Leighton Carbo, the General Manager of Sullivan’s Steakhouse came in studio and had so many steaks with him that I lost count. Leighton brought in Sullivan’s signature Bone-in Filet, a specialty Ribeye as well as some other unique cuts of meat. He explains how they are cooked and how he prepares each individual cut differently. In addition to all the excellent steaks, Carbo details soem new things occurring at Sullivan’s. He says that Sullivan’s is now open for brunch on Saturday and Sunday and will have the same menu but will have several featured brunch items such as a Lump Crab Cake Benedict, Filet Mignon Benedict, as well as other steakhouse twists on traditional brunch items. Their weekend brunch lasts from 11 a.m. to 4 p.m.
For more information on Sullivan’s, visit their website at sullivansteakhouse.com.