Sullivan’s Steakhouse

Bad experience, NY strip overdone, baked potato at $ 7.50 was the size I make at home, mushrooms over salted. Server was a robot. Drinks had little liquor. The male servers need to launder their white shirts. Next time its Mortons or Ruth Chris, won’t be back here. All bad!!!

We have dined here several times over the past few years. This is a great place to come when we are in the mood for a solid wedge salad. Actually, we find that their wedge has consistently been the best around. We always make a reservation before coming as this location gets very busy, especially Thursday-​Saturday evenings. We like that you can sit at the bar or tables near the bar and order from the bar menu as well as the regular menu. The only reason I deducted a star is because sometimes the service suffers during very busy nights and on one occasion we had to send a steak back because it was not cooked as we requested.

Simply stunning interior. We ate Maryland location and figured this would be as good but it was not. Very disappointed

I copied, and paste my brother’s review on Open Table. Horrible service, and management that caters to a select group of diners
It is a well known fact that Mother’s Day is very busy and service can be slower than normal. So, I will start with the only positive note of this very disappointing dining experience. Our reservations were for 530 and we were seated at 540 pm. However, after my family was seated, it went down hill from there. After, I told the host that our party of six was now a party of five, she still insisted on seating us in the very back of the restaurant at a large horseshoe shape tablet. This is in spite of the fact that my 87-​year old mother uses a walker and had to navigate through tight tables and steps. And, there were other open tables available in the main dining table that would easily accommodate five people.
The server took our drink orders and then proceeded to continue to cater to a wedding who was seated directly across from us. After receiving our drinks, the server took our food order and she ran off to tend to the wedding party again. We waited another 25 to 30 minutes to receive our appetizers which were all cold. Even after our long wait for appetizers, the ahi tuna was still missing. And, while we waited for the appetizers, a runner came by and slung bread (without a knife) half away across the huge table almost knocking over my sister’s drink. So, we continued to wait and wait for our food to arrive.
Our server never came back to explain what was taking so long for simple seafood orders to be prepare and brought the the table. Meanwhile, other tables around us were getting the attention of the restaurant manager and their food was brought to their table by the manager. Even after asking the manager why our food was taking so long to arrive, it appeared that he purposely avoided coming near our table after that. Only a few of the appetizers were taken off of our bill, in spite of the fact that some entrees came out lukewarm. We finally left the restaurant after almost 2 and ½ hours. This is definitely not the level of service that we expected!

Just wanted to start off with service was amazing! Thomas was awesome. Very personable and was there for us the entire night. Food on the other hand was meh. The calamari that came out was decent. Then the lobster bisque came out, it was cold! Prepared beautifully. But felt like it was sitting for a good 10 minutes or so. The steak I had wasn’t cooked medium rare as requested. It was closer to well done. Very dry and under seasoned. I would return for happy hour most likely.

Wow, how to review this place without insulting all the folks who like it? I mean, it obviously works for many of you …
For me: Overpriced. Yes, the steak was fine. It’s a steakhouse. I can’t remember the desserts, but they were darned good, too. Salads or whatever it was we had for starters were (was?) impoverished.
Could we have had the same server as Tom S. Might as well have … Well-​meaning and friendly on the surface — for all I know the friendliness ran deep — but not effective. Acted assured but messed up on several small occasions. Which is okay in the abstract — I’m not much of a service junky — but when you combine it with the prices and the upselling and so on, something is seriously out of whack. I mean, come on, we’re in a parking lot at the extremity of the King of Prussia mall.
What can I say? Things just don’t line up, at least not for me. Chilis is 75% as good at a third of the price and half the ridiculosity.

Went one weekend during restaurant week and the place was absolutely berserk. We made reservations and still had to wait. Ended up sitting in the bar area with the live band which was cool. The bar area is interesting. They provide high chair seating throughout the bar so you don’t have to sit at the bar counter to eat your meal. Our waiter was super nice, and very attentive. I ordered filet mignon for the first time ever and it just okay. Everything else about the meal was nice. The chocolate moose cake was my all time favorite part of that night. This place was nice to try but I don’t think I will back.

