From the Farm: Boxer's name of ‘greatness' lives on with Sullivan's Steakhouse locations

Chicago Tribune

11-04-2025

As the final days before Easter Sunday approach, known as Holy Week, my mind has been on the completion of 'meatless Fridays' complied by practicing Catholics since the start of our Lenten season.
Yes, I've been craving a prime cut of steak.
However, I've avoided temptation with a green substitute of flavorful salads, always drizzled with a zesty dressing, and yes, resisting any urge to drench my layers of leafy lunch and dinner landscapes.
The end of Lent means a steak dinner awaits my next restaurant escape.
During my Chicagoland travels, I recently noticed a favorite steak menu dining location, Sullivan's Steakhouse in Lincolnshire, Illinois, near the Marriott Lincolnshire Theatre and Resort, had disappeared.
After a few telephone calls and some research, I found it closed in late 2018.
In a previous column, I'd written about that location. Published in November 2011, I wrote it was one of '20 locations around the country, including restaurants in Indianapolis, Chicago and Naperville.' At that time, I'd interviewed Mark S. Mednansky, CEO of the Del Frisco's Restaurant Group, which was the restaurant chain's parent company.
Fortunately, I also reconnected with Matt Coover, who was previously part of the management of the Lincolnshire location and is now general manager and a managing partner of the Sullivan's Naperville location, anchored downtown along the tranquil riverwalk stretch. Today, there are 14 Sullivan's Steakhouse locations around the country, including the Indianapolis and Naperville locations, and the restaurant chain is now under the umbrella of A Dividend Restaurant Group.
Coover was a guest last week on my Thursday radio show on WJOB 1230 AM, and he shared more about the history and recent menu highlights of Sullivan's Steakhouses, the first of which opened in 1996 in Austin, Texas.
The restaurant's name was chosen to honor and brand with the late, great boxer John L. Sullivan, a named that filled the sports section of every newspaper at the turn of the century, starting in the late 1800s when he reigned as the first heavyweight champion of 'gloved boxing' for a decade from 1882 to 1982. Dubbed in the press as 'the Boston Strong Boy,' a nod to his Boston roots, one of his most famous bouts had him going 75 rounds against rival Jake Kilrain, prompting Sullivan to declare: 'I want fighting, not foot racing.'
'He was simply the best at what he did,' Coover said, describing fighter Sullivan.
'And that's what we hold to as our motto, too. Being the best for our steaks, dining and menus.'
Coover said Sullivan's era lives on both with a signature cocktail bearing his name served at the restaurant's bar and also with the signature jazz music played at all locations to complement the rich and elegant turn-of-the-century paneling, light fixtures and dining room décor. Boxer Sullivan, who was originally contemplating becoming a priest as encouraged by his parents, retired and spent his later life as a lecturer before his early passing at age 59 in 1918.
Some of the parade of steak cuts offered on the Sullivan's menu included a 35-day dry-aged 28 ounce 'Tomahawk Ribeye,' a bone-in 'cowboy cut' 22-ounce ribeye and a 14-ounce bone-in filet mignon, as well as what's billed as 'the rarest of all beef,' the 'A5 Wagyu Strip' sold at market value price.
More information, menus and history are found at www.sullivanssteakhouse.com.
Coover reminded me they also have a fresh seafood selection available, including oysters, crab legs, shrimp and other fare. His favorite 'pair and share' idea currently is a popular 'two for $199 menu, featuring a 32-ounce Prime Porterhouse, two cold water lobster tails and a bottle of Caymus-Suisin Grand Durif wine.'
I asked Coover for the restaurant's simple house salad dressing recipe, an easy and delicious blend of flavors accented with a hint of honey.
Columnist Philip Potempa has published four cookbooks and is a radio host on WJOB 1230 AM. He can be reached at [e-mail] or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
Sullivan's Balsamic Vinaigrette
Makes 2 cups
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
1 1/2 cups extra virgin olive oil
1 heaping teaspoon honey
Salt and pepper to taste
Directions:
In a large bowl, mix vinegar and mustard until well combined.
Slowly drizzle in olive oil, whisking vigorously to emulsify.