Opened in 1989, this boisterous juggernaut keeps rolling. The crowds have never let up and neither has the kitchen’s expertise with hulking, minerally porterhouses and peppery bone-in rib eyes on any given night. Gibsons shows surprising nuance with appetizers, such as fresh lump crabmeat topped by an avocado tinged with tarragon and chili pepper. And your pescatarian friends will find glory in a broiled grouper with Cajun-spiced breadcrumbs and shrimp-butter sauce. Ridiculously large desserts include a wedge of Macadamia Turtle Pie big enough to feed your party—and those on either side of you. Lively staff, fun lounge.