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New Orleans Creole Cuisine at Shanahan's (Up to 43% Off). Two Options Available.

Shanahan's
4.3

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Amenities

Good for GroupsGood for Groups
Price PointPrice Point
ParkingParking
Good for KidsGood for Kids
AlcoholAlcohol
WifiWifi
Takes ReservationsTakes Reservations

New Orleans Creole cuisine such as Gumbo, Jambalaya, and Etouffee, paired with Irish pub atmosphere; Brunch includes Bloody Marys or Mimosas

  • Type of food: Louisiana Creole
  • Valid for dine-in only
  • Must provide 21+ ID to receive alcoholic beverages
  • Must purchase meal
  • View the menu and prices

Need To Know Info

Promotional value expires 120 days after purchase. Amount paid never expires. Valid for dine-in only. Reservation required, 48 hour advance notice required. Must provide 21+ ID to receive alcoholic beverages. Limit 1 voucher per table, no separate checks. Not valid on any holidays. Not valid on Forest Park Saint Patrick’s Parade Day or any other Forest Park Madison Street Festivals. Not valid with other discounts, promotions or specials of the day. Not valid for Happy Hour. Must purchase food/meal for two or more person(s). Taxes are not included. Must pay taxes in cash (if paid with card, amount under $5 will add a $2 service fee). Limit 1 per person, may buy 1 additional as gift(s). Limit 1 per visit. Must use promotional value in 1 visit(s). Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Learn about Strike-Through Pricing and Savings

About Shanahan's

Started in New Orleans in 1977, Shanahan's brings the flavors of Southern Louisiana to the near-west suburbs in Forest Park via seafood dishes and Creole classics. The chefs' ever-changing weekly menu features seasonal seafood like shrimp, crawfish, crab, and oysters, as well as red beans and rice with Andouille sausage, sausage and chicken gumbo, or jambalaya. Their "Voodoo" pork chops are a constant staple though. Chefs top two blackened chops with jalapeno Hollandaise sauce on a bed of dirty rice and home fries. Monthly Cajun festivals give chefs a chance to parade essential ingredients such as shrimps and oysters.

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