Frequently, the Shreveport-Bossier Journal’s always-hungry reporter has lunch at a local restaurant and tells you about the experience.
By ANON E. MUSS, Journal Services
Since I began writing these reviews in 2023, I have been asked when I was going to review Gibbons Fine Grill (1714 East 70th Street, Shreveport). However, since the restaurant has had strong customer support from day one (2018), I felt like everyone knew of the Gibbons experience. I prefer to review restaurants which might not be so universally known.
However, in the past couple of months, more people inquired as to when I was going to review Gibbons. Okay, so maybe I was wrong. Maybe everyone hasn’t been to Gibbons. So, on a recent Wednesday, I invited a friend to join me. Now, being completely transparent, this friend and I had been to Gibbons many times and have always – and I mean always – had a quality visit.
Because I am always thinking of you, the reader, let me pass along a little tip. While on Gibbons’ website you can’t make a reservation, or get on their waiting list, that doesn’t mean you can’t do either. Go to Yelp and search for Gibbons Fine Grill. Do this before you head out, and you can join the waitlist. Yelp will show your approximate wait and seat time. But know that when it comes to making a reservation, often times, same day reservations are not available, so plan ahead.
On this day, I joined the waitlist at 12:51, and given an approximate seat time of 1:02-1:17. When I arrived at the restaurant, there was a steady stream of people going in and coming out, as well as several people waiting in the foyer. I was glad I joined the waitlist, and sure enough, at 1:08, my name was called. I felt bad leaving so many people waiting for a table, but not bad enough to give someone my spot.
Gibbons has two seating areas. There is the main dining room, which has a mix of tables and booths. Then there is the bar area. There, you can sit around the large bar (first come, first serve), or in one of several booths. There are six televisions hanging over the bar – three on each side – so you can watch a game from just about anywhere in that space.
The restaurant’s atmosphere would lead a first-time visitor to expect to pay an above average price for their meal. Gibbons has wine displays in the foyer, as well as the dining room. The main room, and the bar area, have a classy look, without a stuffy feel. The place appeared very clean, and frankly, looked like a restaurant you would find in a larger city.
We sat in a booth in the main room, and were soon greeted by our server, Billy. My service at Gibbons has always been excellent, and this day was no exception. Billy was professional in both his appearance and work, understanding when we asked for more time before ordering, and consistent in checking to see if we needed anything.
Arriving a bit after 1 pm, my friend and I were starving. Although we knew Gibbons offered starters and desserts, we also knew we would only have room for one. So, we chose to share one of the five starters on the menu. We went with the Triple Dip ($6.95) – spinach dip, queso blanco, and salsa, which came with tortilla chips.
Not long after placing our order, Billy was back at our booth. He served a platter with three nice-sized bowls, each with the promised offering. We were also given two baskets of chips which, for us, turned out not to be quite enough. When they were gone, there were dip and salsa remaining. I asked Billy if we could have a few more chips, and without hesitation, he said, ‘Yes’.
Unfortunately, neither the original serving of chips, nor the “extra” chips, were warm. And, they all had a little too much salt for my liking. But the chips’ main purpose was to scoop up the dips and salsa. All three tasted great, and the spinach dip was warm. However, the queso blanco was lukewarm at best. That was a bit of a disappointment.
For your entrée’, Gibbons offers a variety – think salads, fish, chicken, and burgers, along with a couple of other items. I chose to get something I had never tried, Hawaiian Chicken ($9.95). I was promised a “house marinated chicken breast, fresh pineapple salsa, a bourbon glaze, buttery whipped potatoes, and steamed broccoli.” However, Billy told us we could substitute our sides, and I replaced the whipped potatoes with a baked potato.
My friend had a hard time deciding, but landed on the Stuffed Shrimp ($14.95). They were described as being stuffed with “house made crab and Ritz cracker stuffing”. Her entrée would come with French fries, Cole slaw, homemade tartar and cocktail dipping sauces”. My friend substituted fries for broccoli.
As with our starter, it wasn’t long before our meal arrived. The presentation of each entrée was very appealing. Everything was nice and neat and colorful.
Unfortunately, my food was not hot, and the broccoli was overcooked (some pieces even had black burn marks). However, the chicken was thick, tender, and tasty. The pineapple salsa was plentiful and delicious. The baked potato was – a baked potato.
My friend received six stuffed shrimp on a bed of yellow rice. She said her food was “piping hot”. As for the shrimp, she thought the stuffing was a little too crabby. “It tasted more like crab than shrimp.” She said the rice was “just right”, the broccoli was good, and the slaw was “really good. Creamy, not sugary.”
The cost of our meal before tax and tip was $31.85. But I want you to be aware of something that Gibbons has been doing for quite a while. The first time I discovered it, I questioned a manager, who could not give me an answer. The subtotal on the original receipt I read $31.85. However, after giving our server my credit card, I received a second receipt with a subtotal of $34.91, which was the original subtotal plus tax. Here’s why that’s an issue: I’m leaving a tip based on the subtotal. So, if I went off the subtotal on the second receipt, I would be leaving a tip based on an amount which included tax. That’s not right. If someone at Gibbons reads this, I hope they will email me with an explanation.
My suggestion for you is to make a note of the subtotal on your first receipt. Leave your tip based on that amount, not the amount listed as the subtotal on your second receipt.
Here’s the deal about Gibbons Fine Grill. Does it serve the best food in town? No. Does it serve the best food for the price, atmosphere, and service? Yes. I give Gibbons Three Forks. My food not being hot, and the whole receipt subtotal issue, took something away from an otherwise very positive experience. But hey, Gibbons is hardly ever without a crowd, so it has a lot of satisfied customers.
Something else I wish Gibbons would tell me: how can they provide their level of food, service, and atmosphere, while charging very reasonable prices? I guess the answer would give away their secret.
1 Fork: Would rather eat a box of dirt
2 Forks: Will return, but only if someone else is buying
3 Forks: Will return and look forward to it
4 Forks: Will return and go out of my way to do so
Is there a restaurant you would like the Journal to visit for lunch?
Email SBJRestaurantReview@gmail.com.