Sullivan’s is not the worst steakhouse chain, but you wouldn’t know it from this location. Let me walk you through our business dinner: I arrive at the bar and am promptly served. So far so good. Then I hear the waitress tell a large party that she can’t transfer the bar tab to the table. She didn’t apologize, but stated it as a fact that everyone should know. When our time came, we paid the bill instead of being talked down to.
We moved to dinner and in spite of having a reservation for five, we were seated at an elongated table with three on one side and two on the other. Very difficult to converse (plus, the place is very LOUD) — should have been a round top, but who am I to judge?
Sitting at the table, we met our inept waiter. He was disorganized and confused. It took three trips to the table before I could get his attention long enough to order wine. I pointed at the bottle and said the name out loud. He nodded, then returned a few minutes later to ask me what I wanted again. I pointed to the price — it was the most expensive wine in that section. Two more trips to get our appetizer orders. We all order one item for ourselves. One person ordered a soup and another a salad. The waiter obviously put the order in wrong because we received three appetizers set for the table and no soup or salad. It took three more trips to get the waiter to understand that we wanted those as appetizers.
Then, the appetizer plates sat on the table a full twenty minutes after we were done. The bowl of ice for the oysters melted and soaked the table.
We finally place our entrée order (timing in general was non-​existent) and when my steak arrived (huge bone-​in filet) it was perfectly cooked but barely warm. It had to have sat for an extremely long time to lose that much heat.
Again, we try to find the waiter — had to ask the hostess to track him down. The manager returned with my steak and tried to lecture me on what is appropriate.
In my opinion, the manager is in way over her head, the staff is poorly trained, and we spent $ 600 for the privilege of telling you that this restaurant is not worth the money, time, or frustration.
Appleby’s called and they want their staff back.
PS — The car valet and hostesses were awesome. They made me feel welcome and important.

My dinner Thursday night was excellent. Caitlin provided great service and my food and drinks were perfect.
I arrived and was promptly seated for my 9:30p.m. reservation. I got one of my preferred tables at the back. The bar was pretty busy, but the dining room was almost empty.
I asked to speak to the new general manager, as I had heard that the previous one was no longer with the company. Kristin C. came over and introduced herself; we had a nice brief conversation.
My server was Caitlin, who has provided me terrific service before, so I knew I was in good hands.
Because it was so empty, the dining room was rather quiet, measuring between 70 and 80dB.
My lettuce wedge came out with no tomatoes and the extra dressing and extra blue cheese crumbles I had requested. I am boring and always get the same thing. I did drink Dogfish Head 60 Minute for National Beer Day rather than wine.
My 12 ounce filet came out perfectly cooked medium-​rare. My baked potato was also very good.
I sampled Eola Hills 2014 «Vin d’Or» Late Harvest Sauvignon Blanc, but it was not for me. Instead I had the Grahams 20 year tawny port. It went perfectly with my Peanut Butter Black Bottom Pie.
Everything was great, and I am looking forward to returning next week.

We were a party of 10 for dinner yesterday at the King of Prussia Sullivan’s. Total bill $ 812.00.
Three bottles of red 2012 Cousino Macul (retail $ 13.00) charged $ 58.00 each. The main server was extremely aggressive in over selling to the point of true embarrassment .A combo sea food platter ($ 60.00) consisted of large but soggy shrimps crab legs, very small and fishy oysters. We had salads that were crisp and well prepared however the wedge was without bacon. The main steak dishes were well prepared but presentation was totally lacking. Three spears of steamed asparagus or garlic mashed potatoes (8 oz fillet mignon $ 49.00) desert and some of us had coffee (decaf cappuccino $ 5.50).
Perfectly acceptable meal but certainly not exceptional.
I still would prefer the Capitol Grill for ambience quality of service and certainly for higher quality of food.

