Exploring one of Chicago’s Rare Wine Collections
Years of wine aging can offer new and developed flavors not present in the contemporary labels.
For years, Chicago-based Gibsons Restaurant Group has been lauded for its portfolio of concepts, serving everything from high-caliber steaks and seafood to Neapolitan-style pizza. So when Lawrence Kobesky joined the team to head its beverage program about a year ago, he looked for opportunities that would complement an already winning formula.
“I noticed our clientele and their excellent standing and interest in wine. We are, by far, one of the largest wine accounts in Chicago,” says Kobesky, a classically trained chef whose career includes