The Sushi Counter at Gibsons Steakhouse
Gibsons Steakhouse, under Gibsons kitchen's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged Chicago stockyard beef.
The aging method: Dry-aged 21 to 28 days.
The counter format: The Gibsons sirloin; the bone-in ribeye; the famous Gibsons turtle pie dessert. The sides format: Centre dining room banquette under the bar.
The signature cut: Chicago chophouse sides: the famous large baked potato, creamed spinach, hash browns.
How to Book Gibsons Steakhouse
The booking lead time: 4 to 8 weeks for Saturday slots.
The best seat: Centre dining room banquette under the bar. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Gibsons Steakhouse is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Gibsons Steakhouse Is Worth the Pilgrimage
"Chicago's most architecturally institutional Rush Street steakhouse since 1989. The Gibsons sirloin, the live piano, and the Chicago politics-and-sports clientele."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Gibsons Steakhouse on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Gibsons Steakhouse is #15.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- Chicago restaurant guide. The full city directory with all occasions.
- Chicago Cut Steakhouse. Our deep dive on the closest steakhouse peer in the city.
- Gene and Georgetti. Our deep dive on the closest steakhouse peer in the city.