’s markets and fresh seafood purveyors for inspiration.”Sullivan's Steakhouse is a favorite neighborhood restaurant and is located at 415 North Dearborn.  Please visitwww.sullivanssteakhouse.com or call 312-527-3510 for reservations and more information. 
-About Sullivan's Steakhouse  
Sullivan's Steakhouse, founded in 1996, is a favorite neighborhood restaurant.  Known for its hand cut steaks, Sullivan's is equally well-known for its fresh seafood, delectable side dishes, mouth-watering desserts and award-winning wine list. Sullivan's is the perfect place for a big night out on the town – with food, drinks, and live entertainment under one roof.  Each Sullivan's features live music in the bar area nightly, delicious artisan cocktails, and exceptional food and wine. Sullivan's Steakhouse is the sister restaurant to the renowned Del Frisco’s Double Eagle Steak House and Del Frisco’s Grille, all of which are owned by Del Frisco’s Restaurant Group (NASDAQ: DFRG) of Southlake, TX.  There are 19 Sullivan's across the country, which also creates a seamless dining experience for savvy business travelers.  Sullivan's retains its Southern roots, offering true Southern hospitality at each and every location. 

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