Sometimes I’m in the mood to go to a restaurant that’s been around for decades. That’s old school. Where I can sit outside by the ocean and enjoy all of my favorite foods and when I am in that kind of mood I head right to Sullivan’s on Castle Island.
This is my buddy Harry. Harry tell me about the history of your place.
Sullivan’s Castle Island started in 1951 by Mr Dan Sullivan senior. It then revolved to the son, which is Dan Sullivan, Jr. and now we’re into Branden Sullivan, his wife Adrian. We’re now into the fourth generation of the Sullivan family.
Basically you come to Sullivan’s you’re not here for a burger, a dog you here for the experience. We have the playground. We have the fort. …and basically it’s a family environment, family environment, quality food, reasonable prices. That’s what we do.
Be honest with me, what are the best three things on the menu at your restaurant?
Right now the 14.95 lobster all the 10.95 baked fish or fried fish with French fries or coleslaw and our raspberry lime Ricky. Typical order could be a cheeseburger, a hotdog, a French fries and a soda. Typical order.
Castle Island. Do you need a ferry to get here?
No, this is a road you can actually come down straight. If you come off the expressway, ….just follow it to the end. When you get to the end. You can see the castle, Fort Independence. And then you’ve got Sullivan’s.
Do you need to get on the ferry?
No ferry necessary.
I’ve been to thousands of restaurants. I think you have the biggest parking lot in relation to the size of your restaurant, do you need this many parking spots?
We have 255 parking space and it’s free parking, free parking.
It’s free parking.
How much is parking?
Parking is free.
I have to chastise you my friend because on the internet it says you’re open till nine o’clock at night but I know that’s not true. How do I figure out when you open it when you’re closed?
We’re here till sunset. Basically Google and Facebook will not change it. We can’t get them to change it. So sunset is it.
I don’t know what other restaurant opens til just sunset.
Can I call or something to figure out when you’re open.
Our phone number is 617-268-5685 my voice will tell you the time we’re open and the time we close off and you update I updated every day every day every day.
Name some of the famous people that have been to your restaurant.
Mark Wahlberg has been here
Jack Nicholson was here when they did Departed.
Whitey Bulger basically lived here.
That’s basically a little rounding of the kind of people that have been here.
I know you guys rip through customers very efficiently and quickly. But the lines here are legendary. What’s the furthest the line? Everyone? The line has gone up the fort.
And we have the line up the road. It was up the road and I mean, up the road. Where was it? off the road?
At Sullivan’s castle Island, line management is crucial. What do you do when it gets real long?
When the line is out the door we want to move the people along we asked the people to move to the left with the Sullivan shuffle…Sullivan shuffle.
Hey, I’ll have a lobster roll. lobster roll, double cheeseburger double cheese, you know large Diet Pepsi.
This is how I roll when I go to Sullivan’s at Castle Island. I just go crazy and get everything. Three kinds of hotdogs, crinkled cut fries, the famous lobster roll cheeseburger, I get clams both ways the strips and the bellies and onion rings now I love french fries. But the onion rings here is so good. I can’t resist. These are big and fresh and perfectly fried. They are absolutely delicious. If Da Vinci himself made or drew or made a sculpture of an onion ring, this would be it. The perfect onion right. I wish more restaurants would bring back the crinkled cut fry. They’re so tasty. And they also absorb condiments so well including ketchup and the new hot trend in french fry dipping tartar sauce. This lobster roll has nothing but claws and Knuckles and a little bit of mayo and toasted hot dog roll. That’s four and a half ounces of lobster for only $14.95. That is a meal deal. This thing is just overflowing with lobster meat. I mean that the roll really can’t contain it they must need a bigger roll. They have great beef and pork hotdogs. Now this one has ketchup I do not support that. This according to my pop the great Eddie Andelman who knows more about hot dogs than anyone on this planet is prepared properly because it has mustard, relish and chopped onions not just onions, chopped onions. That is the way to enjoy a hot dog.
Let me ask you sir, shouldn’t adult ever put ketchup on a hot dog?
It is their preference if they want mustard they can.
That was not my question sir. Should an adult put ketchup on a hot dog.
I’m saying it’s up to the individual.
Now I’m a burger freak and they have a double cheeseburger. So you got two burgers. two slices of cheese with lettuce and tomato. Now that’s a burger. They do have a grilled chicken sandwich if you want to keep things lighter. If you want to go the seafood route, they do a great Haddock. You can get it fried and it’s a big 10 ounce portion with French fries or you can get it baked if you want to go a little lighter with rice pilaf, a new addition to the menu that’s really tasty. Delicious fried scallops or fried shrimp You can get fried clam bellies or fried clam strips to me that’s a win win situation.
You’ve got the ocean…. you’ve got the view of the Boston skyline and when it’s real hot, I always get a lime Ricky, you got the raspberry syrup, half a lime and soda water. It’s so tasty and refreshing.
You have a lot in common with Kelly’s roast beef and revere including the seagulls. How often does this seagull snag somebody’s food?
If you come out of Sullivan’s and you’re not watching? The Seagull will take the food. They will take the tray they will take the food and they will leave you crying.
What is the best way to protect your food from the seagulls?
“Take the food. Cover it with your arms, run see a car and then close the door. It’s like a patriot patriot running back.”
“No one carries a football like Julian Edelman, and no one carries Sullivan’s like Dave Andelman.”