We made reservations to get into Gibsons Chicago. Located in the Gold Coast. This is the bar where the TV show The League is based. We arrived a little early so we grabbed a beer at the bar and stood around the piano. We walked in and it looked like an old time steak house, the pictures of all the celebrities that dined there, the wood panels on the wall and the piano player.
We could barely stand because it was jam packed on a weekday.
We get seated and were greeted by our waiter, Elvis. He immediately brings out a selection of steaks. A rib eye, strip, porterhouse and a huge lobster tail. He explains how they cook them; they usually undercook a little, which is great because most places over cook. He went into describing where the cuts come from on the cow and the different toppings we can put on them. The steaks were right in our face and they were huge, I decided to get the 19oz. NY Strip and my friend the 22oz. Ribeye. I ordered a martini to be brought with the meal. We decided not to get them topped with anything; we just want to taste the meat flavor.
We had the mushroom soup and salad while we waited. The soup was very creamy, it tasted great. It was a taste of what’s to come. While we waited for the steaks there were a lot of birthdays being celebrated here and everyone seemed to be having a good time.
Then the steaks come out with a twice-baked potato and brussel sprouts.
I cut open my strip and it was cooked just under medium. I started to eat, the outside was crispy, and inside soft, and the seasonings went well with the taste. The main thing that I noticed was the outside that was charred blended well with the soft inside. It all flowed together, I’ve had steaks at other places where it tasted like two different steaks at once, but again this actually blended well together.
I was almost half way through my steak and I realized I still had a full martini I didn’t even touch. I was so consumed with my steak that I didn’t even sip my favorite drink. I had to remind myself that I had a drink too. A few more bites and my buddy and I looked at each other and said ‘This is pretty damn good!’ What I like about NY cuts is that there is a nice slice of fat on one side. When it is cooked properly and you bite into the fat it tastes like bacon, and it sure did.
Elvis comes back and asks us how everything is and we tell him its great. We asked who prepared it and he told us the chefs name, which I forgot, but we bought the chef a beer. We offered Elvis one too but he declined. I really hope the chef cracked the beer back there on a break because he definitely deserved it. This was the only time I offered to buy a beer for the person who prepared my steak. It was that good.
My friend ate the entire ribeye I had some left and I got it to go, along with some of the brussel sprouts. The next day for breakfast I put the steak in my cast iron skillet and heated up the sprouts too. Still was great in the morning.
This was a great experience and the service was great which is almost as important as the steak. The bill was less than we though it was well under $200, we gave Elvis a 28% tip and told him we’d definitely be back.
5* Well Done!