We wanted to give some shine to our mates at Gibson’s Restaurant Group (GRG) – operators of a powerhouse mix of brands including the iconic and eponymous Chicago steakhouse, along with Gibson’s Italia, the Boathouse in Orlando, Hugo’s Frog Bar & Fish House, LUXBAR, Quartino, and the Montgomery Club. Known for 3 decades of success with midwestern grain fed steaks and prime rib, it was something of a departure to feature an imported grassfed product like Aussie grassfed beef on the menu of one of their newest concepts, Gibson’s Italia. But out of the gate, the MSA-graded beef from Australia has scored really well with their guests, to the point where it’s now a feature across the GRG portfolio, and matching sales with the USDA prime grainfed that’s such an iconic part of the brand.
Why the success? Well, the top-notch preparation and presentation from Chef Dan Huebschmann and his team has a lot to do with it, as does the high quality they’re spec’ing from their Aussie supplier. A 75-day aging program helps too. And as Chef Dan noted at the recent Roots conference, it’s also about meeting his younger guests where they are: looking for clean, natural, animal-welfare-friendly meats they can feel good about ordering. When you can deliver that “good for me, good for the planet, good for the animals” story along with an amazing eating experience, everyone wins.
Look for it at the GRG location nearest you or your next travels to Chicago, Orlando, or Philly. Or just check it on your IG.