 Sullivan's Steakhouse Restaurant Review: This is one of a myriad of steakhouses in Chicago, but it’s a good one. It manages to turn out fine steaks and some good side dishes --- both steakhouse requisites. Start with crispy calamari or lump crab cake. Next, a broiled live Maine lobster --- in two- and four-pound sizes --- is a decadent way to go; share one alongside a hefty slab of meat. Prime steaks are always well prepared; we like them topped with everything from Gorgonzola-garlic butter to bourbon peppercorn sauce.
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