A Saucy congrats to Mike Shannon’s Steaks and Seafood downtown on celebrating its 25th anniversary this season, quite the impressive feat in the always-challenging restaurant industry. Executive chef Nick Zotos has created a year-long special for the occasion: The Crown Filet is a 12-ounce tenderloin topped with a Cajun-seared jumbo lump crab cake and a Creole-dusted butter jumbo shrimp, finished with a classic béarnaise. The restaurant estimated that it has served more than 750,000 steaks since it opened its doors 25 years ago. Here’s to the next 25!
This article appears in January 2011.