Sullivan’s Steakhouse Holiday 2012-2013..mmm

Sullivan’s Steakhouse is pulling out all the stops for the 2012/13 Holiday season! See below for a sampling of what Sullivan’s has to offer…

  • Side Dishes “To Go” on Thanksgiving Eve

Executive chef Jesus Garcia has graciously offered guests the opportunity to “carry out” their favorite Sullivan’s sides in preparation of Thanksgiving dinner. On Wednesday, November 21, guests can pickup side dishes such as Horseradish Mashed Potatoes,Creamed CornBrussels SproutsSweet Potato CasseroleMac & Cheese and Creamed Spinach. Each side is available in three sizes and advanced ordering is required – 312-527-3510.

 

  • Holiday-Inspired Recipes from Executive Chef Jesus Garcia

Please let me know if you’d like recipes and photos for some of Jesus’ favorite holiday dishes to make at home. They include aPumpkin Cheesecake with Gingersnap CrustBourbon Sweet Potato CasseroleEggnot Pot au CrèmeChocolate Pretzel Bread Pudding and a delicious and festive Holiday Sparkler cocktail. These easy recipes are a surefire way to impress even the most discerning of guests for Thanksgiving or the December holidays.

 

  • Holiday Parties at Sullivan’s – save $100 by booking now

Sullivan’s has a stunning private dining room perfect for holiday gatherings. Those who book a before November 15th will receive a $100 gift card.

Sullivan’s Steakhouse Supports The Fight Against Breast Cancer – October

Special Menu Benefits the National Breast Cancer Foundation throughout October

Check out these yummy items on the Pink Menu!

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Sullivan’s Steakhouse is pleased to announce that for the fourth year it is continuing to raise awareness for the fight against breast cancer with a special menu, which will raise money for the National Breast Cancer Foundation, Inc. (NBCF).  Five dollars from each Pink Menu purchased will be donated to NBCF.  The Pink Menu, offered all of October at Sullivan’s, is priced at $39.95 for three courses; guests have the choice of a tempting starter, specially created entrée, side dish and dessert.  Sullivan’s has been a strong supporter of breast cancer research and prevention and in the past three years has donated more than $395,000 to breast cancer organizations.

“Breast cancer continues to be to the number one cancer among women, and the disease has touched the lives of many people very close to us,” says Mark S. Mednansky, CEO of the Del Frisco’s Restaurant Group.  “We are proud to continue our support of the National Breast Cancer Foundation and to assist in their very important mission.”

The National Breast Cancer Foundation  is dedicated to saving lives of women and men affected by breast cancer by promoting early detection education, providing free mammograms and support services to those in need and supporting research programs nationally.  Sullivan’s will also accept donations to the National Breast Cancer Foundation in their restaurants.

“We are very pleased with the continued support of Sullivan’s Steakhouse and the Del Frisco’s Restaurant Group towards the fight against breast cancer.  The funds raised from October’s Pink Menu will have a direct positive impact on our mission and breast cancer education efforts,” said Janelle Hail, CEO and Founder of the National Breast Cancer Foundation.

Now in its fourth year of honoring Breast Cancer Awareness Month, Sullivan’s Steakhouse has put together a mouthwatering menu for its Pink Menu.  Guests have a choice of four starters including Wild Mushroom Bisque with Chive Infused Oil and Sullivan’s famous Iceberg Wedge Salad.  For the main course, guests can choose from Filet Mignon, Cajun Dusted Salmon Fillet with Truffle-Red Pepper Chili Butter, Roasted Chicken Breast with Wild Mushroom-Madeira Ragout and Crab Stuffed Shrimp with Chive Beurre Blanc along with a choice of a signature side – such as the Horseradish Mashed Potatoes, Crab Fried Rice or Skillet Steak Mushroom Caps.  Dessert options are New York Style Cheesecake, Bananas Foster Bread Pudding, Key Lime Pie and Warm Chocolate Brownie Cake.

Sullivan’s Steakhouse and its sister restaurant Del Frisco’s Double Eagle Steak House both establish strong roots in each city they call home, and have always valued being an active part of the community and an eager supporter of local charities.

The Pink Menu is available for dinner nationwide at all 19 Sullivan’s Steakhouse locations.  In addition, Del Frisco’s Restaurant Group and the National Breast Cancer Foundation will continue to collaborate on their joint educational partnership, designed to raise awareness about breast cancer to both employees and consumers alike.

For information about the National Breast Cancer Foundation, please visit www.nbcf.org.

New Harvest Menu At Sullivan’s Steakhouse

Harvest in Chicago brings with it a bounty of delicious fall time produce. As local farmers transition to August and September, produce evolves to autumn favorites like corn, brussels sprouts, beets and arugula. Working with Illinois-based purveyors, the Executive Chef of Sullivan’s Steakhouse in Chicago, Jim Teutemacher, has developed two brand-new seasonal menu items that will only be available August and September at the restaurant: Golden Beet Salad with Arugula & Goat Cheese Beignets and Sweet Corn & Lobster Bread Pudding. The beet salad features tea-smoked pecans and a delicious cider vinaigrette, while the bread pudding is made with a sourdough bread base and topped with a sweet corn lobster salad that has been simply dressed with a light vinaigrette, basil, salt and pepper.

 

Sullivan’s, located in River North at Dearborn and Hubbard, is known for hand-cuts of steak, fresh seafood, delectable side dishes, mouth-watering desserts and award-winning wine list. The restaurant features nightly live entertainment in the bar area, so Sullivan’s is a top destination for guests to experience a complete night out on the town – with food, drinks and entertainment under one roof.

 

Sullivan’s Steakhouse of Chicago is cooking up to celebrate – Now – 5.13

Mom-osa at Sullivan’s Steakhouse

Mom-osa

From May 7-13, Sullivan’s will feature a very special cocktail created with mom in mind – the Mom-osa. The sparkly drink is made with orange vodka that has been infused with sweet Hawaiian Gold pineapples, then is shaken, strained into a flute and topped off with La Marca Prosecco for a bubbly finish.

Off-Menu Features

Day of (May 13), Sullivan’s will open early for the brunch crowd  at 11 a.m. Executive Chef Jim Teutemacher will be whipping up some delicious features such as a Market Omelet ($15), Tenderloin Benedict ($19), Filet + Eggs ($29) and Prime Rib (12 oz. $32, 16 oz. $39).

As a memorabilia, moms will have the opportunity to take and bring home a complimentary photo with their group.

Sullivan’s Steakhouse
415 North Dearborn Street
Chicago, IL 60654
(312) 527-3510