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Cravings – Sullivan’s Steakhouse

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When you think of fine dining and steakhouse, you might think expensive and stuffy. Not at Sullivan’s in Leawood. The restaurant has an unmatched combination of high-caliber food paired with a multitude of dining environments under one roof, sure to meet the needs of any type of guest, whether it’s for a business lunch or a fun night out.

Special occasion dining is frequent here, as it’s a popular destination for anniversaries and birthdays. The private dining options are plentiful, with several options for celebrating receptions or other events. The patio area is open year round with easy access to a fun piano bar and nightly live entertainment from Happy Hour until closing time. It’s a great place to unwind at lunch or after work with a crisp cocktail such as their Head Over Heels Martini or a refreshing Moscow Mule.

Sullivan’s has recently introduced a new bar menu with great options such as the loaded potato tots and Ahi tuna nachos. These are carefree items to share with others in a relaxed environment. According to executive chef Wesley Boston, “The tots are unlike any you’ve likely had before. They are handmade in house, coated with Japanese breadcrumbs and are huge, loaded with bacon, chives and cheddar cheese. They have the perfect amount of crunchiness finished off with white truffle oil.”

Sullivan’s offers an impressive selection of fresh, premium-cut steaks and superior cuts of fish and seafood. Beyond the main course, they excel at putting extra touches on everything from the salad to dessert. One of the most ordered items is their kale salad. Originally meant to be a seasonal item only, it has remained on the menu as a guest favorite. This eye-catching salad is loaded with plentiful amounts of kale, dried cranberries, diced fresh Gala apples, crumbled goat cheese, candied pecans and an apple cider Dijon vinaigrette. It is large enough for sharing or for a main course, and you can add chicken or salmon to it.

If you come with a hearty appetite, you’re sure to be impressed by the bone-in rib eye cowboy steak. This 22-ounce rib eye is cooked on the bone to import flavor and moisture. This thick-cut steak is anything but standard and can be topped with a Gorgonzola garlic butter that slowly melts across the top of the signature steak. You can also opt to top it Oscar style with lump crab, asparagus and Béarnaise sauce for a small charge.

Another entree option suggested is the bacon-wrapped sea scallops. You will be hard pressed to find a larger scallop anywhere in this area. Each order comes with four George’s Bank scallops wrapped in applewood-smoked bacon and drizzled with a peach barbecue glaze. They are served with a roasted corn jicama slaw.

Don’t forget dessert! Transition from your main dining to a delectable dessert before departing. All desserts are house made and include classic options such as New York-style cheesecake, crème brûlée and chocolate cake. If you want something a little less traditional, don’t miss their S’mores mousse cake. A work of art, it is a classed-up version of the backyard favorite. Built upon a base of a buttery graham cracker crust, the filling is a gooey chocolate ganache topped with a gently burnt marshmallow cream. It’s about four inches high; be prepared to share or take some home.

With a large patio that is open for lunch Monday through Friday from 11:00 a.m. to 4:00 p.m. and dinner seven days a week; Happy Hour from 4:00 to 7:00 p.m. all nights of the week except Saturday (extended hours on Thursday and Sunday); live music Tuesday through Sunday nights and nine televisions to enjoy your favorite sports, Sullivan’s has you covered for any kind of dining occasion. With a vast wine list and quarterly wine dinners in which Chef Boston creatively pairs wines with food items, Sullivan’s is a great place to celebrate. HLM

Sullivan’s Steakhouse is located on the southeast corner of 119th and Roe at 4501 119th Street and has ample, easy access parking. For reservations or more information, call 913-345-0800 or visit for menu options and reservations.