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Shanahan's Restaurant Review: No one will divulge the exact dollar amount spent on Mike Shanahan's cow palace, but if the leather accents, intricate woodwork, mile-high granite fireplace and opulent bar bedecked with enough glassware to build a house are any indication, suffice it to say it's more than your average star quarterback's salary. But Shanahan, the former football coach of the Denver Broncos, also managed to create a space that's inviting and comfortable, just like the menu, which proffers a comforting board of familiar steak cuts and seafood. With the exception of the filet, all of the beef is wet-aged and Prime, and while steakhouses are ten to a dime in Denver, the slabs of steer at Shanahan's are nicely seared to temperature, judiciously salted and peppered and oozing juices the hue of garnets. Beyond the ubiquitous steakhouse cuts---porterhouse, New York strip, filet and rib-eye---there are also Colorado lamb chops, a veal chop, Alaskan king crab legs, halibut and ahi. The steaks arrive naked, but the vegetable and potato side dishes are generously portioned, as are starters like the flash-fried calamari, tomato and burrata salad and colossal onion rings. The wine list needs to go an extra yard or two to stand up to the competition, but we're hoping that after a series of huddles among the sommelier and staff, it'll continue to improve.