The Highly Anticipated Next Move From Chef Robin Song Is Here

Welcome to Gibson. You'll Like It Here.

By Joe Starkey ·
None 17 Photos Gibson

The joys of a crackling fire on a brisk October evening are many.

But let's just focus on the smoked Sonoma duck type of joy for now...

Welcome to Gibson, the enchanting new spot from a former Hog & Rocks chef with a laid-back experience centered around a menu of live-fire foods, now open in the Tenderloin. Take a look.

You and your consort will make your entrance and grab a pair of seats at the bar. Preferably while laughing flirtatiously. Preferably just before ordering an "Amuse for Two" like the Fermented French 75 with gin, citrus oil, verbena and champagne. Linger there a bit. Don't rush this.

Eventually, it'll be time to head to your table and sit in a teal banquette under a baroque ceiling mural updated with tattoos and product placements. You'll likely have a view of the giant open kitchen and live-fire grill. 

A fire from which comes items like carrots cooked in embers or that Sonoma duck smoked over the grill with beetroot and blackberry. You'll take your time with those. You'll break bread in the form of a large sourdough roll, also touched by the fire, with three dip options.

And you'll pair all of that with a carefully selected Californian and French wine list, local beers, or a round of smoked apple and bourbon cocktails.

Pair like no one's watching.

Joe Starkey

Joe Starkey is the tallest person in the room 90% of the time. He enjoys liquors that aren’t smoky, dive bars that are, and has a vague dread that someone, somewhere might be having more fun than him.

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