Old Montreal Staple Gibbys Retains Its Prestigious Status Among Montreal’s Dining Elite

For more than half a century, Gibbys has stood as one of Montreal’s premier dining destinations, earning a reputation for exceptional seafood, expertly aged steaks, and an atmosphere steeped in history and charm. From its fresh, briny oysters and impressive selection of fish to its perfectly grilled cuts of beef, Gibbys remains a restaurant synonymous with classic fine dining.

Generations of diners have celebrated special occasions within its iconic walls. The restaurant’s flagship location in Old Montreal occupies a beautifully preserved former stable on Place d’Youville, while longtime patrons also fondly remember the now-closed Saint-Sauveur location where the Gibbys story first began.

That story traces back to 1969, when brothers Gibby and Allan Rosenberg, passionate food enthusiasts and world travelers, opened their first restaurant in Saint-Sauveur. Inspired by the finest restaurants they encountered around the globe, they carefully incorporated the best ideas into their own venture. Early success paved the way for the opening of the Old Montreal location in 1972, a move that would cement Gibbys as a Montreal institution.

Just over three years ago, the renowned restaurant entered a new chapter when it was acquired by the Grandio Group, joining a distinguished portfolio that includes La Cage Brasserie Sportive, Moishes, Chez Lionel, PF Chang’s, and several other notable brands.

Having enjoyed Gibbys throughout most of my life, I have witnessed firsthand the evolution of the restaurant and can confidently assess how it has fared under new ownership. Following my fourth visit since the acquisition, I am pleased to report that while there have been subtle menu refinements, the essence of Gibbys remains remarkably intact. More importantly, business is thriving.

During a recent Monday evening visit, traditionally one of the slower nights in the restaurant industry, every one of the restaurant’s 325 seats spread across two levels was occupied. Equally impressive is the newly completed covered patio, a 50-seat addition unveiled in the summer of 2025. Featuring freshly paved flooring, the patio quickly became a popular gathering spot. Its development began almost immediately after the acquisition, although navigating Montreal’s permit process proved to be no small undertaking. New lounge-style seating now allows guests to relax with a cocktail before dinner, adding another layer of sophistication to the experience.

Stepping inside Gibbys remains an experience unto itself. The magnificent 200-year-old building exudes character at every turn, from its historic stone walls and exposed wooden beams to its glowing fireplaces and intimate lighting. It is a setting that effortlessly transports guests to another era. Even the entrance carries historical significance, standing near what was once the south bank of the Saint-Pierre River, close to the original Huron settlement of Hochelaga. Complimentary valet service adds a final touch of convenience and elegance.

According to Pier-Émile Jomphe, Director of Operations for Grandio Group’s independent brands, the restaurant’s wine program is stronger than ever. In fact, management hopes to see Gibbys eventually earn a place on Wine Spectator’s coveted Top 100 list.

Service remains one of the restaurant’s greatest strengths. Our server, the delightful Jackie, has been with Gibbys for 28 years and exemplifies the professionalism and warmth that have become hallmarks of the establishment. Learning that we were celebrating a special occasion, she immediately surprised us with complimentary glasses of Cava sparkling wine.

Soon after came a basket of warm bread and Gibbys’ signature pickles, followed by the legendary house salad. Some traditions survive for a reason, and this remains one of them. It is every bit as delicious as longtime patrons remember.

To begin our meal, we shared a dozen fresh oysters and sampled the beef tartare for the first time. Prepared with filet mignon, shallots, Calabrese peppers, and served alongside crisp crackers, the dish was a revelation. Its presentation attracted so much attention that a diner at the next table repeatedly glanced over before finally asking how we liked it. After receiving an enthusiastic endorsement, she promptly ordered one for herself.

Over the years, my typical Gibbys main course has been either a rib steak or the celebrated Youville rack of lamb. This visit, however, called for something different: the Beef Wellington. While not commonly found on Montreal menus today, Gibbys has in fact featured the dish since its earliest days.

Wrapped in golden puff pastry and cooked to perfection, the generous portion was ideal for sharing. Jackie suggested complementing it with three lobster tails, an excellent recommendation. The lobster was exceptionally tender, practically melting under the knife, while the accompanying garlic butter elevated every bite. On the side, we enjoyed both a classic baked potato and the renowned Monte Carlo potato, accompanied by fresh asparagus.

“The Beef Wellington has actually been one of our signature dishes since the restaurant first opened,” noted General Manager José Lourenço.

For dessert, we shared a delectable tiramisu, graciously offered by the restaurant in recognition of our celebration. Longtime customers may wonder what became of the once-famous Peach Melba cake that routinely appeared tableside during special occasions. Management explained that the dessert generated excessive waste, with unfinished portions frequently ending up discarded nearby. Today, guests instead receive a dessert of their choice, although the beloved Peach Melba remains available upon request for larger groups.

The menu continues to cater to a wide range of tastes. Signature offerings include the massive 36-ounce Cowboy double-cut rib steak, sirloin, filet mignon, roasted Cornish hen, eggplant Parmesan, grilled salmon, baked halibut, Arctic char, wild shrimp, and broiled Canadian lobster tails. Appetizers range from hearty clam chowder to flavorful crab cakes, while an extensive wine cellar and tempting dessert selection round out the dining experience.

Another successful recent initiative has been the reintroduction of lunch service. Gibbys is now open for lunch every day except Monday, beginning at 11:30 a.m.

“It has been an amazing success,” says Lourenço. “Consider the fact that lunch had not been offered here for 30 years.”

He also notes that the restaurant is successfully attracting a younger generation of diners while maintaining its loyal base of longtime regulars.

Could another Gibbys location someday emerge?

“Never say never,” Jomphe says with a smile. “There are no plans at the moment, but we’re always looking.”

More than five decades after opening its doors, Gibbys continues to strike the delicate balance between preserving tradition and embracing thoughtful evolution. In a city with no shortage of excellent restaurants, that is no small achievement. Yet on a packed Monday night in Old Montreal, it was clear that Gibbys remains exactly where it has long belonged: among the city’s dining elite.

Gibbys is located at 298 Place d’Youville in Old  Montreal. For reservations, call 514-282-1837. Log on to www.gibbys.com  for more information.