Sullivan's Steakhouse — Restaurant in Alaska

I ordered the bone-in ribeye Diane Style they just gave me a spattering of broken up crab meat three limp asparagus and a few drizzles of bearnaise sauce. I don't know if anyone has ever heard of the steakhouse El Gaucho but back where I am from they season the mashed potatoes they season the macaroni and cheese they cook the lobster macaroni and cheese and lobster mac mashed potatoes with the lobster throughout so you have bites of lobster throughout the mashed potatoes and throughout the mac and cheese here they just sprinkled a couple of cold lobster bits with the shell still attached for some reason on top of the mashed potatoes and on top of the mac and cheese . who wants to unpeel lobster shells when you're trying to spoon into mac and cheese and mashed potatoes. the lobster meat should be unpeeled for these prices and for the luxury of the dish. the fact that I had to take shells of lobster out of my mouth in between eating while looking scrumptious didn't make any sense to me and ruined the experience. also they didn't season the mashed potatoes or the mac and cheese at all. the steak didn't taste like it even had enough salt and pepper on it and they didn't give me enough bearnaiase sauce for such a huge piece of meat. Also it had alot of uncooked fat i had to cut through. When I got home later I had to season it up myself but I would expect more from a luxury restaurant like this with these kinds of prices. First of all don't ever put Lobster with shells in the dish.that's a safety hazard legal Hazard and it's unappealing to eat. whoever came up with this must not eat this because who would serve a dish with shelled small bits of lobster and it doesn't say on the menu that it has shells so you're having to crack open a lobster in between spoonfuls and you cant see the shells which doesn't make any sense at an establishment like this. if I wanted to have that experience I could go to Joe's Crab Shack and crack open stuff on the table with the small mallet. this is a fine dining establishment so I'm not expecting to need to crack open shellfish during my steak meal or wrestle to cut through the steak. I don't think I will be back. for them not to season the food it's just insultingand then trying to strangle you with surprise small bits of lobster shells in the food- it's just really incomprehensible. for them to be stingy with the lobster and with the sauces for such a huge bone and ribeye steak i's just unacceptable .someone working in the back doesn't understand proportion if you have a huge ribeye you need enough sauce and enough asparagus to go with each bite of the meal. f you order cheesecake it should be moist and with sugar and cream and flavorful it shouldn't be hard to eat & the graham cracker crust should have sugar mixed into it with enough strawberry sauce. if you're serving the beef wellington bites they should be on served on a plate where you're able to eat cleanly. i spent a lot of money here and for that ,you expect Perfection -you expect seasoned quality well proportioned sauces to go with the meats proportioned sides with actual real lobster in the dish not sprinkles of it with the shell still on just thrown on top. It simplifies laziness and you shouldn't have unseasoned food. don't the people in the back taste the food while they're cooking it. how do they not know that the food doesn't have flavor. how do they not know how to season food at a fine dining establishment. When they say fine dining establishment that has a certain meaning to it but I don't think they understand what that means here-they're not living up to that standard . I think for me the fact that they have this elaborate luxury menu and they prepare the food flavorless in a hapHazard way, I won't be coming back when you say fine dining establishment and you have these kinds of items on your menu to me that means that you're representing you know how to prepare the food cook the food and you stand by the food. it's not worth the price...

Disappointed. We were really looking forward to going here for our first time for our 18th anniversary dinner. We knew exactly what we were going to get as we plan to head and we ate inside the restaurant. The restaurant has an old nostalgic kind of ambience and is nice. It was not super packed and we were able to get our table as reserved quickly. We ordered the filet mignon and New York strip as a part of their$49 meal. It's all we really wanted and we didn't want to have drinks because of the long drive back home to the valley. The problem came when the waiter began to tell us what all they did not have. They didn't have many things that were advertised on the menu. I wanted oysters on the half shell, they didn't have it. They didn't even have their fresh baked croutons for the salad.

