Shanahan's on the Green

Shanahan's on the Green Review

Big, bad (meaning good, of course) steaks are the guilty-pleasure draw at this American-style steak house. Happily, quantity doesn't necessarily diminish quality and Shanahan's arguably serves the best beef in the country, all certified Irish Angus, of course. The building itself is an Irish Georgian glory, designed by Richard Cassels, Dublin's leading 18th-century architect. Glowing with gilded chandeliers and graced with a few marble fireplaces, this restored town house offers a sleekly elegant setting in which to chow down on some of the tenderest beef this side of Kobe (they cook it in a special high-temperature oven, searing the outside to keep the inside good and juicy). If steak doesn't float your boat, they also do a mean panfried wild seabass with wild garlic, Morteau sausage, and morel mushrooms. Oreo-cookie-crust cheesecake is the perfect way to finish off the feast, but many will consider the decor—think sash windows, gilt mirrors, and plush carpets—rich enough.