However, we can report that the dining room was pleasantly refined, with subtle shades of beige and other soft, neutral colors. More importantly, the dining room ceiling is acoustical tile and the floor is covered with a thick carpet … both dampening the sound and rendering Sullivan’s quieter than most Tucson restaurants … much to our liking.

The walls were lined with large framed pictures of John L. Sullivan, the first World Heavyweight Boxing Champion and other boxers, such as Jack Dempsey, from a bygone era. Certainly an interesting theme for Tucson. Sullivan was champ from 1885 to 1892.

Of course, we already knew what our entrees would be. In an effort to be consistent and compare “apples to apples”, Ms. Karen would have the 8 oz. Filet Mignon and I would have the 16 oz. Ribeye.

However, there were a few glitches to surmount. The best deal on the menu was a three-course meal called “Sure Thing” for $42. It included an appetizer, salad and entrée with one side. No dessert. More on the “glitch” in a moment.

Being the adventuring type, we tried a few Sullivan specialties. Ms. Karen ordered a glass of Villa Maria Sauvignon Blanc to accompany Sullivan’s “Crispy Shanghai Calamari” appetizer (Sweet Chili Glaze, Bean Sprouts, Cherry Peppers, Crushed Peanuts & Scallions, $15.50).

Our server, Brandon, who had introduced himself upon our arrival, asked her how she liked her calamari. Being an intuitive type, he almost immediately realized that she was not a happy camper. “What’s wrong”, he asked sincerely.

“Well,” she replied, “I would like just the calamari without all the foo-foo.”

“Not a problem,” Brandon replied, and whisked her appetizer away. He returned a few minutes later with a plate full of fried calamari and a small bowl of very tasty cocktail dip that we shared. Her wine was OK, but the price of a half-glass was more than a whole bottle in the stores.

I ordered a Margarita (salt, on the rocks). This was Sullivan’s “Classic Margarita”, Avion Silver Tequila, House-Made Lime Sour; Agave Nectar; DeKuyper Triple Sec, $12.50.

To accompany my cocktail, I ordered Sullivan’s “Cheesesteak Eggrolls” (Sweet & Spicy Chili Sauce & Honey Mustard, $12.50). A tad sweeter than I expected, but good. However, my Margarita was a problem, which Brandon almost immediately realized. “Would you like me to take it back and order you something else,” he asked. “No, no,” I responded. “I do want a Margarita, but this one is, well, pretty bland. It needs more lime juice and tequila.”

In a flash, my bland Margarita was outa sight. Not two minutes later, Brandon returned with a “juiced-up” Margarita, much more to my liking. Of course, it was not as good as the custom Margaritas the bartenders at El Charro (Court Street) mix, but I was not expecting something that awesome.

Now about that “glitch”. Remember that $42 special? Well, the entrée was a 12 oz. New York Strip Steak. And, if you will recall, I had to have a Ribeye. Brandon asked his manager, Kaylan (sp?) about substitution. She disappeared for a moment and returned to explain that, “Yes, we can substitute a 16 oz. Ribeye for an $8 up-charge.”

I readily agreed. After all, what’s another $8 at this point.

Next came our salads … both of us had ordered a Caesar. We both thought our Caesars were a little on the bland side, so Ms. Karen asked Brandon for some lemon wedges. They arrived at our table in the blink of an eye. Also, she thought there was too much dressing and suggested that it would have been better to have the dressing on the side, although it is Ms. Karen’s recollection that true Caesar’s are mixed at the table anyway, or use to be, so the dressing may as well come on the side. When was the last time you saw a Caesar mixed at your table?

Soon after we finished our salads, our steaks arrived on very hot plates. Ms. Karen’s Filet was set upon mashed potatoes and some very tasty brown gravy. My Ribeye came with au jous and a baked potato coated with Sea Salt on the skin. Upon my request, Brandon added butter and bacon bits. Yummy!

As we always do in these situations, we shared most of our meal. She gave me a slice of her Filet and I gave her a slice of my Ribeye. While the Ribeye was very good, cooked as requested, we both agreed her Filet was not only more tender, but more flavorful.

Fleming’s broils their steaks at 1600 degrees. Brandon checked with his cooks and returned to tell us that Sullivan’s oven broils theirs at a measly 1000 degrees. Could we taste the difference? Nope. However, the “Cowboy Steakhouses” we have reviewed recently, all BBQ their steaks over a mesquite wood fire. Can we taste the difference? Yup! The fat in the steaks absorbs that smoky mesquite flavor that is the hallmark of any good “Cowboy Steak”.

I helped Ms. Karen finish her Filet and took half of my Ribeye and half of my baked potato home. Bud & Molly immediately knew that we had meat in our “doggy bag” and would not leave us be until we shared. Still, I had enough left for a delicious lunch the next day. Total: $135 plus tip.

Would we have enjoyed the same steak dinner at Silver Saddle for less than half the price? Sure. But we also agreed that Sullivan’s attention to detail and willingness to accommodate our requests and ensure that we were satisfied was at least equal to Fleming’s. Do we wholeheartedly recommend Sullivan’s to our friends and family? We do … with the caveat that they may have to take out a second mortgage to pay for it.

Sullivan’s Steakhouse
1785 E. River Road
Tucson, AZ 85718520-299-4275