Jack Gibbons Gardens

Write a Review708-687-2331

CLOSED NOW - Opens at 5:00pm

Best steaks anywhere! We have never had a bad dining experience at Gibbons. Generous portions, great tasting food, and professional staff. Love the retro decor, almost expected to see Sinatra sitting at the bar.

I have been going there for years. The food is outstanding. Service is slow and can get annoying. The prices are in line with other GOOD steak houses and because of this you will wait for a table on Fri & Sat nights. If you are very hungary and like Prime rib ask for the larger than king cut.

To whom it may concern:

I don't know if this will ever be read, yet responded to but,

I visited your establishment with my family for a birthday celebration back in the 1980's. I ordered your famous "Prime Rib" dinner. I was not impressed, it was not "all that" as they say, plus I was astonished at your prices. Now, 29 years later I visit once again at my fiance's request for his 50th. birthday dinner. I ordered the T-Bone steak, medium. Reading in your menu that the beef is all "in house" aged, I thought maybe my last experience was just a one time, sort of bad day experience.

The waitress first brings a salad that looked like it had sat in the refrigerator too long, along with some dry tasteless bread. Then my entre arrived, and my steak was well done.....I mean well done. The waitress asked how things were, and I told her about my steak, but I really did not want to send it back and wait to eat while my fiance ate his meal alone. She assured me it would not take long to switch out. She brings another steak, and this one while slightly cooked on the outer edges, was bloody red raw in the middle, as well as the whole tenderloin portion. I would thin a restaurant of your caliber would have a chef that knew well done from rare.

I still think your restaurant is over priced, and again I had a very expensive bad dinning experience.

If you would like to contact me about this experience my e-mail is [email protected]. I just thought you should know.

Sincerely,

Julie Aymes