(upbeat music)
- Today is all about the classics.
Classic car, classic dish, classic restaurant.
We took our challenger out to Rosemont
for a good ol meal of steak and potatoes
at one of Chicagoland's institutions.
30 years in the business,
and we're finally checking out Gibson's.
(rock music)
- What do you think makes Gibson's
such a Chicago institution?
- I think it's a combination of a few things.
Number one, is our level of customer service.
We have a great staff in all of our restaurants.
- You guys came to Rosemont almost 20 years ago.
- [Patrick] Yes, yeah.
- And you were one of the original restaurants here.
- It didn't look like this when you guys opened!
- [Patrick] Yeah the town's boomed over the past 20 years.
- See some of the best restaurants in Illinois slash the country
are in Rosemont.
- This is a great restaurant.
- The meat is tender, delicious, every time.
- And then the Gibson's seasoning salt? It's legendary.
I have to use it, it's delicious.
(upbeat music)
- [Marley] Gibson's is synonymous with steak.
- We're the first restaurant group in the country
to receive their own certification from the USDA.
We serve USDA Gibson's Prime Angus.
- And what are we gonna make today in the kitchen?
- Uh, we're gonna make the uh, WR Chicago Cut,
which is a 22 oz Gibson's Prime bone-in ribeye.
And we're also gonna make our notoriously large
double baked potatoes.
- And you say its the W-R bone in. What's that mean?
- It's William Rice. He was a food critic downtown.
He was very nice to us so the owners named a steak after him
- I'm gonna hop in the kitchen
and I am gonna try to do a Gibson's steak justice, okay?
- I think you'll be okay, so. - Alright, I'll--
- Remember you get to pick the steak.
- Ooh, exciting!
(rock music)
You've got a beautiful fridge of meat here,
so can we get going and pick one?
- Let's get it goin. Absolutely.
- Alright. Check this out!
- [Marco] Pick whichever one you want.
- [Marley] I like the marbling on this guy.
- [Marco] Yeah, it's a nice steak.
- Lay 'er down. Oil, okay. - Oil
A good amount of seasoning, flip her over.
- [Marley] Now this is the part that's tricky.
- [Marco] Pretty good!
- I got a little nervous there. It's very hot.
- Very hot, 1800 degrees.
- Wonderful!
So your idea was like, "I hope you do well and if you don't,
your skin will just melt off inside the oven."
- Yup
- [Marley] Are we ready for a flip?
- [Marco] Let's do a flip.
- [Marley] Grab a plate.
- You can really see the char on there
- Oh yeah
- Nice - Perfection.
- And... order up! - Now it's ready for service.
- What other challenges are on the list for today?
- So we're gonna make some double baked potatoes
- We gotta nice... nice big, giant bowl of potatoes.
I'm guessing theses go in there?
- These are boiled. Put 'em in their big mixing bowl.
- Alright.
Ugh, (straining) that is heavy!
- The first thing we're gonna add is our heated milk.
- Okay.
- Now that everything has been uh, incorporated
let's grab our spices and flavorings.
- Alright. So we've got some sour cream going in here.
- Romano cheese - Romano cheese
- We call that Gibson's white salt.
- Gibson's white salt. - That's a mixture of salt,
granulated garlic, granulated onion, and white pepper.
Stop it.
At this speed we're gonna maybe go for four minutes.
- Okay.
- And then we're gonna scrape down the bowl,
add the scallions
and then go a couple more minutes after that.
- Alright.
- [Marco] So first we just fill it up.
- [Marley] Not great, not horrifying?
- [Marco] Not bad, yeah pretty good!
- I'll eat that one, and this one can be for Patrick, okay?
- Okay, yeah absolutely.
- And speaking of Patrick, I'm gonna go find him
if you wanna toss these in the salamander.
(music)
That potato could easily feed two people.
- At least two to three.
- And same for this beautiful cut of meat.
Just incredible looking. Should we dig in?
- Absolutely.
- That is meaty perfection.
- [Patrick] Probably one of the best steaks you could eat.
- First off, this seasoning salt is incredible.
There's just the right amount of salt,
you don't have to put any extra on top.
- Right. - Cause it's already there.
- I mean and the ribeye in your mouth tastes like butter,
and melts. It's incredible.
- But I have to try this. - Yeah, yeah, yeah
This is my favorite.
I mean it's.. it's heaven to me.
- It is. I'm gonna keep eating my potato and my steak
and I have one final question for you:
Why is Gibson's Chicago's Best?
- We truly care about the customer, I mean,
it's engrained in all of us, you know?
We have no ego, you know, we care.
And we just wanna give you what you want.
- I-- I want all of this.
- (chuckles) - And maybe...
- Well you can come back
whenever you want. - And maybe some more!
- (laughing) But not immediately following this meal.
- And thanks for coming to Rosemont.
- Thank you - It's about time!
- Thanks for having us!
- Well we're here!
You know it only took us a couple decades.
- Yeah, 30 years... 20... - But we got here.
- But we got here. - That's right.
- So. Thank you very much.