This opulent restaurant was Dublin's first dedicated American-style steakhouse - although, as they would be quick to reassure you, their wide-ranging menu also offers plenty of other meats, poultry and seafood.
However, the big attraction for many of the hungry diners with deep pockets who head for Shanahan's is their certified Irish Angus beef, which is seasoned and cooked in a special broiler, 1600-1800F, to sear the outside and keep the inside tender and juicy.
This Dublin restaurants steaks range from a 'petit filet' at a mere 8 oz/225g right up to The Shanahan Steak (24 oz/700g), which is a sight to gladden the heart of many a traditionally-minded Irishman - and, more surprisingly perhaps, many of his trendier young friends too. Strange to think that steak was passé such a short time ago.
There is much else to enjoy, of course, including a dramatic signature dish of onion strings with blue cheese dressing.
The wine list includes many special bottles - with, naturally, a strong presence from the best of Californian producers.