Click to View Latest IssueClick to View Latest Issue

CRAVINGS: Sullivan’s Steakhouse

By  0 Comments

Fine dining at its best! When I first walked into Sullivan’s Steakhouse at Town Center Crossing in Leawood, I half expected to see Mad Men’s Don Draper and Roger Sterling sitting in the corner, sipping Old Fashioneds. It feels like that kind of place–a moody and stylish backdrop for a business dinner, date night, happy hour or two-martini lunch. It is sophisticated without pretension, and you know you’re going to eat well as soon as you walk in the door.

 

Executive Chef Wesley Boston carries more than 14 years of high-profile cooking experience, the last three of which have been with Sullivan’s in Kansas City. In an old cow town where great steaks are a symbol of local food culture and grilling is an art form, he has put his Kansas City Strip firmly on the map. This is in part due to the exceptional quality and custom aging process of Sullivan’s beef. It is expertly cut in-house and seared to perfection, resulting in a strip that is intensely flavorful, delicately textured and so tender it nearly melts on the tongue. I ordered mine medium, and it was cooked to perfection with a hot, dark-pink center. Pause between bites for a sip or two of Sullivan’s Private Reserve house cabernet and order a side of the signature Three Cheese Mac to achieve culinary nirvana. Om.

 

There is so much more to Sullivan’s than great steaks. “Our seafood is some of the best in Kansas City,” said Wesley. “It is carefully selected and flown in multiple times each week from the Atlantic coast.” On the recently released spring menu, he has included a Seafood Sampler, featuring a generous platter of cracked stone crab claws, cocktail shrimp, Alaskan king crab and oysters on the half shell. Intended to serve two or three ambitious people, this item is designed to impress. There are other seafood options as well, and according to one satisfied customer who sat at the table next to mine, you will not find a better scallop anywhere in town.

 

Because of Sullivan’s reputation for fine dining, it is generally regarded as a special occasion destination. However, competitive happy hour specials and the inviting all-seasons patio present a softer, more casual side to the masculine steakhouse perception. There is live jazz music every night from an impressive roster of local talent, creating a classy, relaxing ambiance just right for winding down and leaning in. There are also menu items for those wanting to dine on the lighter side. The Ahi Tuna Nachos with avocado habañero salsa are one of the most popular items on the happy hour menu for a reason. They are lush and crispy, with just the right amount of kick.

 

The nachos pair perfectly with the signature Knockout martini, made with Svedka Clementine vodka infused with fresh Hawaiian pineapples. “This drink takes us two weeks to make. We infuse the pineapple and then hand-squeeze it. It can also be served on the rocks for a more masculine presentation,” said Wesley. You can find out what the buzz is about for only $7 at happy hour, which is all night (4:00 p.m. to close) on Thursdays and Sundays, and 4:00 to 7:00 p.m. on Monday, Tuesday, Wednesday and Friday.

 

After lingering over gorgeous appetizers, belt-busting entrees and tingly beverages, make sure you save room for dessert. You simply cannot leave Sullivan’s without finishing your meal with one of their decadent house-made desserts. On the spring seasonal menu is a Black Velvet Cake made with summer strawberries, vanilla-spiked cream cheese icing and fudge sauce. It is almost too beautiful to eat…almost. It’s large enough to share, but you might not want to, and no judgment here. It’s still delicious the next day, so don’t hesitate to box it up and take it home. If you prefer something less chocolaty, consider the Bananas Foster Bread Pudding. It is the most frequently ordered dessert, covered in a caramel sauce and accompanied by vanilla bean ice cream.

There are many opportunities to experience Wesley’s culinary prowess beyond the standard Sullivan’s menu. Eight to ten times a year, he hosts specialty dinners, fixed three-course meals in which he gets to be creative and practice his craft. In addition, he hosts monthly spirit tasting events for only $20 per person and Friday wine tastings once a month, also $20, with a master sommelier to give a brief presentation and answer questions. Sullivan’s is also available for private parties, with a variety of spaces to accommodate your group’s size and style. Wesley will customize your menu to help make your evening as personal and memorable as possible.

 

The next special event is right around the corner! Mother’s Day is Sunday, May 8, and there is still time to reserve your place for Sullivan’s annual Mother’s Day Brunch. For $37, treat the moms in your life to a three-course brunch. Features include crab cake Benedict with béarnaise sauce, classic eggs Benedict with shaved Black Forest ham, prime rib, a Greek yogurt parfait with seasonal fruit and choice of four house-made desserts. There are $7 kids’ features as well.

 

Sullivan’s Steakhouse is an upscale dining experience with guest satisfaction as its primary objective. Through impeccable service and first-class cuisine, they beginning wooing you the moment you step in the door. Whether you’re looking to close a business deal, paint the town with your friends or pop the question, let Sullivan’s set the scene. You will be glad you did. HLM

 

Find Sullivan’s Steakhouse at 4501 119th Street, Leawood, Kansas. Call 913-345-0800 or visit sullivanssteakhouse.com for reservations and to preview the menu.

By  Erin Jones  |  Photographs by Lauren Frisch Pusateri