This Concord Pike restaurant has all the expected trimmings: clubby wood paneling, a jazz trio in the lounge and execs with expense accounts. A steak house in every sense of the term, Sullivan’s also knows how to dress its succulent star attraction. For an extra fee, diners can add a sauce, butter and/or topping to their steak.
Give your New York strip, porterhouse or rib-eye a kick with a splash of bourbon-peppercorn sauce. Bathe your 22-ounce bone-in rib-eye in decadent béarnaise sprinkled with crabmeat. Or let your bone-in 18-ounce Kansas City strip go nouveau with roasted red pepper-truffle butter.
THE SAMPLER
Can’t make up your mind? Order the filet mignon trio, three 4-ounce filets with toppings. One sports the bourbon-peppercorn sauce; the second glistens with Gorgonzola-garlic butter; and the third comes “Oscar”-style, with béarnaise, crabmeat and asparagus.
â–¶ â–¶ 5525 Concord Pike, Wilmington, 479-7970;
sullivansteakhouse.com
