Zina Kumok
Shanahan’s on the Green, a well-known steakhouse in Dublin, has temporarily closed its doors amid financial challenges that have left its owner, John Shanahan, in a difficult position. Located at 119 St Stephen’s Green, the restaurant is no longer accepting online or phone reservations, leaving countless patrons in uncertainty regarding their upcoming bookings.
Reasons for Closure
John Shanahan, who holds dual citizenship in Ireland and the US, recently informed employees and suppliers that the restaurant was in an “alarming, almost impossible situation.” In a notice circulated to staff, he indicated a need to meet with the Revenue Commissioners to discuss repayment of tax debts accrued during the COVID-19 pandemic. This repayment issue has been a significant strain on the business, which, like many others in the hospitality sector, faced hardships during government-mandated closures.
“I feel confident that I will resolve this matter quickly and have all taxes and vendor invoices satisfied,” Mr. Shanahan stated, expressing his hope for a swift resolution. He hinted at the possibility of traveling back to the US to gather necessary resources. “Fortunately, I’m still above the sod and am up for it! That’s a promise!” he added.
Impact on Customers
With the closure, many patrons are left in the lurch. For instance, Dr. John O’Malley recently made a reservation for eight people in December and paid a non-refundable deposit of €400. Upon hearing about the potential closure, he reached out to inquire about his deposit. The restaurant promptly informed him, “Unfortunately, the business is closed temporarily, a reopening date is to be confirmed.” Dr. O’Malley described the situation as “disappointing,” as he had no information regarding whether he would recover his deposit.
Historical Background of Shanahan’s on the Green
The restaurant, housed in a Georgian-style townhouse dating back to the 1760s, has a rich history. It has served various roles over the past century, starting as a residence before becoming home to a law firm, a tyre company, and even a hair salon. It transitioned to a restaurant in the mid-1980s, operating under different names including White’s on the Green and Baton Rouge. John Shanahan acquired the establishment in 1998, undertaking extensive renovations to restore its former glory.
Wider Restaurant Challenges
Shanahan’s closure is part of a growing trend within the Dublin restaurant scene. Just recently, Dillinger’s, another popular restaurant, announced its closure, while established chef Dylan McGrath shut down two of his venues, citing that they were “simply not sustainable.” This tumultuous climate has led the Restaurants’ Association of Ireland to advocate for a VAT rate reduction to 9 percent to support the struggling sector. The association argues that without more government action, further restaurant closures will follow.
In response to the ongoing challenges within the hospitality industry, a protest is scheduled outside Leinster House aimed at urging authorities to take immediate steps to assist restaurants and bars facing financial difficulties.
What Lies Ahead?
As the situation unfolds, the future of Shanahan’s on the Green remains uncertain. While Mr. Shanahan is optimistic about resolving his financial issues, the lack of clear communication regarding reopening dates and the status of deposits has left many customers uneasy. “We sincerely apologize for any inconvenience,” the restaurant’s response to Dr. O’Malley reflects the broader sentiment shared by those affected.
For now, Shanahan’s patrons and employees alike are left waiting with hope that the iconic steakhouse will soon welcome diners back. As John Shanahan navigates these challenging waters, the community watches closely, hoping for a resolution that will allow this beloved restaurant to resume operations.
the story of Shanahan’s on the Green highlights the ongoing challenges many restaurants face in the wake of the pandemic. As they strive to overcome financial hurdles, the importance of community support and effective government action becomes increasingly apparent. The fate of this restaurant is yet another reminder of the precarious nature of the hospitality industry during these difficult times
