Gibson Steakhouse – Gold Coast, Chicago

Gibson Steakhouse
Gold Coast, Chicago
I am slowly but surely making my way though the list of top steak houses in the world that was released by the telegraph in July of this year.

Starting with North America due to the proximity I’ve hit two on the list previously and when I was in Chicago I knew I had to hit the third.


The timing wasn’t great, I mean I just went to Jim’s and Avec but there was no way I was going to miss Gibsons.

The place had a late sixties vibe, it had the classic steakhouse look I’ve come to expect, waiters in white, dimly lit, and wood grain everything.


I perused the menu and ordered the Wrigley cut weighing in at 22oz. It was a famous reporter who frequented the place a lot in the 70’s and was he immortalised on the menu. The cut was a USDA prime, corn-fed beef that gets wet aged up to 50 days. To go along with the steak I got the double mashed potatoes, after having a similar experience at Moishes I was excited to try it again.


We were started off with their house salad. A horribly basic and sad blow of iceberg lettuce and shreds of carrot: the best part was the blue cheese sauce. It was wasted on the salad but went great with the bread.

The steak arrived on a plate unaccompanied and had a beautiful heavy crust on it. Based on the look alone this Steak was going to be something special.


The WR cut is a large rib eye on the bone and was cooked to rare perfection. I’m a sucker for the corn-fed variety of beef here in the US, and it was no exception, fatty and marbled it had a great beefiness that was rich and flavoursome.


It was tender enough to have that slight melt in your mouth texture but also still require you to chew a tiny bit. Overall it was possibly the most accurately and precisely seasoned Steak I have ever had.


The double baked potato wasn’t as good as Moishes but was a fitting side, cheesy potatoey goodness.

Apart from the waiter we had and that atrocious salad I would gladly recommend Gibsons to anyone looking for a fantastic steak.


Flavour – 9.5

Tenderness – 7.8

How well it’s cooked – 9.2

Overall – 8.8


Gibsons Bar & Steakhouse Menu, Reviews, Photos, Location and Info - Zomato

Café Bar Pasta – Brockton Village, TO

Café Bar Pasta
Brockton Village, Toronto


My trip to Cafe Bar Pasta was once again a case of food envy; I was picture of the steak tartare on instagram and immediately needed to eat it.
Walking in and taking a seat I was stuck, not wanting to over eat but looking at all the tantalizing items on the menu I lost control and ordered 3 dishes; to start I ordered the steak tartare and their perogies then as a main their steak dish for the day, a 100 day dry aged rib eye grilled and finished with white truffle oil served with asparagus and mushrooms.


They bought out bread and vinegar which was a classic start however I was disappointed with the vinegar’s quality; it was the run of the mill cheap stuff which undercut my enjoyment of the bread.


The perogies came out first, they filled the air with a truffle and foie gras aroma and after a few photo’s I dug in. the casing, filling and texture was a great, smooth creamy and cheesy; the truffle oil went well with them coupled with the small amount of sour cream; I took each bite with a piece of foie and the flavours acted harmoniously to leave you thinking about how rich and creamy each bite was. The only thing I disliked was the overcooking of the foie.


The tartare was sublime, I had no complaints, the steak mixed with marrow and the basic condiments served with thin and crispy bread was textural dynamite that left me smiling in contentness of the quality of the dish. Definitely something I’d come back to get.


Lastly the steak, it came out unexpectedly cut and scattered; the dish was served medium rare; the white truffle oil it was finished in was apparent and gave the dish the next level feeling. Every element was cooked perfectly and it all worked together melodiously; the steak was an almost perfect medium rare with a serious char and a mouthwatering salty truffle flavour.

The steak was so good I ate the vegetable first in order to savor the tender beefiness that was left after.

Café Bar Pasta sits unassumingly on Dundas; next time you’re in the area it’s best not to pass it by.

How well it’s cooked – 8.5

Flavour – 8.9

Tenderness – 8.2

Overall – 8.5

Cafe Bar Pasta Menu, Reviews, Photos, Location and Info - Zomato