Gibsons Bar & Steakhouse Chicago, Chicago Restaurant Info, Reviews, Photos
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Our GGA beef is sourced from the top 5% of all grassfed cattle produced in Southeast Australia and raised with zero antibiotics. Open grazing lands provide a sustainable, natural, and stress-free grazing environment for our GGA beef cattle. This is partly why our Australian beef is widely recognized for exceptional flavor, consistency, and quality. More than 30 years ago a tremendously talented Gibsons chef developed the recipe for the now famous Gibsons Seasoning Salt.
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For those intimidated by that massive size, there’s the crostata alla Fiorentina, a prime dry-aged, bone-in New York steak that registers only 36 ounces. Don’t forget to share the famous focaccia di recco to start, a cheesy flatbread perfected by chef Nancy Silverton. Starting in 1933, the Georgian Room served stars over decades including Judy Garland and Dick Van Dyke. Always leave room for All Day Baby veteran pastry chef Thessa Diadem’s incredible-looking desserts.
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Knauer designed the original Gibsons and Hugo’s Frog Bar off Rush Street. Knauer brought out the restaurant’s Italian focus by modeling the second-floor dining room’s gray leather chairs after chairs found at Enzo Ferrari’s offices. The design travels to Milan for inspiration with high-end finishes throughout including white marble tables and backlit onyx walls. Gibsons Bar & Steakhouse shares six distinct private dining spaces with the adjacent Hugo’s Frog Bar & Fish House on Rush Street. From the second floor, the rooms offer beautiful views of bustling downtown, as can only be offered in Chicago’s Gold Coast district along with Gibsons Restaurant Group’s exceptional service. The private dining spaces are adorned with hardwood floors, elegantly lit wine cellars, state-of-the-art audio-visual equipment, gorgeous wood bars and a fireplace.
Gibsons Restaurant Group
During our 75-day aging process, enzymes have time to break down the sinuous muscle fibers creating an incredibly tender steak. Only the finest cuts of beef are chosen to be aged for this length of time. Gibsons Prime Angus is USDA Certified Prime Beef sourced from a carefully selected list of producers in the upper Midwest, grain-fed for up to 120 days and aged for a minimum of 45 days. Gibsons Restaurant Group annually sees its establishments among the highest-grossing independent restaurants in Chicago.
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Bavette’s is an intimate River North steakhouse with incredible food and a charming space that feels like a 1920s speakeasy. The salmon is a good choice - it’s cooked medium, and served with breadcrumbs and a black garlic vinaigrette. As Jarvis grieved, she asked her friends to join her at church to commemorate the anniversary of her mother’s death. In 1907, Jarvis organized a Mother’s Day service at the church, and she donated carnations — her mother’s favorite flower — to every mother in the congregation. Mother's Day was created by Anna Jarvis in 1908 and became an official U.S. holiday in 1914, according to History.
As Chicago’s steakhouses modernize, the stakes have never been higher for Gibsons Restaurant Group as they debut its first new restaurant concept in more than a decade. Gibsons Italia is a lavish three-level Italian steakhouse that includes a third-floor bar with a retractable roof. The restaurant stands where the Chicago River begins to bend north inside a sparkling new skyscraper at 233 N. While Gibsons is a name synonymous with old-school Chicago — with a martini in hand and Sinatra blaring through the speakers — Italia hopes to show customers how the brand has evolved. On the second floor of the towering Intercontinental Hotel in Downtown LA is chef Shin Thompson’s meat emporium serving high-end yakiniku and omakase for Japanese beef aficionados.
Today, the company unleashes another potential moneymaker as Gibsons Italia — a three-level Italian steakhouse off the Chicago River — formally debuts to the public. The third floor features a retractable roof and the second and third levels provide panoramic and unfettered views of Chicago’s skyline. A little over 10 years ago, Chi Spacca became LA’s first meat-curing facility to be certified by the Department of Public Health. This Italian restaurant specializes in bistecca Fiorentina, a 50-ounce dry-aged prime porterhouse.
Backed by heavy hitters like Dr. Dre and NBA legend Jerry West, this Sherman Oaks steakhouse opened in November 2023. Try the petit filets, dry-aged 42-ounce tomahawk steak, or choose from three different types of wagyu. Order the caprese-inspired martini shaken with Grey Goose, Campari, tomato simple syrup, and sherry vinegar, and garnished with fresh mozzarella, and enjoy the entire meal. Gibsons has everything this city is proud to be known for - lots of delicious meat, enormous portion sizes, and friendly Midwestern service. It’s also the kind of famous place you’ll see advertised in an in-flight magazine, or the back of a taxi.
