Ok. I am not going to brag here (lying…), but I had the best lunch ever the other week. Chef Brian Gray of Sullivan’s Lincolnshire demonstrated
how to make the restaurant’s featured menu item, The Summer Fling, a signature
filet and fresh Maine lobster half. The Chef also made the world’s best
macaroni & cheese, for which I requested a to-go bag for all the leftovers- it was THAT good. I was invited by my friend Beth Engelman of Mommy on a Shoestring (who so graciously lets me bring my kid crew to events even though they tend to interrupt JUST a tad!).
Here’s what I love about this restaurant- it is affordable, the atmosphere is elegantly similar to a downtown Chicago restaurant, and every item I sampled was completely delicious.
I had a date night at a different restaurant a few weeks ago. I love to go all out with appetizers, salad, steak, the works when date night rolls around because, well, they unfortunately are a rarity in our household. At the end of the night- $200 bill. Yikes.
At Sullivan’s Lincolnshire, they have a Prix Fixe Menu for $39 which includes a starter, soup/salad and entree (yes, filet is included). So many prix fixe menus don’t include the good stuff, but they put their specialties in the mix. The Summer Fling (pictured below, lobster and filet) is only $42.
We live in the ‘burbs but love hitting up gorgeous restaurants that make us forget the day to day craziness of having kids. I get to put on heels and wipe the applesauce off my face. I just want to freaking have a NICE EVENING if I am putting in the effort, and Sullivan’s Lincolnshire delivers on all fronts. They even have an outdoor patio that overlooks a pond- can’t beat outdoor summer dining.
I have been to some of the most iconic steakhouses in downtown Chicago- Ruth’s Chris, Gibson’s, Morton’s, etc… and Sullivan’s Lincolnshire is the only one to get my medium rare request down to a T. Is there anything more disappointing when you order filet than having it come out over done? (yes, #NorthShoreProblems I know, but I survive on leftover PB&J during the week so I want my steak to be done MY way, especially if I am making food someone else’s way all week).
|My handsome lunch date|
Besides the steak, they have amazing sides like garlic horseradish mashed potatoes and, my fave, the world’s best mac n’ cheese! Recipe compliments of the chef.
World’s Best Macaroni and Cheese
1 qt heavy cream
3 cups half and half
1/2 lb. Smoked Gouda cheese
1/2 lb. White American cheese
1/2 tsp white pepper
1.5 Tbsp kosher salt
Method of preparation:
- Heat heavy cream and half and half in a heavy bottom sauce pot and bring to a boil.
- In the meantime, mix cornstarch and water to make a slurry.
- Once cream mixture comes to a boil, add slurry and cook over medium heat until sauce thickens.
- Cook for 3 to 5 minutes to cook out the starch.
- Add cheeses and whisk to incorporate and melt.
- Add the salt and pepper and whisk to incorporate.
- Add cheese sauce to cooked pasta in a casserole dish, top with breadcrumbs and bake until heated through.
Listen to this description: The Knockout: We
macerate fresh Hawaiian gold pineapples in clementine vodka for up to two weeks
before we hand-crush the fruit to extract the infusion.
Sign. Me. Up.
Sound like a great place to kick back and enjoy an awesome meal? They are located across from the Marriott Theater in Lincolnshire. They were also rated in the top 15 steakhouses in the Chicago area by Zagat– and there is some pretty hefty competition!
GIVEAWAY: Want a FREE APPETIZER? I am giving away a coupon to a lucky winner- simply like this post on Facebook, comment on the post, pin a photo to Pinterest, or Tweet the post with the hashtag #SullysLincolnshire…any one of these gets you entered. Simple, right?
Here’s a sample of what you could order…Crispy Shanghai Calamari:
Disclosure: I was provided with a complimentary meal and bottle of wine by Sullivan’s Lincolnshire for review. All opinions are honest and my own.