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Shanahan’s
Steakhouse
With every detail of food,
decor and service done right, Mike Shanahan, Marc Steron and Steve Mooney
ensure us that Denver does indeed need another steakhouse.
By Kathy Smith Photography by Wonderworks
34 C O L O R A D O E X P R E S S I O N A P R I L / M AY 2 0 1 0
Before Shanahan’s Steakhouse opened, many
Denverites wondered if this city needs another steakhouse.
If the wait on a random Tuesday at 5:30 p.m. in both the bar
and dining areas is any indication, the answer is an overwhelming and resounding yes. Located in the Denver Tech
Center, Shanahan’s offers guests unique dining experiences
in contemporary, classy and comfortable environments with
both budget and full dining menu options. • Managing
partner Marc Steron, along with Mike Shanahan and Steve
Mooney, envisioned a restaurant—not just a steakhouse—
of exquisite character on the inside and the outside, and
that is exactly what Steron designed. “I knew I wanted
something brand new, which was interesting to look at with
a unique environment—different than any other restaurant.
I developed the concept and presented it to my partners
who loved the ideas,” Steron explains.
C O L O R A D O E X P R E S S I O N A P R I L / M AY 2 0 1 0
35
While NFL coach Mike Shanahan’s
cast concrete walls and signage in a
station, is relaxing, attractive and comfort-
name is a draw for the public, each of the
contrasting natural color, it is understated
able. Glass cases house championship
two other partners is pulling in their own
but recognizable for people driving by.”
trophies from conference and Super Bowl
share of customers. Steron, arguably one
As diners draw near, curb appeal is
wins, and within the cabinet, mirrored,
of the best general managers in the restau-
enhanced with floor to ceiling windows
rotating platforms showcase the spectacu-
rant business for more than two decades,
and doors, a blazing fireplace on the
larly jeweled prize rings.
has a tremendous following. And Mooney
patio and extraordinary lighting. “To
Centering the bar area is a dramatic 21-
is an accomplished businessman and
distinguish us from other restaurants,
seat horseshoe-shape bar designed to facil-
philanthropist who is well established in
almost as much design went into the
itate conversation. A glass canopy holds a
many circles. In addition, Steron hired
shell as the core,” he describes.
accomplished General Manager Heather
McCormick to oversee the staff and operations. She has a wealth of experience in
steakhouse management.
Curb Appeal
premium liquor bottle display and four
flat-screen televisions (which can be
viewed from any seat in the bar, but are
Visual
Entertainment
music from the jazz pianist). “The artwork
The interior environment truly impresses
is by Carrie Fell and the piece in the bar is
not obtrusive and do not conflict with the
guests as the restaurant is simply unlike any
titled ‘No Holds Bar,’ and the piece in the
other in Colorado. To say it is gorgeous is
private dining room is ‘Edge of Wild,’” says
Steron chose the location for a number of
an understatement. “I designed the interior
Steron. (See more of Western artist Carrie
reasons, but an important one is the visi-
so that no matter where you sit there is
Fell’s work in Architecture & Design of the
bility from I-25. “I knew a location like this
always something to see, and you never
West, June/July 2009.)
only comes around every 10 years. With
face a wall or dead zone,” says Steron.
the angled, high-profile exterior made of
tables and sports a 70-inch plasma televi-
tainment is part of the charm and attrac-
sion. Guests can order from the bar menu
tion. The lobby, with its high-tech hostess
36 C O L O R A D O E X P R E S S I O N A P R I L / M AY 2 0 1 0
The bar seats 65 at dining and high-top
Throughout the restaurant, visual enter-
or the full-course dinner menu. “The
The Hard
Hat Zone
bar is the nucleus to the restaurant. The
idea was to create a bar that was upscale
with a casual, reasonably priced grill
menu, and a comfortable, social place with
fine dining level of service,” says Steron.
Another visual point of interest is a sixtiered glass stemware case bearing 500
wine glasses in various sizes. (It’s not only
pretty to look at—it’s also easily accessible
to the servers who polish each stem every
night.) An impressive display is the 4,600
bottle red wine cooler, which Wine and
Beverage Director Michael Casey stocks
and manages.
