It gives the western suburbs their own version of the Gold Coast power dinner without the drive downtown. The beef is the whole point. The kitchen serves its own Gibsons Prime Angus program alongside Gibsons Grassfed Australian, from the 22 oz W.R.'s Chicago Cut bone-in ribeye ($91) to a 12 oz bone-in filet, a 26 oz porterhouse and a 48 oz Big Porterhouse for the table. The appetizers are classic steakhouse: jumbo shrimp cocktail, oysters, a $27 jumbo lump crab cake and king crab legs by the half pound.
Then come the desserts, which are a Gibsons tradition in their own right: slabs of Macadamia Turtle Pie, Chocolate Mousse Pie and carrot cake priced like entrées, because one slice feeds the table. The bar runs classic cocktails and a deep wine list, and the Gibsons group (Quartino, Hugo's Frog Bar, Gibsons Italia) knows its way around a martini. It's open daily from 11am to 11pm, with pickup and delivery until 8:15pm, and valet is complimentary. Book on OpenTable for weekends.
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