Gibsons Italia - Chicago
The modern Italian steakhouse features the highest quality products sourced from around the globe, including a variety of meat, seafood, shellfish and gold-extruded pasta. At the heart of the menu is a world-class tour of beef featuring Gibsons USDA Prime Angus, grass-fed Australian and Japanese Kobe.
Non-steak dishes of note range from seven-year aged Acquerello risotto made with sea scallops and baby leeks to a crispy half chicken served with potato puree, zucchini, sun-dried tomatoes and almonds.
Many steakhouses offer Italian dishes alongside steaks. Gibsons Italia sets the gold standard for the finest Italian food and the best prime steak.
Zuppa di pesce, fresh ricotta and an Italian grain bowl are some of the more Italianate options at Gibsons Italia, an outpost of the nationally known steakhouse empire that foregrounds food from “the boot,” as well as, of course, some of the finest red meat in this or any other city.
he red meat side of Gibsons Italia is evident in starters like Piedmontese beef with shaved Grana Padano cheese, as well as (get this!) 7-year-aged Acquerello risotto. From the very start, you can see where this marvelous menu is going.
The only restaurant group in the country to be awarded its own USDA certification, Gibsons Italia serves nationally recognized Gibsons prime Angus: filet mignon, New York Strip (with or without a bone in), and, in a nod to the Italian side of the restaurant, short rib brasato of beef.
The best beef from other countries is also amply represented. Grass-fed beef from Australia is aged for a minimum (!) of seventy-five days and Japanese pure Kobe A5 sirloin is served in precious three-ounce portions.
If you’re not in the mood for red meat, what’s wrong with you? Seriously, you can change up your red meat-loving routine with a veal Milanese. If you need to up the richness quotient, there’s a duck foie gras sauce that will deliciously amplify an already wonderful dish.
Open in 2017, Gibsons Italia Chicago-River-side location immediately received a lot of attention; Zagat seemed entranced by the design features: “This swanky Italian spin-off of the steakhouse mainstays offers prime chops and gold-extruded pastas, along with extensive wines and classic highballs. The tri-level West Loop space includes a glass-enclosed first floor with a big bar, a second-floor dining room dotted with plush booths, and a third-floor deck with a bar, fireplace and retractable roof.”
Gibson’s Italia offers great steak and a great time.