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Sullivan’s Steakhouse for Restaurant Week

One my favorite times of the winter is almost here! Kansas City Restaurant Week begins Friday, when we can all put our diets on hold to take advantage of some great deals and outstanding meals.

I was honored this year to be invited to take part in KCRW’s Blogger Dine-around where I got to preview some of the tempting dishes offered at a couple local establishments.

Stone Crab Claws

Stone Crab Claws

If you’ve never experienced KC’s Restaurant Week, you’re missing out. More than 130 restaurants are offering special fixed price menus sampling some of their most popular items. With 3-course dinners priced at $33, this is your chance to go visit that old favorite or try a new spot (lunches are just $15).

Earlier this week, mom and I headed to Sullivan’s Steakhouse in the One Nineteen shopping center in Leawood. Luckily, we both came hungry because there was so much wonderful food we’re already talking about when to go back.

Cheesesteak eggrolls

Cheesesteak eggrolls

The KCRW menu at Sullivan’s is quite generous. You can begin with a soup or salad, get to choose from steak, salmon or chicken entrees, then finish with one of three indulgent desserts. It’s quite a steal for $33, offering extremely high-quality salmon and an aged filet.

Of course, being the over-orderer that I am, we went ahead and started with some appetizers. And then Chef Wesley Boston decided to send out a few more, just so we could give ’em a try.

Amazing crab cake!

Amazing crab cake!

My favorite was definitely the Jumbo Lump Crabcake. I’ve enjoyed many great crabcakes and this was among the best. The size, tenderness and flavor of the crab was just phenomenal. If you’re wanting something more creative than you find on most traditional steakhouse menus, give the Cheesesteak Eggrolls a try. They are satisfying and appetizing in every way. The crisp wonton surrounds tender and cheesy filling, topped with a tasty chili sauce.

photo 4Now back to that Restaurant Week menu. I must give my highest recommendation to Sullivan’s  Iceberg Lettuce Wedge – one of the best I’ve had in a while. It’s topped with a house-made blue cheese dressing that’s blended at least 24-hours in advance to allow those pungent flavors to infuse the creamy dressing. Topped with diced tomatoes, its simple yet intense flavors make the perfect steakhouse salad.

Two of the entrees featured on the Restaurant Week menu are truly incredible.

8 oz. Filet Mignon

8 oz. Filet Mignon

While I wasn’t initially inclined to opt for a seafood dish when I had been looking forward to a steak all day, the Bay of Fundy salmon got rave reviews from the chef (who says he’s not really a seafood guy at all). He was right, the dish was a phenomenal. Amazingly fresh salmon is cooked perfectly, topped with a light tomato sherry jus then seals the deal with that “melt-in-your-mouth” finish. Of course, the fish is flown in fresh daily. But I think it’s the quality of the salmon and the unobtrusive sauce that makes this a step above. I wasn’t very excited to think of tomatoes with salmon. But the sauce takes on more of delicate seafood flavor from the lobster bisque that’s blended with the roasted cherry tomatoes and sherry. It’s really fantastic!photo 3

The other shining star for KCRW, is the 8 ounce Filet Mignon. It’s not overly-hyped with special rubs or fancy sauces (though Sullivan’s offers a great selection of specialty butters and sauces for your steak). This filet is a hunk of pure, unadulterated, delicious beef. Its tender and flavor will rival any filet around. I was enjoying it so much I had to make myself stop so I could still try some dessert at the end.

When it comes to sides, having to choose only two can be a real dilemma. I loved everything I tried (horseradish mashed potatoes and creamy spinach), but have to say I was blown away by both the creamed corn and skillet mushrooms. The corn tasted like it had been freshly shucked off the cob minutes before arriving at my table. It was killer fresh and amazingly satisfying!

Skillet mushrooms in an amazing sauce!

Skillet mushrooms in an amazing sauce!

photo 4Well one of the best parts of Restaurant Week ordering is committing to dessert early, so you don’t back out when you’re getting full. Sullivan’s offers a wonderful Bananas Foster Bread Pudding with caramelized bananas and vanilla bean ice cream. My top pick was the New York Style Cheesecake. It’s served at room temperature so you can enjoy every bit of rich creaminess and delight as it melts  around your tongue.

What I haven’t told you about are all the outstanding dishes Sullivan’s offers all the time. Stone crab claws are a very popular item when they are in season. And yes, you can get them now! If you want an adventure in steak, go for the monster “Long Bone” ribeye. It’s 54 days of aging gives it a punch of flavor that’s hard to match!photo 3

Sullivan’s has to be one of the best deals in all of KC Restaurant Week! If you’re up for an amazing dinner at an unbelievable price, you have to hit Sullivan’s in the next few days.

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