April Specials Arrive at Double Eagle, Sullivan’s


Thomas Dritsas, vice president and corporate executive chef of Del Frisco’s Restaurant Group, is pleased to announce that two of the group’s brands, Del Frisco’s Double Eagle Steak House and Sullivan’s Steakhouse, are offering features throughout the month of April.

Paired Up is an enticing combination of Del Frisco’s Double Eagle Steak House’s most decadent dishes, an eight-ounce filet and an eight-ounce Australian lobster tail, and will be available throughout the month of April for $79. 

Guests will enjoy an eight-ounce filet, wet-aged 28 days to make the steak more tender and flavorful, seasoned with salt and pepper and broiled so that the juices flow from the top of the steak, allowing it to self-baste.

The steak is paired with a sweet, tender Australian lobster tail that is broiled until it bursts from the shell and its natural sugars caramelize to a golden brown.

Del Frisco’s has nine locations: New York, Philadelphia, Boston, Las Vegas, Dallas, Fort Worth, Houston, Charlotte, and Denver. Recently, Del Frisco’s announce it will open a 10th restaurant in Chicago in the historic Esquire Theater at the end of the year. 

“Paired Up is really a treat,” Dritsas says. “It’s the perfect dinner for guests who are celebrating a special occasion and may be a relief for regular diners who find themselves torn trying to decide between two of their favorite entrees.”

Sullivan’s Steakhouse will offer guests the best of both land and sea with its Steak & Cake feature. The deal includes a four-ounce Crabcake and a tender eight-ounce Filet Mignon accompanied by Sullivan’s complimentary blue cheese iceberg wedge of Caesar salad, for just $39. 

Sullivan’s crabcake is packed to the gills with crabmeat, using very minimal filler, and is always baked, never fried. This mound of succulent lump crabmeat is spiced up with red pepper and onions, and finished with a sassy sauce made of heavy cream, Cajun spices, and Tabasco.

The eight-ounce filet at Sullivan’s is seasoned simply with salt and pepper and broiled so the seared crust on the meat seals in the juices. Guests can choose from a delicious array of sauces and butters to top their steaks, from Madeira Mushroom Sauce to Cabernet Goat Cheese Butter.

“If it’s your first Sullivan’s experience or if you dine with us regularly and want to shake things up, Steak & Cake is the perfect way to savor two of our best flavors for a fantastic value and a have a great night out,” Dritsas says.  

David O’Day, director of wine for Del Frisco’s Restaurant Group, has carefully hand-picked a selection of featured wines, creating a stand-out choice for power players with discerning taste–and wine novices–who want the best wines to complement their steaks. 

At Del Frisco’s and Sullivan’s, O’Day recommends La Marca Prosecco, Flora Springs Chardonnay, Hess “Allomi” Cabernet Sauvignon, and Louis Martini Cabernet Sauvignon to accompany “Paired Up” and “Steak & Cake.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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