Today we’d like to introduce you to Steve LaHaie.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Shaw’s Crab House is an American seafood restaurant inspired by the coastal crab houses of the United States. It is owned and operated by Lettuce Entertain You Enterprises, Chicago’s premier restaurant group, and was conceived by Richard Melman, the founder of Lettuce Entertain You, and Kevin Brown, the current CEO of Lettuce Entertain You and the operating partner when Shaw’s first opened.
In 1984, this team opened the Blue Crab Lounge, now called the Oyster Bar. In April of 1985, Shaw’s opened the Main Dining Room a 360 seat white tablecloth dining room reminiscent of a pre-war grand dining room. The 500 seat restaurant is in a former newspaper warehouse in the River North downtown of Chicago.
Shaw’s relies on the freshest ingredients prepared simply in an environment that features crisp, professional service. The two dining rooms allow guests the option of dining casually or in a more formal setting in the Main Dining Room. The sign in the lobby says it all: “Quality is our commitment.” A recent article described Shaw’s as “where simple and classic are a virtue.” We source the freshest seafood and have long-standing relationships with oyster growers, fisherman, and seafood distributors that enable us to maintain the quality for over 30 years.
Chef Partner Yves Roubaud and Managing Partner Steve LaHaie have been with Shaw’s since it opened and oversee the operations of Shaw’s and have helped create a Chicago institution.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Shaw’s relies on fresh seafood and we try to have as many wild species as possible. One of our biggest challenges has been the depletion of fish stocks around the country. This has made it difficult to always have the kind of product that we want and we are constantly looking for new items and sources of seafood.
Shaw’s has been committed to a healthy and well-managed seafood stock around the country. We have supported organizations on the coast and also the Great Lakes to ensure there will be seafood for future generations. This will continue to be an issue that needs to be addressed and Shaw’s is committed to being a voice for healthy fish management.
We’d love to hear more about your business.
Shaw’s menu features over 40 items which we source from all of the American coasts. We offer 12 varieties of oysters daily. Our top selling entree is Alaskan King Crab Legs. Other signature items include a Maryland Style Crab Cake, Parmesan Crusted Haddock, Lake Erie Yellow Perch, Surf and Turfs with Crab Legs and Steak or Lobster and Steak, and a well-developed sushi program.
We are well known for our New England Clam Chowder made with freshly steamed clams. Pie is sweet at Shaw’s! Key Lime Pie is a top seller and other favorites include Double Crusted Raspberry Pie, Pecan Pie, and Creme Brulee. All desserts are baked on premise. Shaw’s offers a Grand Weekend Brunch both on Saturday and Sunday which features oysters, shrimp, sushi, crab legs, sliced tenderloin, a variety of salads, breakfast dishes, and a sweet table with over 20 different items.
The success of Shaw’s has been our commitment to quality and our commitment to our employees. We have one of the lowest employee turnover rates in the industry. We have many employees that have been here for 30 plus years. Shaw’s is a place that you can visit year after year and Carlos Garcia and Judy Jonas, along with others, will make sure that you have a great time.
What were you like growing up?
I grew up in the Straits of Mackinac, where Lake Michigan and Lake Huron come together. My grandfather and great-grandfather were fisherman and my dad owned a restaurant from when I was 5 until I was 10.
My dad was a chef. I grew up in a family of 9 siblings and food and meals were an important part of our life. My dad’s grandmother was a great cook and I remember having roasted chicken and ham, carrots from the garden, potatoes from the root cellar, and two kinds of pie for dessert. Those experiences have influenced me in my career in the hospitality industry. I see food as a way to bring people together for enjoyment and nourishment.
I have lived on the Great Lakes most of my life and have a deep love for this part of America and have supported organizations that help keep these lakes vibrant and a source of food for generations to come.
Pricing:
- Brunch Buffet $59
Contact Info:
- Address: 21 E Hubbard St. Chicago, IL 60611
- Website: shawscrabhouse.com
- Phone: 312-527-2722
- Instagram: @shellyfromshaws
- Facebook: https://www.facebook.com/shawscrabhouse/
- Twitter: https://twitter.com/shellyfromshaws?lang=en
- Yelp: https://www.yelp.com/biz/shaws-crab-house-chicago
Image Credit:
Anjali Pinto
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