Earlier this year, Sullivan’s Steakhouse’s corporate office decided to bring back lunch service to several locations across the country where it had previously been eliminated, including Baton Rouge.
“We’re so well suited for business entertaining,” says Holly Wagstaff-Bellomo, Sullivan’s vice president of marketing. “It just made sense to add this daypart back into our operations.”
The restaurant chain’s new lunch menu targets two markets: Diners in the mood for lengthy conversations or celebrations, and those who want an upscale lunch but need to hustle back to work. Aimed squarely at the latter, the fixed price Business Lunch lineup includes a starter, entrée and side dish for $19.50. There’s also a larger a la carte menu with more salads, sandwiches and entrees.
The Business Lunch entree options include an intentionally straightforward lineup that allows diners to quickly select a protein of Delmonico steak, broiled salmon or the popular herb brick chicken. Starter options include a wedge or caesar salad, market fresh greens, or shrimp and lobster bisque. Side dishes include steakhouse classics like parmesan fries, garlic mashed potatoes, sautéed spinach and thin green beans that have been trimmed, sliced down the middle, blanched and sauteed in clarified butter.