clock menu more-arrow no yes

Filed under:

Gibsons Italia, Now Open, Features Decadent Steaks and Pastas

Pretty steaks and pretty views in The Loop

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Gibsons Italia
Marc Much

Gibsons Restaurant Group annually sees its establishments among the highest-grossing independent restaurants in Chicago. Today, the company unleashes another potential moneymaker as Gibsons Italiaa three-level Italian steakhouse off the Chicago River — formally debuts to the public. The third floor features a retractable roof and the second and third levels provide panoramic and unfettered views of Chicago’s skyline.

The road to Italia is a winding one, with Gibsons switching names when executive chef John Coletta left his position. Originally, the restaurant was to be called “Coletta,” with the namesake developing the menu. Coletta, who was responsible for Quartino in River North, continued to work with Gibsons as a consultant.

The menu Colleta leaves is one where decadence is the name of the game. The staff wears T-shirts that mention the pasta extruders that are made of gold. There’s Japanese Kobe on the menu. Gibsons is on the short list of restaurants where the authenticity of the meat can actually be believed.

While Gibsons’s original locations are proud martini destinations, the cocktail list at Italia tries to go a bit more modern. There’s five spritzes to crush, but there’s also a selection of highballs including Cuba Libre. The wine list is deep with 25 available by the glass, and there’s also a smattering of Midwest whiskies.

Check out the menus below. Does Chicago need another steakhouse? Gibsons Italia will try to convince the city it does, starting today.

Gibsons Italia, 233 N. Canal Street, (312) 414-1100, open 11 a.m. on Monday to Saturday; closed on Sunday.

Gibsons Italia

233 North Canal Street, , IL 60606 (312) 414-1100 Visit Website

Sign up for the newsletter Sign up for the Eater Chicago newsletter

The freshest news from the local food world