Hours of Operation:
5:00 pm - 11:00 pm
In order to be the best, Don Shula followed the same principles that made him the winningest coach in football history - select the best talent available and give them the resources they need to succeed. In the restaurant business, that meant serving Premium Black Angus Beef® steaks, the best beef money can buy and providing our restaurant team with the best training. In terms of our restaurant team, he ran it like a sports team. In sports, one's performance is based on results - either you win or lose. The same is true for our restaurant team. Our managers are called Head Coaches and they have the authority to manage the team as they see fit to ensure repeated winning seasons.
Our custom center cuts of Premium Black Angus Beef® steaks accompanied with our aging process make up our award winning SHULA CUT®, the best beef money can buy. Our custom cuts and aging process are the highest in the industry. You won't find a better steak anywhere.
Our restaurant is themed after the 1972 Miami Dolphins' "Perfect Season" - the only team in NFL history to finish a season undefeated. The menus are hand painted on an official NFL game football. At Shula's Steak Houses, one of the featured entrees is the 48-Ounce Porterhouse. Those who finish it join Shula's 48-Ounce Club, which currently has almost 35,000 members. I invite you to experience Shula's Steak House, where we only offer the biggest and the best.
BONUS! - Your child can enjoy two hours of complimentary time (a $20 value per child) at Camp Dolphin while you dine at Shula’s Steak House, Todd English’s bluezoo or Il Mulino New York Trattoria. One child admitted for each adult entrée purchased. Simply advise our Camp Dolphin attendant which restaurant you will be dining at and present your dining receipt as proof of purchase when you pick up your child(ren). Reservations are based on availability and are strongly recommended.
Chef Andrew Bernier - Executive Chef
Chef Andrew Bernier is a graduate of Johnson & Wales University and received his degree in Food & Beverage Management in 2000. Soon after, Andrew began his culinary career in the Virgin Islands. When returning to the United States, Andrew oversaw banquet operations as the Senior Chef during his tenure at the JW Marriott, Grande Lakes in Orlando. Andrew has also held the position of Executive Chef at the Atlanta Airport Marriott Hotel. Andrew’s culinary influences and specialties are Asian inspired dishes, traditional Italian cuisine and classic American styles of cooking. When Andrew is not working, he enjoys participating in BBQ competitions, and exploring the local farmers markets for the freshest seasonal ingredients. Andrew is also passionate about continually educating his staff on new ingredients as well as sharing his knowledge about cooking techniques.
Walt Disney World Dolphin Resort
1500 Epcot Resorts Blvd.
Lake Buena Vista, Florida 32830