Posted: Thursday, October 30, 2014 11:19 am | Updated: 11:43 am, Thu Oct 30, 2014.
By JESSICA R. KEY
I’ve been to my fair share of swanky restaurants, yet there’s something about Sullivan’s Steakhouse that is unique and special.
When my husband Andre and I entered the Keystone Crossing area establishment, we were seated promptly, and began looking over the menu.
Visit a typical steakhouse and you’ll see the traditional steakhouse items: various cuts of steak, chops, maybe lamb; and sides that are usually potatoes done a few ways and creamed spinach.
Not at Sullivan’s. Their menu consisted of those items, but with creative twists and items and flavor combos you may not expect.
While we decided on an appetizer, Andre ordered the Tennessee Mule made with Jack Daniels, ginger beer, lime juice and a sprig of mint. His assessment: refreshing!
We finally chose the Lump Crab Cake for our appetizer. Restaurant manager, John Stanley also sent out the Crispy Shanghai Calamari and Indianapolis Colts player’s favorite, the Cheesesteak Eggrolls.
The crab cake had a delicate taste and the Cheesesteak Eggroll was freakishly delicious, but surprisingly, the calamari was my favorite. The seafood was cooked perfectly and I loved the sweet and spicy notes of the sweet chili glaze.
Keep in mind, I don’t eat calamari, however, I devoured the dish.
For dinner, Andre ordered a special that consisted of two 4 oz. filet mignon steaks with his choice of toppings and a lobster tail. He chose the lobster bisque for his side item.
I had the traditional 8 oz. filet mignon with a Caesar salad and a side of their Hand-shucked Creamed Corn. Stanley also sent out the Cream Style Spinach, Steakhouse Skillet Mushrooms, and house specialty, the Garlic Horseradish Mashed Potatoes.
My steak was tender and flavorful. All of the sides were A+, but my favorite was the creamed corn. Stanley informed me that my steak was cut in-house and all of the sides were fresh produce and made in-house as well. I truly appreciated Sullivan’s stance on food prep and enjoyed the rest of my dinner even more because I knew it was made with care and love.
I stole a few bites of Andre’s dinner and found the lobster bisque was rich and buttery and his lobster tail was delicious as well. After dinner he informed me that his steak was so tender, he didn’t have to use his knife. Steak sauce wasn’t needed either. That’s huge coming from the condiment king!
Needless to say, we were filled to the brim with delicious dishes. Though we planned to make our escape for fear of stomach explosion, it was a ‘piece of cake’ for our server to talk us into dessert.
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