Trusted Reubenite Brian J. Stevens offers the following report, and appears angling for my job. Bastard.
Today, I tried the Gibson's Reuben. For those of you unfamiliar with Gibson's, it is arguably (clearly) the best steakhouse in Chicago. This is saying something, because there are some great steakhouses here. Today, however, we couldn't care less about steak. We are here to try the Reuben.
One of the first things I noticed was the beautiful grill marks on the natural seedless rye bread.. This is an indicator of two things. 1. Love went into making this sandwich.2. This Reuben was toasted and grilled. This chef knows the importance of proper Reuben technique.
Dave, the bartender informed me that they brine the Corned Beef in-house, and slow cook it for many untold hours. The result is a very tasty and tender corned beef which is very thin-sliced. Mixed with the Thousand Island (my personal choice for a proper Reuben) and the obligatory swiss cheese, this Reuben fit the bill.
If you haven't tried the french fries at Gibson's, I highly recommend them. In fact, the only negative that I can find with the Gibson's Reuben, is that they serve it with "shoestring potatoes." DO NOT MAKE THIS MISTAKE! I would sign a petition to remove them from the menu given the opportunity. They are not only difficult to eat, but they are very unsatisfying when compared to the world-class french fries that can be yours for the asking.
If you are looking for an interesting suggestion for what to drink, today I opted for the juxtaposition of a Hendrick's Gin martini. Not your typical beer to accompany the Reuben. Try it. You might agree. (editor's note: a little gay)
Lastly, I leave you with this photo, and defy you to tell me what in this meal would have warranted ruining with ketchup? If you say fries, you are not worthy of these french fries.
Reuben R. Reuben here again.
Best Reubenite report to date? Perhaps. The gauntlet has been thrown down. Game on.
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