He eventually became a cook before quitting in 1958 to purchase a small restaurant on the Wharf, which would become Old Fisherman's Grotto.

According to Shake's lawyer, the rationale behind the request was because the city of Monterey was unable to secure a long-term lease for the restaurant.

[7] Old Fisherman's Grotto's exterior is mustard yellow, black and white, the latter primarily comprising checkered and striped accents, including an awning.

The restaurant's interior is dark with large windows overlooking the Monterey Bay harbor.

[8] Booths, with tufted leather, and tables are pre-set with wine glasses, white linen napkins, flowers and a bottle of Pellegrino.

[9] Main entrees include scallops sauteed in butter, steamed Dungeness crab, paella, fish and chips, filet mignon, surf and turf, chicken marsala, skirt steak with maple-soy glaze, seafood in a cream sauce ("Linguini Isabella"), teriyaki chicken, cioppino, grilled wild salmon, and calamari eggplant parmesan.

Main dishes are served with sides, a starch (e.g. risotto, couscous) and a vegetable (e.g. bok choy).

An average of sixteen desserts are offered, including creme brulee, tiramisu, chocolate cannoli cake, key lime pie, and cheesecake.

[6] Pauline Frommer reviewed the restaurant, saying "If you want to eat at the Wharf, you can’t do better than the Old Fisherman’s Grotto."

A media frenzy ensued and over 1,200 stories were made about the policy including on CNN, NBC, Fox News, ABC, Eater, International Business Times and more.