When I lived in Philly, this was a goto place for some of the folks in our neighborhood. So when I needed a quick place to go, I figured it was worth a shot.
If I could split this into service and food, service gets a 4 and food gets a 2. There’s not a problem charging 40 bucks for a 8oz filet but it should be damn near perfect. My first bite was over done and the cut didn’t strike me as top prime. This place, like a lot of it’s cohorts, seems way over priced for the quality. Maybe I’m a hole in the wall type of guy but these steak houses have seriously jumped the shark.

We had high expectations given this chain’s reputation, but overall we were just not that impressed.
We had dinner on a Wednesday night during the King of Prussia Restaurant Week, and it was a full house. The first thing we noticed was the noise level. It doesn’t really bother us, and we expect a popular restaurant to be noisy, but the acoustics of the room seem to amplify every conversation more than usual.
The service is good, we had a reservation and were immediately seated. Everyone from hostess to waitress is friendly and attentive to our table. They scrape the crumbs off your table between dishes (which is my personal criteria to determine if a place is trying to be «fine dining»).
We both ordered a cocktail, their signature Knockout martini and a Moscow Mule. Our drinks were strong, flavorful, and we ate two rounds of bread (warm and soft) while waiting for our food.
Being Restaurant Week, we chose 3 items from the prix fixe menu:
(1) Lobster Bisque — We both got the soup, and it was fantastic! We thought the soup was a sign of better things to come, but it was actually the best part of our meal.
(2) Steaks — JZ got the NY Strip, and KZ got the Filet. We ordered them medium, but they were a little more on the done side. They were good, but nothing to brag about. Their filet is tender as one would expect, and the NY Strip is naturally more flavorful due to the cut being a bit more fatty.
(3) NY style Cheesecake for Dessert — We can’t say no to cheesecake, so we were very excited to indulge. It was light and not dense, and it tasted more like air. Not what we expect from cheesecake.
Overall: It’s pricey and the food is good but not particularly flavorful. Seemed like a popular place for business executives in their suits, so if you need to impress someone by overspending on average food, this is the place.

I’ve dined here twice now, once during KOP restaurant week and another time not on restaurant week. Both experiences were sub par. They clearly jammed the place full for restaurant week, which is not a BAD thing, it’s only bad when your staff can’t handle it. Reservations were running 30mins behind and service which I expect to suffer a bit during restaurant weeks took a nosedive. For my most recent restaurant week I could honestly say that their steaks were borderline unpalatable. The quality of meat you come to expect from branded steakhouses should beat that of your local mega mart but that was not the case here. My steak was overly salted and overly peppered likely in hopes that you wouldn’t taste the sub par quality of meat not to mention that mine came out overcooked. But it took about an hour to get my meal so I wasn’t exactly in the mood to send it back, nor did my waitress or floor manager seem to really want to hear my opinion. I was more interested in finishing my meal and leaving. Service on this most recent visit was bleek as well, but to no fault to my poor waitress who was clearly in over her head with very little help in sight. I primarily got full from this meal from the underdone bread and butter. This overall experience was probably also more soured because my party ate at Capital Grill the a few nights prior for KOP restaurant week and had a much more positive experience and that is only a few mins drive away. We will most likely be spending our hard earned cash somewhere else (like down the street!), you’ve been warned.

This review is for restaurant week lunchtime in March. This is a good deal, and gives you a chance to visit restaurants that you normally would pass over due to price. $ 20 for limited menu, but you still get good service and good food.
We ordered the ceasar salad, salmon, lobster/​shrimp bisque, filet. Both entrees were served with mashed potato & vegetable. Any drink is an additional charge.
The starters (salad & soup) were a bit spicy but tasty.
The entrees were good and plentiful for lunch. This is a typical steakhouse, dark interior, padded seating, white linen tablecloths, and gives you good service. Parking can be tough, because the KOP mall is right there too. I made a reservation and was seated promptly.

