By Dathan Kazsuk, with additional commentary by Kyle Marie McMahon.
Sullivan’s Steakhouse has been a staple of Raleigh’s Glenwood South dining scene since the early 2000s, and for good reason. It’s the kind of place where deals are sealed over perfectly cooked steaks, first dates turn into anniversaries, and holiday gatherings become treasured memories.
For me, having moved to Raleigh from San Jose back in 2001, Sullivan’s has always been part of that heartbeat—a place I’ve experienced in just about every scenario. It’s where I’ve gone to celebrate with colleagues, or watch heavy-hitting real estate deals take shape over a glass of wine. Walking through those doors, you can’t help but think, “If these walls could talk,” and imagine all the conversations and moments that have shaped Raleigh’s growth over the past two decades.
Kyle Marie: While Dathan has over two decades of history within those walls, I was the rookie walking in for the very first time. My immediate impression? It felt like stepping into a secret basement for the fancy. The lighting is low and intimate, the kind that makes the outside world and its deadlines disappear. Everything is rich—dark wood paneling, deep red booths, and the quiet but energetic buzz of conversation from every corner. It’s the type of place that feels classic and important from the moment you’re seated. You can practically hear deals being made over the clink of wine glasses. For a first-timer, it lived up to every bit of its reputation.
From specialty steaks and fresh seafood to beautifully plated appetizers, an extensive wine list, and classic martinis, Sullivan’s has been setting the standard for fine dining in Raleigh for close to three decades. And when I get the chance to be part of that action, you’d better believe I’m there.
Recently, Midtown’s editor and I were invited to experience Sullivan’s latest indulgence—the Chateaubriand & Lobster Trio for Two. We wisely brought along our significant others, which turned out to be a good call—because this was one feast that demanded an appetite.
The centerpiece was a 22-ounce center-cut Chateaubriand, cooked medium-rare and paired with a rich bourbon peppercorn sauce. The chef personally came out to carve our steak tableside. On either side rested two North Atlantic cold-water lobster tails, served with warm, decadent drawn butter.
Kyle Marie: And now, a word from the pescatarian at the table.) As the designated non-meat eater, I watched the arrival of this majestic steak with the kind of detached admiration one has for a masterpiece in a museum. It was beautiful, the aroma was incredible, and the tableside carving was pure theater. I did eat meat for 30 years, after all. But my eyes were locked on those two gorgeous lobster tails, glistening under the lights. While the others prepared to conquer a mountain of beef, I was ready for my own buttery, decadent adventure.
But like those late-night infomercials say, “Wait, there’s more!” This trio also comes with a bottle of wine—specifically Caymus-Suisun’s Grand Durif, a bold Petite Sirah. However, we asked our waiter if we could swap the Caymus for the 2023 Daou Cabernet Sauvignon from Paso Robles.
The Daou was a perfect pairing for the meal, its perfumed aromas of cassis and plum leading into rich flavors of black raspberry, spicy currant, and blueberry compote. Each sip complemented the perfectly cooked Chateaubriand, which hit that ideal sweet spot between rare and medium-rare—and the bourbon peppercorn sauce was a great finishing touch.
