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Sullivan's Steakhouse Restaurant Review: With its 1940s-style Chicago-steakhouse aura, Sullivan's is determined to show you a good time. The mammoth 20-ounce bone-in Kansas City strip is the specialty on the menu, but there are also ten other cuts cooked to your specifications, in addition to veal chops, salmon and Australian lobster tail. When we can't decide between meat and seafood, we order the tenderloin filet topped with crab meat and asparagus. The ubiquitous Roquefort-doused iceberg wedge accompanies each steak order, while cheddar-heavy au gratin potatoes are a rich but irresistible side. Besides the fine selection of bourbons and single-malt scotches, anticipate an extensive wine list with a sommelier nearby to help you select a complementary bottle. For the final round, we go straight for the gold: crème brûlée.