I dined here recently with my boyfriend and had a mixed experience. The food was solid and flavorful but not particularly distinctive. Some dishes were oversalted for our preferences. The service was below the usual standards for a higher-​end restaurant.
The waitress lacked the poise or self-​assurance of a professional server at a fine-​dining establishment. She seemed distracted and like she was going through the motions of being a waitress rather than eager to please the guests. After rapidly introducing herself, she attempted to take our orders without asking if we had questions about the menu. When we requested more detail about some selections, she answered in a hurried fashion with little enthusiasm.
No one came to our table to make sure we were satisfied with our starters or desserts, as far as we remember. My boyfriend ordered a steak and it was not prepared as he had ordered it. Because our waitress was nowhere in sight, he flagged down another server to fix the problem, and a new steak was brought to our table promptly. It was only after this occurrence that the waitress came over to make sure we were satisfied. Although restaurant employees were fastidious about refilling our drinks, we were not offered more bread after finishing our first serving.
Three additional aspects of the experience were surprising to us. First, the waitress brought us the bill as we were eating our desserts. We had not requested the check, and there were plenty of open tables in the place and no rush of customers waiting to be seated. Typically, a finer-​dining establishment provides a relaxed experience where guests are given time to finish their food at their own pace before being brought the check.
Second, we were surprised that there were salt and pepper shakers on the table. Typically, at nicer places, it is assumed that the food is seasoned properly coming out of the kitchen, and there is no need for the guests to adjust this themselves.
Third, my boyfriend complained that the men’s bathroom showed signs of not having been serviced for a while. If a place can charge ~$ 40 for a steak, certainly the bathroom can be kept clean and well-​stocked.
The décor of the restaurant was flashy, trying to look like a fine restaurant but lacking aesthetic refinement. The same could be said about the server, who was trying to do a good job but obviously lacking in professionalism and experience. Perhaps this is a place that tries to present itself as a fine-​dining establishment, and charges accordingly, but is actually just another mediocre chain restaurant catering to the lowest common denominator. After all, cheesesteak eggrolls feature prominently on the menu. All show, little substance, for patrons who have more money than actual taste.

The server was most entertaining and very nice, however the food wasn’t so great. I had lobster bisque soup, lump crab cake, lamb and cheesesteak egg rolls. Each I had better elsewhere.

I’ve been to Sullivan’s on several occasions now, and I’ve found the food to be decently consistent. Valet is solid and speedy, hostess always friendly and professional, service has varied, on our latest visit the sever was quite loud and in your face, while others have had a softer approach, food consistent for the most part, however temperature of steaks always leaning on the rarer side of medium-​rare. Management has always checked on us every time we’ve dined and held small, pleasant, conversation.
There are several higher end chain steak houses in this vicinity and I’ve tried all but one. (and slowly getting my reviews of them up) Sullivan’s seems to have become our go to when shopping at KOP, as we typically park on that side of the mall and I’m fond of their prix fixe menu which I feel is a great value for the selections offered.
My beau and I’ve had several different cuts and styles offered and have been satisfied. Most recently the bf went big and ordered the 26oz dry aged bone in rib eye and mac & cheese. I opted for «The Sure Thing» and did the prix fixe 8oz sliced strip with shrimp cocktail and lobster bisque. We also got the roasted garlic meatballs as a starter which we regret doing so after eating one meatball each, we pushed aside because… damn, he realized he had 26oz of rib eye coming his way. (We got the meatballs packaged to go — they were delicious the next day reheated)
The rib eye was a site to behold, def. a man’s cut of meat. No pretentious plating, just the meat on the bone, presented on a clean white plate with a sprinkle of parsley. While ordered medium rare, towards the center is was def. rare. But by the time the bf got to the center he had tapped out (meat sweats!) and focused on the mac and cheese — which by the way… simply divine. I have to watch my dairy intake especially because I had the bisque and didn’t want to risk my medication failing me (lactose sensitive) but I had a few shells and it was simply amazing. My Sure Thing prix fixe was wonderful as usual, but I had the same small issue… strip was more on the rare side. Something to watch for those that like their steaks done medium+, Sullivan’s seems to edge on the rarer side.
The steak house that begins with an M is the last one I need to try before having tried all the steakhouses in the mall area of KOP. C. G is still at the top of my list but Sullivan’s is a contender as their prix fix is a really solid value!