The $49 meal consists of a salad, a vegetable, and steak along with a choice of two or three desserts. It took one hour before the 45 minutes for our$20 crab cake to be delivered as an appetizer. 15 minutes later, they brought out my salad. The kitchen was getting quite loud as there were arguments going on inside between the chefs and or helpers. In the background, the chef asked: "this is what I walked in tonight?" One could easily tell there was a lot of frustration in the kitchen and nothing was working right. They were not saw spoken about their complaints and I would assume that being 20 ft away from the kitchen, other customers could hear the same. The Caesar salad consisted of three leaves of romaine lettuce with a tiny bit of dressing and parmesan. Nothing else! My wife's filet mignon was brought out another 30 minutes later along with my New York strip. The filet mignon was pretty good, tasted well, and was tender as it should be. The New York strip was very fatty and very hard to cut with the sharp steak knife, even though it was cooked rare. When I tried to eat it, I could not chew it as it was so tough! My wife had the same experience trying it. We are not complainers and we are pretty easy to please. The waiter asked if we had any problems and I told him what was going on. He gladly replaced it without any issues. The picture I posted is the second steak that replaced the first one. As one can see, the 10 oz New York strip contained about 6 oz of pure fat. They're literally was no meat. We didn't complain any further and just accepted what we had, eating our desserts and leaving feeling very disappointed in what we thought was going to be a really nice meal for $120. That's what we experienced. My final conclusion is that they have a lot of management and kitchen issues at this restaurant. I don't see that going away anytime soon. I realize that $120 is not very expensive for a fine dining steak restaurant, but cooking a filet mignon is the most simple steak to cook and certainly a rare New York strip should not be tough at all. I guess I would have expected more from a restaurant that boasts being one of the more excellent steakhouses in Anchorage. No, I would not recommend this place for fine dining. It was a...

While it pains me to ding a restaurant (as I know recovery has been slow since the pandemic), last night was just poor on every level. Like a lot of people, I have to think long and hard before spending $100 for dinner. I was really looking forward to a good steak and quality food - and got neither. From the minute the server appeared, he was trying to upsell us on "palate cleansing" water, one of which was Pellegrino. (Forgive me for not feeling like my palate has been particularly cleansed after a coating of Italian liquid sheet metal.) I have been to Sullivan's multiple times, and I know my way around a wine list. None of that was considered or mattered. I ordered the rosé and was told they were out. He recommended the prosecco as I was ordering oysters. Normally that is a no, but I gave it a taste. It was fine, dry enough and not too sweet, but wasn't great. I simply didn't want it, and he offered up the blanc prosecco, saying it would work with the oysters because of the bubbles (not always the case). We moved on to ordering our entrees, and as I said I was debating which wine to order he interrupted and said The Daou would work. I replied "I have been to the vineyard and was thinking of something else." He got so offended, and said "Well you are ordering a steak" and held up his hands like "but whatever." I said I was interested in the Resplendent from Oregon. The pinot. He replies "Meiomi?" to which I said "Lord, no" and laughed - trying to keep it all light-hearted. I got the glass, and I am telling you it was Meiomi. I have never had a pinot from the Willamette that was that rich. Ever. But at this point I wasn't going to say a word. Steak comes, which I ordered medium. I like mine a little more done, and it was rare as could be. (No way was that filet 8 ounces, either - and it was $53.) Almost forgot ... as I placed the order for my steak and baked potato, he casually said "Which soup or salad would you like with your steak?" I paused and said "They are all a la carte, right?" I couldn't help but think how many people would've ordered - not realizing until they got their bill that it wasn't included. But back to the steak ... I had to send it back. It was mushy and almost impossible to cut it was so rare. The baked potato came, and I was told they were out of sour cream (which later was miraculously found). I waited for some time for the steak to return, and when it did, it was definitely more done - on the outside only. At this point I just gave up and ate it. We were determined to be pleasant to this young man, who was as passive-aggressive as could be. If we didn't take his suggestion, he got mad. When the bread came to the table, he just tossed it without saying a word. Same with refills for my friend. To top it all off, he brought the check without asking if we wanted dessert (which we did). (We still tipped him over 20%, as we've both worked in restaurants.) This evening should've been special and a big deal. It ended up being horribly overpriced and disappointing. I will be hard-pressed to...