CHARLOTTE, N.C. (QC Life) - The holidays are all about great food.
If you’re not in the mood for cooking and want a delicious evening out in the city, check out Sullivan’s Steakhouse’s new holiday menu.
From the filet mignon with king crab, to the dry-aged New York strip and even a showstopping tomahawk trio for two, there’s always a reason to celebrate at Sullivan’s.
Wayne Mason, executive chef at Sullivan’s Steakhouse, dropped by the QC Kitchen to show us how to make their new pan seared miso-glazed black cod.
Learn more about their new holiday menu available at all 15 Sullivan’s Steakhouse locations on their website.
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