It’s about the sizzle at Sullivan’s Steakhouse.
Steaks are hand-cut and served juicy and tender.
The French onion soup overflows the bowl with cheese.
Crisp salads are topped with homemade blue cheese dressing
A generous side of mashed potatoes is creamy from the buttermilk and garlic.
An old fashion is placed in a smoking cabinet to enhance the drink’s aroma.
Hot fudge is drizzled over ice cream served at the table.
“We want to create the ‘Wow’ factor for our guests,” said chief operating officer Ken Hoffman on Thursday as he sat in the lounge of the restaurant in the U.S. Steel Tower in Downtown Pittsburgh. “We are here practicing to be perfect. It’s about being consistent from day one.”
The establishment at 600 Grant St is scheduled to open this month. Hoffman did not reveal an exact date. The 7,600 square-foot space will be the second location in Pennsylvania and 13th in the U. S. The other Pennsylvania restaurant is in King of Prussia. The company has hired a staff of 115 from 700 applicants. Ownership signed a lease in June.
“People ask why we want to open a restaurant during a pandemic,” Hoffman said. “We found out this space was available. It is an amazing property in an iconic building. We couldn’t pass that up. Pittsburgh is a vibrant city that has transformed itself. The food scene here is amazing. We want to be part of that.”
Sullivan’s Steakhouse, founded in 1996, is known for hand-cut steaks, fresh seafood and signature cocktails. The company — Sullivan’s Steakhouse is owned by Dividend Restaurant Group — is celebrating its 25th anniversary. The U.S. Steel Tower celebrated its 50th anniversary of completion on Thursday.
The restaurant’s name was inspired by John L. Sullivan, a bare-knuckle boxer in the late 1800s. There are photos of him throughout, including a fight in Pittsburgh. Sullivan’s mission was to be “the best of the best,” Hoffman said.
The lounge and bar area is black and burgundy. There are high-top tables and bar seats which have outlets and USB ports and WiFi for guests. A large “S” logo is made of steel.
Kristina Serafini | Tribune-Review
Bottles of wine rest on a huge wine rack at Sullivan’s Steakhouse in the U.S. Steel Tower as photographed Thursday, Sept. 30, 2021. The restaurant is scheduled to open in October.
There are wine lockers. A temperature-controlled wall holds 1,100 bottles of red wine. White wines are housed in another area. Choices come from all over the world.
Plans include outdoor dining. They will also have live jazz music.
Three private dining rooms – The Champion Room, The Victor Room and The Steel Cellar – inspired by the city’s professional sports teams.
The seating capacity is 250.
“We want to create a relaxed atmosphere and offer high quality service,” Hoffman said. “It’s about the experience. We do the big and the little things different. We’ve been told this city wants more Downtown restaurants. We hope to bring a fresh excitement to the city.”
General manager Michael Rudman has 28 years of experience working in restaurants – including Morton’s of Chicago, Monterey Bay, and Eddie Merlot’s. Executive chef Paul J Morrison III, has been involved with the Chicago restaurant scene for the last 20 years.
“Our chef brings a lot of credibility to the table,” Hoffman said.
Morrison worked for his childhood hero Michael Jordan at Michael Jordan’s Steakhouse in Chicago and Connecticut, as well as the MJ23 Sports Bar and Grill at the Mohegan Sun Casino. A Carnegie native who lives in Mt. Lebanon, Morrison is happy to be home, he said.
“Today is the best day of my life,” Morrison said. “It is great to be home. To be able to work in this iconic building and with my family heritage being Irish this is a special opportunity for me. I have been working with the corporate chef. I am not just a cog in a wheel.”
Kristina Serafini | Tribune-Review
Menu items sit on display during staff training at Sullivan’s Steakhouse in the U.S. Steel Tower on Thursday, Sept. 30, 2021. The restaurant is scheduled to open in October.
Morrison suggested a beef wellington appetizer and they will serve it all the restaurants, Hoffman said. Other appetizers include cheesesteak eggrolls, jumbo shrimp cocktail and oysters on the half shell. Soups are French onion and shrimp and lobster bisque. Salads include, iceberg lettuce wedge and spinach and Caesar. Brussels sprouts, fresh asparagus, three-cheese macaroni and cheese and wild steakhouse mushrooms are side dishes.
The main course of steaks choices are filet mignon, ribeye and prime New York strip.
Signature cocktails encompass a “Knock Out Martini,” inspired by Sullivan as well as a chocolate espresso martini and retro grasshopper with Jameson Irish whiskey.
Sullivan’s will offer lunch, a daily happy hour stating at 3 p.m. featuring a menu of $7 bar bites, and monthly specialty dinners.
The menu can be found here.
Dividend Restaurant Group has been looking to open a restaurant in the heart of downtown Pittsburgh, said Nishant Machado, president and CEO, in a statement.
“And when the chance to bring our classic American cuisine to Steel City presented itself, we knew we needed to jump on it,” Machado said. “We’re excited to be part of Pittsburgh’s vibrant culinary scene and eager to introduce guests to our take on traditional steakhouse fare.”
Hours will be 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 11 p.m. Friday and Saturday
JoAnne Klimovich Harrop is a Tribune-Review staff writer. You can contact JoAnne at 724-853-5062, jharrop@triblive.com or via Twitter .
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