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 has a reason to linger: live music Thursday through Saturday from 6 to 10pm. It's open 11am to 11pm Sunday through Thursday and until midnight Friday and Saturday, with the kitchen closing at 10 (10:30 on weekends). Valet is complimentary. Book on OpenTable or order pickup online.
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