For those who shy away from animal protein, there’s a good assortment of vegetable side dishes, including spinach that can be prepared in several ways, lots of salads and usually a seasonal vegetable or two. Gibsons Bar & Steakhouse also offers a good range of seafood, including broiled Faroe Island salmon and Alaskan halibut, as well as specials like pan-fried yellow lake perch and baked stuffed fluke. Why? Because it looks so awesome (and that explains the name, too: the extra-long bone looks a little like an axe). The Tomahawk steak is a ribeye, also called a “cowboy steak” or “bone-in ribeye,” that has up to six inches of rib bone that they “French” to remove excess meat and fat and show more bone. Porterhouse and (stand back for this one), the Gibson’s “42” Dry Aged Tomahawk Chop. In addition to familiar selections like superb filet mignon, New York as well as bone-in sirloin, and T-bone (among many other cuts), Gibsons Bar & Steakhouse also offers unusual and epic cuts of superb meat like the 48 oz. Gibsons Bar & Steakhouse has developed a menu that offers something for everyone – and it’s all good. On any given evening, you’ll find grown-ups in business suits but also younger groups dressed more casually and enjoying their meal of meat as much as their business-attired dining compatriots. Glistening, Paul Bunyan-sized steak knife at each place setting? Check.” Read More
Endless framed photos of celebrities who have eaten there? Check. The Chicago Tribune explains that this is an “Old school Chicago steakhouse. The breed-specific beef at Gibsons Bar & Steakhouse is raised in the upper Midwest, sustainably corn fed for 120 days and aged for 40 days to guarantee maximum flavor and consistent tenderness. Gibsons Bar & Steakhouse has been recognized as the number one steakhouse in Chicago by Eater Chicago and Chicago Reader in 2014 in 2016, Chicago Magazine readers named their hamburger one of the very best in the city. And the quality of offerings goes from the very high-end to more every day meals.
Gibsons Bar & Steakhouse is the only steakhouse of its kind to receive its own USDA certification – their meat is that distinctively superior. If there’s a Chicago steakhouse that epit omizes what it means to serve red meat right, it’s Gibsons Bar & Steakhouse, an institution, a red-blooded American classic.
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