Anchoring the restaurant is a magnificent marble and granite fireplace. The
dining room comfortably seats 130 in
booths and tables and has just the right
balance of wood, leather and stone. The
lighting brightens up the entire restaurant,
and is the design work of Liesl Lighting.
Three private dining rooms, eponymously
named the Steron, Shanahan and Mooney
rooms, line the south wall and are
completely
soundproof
for
Accessible through the main dining
room and the bar is a 60-seat patio
complete with sofas, dining tables and
comfortable chairs. With the inviting
fireplace and warm blankets from Neiman
Marcus, the patio is an attraction most
nights. Steron points out, “Guests have a
view of the fountains and can walk a few
steps down to the park. We feel we have
our own little oasis here.”
“We have added elements to the decor
to remind you that you’re in a steakhouse—like the custom-made channel
back leather booths and the leather chairs
with baseball stitching and an extra wide
seat,” explains Steron. Details abound
throughout
the
restaurant,
including
acoustic stereo fabric-covered millwork to
absorb sound and marble flooring trim in
the steps up to the booths.
Steron says overall construction of the
With such a powerhouse trio behind the
project went well—except for one day
new steakhouse, the food could not disap-
when he was guiding some VIPs on a tour.
point. Some of the most popular bar menu
“There was a scaffolding set up next to the
items include the chilled giant prawn
fireplace and we were on the opposite
cocktail, jumbo lump crab cake, oysters
side of the room when the scaffolding
Rockefeller, Shanahan’s prime burger and
came crashing down and made the loudest
the artisan style cheese platter.
noise. One of the guests turned to me and
USDA quality prime beef is definitely
said, ‘Are you sure we shouldn’t have hard
the item of choice on the full dinner menu
hats on?’”
as Executive Chef Steve Vice orders more
Throughout the project Steron worked
than 1,000 pounds a week. “The on-the-
closely with his partners, general contractor
bone menu is a favorite and the bone-in
Rick Watkins of Mesa Properties and
filet is the most popular item. We also serve
architect Patrick Cashen. “Both of my
beef-size portions of fresh fish and our
partners were so supportive. Steve had a
guests love the sides of creamed corn,
tremendous hand in helping understand
Tillamook cheddar mac-and-cheese and
budgets and bids, and he had a keen
lyonnaise potatoes. And, what is unique
awareness of quality of materials for
about our menu is that we offer a choice of
sustainability and integrity. I was very
sauces to accompany a main course.”
impressed with Mike’s eye for detail. He
mentions Steron. Save room for the delec-
was
table warm brioche bread pudding.
always
right
and
understands
specifics.”
Service is amazing here, with every
detail attended to. If you valet your car, they
private
meetings.
But How’s
The Food?
Guess What
I Heard…
Another critical factor in the design was
acoustics. According to Steron, “We
WHEN YOU GO
Shanahan’s Steakhouse
5085 S. Syracuse St., Denver Tech
want our guests to be heard, not
overheard.” It seems the audio-visual
installation was so important to Steron
Center, Denver
303-770-7300
that he pushed Visions to install every-
www.shanahanssteakhouse.com
thing as soon as they could. “When
Reservations: call or visit website
they told me everything was up and
Open for dinner 5 p.m. nightly
running, we had rough flooring and no
furniture. But, the construction guys loved
offer to take your leftovers to the car for
having the music blaring and didn’t need
you—no boxes or bags left on the table.
to bring their boom boxes,” Steron recalls
with a chuckle.
To acoustically separate the bar from
Whether you go for a signature martini
in the bar, a cozy dinner on the patio or to
celebrate a special occasion, you’ll likely
the dining area without obscuring views, a
experience exactly what Steron designed,
radial glass wall wraps around the interior
built and executed. “Our goal was to build
dining booths. The three private dining
something special, have many dining and
rooms are completely soundproof as well.
menu options and provide guests with
genuine hospitality.”
CE
C O L O R A D O E X P R E S S I O N A P R I L / M A Y 2 0 1 0 37