Mike Shannon's Steaks and Seafood has been a downtown St. Louis landmark for 27 years.
Now Cardinals baseball legend Mike Shannon has opened a restaurant in Edwardsville with daughter Pat Shannon-VanMatre and her 32-year-old son, Gary VanMatre.
The new Mike Shannon's Grill is being run by Gary and his brother, Justin VanMatre. It's "upscale casual" compared to "fine dining" downtown.
"(The steakhouse) will always be the core of the business with it being so close to the stadium," said Justin, 28, who serves as general manager in Edwardsville.
"But we see this place as 'Big Mike's Man Cave.' The pictures and decor are more personal, while downtown is more like a hall of fame."
Mike Shannon's Grill opened March 15 in a brick and stone business development that's part of Plum Creek Plaza.
Customers get a wooded view from the bar, which has three walls of windows. It opens onto an outdoor patio with a fire pit.
"My mom had always been looking for expansion opportunities," Justin said. "We looked for a long time, and when we found this location, it just made sense. My grandpa lived here for 30 years."
Mike recently sold his home near Edwardsville and moved to downtown St. Louis. He hasn't seen the new restaurant since it opened.
"He's been down at spring training (in Florida with the Cardinals)," Justin said. "He's like a little kid. He can't wait to get back and see it."
Mike Shannon's Grill serves American food, including appetizers, salads, burgers, sandwiches, a few steaks and other entrees.
The restaurant is open only for dinner and drinks, but the VanMatres plan to add lunch in four to six weeks.
"Everything we do is fresh," Justin said. "We try to bring in as much local product as possible. Our chef, Ginger Humphrey, has done a fantastic job of creating dishes, along with the help of Nick Zotos, the executive chef downtown."
Beyond food, a large bar menu features 25 wines by the glass, 16 beers on tap and another 35 in bottles, as well as classic and original cocktails.
"The High Rise has been very popular," Justin said. "It's Maker's Mark (bourbon), St. Germain (French liqueur) and vanilla bean-infused syrup on the rocks. We smoke our own ice cubes in apple wood."
Justin describes decor at Mike Shannon's Grill as "old-school athletic club mixed with industrial concepts." It has 15-feet-high navy blue walls, polished-concrete floors, antique wooden lockers, gymnasium lights and exposed ductwork.
The restaurant contains thousands of items from Mike's collections, everything from photos with celebrities to autographed sports equipment.
The bar displays mounts of deer and waterfowl that Mike has hunted. A bronze statue of a jockey on a racehorse represents his love of horse-racing.
Bookshelves in the waiting area even hold Mike's trophies from Christian Brothers College High School in the 1950s.
"He was All-State in baseball, basketball and football," said Justin, who now plays golf with his grandfather.
Justin lives in St. Louis but plans to move to Edwardsville. His real-estate agent, Julie Fleck, has eaten at Mike Shannon's Grill four times with her family and clients.
They enjoyed the Seared Salmon, Romesco Vegan Sandwich, White Bean Puree (similar to hummus) and Bronx Bomber, a burger with Italian sausage, smoked mozzarella, pepperoncini and marinara on a rosemary bun.
Julie, 47, of Edwardsville, likes the fact that the restaurant and bar are adult-oriented but kid-friendly.
"It's big and spacious," she said. "(Children) can walk around and look at all the memorabilia."
At a glance
What: Mike Shannon's Grill
Where: 871 S. Arbor Vitae, Suite 101 in Edwardsville (off new Illinois 159)
Hours: 4 to 10 p.m. Mondays through Thursdays, 4:30 to 11 p.m. Fridays and Saturdays and 4 to 9 p.m. Sundays (Bar is open until 1:30 a.m. every day.)
Seating: 150 people (plus 30 to 40 on the patio)
Handicap accessible: Yes
Information: 618-655-9911 or www.mikeshannonsgrill.com
On the menu
Shepherd's Fries -- Waffle fries with Cheddar cheese sauce, shepherd's fare and green onion, $10
Poached Pear Salad -- Argula, goat cheese prosciutto purse, pine nuts and pear vinaigrette with cinnamon, $12
8-ounce Filet -- Served with Cheddar mashed potatoes and battered onion, $34
Roast Chicken -- Amish chicken infused with wild mushroom and truffle, French lentil and rice, $23
Gyro Burger -- Lamb and signature blend beef, Feta Greek yogurt and cucumber farrago on rosemary bun, $12
Romesco Vegan Sandwich -- Grilled zucchini, red onion, asparagus, sweet potato and Romesco sauce on a rosemary bun, $9