Sullivan's Steakhouse has ties to Ascension Parish

Greg Fischer Editor-in-chief
Yum! Bananas Foster Bread Pudding and Key Lime Pie for dessert.

Sullivan's Steakhouse in Baton Rouge recently hosted a decadent dinner for media personnel, and it was discovered that the restaurant has deep ties to Ascension Parish.

It was refreshing to hear that General Manager and former Head Chef Leighton Carbo is a graduate of East Ascension High School.

"I was the chef here for 12 years," Carbo said. "About a year-and-a-half ago I took on front of the house."

He was partially interrupted by a talented bartender who delivered a special non-alcoholic concoction that was requested.

"My little concoction," he said. "Hibiscus, ginger beer, pineapple, lemon, lime, and a little coriander."

It was perfect.

Back to Carbo, turns out that his grandfather, Donnie Mire was the third ever champion of the Jambalaya Festival in Gonzales, back in 1970. Mire won it again in 1979.

"He's cooked on the White House lawn twice," Carbo said. "National Geographic did a story on him years ago."

Moreover, Sullivan's Sales and Event Planner Kellie Tate shared that she was also excited to host the Weekly Citizen at the media dinner. She is a proud resident of Prairieville, Louisiana.

"I do all the private dining sales here at Sullivan's," she said. "I live out in Prairieville. Yay, Ascension Parish!"

While there are a handful of fancy options for hosting parties within Ascension Parish, Sullivan's is just a stone throw away in Baton Rouge, at 5252 Corporate Boulevard. Just off the College Drive exit.

Tate wanted to share that Sullivan's is available for hosting work parties, holiday parties, birthdays, and corporate meetings.

A neat, fraternal feature of Sullivan's is the private wine locker. The wine selection is one of the most extensive you'll see anywhere. Vice President of Marketing Holly Wagstaff-Bellomo shared much about Sullivan's fine hospitality with the local media.

Carbo said that Jason Lowell, the current executive chef, was his right hand man for years. And that he could've been executive chef anywhere in the company.

"When I moved up here, he took over back there so it's kind of seamless," he said.

There are 13 locations from Alaska to North Carolina. The menu featured some memorable items. The bone-in ribeye was sinful. The crab cake appetizer was well-balanced with a slaw. The salads were great. The lobster bisque was great. The side dish I recommend was the spaghetti squash, and the best dessert had to be the Bananas Foster Bread Pudding.

It's also a very fine, white table cloth, romantic atmosphere. Bring a healthy appetite. Sullivan's feeds people.