Reviews & Appreciations

…”There are many reasons to rave about John Shanahan’s upscale American restaurant. Under manager Martin Clegg, the service is impeccable – fancy, not too formal – and the interior oozes money. We love the clubby bar downstairs, where bartender Kevin Hennessy keeps the wisecracks flowing as quickly as the bourbon, star-spangled studs hold court with young admirers, and the Corrs (still) try to crack the US market. The menu has a light sprinkling of Irish favourites (like Galway oysters) and sublime desserts. New Yorkers write home about the classic American sides, like creamed sweetcorn and onion rings. But the real treat here is the prime fillet of beef, sourced from Shanahan’s farm in County Meath. It’s not cheap, and the portions are designed for body-builders, but you won’t find a better steak anywhere in Ireland today.”
The Dubliner 100 Best Restaurants, September

…”Chosen as one of the ‘Top Ten Steakhouses’ in the world by the
‘The British Independent’ newspaper.

…”The fresh, flavoursome crab had been wrapped in rosti-style potato casing, light and crisp and delicious. Mixed leaves and a citrus dressing rounded the dish off nicely.”
Food and Wine Magazine, March

…”From all reports, and my own experience too, Shanahan’s on the Green doesn’t appear to have put a foot wrong since it opened last year.”
Sunday Independent, February

…”The menu is dedicated to the magnificence of the steak… a bovine wonder that was a delight beyond measure”
City Life (Irish Independent), January

…”Its success is simply explained: the service in this restaurant doesn’t just look after you, it virtually seduces you.”
The Irish Times Magazine, December

…”In my opinion, Shanahan’s is one of the best restaurants in Dublin… I would return again just for dessert. The bread and butter pudding made with fresh croissant and butterscotch and served with homemade ice cream was delicious”
Image Magazine, October

…”My pork was astonishingly rich, succulent and delicious on its own… My friend’s steak was just fabulous. Seasoned and seared to some incredible heat on the outside but marvellously pink and and tender on the inside. I would go back just to have one myself.”
The Irish Times, September

…”The finest steak I’ve eaten in Ireland. 16ozs of prime Angus, aged till ripe, seared just so replete with marbling and so flavourful I’ll swear it mooed.”
The Sunday Business Post, July