LouVino OTR Restaurant and Wine Bar, 1142 Main St., Over-the-Rhine
Every night features a nightly special, including a veal parmesan on Wednesdays and comforting beef stroganoff on Mondays. Part butcher shop-part restaurant, Gwen is chef Curtis and brother Luke Stone’s Hollywood meat sanctuary, which earned a Michelin star in 2022 for its overall excellence. The upscale steakhouse has more of a fine-dining feel with dishes like Josper-grilled squid with Thai chile or lobster tortellini leading into dry-aged cuts that are butchered on the premises. The wines and cocktails are also exemplary, but the real differentiator at Gwen is the service.
Everyone asks the same question upon entering this Santa Monica establishment, “How long has this place been here? ” Since 1949, the Golden Bull has served stellar chops in an old-school dining room with serious Mad Men vibes, stiff drinks, and friendly service. Golden Bull is also one of the few places on the Westside that serves prime rib roast every night. It’s a 22oz bone-in ribeye, with delicious marbling and a great crust. "If you’ve ever thought you could grill like a steakhouse now’s your time to shine."
Head to the top floor of Eataly in Century City Terra and take a moment to observe the sprawling views with a whiff of smoky flavors emanating from the grill. Always take recommendations from Terra’s seasoned staff, but it’s best to start with burrata, grilled bread, and salads before moving on to grilled fish and meat skewers. The flavorful culotte bistecca and thin bone-in tagliatan are beautifully served on a cutting board. Or opt for the 45-day dry-aged wagyu tomahawk that should feel the entire table. This place hasn’t changed much since it opened in 1989, so it feels both dated and charming at the same time.
While Gibsons’s original locations are proud martini destinations, the cocktail list at Italia tries to go a bit more modern. There’s five spritzes to crush, but there’s also a selection of highballs including Cuba Libre. The wine list is deep with 25 available by the glass, and there’s also a smattering of Midwest whiskies. The menu Colleta leaves is one where decadence is the name of the game.
City Investigates After Fire Prompts Evacuation at Gibsons Bar and Steakhouse - NBC Chicago
City Investigates After Fire Prompts Evacuation at Gibsons Bar and Steakhouse.
Posted: Thu, 14 Jan 2021 08:00:00 GMT [source]
A busy option in Venice Beach for steak lovers, American Beauty excels because of its menu, ample outdoor seating, casual manner, and striking midcentury space on Rose Avenue. Stop in for cocktails, dry-aged porterhouses, thick grilled bacon, and stuffed hash browns with melted onions and sour cream. This appetizer feels about as dated as the restaurant, but that doesn’t mean it’s not delicious. It’s a steamed artichoke filled with a mayonnaise-y lobster salad, all served on top of a pool of olive oil.
In other words, don’t come here expecting a quiet fine dining experience. Do come here on any occasion that calls for an excellent steak in a classic spot where everyone can feel welcome. This applies to old-timey gangsters, the ’85 Bears, and things like deep dish pizza and Italian beef. And as far as classic Chicago steakhouses go, Gibsons is the one by which all others are judged. Founded in 1989 with the iconic Gibsons Bar & Steakhouse on Rush Street in Chicago, Gibsons Restaurant Group has been dedicated to providing unmatched hospitality, quality, and value to its customers.
T's proprietary blend of salt, spices, onion and garlic is a closely held restaurant secret. It might not seem like it, but knowing how to correctly craft a classic cocktail is important. Let's be honest, a well-crafted drink by a good bartender can really turn your day around. The road to Italia is a winding one, with Gibsons switching names when executive chef John Coletta left his position. Originally, the restaurant was to be called “Coletta,” with the namesake developing the menu. Coletta, who was responsible for Quartino in River North, continued to work with Gibsons as a consultant.
Unlike most other places that fall into that category, though, it’s not just a tourist trap - it still fully deserves its reputation. On any given night, Gibsons is packed with corporate types, couples celebrating their anniversaries, and groups of tourists. You’ll see a table full of women in actual evening gowns next to a table full of people in sweatshirts, plus a lot of kids, too. And every 10 minutes or so, you’ll hear the staff loudly chanting birthday wishes to someone.
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