Trailside Gourmet

Don shows us a real steak

Gibson’s cooks steaks at 1,800 degrees Fahrenheit, this is the secret to a great dry aged cut of meat perfectly prepared.  You can taste the difference.

You get a lot for your money. My favorite, the WR’s Chicago Cut is a 22 oz bone in rib eye. Juicy and delicious with a depth of flavor, I like mine cooked medium with a crust of Gibson’s own special seasoning blend. The out side is seared just right and the inside is tender and delicious.

If a 22oz rib eye not enough, how about the Big Big Porterhouse. This baby tops the scales at 48oz. I have seen it eaten twice at my table and it is a thing to behold. Petite filets are a fine meal at 8 oz’s and the ribs and chicken are of notable quality.

Seafood here is large, try the 60-ounce Australian lobster tail, this one will make your eyes tear up with joy.

The best spinach recipe

Side dishes are many and all a hit, the hardest part is not ordering too much. They are meals UN to themselves and are best split among the dinning party. A standard of mine is the Sautéed Spinach & Mushrooms with Garlic. Fresh spinach with mushrooms, lightly sautéed in oil with garlic and just a hint of balsamic vinegar.  It is unbelievably good and incredibly simple to make.  I had to trade some of my smoked salmon to sneak the recipe past the front door but it was worth it. Enjoy…

I asked Don Hagen, my waiter for this evening what makes Gibson’s such a special place.

“I enjoy working here, it’s like family. I drive 45 miles each way to be here, it’s that important to me,” Hagen said. “I am happy to be here and I enjoy treating customers like I would want to be treated.”

Gibson’s is an independent steak house and as such has a special feel about it.

Manager Grace Kanus started with Gibson’s at the age of 18. She knows the business from the ground up. She enjoys working for the family type operation.  Low turn over in staff and the ability to be promoted with in make for great service and a great team.

“We give you the most for your money here at Gibson’s,” Kanus said.

It won’t take you long to know exactly what she is talking about.

This place has won so many awards that they have trophy “room” to hold them all for display.

The wine list here reads like a book. With well over 250 selections at last count, there is a taste for every budget.

Make sure and save room for dessert. These plates are the biggest portions that I have ever seen. You want carrot cake; they bring you half a cake, really. The Macadamia Turtle pie is oh my, good, and the standard to which I judge a place, Crème Brule is outstanding.

Now that your appetite is completely satiated take a look around at all the other patrons enjoying them selves. You will know you have just dinned with the best.

Service above all else is the motto and 100 percent customer satisfaction is the rule.

Leaving here is like saying good-bye to a friend. You just end up thanking everyone again and again.

Gibson’s Bar and Steakhouse. It’s why I look forward to Chicago; home of the finest steak dinner served anywhere.

Gibson’s Steakhouse

Sautéed spinach and mushrooms with garlic

Ingredients:

3 cups cleaned, fresh baby spinach

1 dozen mushrooms, button sized, stems trimmed

1 Tablespoon minced garlic

1 Tablespoon Olive oil

A spray bottle of Balsamic vinegar

White salt

Lemon wedge

Procedure:

Sautee mushrooms and set aside.

Heat skillet to almost smoking.

Add oil and sauté spinach for one minute. Season with white pepper to taste and add garlic. Sautee for another minute.

Finish with a few sprays of balsamic vinegar.

Plate spinach, garnish with sautéed button mushrooms and lemon wedge.