The Gibson’s People Go Italian

The Gibson’s People Go Italian

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You know Gibson’s, the steak guys.

Or, as you’ll soon know them, the pasta guys.

Basically, as long as you know them, you should be fine.

Because after sitting pretty since 2005, Gibson’s is about to debut their first new Chicago restaurant, Gibson’s Italia. Have a look around, won’t you

They’re not messing around with three floors of riverfront Italian food. Floor one is a glass-encased affair with a long bar overlooking the extensive wine collection. Floor two is a dining room where antique pasta tools act as fine art and a terrace overlooks the river. Floor three is the rooftop, which, for now, is reserved for private events, but come summer will host many a spritz-fueled happy hour.

Once you’re done spritzing, sit down for Piedmontese beef carpaccio and Acquerello risotto made from rice aged for seven years in steel silos. An assortment of pastas are made using gold extruders and Italian heritage organic stone-ground flour. And yes, there is steak. Do you prefer grass-fed Australian or Japanese Kobe?

Both pair nicely with the Chianti on the 12-page wine list. Or peruse the highball collection in front of the fireplace. It includes a local gin and tonic as well as a decadent scotch and soda made with Glenlivet Founders Reserve.

It’s okay if all that registered there was “fireplace.”

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