When Don Shula launched his restaurant brand 30 years ago, he built it on the same principles that he used to grow his successful NFL coaching career. It shows in the small details, such as beverage napkins with quotes like, “Strive for perfection, but settle for excellence.” Shula’s Restaurant Group recently debuted a rebranding and menu update for the flagship Shula’s Steak House at the Walt Disney World Swan and Dolphin Resort.
A New Look
The first thing you will notice is the expanded bar and lounge area. A three-sided, wraparound bar integrates the space more prominently into the restaurant’s design and encourages guests to participate in the social setting with pre- or post-dinner drinks. A new wine tower next to the bar shows off the restaurant’s extensive wine program.
While the service that guests have come to expect from Shula’s Steak House remains the same, the restaurant’s aesthetics have gotten a makeover. Cream-colored, upholstered chairs lighten up the dining room, and the place settings are void of one important detail: a steak knife. Instead, a knife block acts as the table’s centerpiece, offering an interactive experience for guests. Each person will personally select which knife they would like to use during dinner. Some are small and dainty while others are large and bulky to account for a variety of personal preferences.
Additionally, the original image on the dining room’s back wall has been replaced with three framed photos that represent each stage of Shula’s career. One celebrates his record-breaking 325 wins, another illustrates his first Super Bowl win that resulted in the NFL’s only undefeated season and the last honors his induction into the Pro Football Hall of Fame.
New Flavors and Lighter Alternatives
New executive corporate chef, Demetrio Zavala, oversaw the changes to the Shula’s Steak House menu. Familiar items like the 48-ounce Porterhouse and 22-ounce Cowboy Ribeye are featured alongside a variety of re-imagined dishes. The New Orleans-style Shrimp, with Cajun-spiced shrimp, lemon, garlic butter and toasted crostini, replaces the Barbequed Shrimp appetizer. Asian flavors in the Tuna Tartare now include red chili and sesame vinaigrette with crispy wontons adding texture. The Wedge Salad swaps out regular tomatoes for a sweet and savory tomato bacon jam to complement the bacon crumbles and bleu cheese dressing.
In addition to hearty steaks, entrees include the Pan Seared Sea Scallops, which is now served with creamed corn, fennel and a saffron-corn crema. Maryland-style Crab Cakes feature jumbo lump crab, mustard and Old Bay seasoning with rémoulade sauce. Sides such as Potato Gratin with garlic cream reduction and Panko-parmesan crust and Steamed Asparagus with bearnaise vinaigrette pack a punch with fresh, flavorful ingredients.
You will want to experience these updates for yourself. Don’t wait for a special occasion.