We haven’t eaten at this location in many years so maybe we are just old but it is LOUD in here. Our server informed us that on Christmas Day (?) they will be installing something to dampen the noise.
Food was really good. Filet mignon was like butter. French onion soup was excellent as was hubby’s shrimp & lobster bisque. Cheese steak egg rolls were awesome. Our server Tim was really very good.
I am a parent but I was shocked at the number of small children eating at a rather upscale establishment on a Saturday night.
I watched a man in glasses with a beard who must’ve been the manager schmooze with every single table but ours. We were ignored. Huh.
Food taste and quality was great, service was awesome but the noise level is ridiculous. Toward the end we were literally yelling across the table at one another.

I don’t understand steakhouses in general. Why are they always so dark? Do they try to manifest the medeival kings in their caves and taverns eating muttonchops by the candlelight? Well besides the overly dismal atmosphere the flavors disappoint a little bit.
Ok so this review is kind of doomed for negativity because I truly do not like steak. We were only at Sullivan’s for my husband’s work function. So the two stars are pretty much for the nice glass of wine and the yummy bisque.
As for the steak, my husband said it was too salty, as it is usually at steak houses. He prefers the one he makes at home. The appetizers were ok. The calamari had a nice sweet/​tangy sauce. And again the bisque was pretty amazing. The cream S they put on top is a nice creative touch. But my sea bass main dish was over seasoned. Chain restaurants have a motto of more is more is more is more. But I think simple, fresh and elegant is best.
So obviously I will not be returning to sullivan’s anytime soon. Except maybe for a glass of wine.

I read the reviews, I was warned and I went anyways …
It was one of those instances I wanted to prove the rest of the reviews wrong. In the end I deserve a big fat I told you so .
The server was nice but should find work in another field, maybe one that includes being attentive to people’s needs as not being an important factor. I had to ask if I could order a drink because she continued to comeback and never once asked. She never informed us that the menu was laid out a la carte style. The menu did not say this anywhere as well, so unless you’ve been there before how is one suppose to know. If two people are ordering just meat it’s probably a good indication they don’t know and you should maybe ask if they want a side or inform them they don’t get sides with the meal. Not only are you ordering literally just a piece of meat, if you want any type of sauce you have to order and pay for it separately. I find this very shocking, most restaurants want to give you some type of sauce /​broth to give the meat a little bit of flavor .
We didn’t know about the a la carte so we had to order sides once our meat came. I say once our meat came and not meal because it is literally just a piece of warmed up meat. Bland, no sauce and no sides. They don’t even take the time to dress your plate.
I’m giving them a star for the lobster tail size. It was the biggest lobster tail I have ever seen. The lobster tail was part of my serf n terf meal (6oz steak with lobster tail) for $ 47. I also ordered a dirty gin martini and it was so olive juice mixed that the color was literally the cloudy green color you see in the olive jar. The peppercorn sauce was god awful. It tasted like it came out of a pre-​made tube. It was so sweet it almost tasted like it was a sauce meant for a dessert .
At the end of the day a meal consisting of one martini, one beer, two steaks, a lobster tail, side of mushroom and potatoes (one serving per side mind you –not a side meant to share), and a price to pay for a sauce should not cost $ 200. We also waited about 15 — 20 min for a box and our check (she was rolling her silverware inside).
I could understand if the quality of the meat was outstanding or all grass feed meat, but it was neither. They don’t offer you anything with the meal such as a side salad or soup or even bread to start off with. The whole experience feels like there trying to nickel and dime you. If I’m going to pay that price for a «steakhouse meal «it should feel like a experience to go along with it. Even the décor doesn’t fit the «steakhouse fine dining experience «they want you to feel like their giving you .
Very disappointing all around. Would never ever return and wouldn’t suggest anyone try. Listen to the reviews, they are all consistently written about being bad for a reason.