When Mr. Gilbert decided to sell the restaurant in 2005, the new owner, Matt Hall, knew the most important thing would be to continue Mr. Gilbert’s legacy of preparing fresh, authentic food. So Matt made a deal with Mr. Gilbert to stay on one more year and share the secrets behind his popular dishes. But Matt didn’t just have to learn the secret behind Mr. Gilbert’s Chinese food; he actually had to learn so much more. Probably the most unique thing about Gilbert’s Bar & Grill is the fact that there is a different menu/special every day of the week (don’t worry I have listed them all at the bottom of this post). Of course, there are some basic appetizers and entrees that are served on a daily basis as well.
Since Chinese food is what the restaurant is known for, it’s what I wanted to try. The Chinese menu is offered at lunch on Friday and at both lunch and dinner every Saturday. In fact, it’s so popular that the Saturday dinner is by reservation only. In all, the meal is five courses served family-style. Trust me, you will not walk away from this place hungry.
Our first course included Chinese-style ribs (my personal favorite for the evening). The meat, marinated in a sauce with a slight touch of sweetness, was tender and literally fell off the bone. The course also included traditional egg rolls that were delicious. The second course was Hunan Beef. This dish featured a sauce that took Mr. Gilbert 13 years to perfect, and I have to say the effort most certainly paid off. The sauce was also used on the General Tao Shrimp, the fifth course of the evening. The Hunan Beef was also served with fried rice. This fried rice was the best I have tasted in recent years with just the right amount of seasoning. As you can imagine, at this point, I am completely stuffed and can’t believe there’s three more courses to go.
The third course was garlic chicken served with carrots, celery and onions. This dish was the rest of my party’s personal favorite. It was just the right amount of garlic with a tinge of spice. The fourth course was sweet and sour pork. It was almost too beautiful to eat, but somehow I managed. And as I mentioned earlier, the General Tao Shrimp was the final course of the evening. At this point, I could hardly breathe. That’s the great thing about Gilbert’s – you will walk away full and still have some money in your pocket to enjoy.
Also, rumor has it that Gilbert’s serves the best Chilton in town. Unfortunately, I did not partake, but it does give me a good excuse to go back.
*Saturday dinner reservation only
Monday: Lunch – Grilled Pork Chops
Dinner – Mexican
Tuesday: Lunch & Dinner – Chicken Fried Steak
Wednesday: Lunch – Teriyaki Steak
Dinner – Italian
Thursday: Lunch – Hamburger Steak
Dinner – Pork Tenderloin
Friday: Lunch – Chinese
Dinner – Steak & Lobster
Saturday: Lunch & Dinner – Chinese
By: Courtney Killian
By: McKenna Dowdle
By: Guest Blogger
By: Guest Blogger