Sullivan's Steakhouse

About Sullivan's Steakhouse

There is no Alaskan twist to the concept and no farm-to-table speech, just USDA Prime beef, a long martini list and a dining room on West Fifth Avenue built for a serious dinner. Sullivan's is a polished national steakhouse, and the Anchorage room delivers what the name promises: dry-aged cuts, a deep wine list, and the kind of clubby booth where a deal gets done over the second round. In a downtown short on big-occasion rooms, it is the default choice when the bill matters less than the impression.

The Kitchen

The kitchen runs the classic American steakhouse program on USDA Prime beef. The dish to order is the 22oz bone-in cowboy ribeye at $82.80, the heaviest cut on the board; the filet, New York strip and a tomahawk wagyu round out the grill, and the lobster trio is the seafood the regulars name. Steaks arrive seared hard and finished simply, the sides are built to share, and the oversized martini is as much a signature as anything off the range.

You will find it at 320 West Fifth Avenue in downtown Anchorage. The wine program is the real differentiator: the list earned a Wine Spectator Award of Excellence in both 2024 and 2025. Read it against our best steakhouses worldwide, browse the full Anchorage dining guide, or test it with our seven signs of a great restaurant.

The Room

The room is dark wood, low light and big booths, with a bar that fills first and a noise level that climbs with the martinis. Tables are generously spaced, the dress code is smart but unfussy, and a jacket reads right without being required. Seating runs to well over a hundred between the bar and the dining room, which makes it easy to land a table for a group on short notice.

Frequently Asked Questions

Is Sullivan's Steakhouse worth it?

Yes, if you want a dependable prime-beef dinner in downtown Anchorage rather than a local, chef-driven room. The USDA Prime cuts are cooked the way a steakhouse should cook them, the wine list holds a Wine Spectator Award of Excellence, and the booths suit a celebration or a client. Come for the 22oz cowboy ribeye and a martini; do not come expecting Alaskan invention, and it earns its place.

How hard is it to book Sullivan's Steakhouse?

Not hard. Reservations are easy to get on weeknights and bookable on OpenTable or by phone, with Friday and Saturday the busy windows worth reserving a few days out. Large groups and special occasions are handled well given the room's size. For a prime booth on a weekend, book ahead; those clubby corners are the seats everyone asks for first.

What is the dress code at Sullivan's Steakhouse?

Smart but relaxed. There is no jacket requirement, and you will see everything from business attire to neat jeans, especially in a downtown Anchorage that dresses for the weather. Dinner skews a touch sharper than lunch. A collared shirt or a smart dress is always right; this is a steakhouse that wants you comfortable enough to order a second course.

What should I order at Sullivan's Steakhouse?

Order the 22oz bone-in cowboy ribeye at $82.80, the kitchen's heaviest and most characterful cut, and add the lobster trio or a tomahawk wagyu if the table is splurging. Start with an oversized martini, the house signature, and share the steakhouse sides. The wine list is award-winning, so let the sommelier steer a bottle to the beef.