The St. Paul Hotel is a symbol of quality and luxury in the Twin Cities market.  The hotel previously had three basic food operations:  The Grill (for lunch and dinner,) the lobby bar (for breakfast and happy hour,) and the lower level café (for breakfast, lunch and dinner.) The lower level café was lagging in sales and in major need of a refresh to attract both hotel guests and downtown business people.

Shea worked with Morrissey Hospitality Companies, the operator of the hotel, to redesign the lower level. They developed "M Street," designed to be a destination for breakfast and lunch, and a flexible space to accommodate meetings and events. The new concept uses influences from European cafés including custom metal art, European sideboard buffets and casual, comfortable elements to make it a place to visit several times a week.

M Street opened in mid 2005 to rave reviews and it experienced an instant increase in business.