The April Steak and Crab Cake Offer at Sullivan's Steakhouse -- Get It While You Still Can

sullivan's crab cake.jpg
Photos by Mai Pham
Four ounces of buttery, decadent lump crab goes into this baked crab cake at Sullivan's.
When I think of surf and turf, I automatically think of steak and lobster, but to many food lovers, crab is the sweeter "turf": Its meat is more delicate, its fragrance more subtle and its flavor more pleasing. Which is why, when Sullivan's Steakhouse announced its April Steak and Cake special, I made it a point to go and try it.

For $39, the April Steak and Cake offer gets you a refreshing wedge or Caesar salad, a whole crab cake and an eight-ounce filet mignon, a savings of about $10 on the normal price of those items. It's a great deal if you're feeling like a good steak and love crab. I happen to love both.

The crab cake was large and mostly lump crab meat. Instead of the panfried versions you often see, this one was loosely packed together and baked, so you could see the quality of the large, golden-crusted, succulent pieces throughout. It was served on top of creamy Cajun roasted garlic, but the quality of the cake was so good, it really didn't need the sauce. This was not your Maryland-style cake with breading -- it was almost pure crab through and through, with the flesh buttery, moist, sweet and thoroughly enjoyable.

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An eight-ounce filet mignon still sizzled as it was presented. The crust was seared to perfection.
The steak was also perfection, with a just-crisp outer sear that sealed in the juices of the thick and tender filet. I had ordered mine medium-rare, and when I cut into the meat, the color and temperature were exactly what I wanted. The steak was served without sauce, but it too didn't need any. The outer shell was well-seasoned but not overly salty, and the heart of the meat was also tender and full of flavor.

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Some of the best hummus I've ever had, made with black-eyed peas, $10.
I skipped the salad because I wanted to try some drinks and appetizers from the new bar menu, and ended up indulging in a bit too much flatbread that night. The black-eyed pea hummus, served in a canning jar with chili-crusted flatbread chips and pickled veggies, was generously portioned and fantastic. In fact, it was probably the best hummus I've ever tasted, thanks in large part to Greek-born Executive Chef Teli Trikili. I liked it so much, I asked to take my leftovers to go.

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If you love the smell of truffles, you'll love this wild mushroom flatbread, $14 regular, $8 during Thursday happy hour from 4 to 10 p.m.
Likewise, the wild mushroom arugula flatbread, with sautéed wild mushrooms, arugula and truffle oil, was too good to stop at just one piece. The generously sized pizza-like flatbread, served on a long wooden board, smelled decadent and tasted even more so, with the truffle oil adding a luxurious accent to the sautéed wild mushrooms.

The $39 Steak and Cake offer is available through April. If you don't make it in time, grab a seat on the patio, enjoy the weather and try some of their Mediterranean-inspired appetizers, tapas-style. Or you can go for the gold and do both, like I did. You'll leave satiated and happy, with leftovers to boot.



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Location Info

Sullivan's Steakhouse

4608 Westheimer, Houston, TX

Category: Restaurant


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13 comments
Eoghan L. Dillman
Eoghan L. Dillman

Mai, I'm curious  (I mean no offense and typicaly I'm quite impressed with the locations you choose to speak about) and I understand fully well you enjoyed your dinner there, but I'm wondering with so many great chef-driven locally-owned (non-franchise) restaurants out producing such great fare why take the time to write a piece pushing blog readers (target audience foodies?) to visit a suburban chain restaurant?

Christina Uticone
Christina Uticone

My very picky pal from Maryland liked the look of this crab cake, Mai. Gorgeous photos, as always.

Michael Enak
Michael Enak

My favorite place to get a crabcake is Coins Restaurant in Ocean City, MD. They offer the choice of fried or broiled. I think broiled is the best.

I hope to get down to Killen's one of these days.

Michael Enak
Michael Enak

"This was not your Maryland-style cake with breading -- it was almost pure crab through and through"

I must object to the above inference that a "Maryland Crabcake" is one of those god-awful biscuits with crab juice poured on top that restaurants frequently masquerade as one of my home state's culinary treasures. A proper crabcake will have a minimal amount of bread or cracker crumbs to aid with binding the lump crab. No breading is involved. A Maryland crabcake IS "almost pure crab through and through."

You can even use Google; image search for maryland crab cakes and you will be presented with beautiful array of crabby goodness.

The baked crab cake image above looks similar in composition to the wonderful "crabcake" at Vic 'n Anthony's, which for my money remains the best tasting crab dish in Houston.

HungryTerri
HungryTerri

Glad you liked your dinner, but you've obviously never had a Maryland crab cake.

Mai Pham
Mai Pham

Eoghan, Your point is valid; I understand where you're coming from. I totally support all of the chef-driven, non-franchise places (and write about them frequently), but the reality is that people eat at chain restaurants, even me. I do get regular cravings for fried chicken, chicken McNuggets, etc. I try not to be elitist about my food. Good food is good food, that is my only requirement. It can be in a dump, a chain restaurant, a chef-driven joint, a gas station. If it's good, I will eat it. And I love steak.

I especially love cheap steak nights, but I also enjoy a good steak from a good steakhouse. With the exception of a few non-chains- -Killen's, Taste of Texas, Brennar's are the three that come to mind-- Houston is awash with steak chains: Del Frisco's, Fleming's, Morton's, Vic N Anthony's (Landry's-owned), Ruth's Chris, Capital Grille, Pappas, Eddie V's, Saltgrass, Perry's, etc. etc. 

Sullivan's is centrally located in the Galleria, easily accessible, and turns out some great steak, but tends to get written off by foodies (probably because it's a chain?). The point of this blog was to say that if you've passed up Sullivan's, here's a chance to sample surf and turf at a relative bargain and be pleasantly surprised because despite the fact that it's a chain, the food is delicious.

Mai Pham
Mai Pham

Twas a delicious cake, indeed. Glad it passed your Marylander's test, too! 

Mai Pham
Mai Pham

If you go to Killen's you must definitely try a steak in addition to the crab cake. And the creamed corn -- there are no words. I could eat vats of it.

Mai Pham
Mai Pham

Actually, I've had a Maryland crab cake, and you're right it's mostly crab. I was trying to convey that it's baked rather than pan-fried, but I did not express myself well in this instance. Maryland crab cakes do have some breading but a minimal of breading as you indicated. If you inferred what you did, then I did not express myself clearly, and I thank you for the clarification!

I also want to shout out to Killen's steakhouse crab cake, which is also baked, with gravy and excellent flavor.

Mai Pham
Mai Pham

see my comments above in reply to Michael. On another note, where would you go for a good Maryland style crab cake in Houston?

HungryTerri
HungryTerri

They're easy to find, right next to the unicorns! Seriously, we haven't found a good one here yet, so your best bet is when I make them for Texans t-gates. Of course, we're still looking; maybe we'll find one someday.  My favorite crab cake in Houston is V&A's, different style, but excellent.  The worst was Landry's, no discernable crab meat AT ALL. 

Mai Pham
Mai Pham

I've had great crab cakes at The Glass Wall in the past, rather small but you get 2 per order, and I remember them being very Maryland-style in the sense that lump crabmeat was used and a bit of breading. 

Cafe Laurier, before it closed, also used to have an excellent crab cake.  

I have friends who swear by the crab cake at Trevisio, and yes, I've heard the Vic 'n Anthony's version is stellar.  Danton's has a great crab salad -- i wonder if they do a crab cake? If they do, then I'll bet it's pretty darn good. The Killen's version is similar to this one in that it's not fried, and has a ton of crab in it, and is excellent also.  

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