Jon Christensen Dispatch Restaurant Reviewer J. Gilbert's is one of the best buys among high-end steak houses. It doesn't force you to buy your potato and vegetable a la carte.
Salads are a la carte.
There's no filler to glue them into patties, so the mix appears to be ladled onto the grill for cooking, after which they're served with slivered sweet peppers and slightly piquant mayonnaise. It's as good as these soups can get without making crab or seafood stock from scratch. The black pepper provides spicing without obscuring the sweet, fresh flavor of the scallops. It's sauteed with a weight on top, and comes out with a lot of appealing cooking aromas. One of the best sides for the steaks is the salt-encrusted baked potato, and the best available condiment for it is the pungently smoked pieces of bacon.