J. Gilbert’s is a chain steakhouse with six locations from the East coast (McLean, VA; Glastonbury, CT) to the Midwest (Kansas City, Omaha). While you might be tempted to stop reading this post the minute you saw “chain”, let me assure you that this isn’t the sort of restaurant that is competing with the likes of Outback or even Ruth’s Chris. While the six locations share the “J. Gilbert’s” name and operating ideals, each of the locations is independently and locally managed, with some unique offerings in addition to some shared items.
In addition to top-notch steaks and seafood options, J. Gilberts locations boast extensive wine lists, specialty cocktails from in-house aged spirits, and often hosts special events like cigar rolling.
My personal experience has only been with the Kansas City location, but I’ve been returning there for special occasions for over a decade. My go-to selection has always been the 18oz bone-in ribeye “Cowboy cut”, but over the years I’ve alternatively paired it with potato—the poblano au gratin is a common repeat—and different vegetable sides. Rarely have I had room for dessert, but when they’ve added one in as a treat for a birthday or anniversary, the New York-style cheesecake or berries-n-cream are easy to share.