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Gibsons Bar & Steakhouse
Gibsons Bar & Steakhouse opened in 1989 in Chicago's Gold Coast neighborhood, founded by Steve Lombardo and Hugo Ralli, who took over a struggling restaurant space and rebuilt it around oversized portions and a genuinely boisterous, see-and-be-seen dining room atmosphere distinct from the more hushed, formal tone many traditional steakhouses cultivate. The restaurant became known specifically for portion sizes well beyond typical steakhouse servings — bone-in ribeyes and a dessert menu featuring cakes reportedly weighing several pounds per slice — a maximalist approach that became central to its identity and reputation among Chicago diners. Gibsons has drawn a consistent clientele of Chicago business, political, and sports figures over its multi-decade run, and the restaurant's bar area in particular built a reputation as an informal power-lunch and deal-making venue for the city's business community. Gibsons's combination of its oversized portions, its boisterous Gold Coast dining room atmosphere, and its status as a genuine Chicago business-community institution has made it one of the most locally significant steakhouses anywhere in the Midwest.
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Bern's Steak House
Bern's Steak House opened in 1956 in Tampa, Florida, founded by Bern Laxer, who built the restaurant around an unusually vertically integrated approach — for years operating its own hydroponic vegetable farm specifically to supply the kitchen, an ambition rare for a steakhouse of any era. The restaurant's wine cellar has grown into one of the largest in the entire world, reportedly holding several hundred thousand bottles across an inventory that requires its own dedicated tour for interested diners, a collection built up over decades that's become as central to Bern's reputation as its steaks. Bern's dessert room, located upstairs in individual private booths equipped with their own sound systems, offers a separate dessert-and-coffee menu distinct from the main dining room, letting guests move to a genuinely different physical space to finish a meal rather than simply ordering dessert at their original table. Bern's Steak House's combination of its hydroponic farm-to-table sourcing decades before that became a mainstream restaurant trend, one of the largest wine cellars in the world, and its distinctive private-booth dessert room has made it one of the most singularly unusual and ambitious steakhouses anywhere in the country.
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