Jamil's: Grade-A, Old-School Dining
Jamil’s Steakhouse is a living museum to a way of dining that is far too rare — slow and smooth.
Technology affords us more time to do more things. Jamil’s opened in 1964 , when phones were still plugged into walls, dialed on rotaries and connected from one to another by real people. Cars were fast but fewer than today. Eating out was a luxury not a habit. When one went out to eat then, it was to make a night of it.
That’s not to say a trip to Jamil’s now will cost you four hours. But if you want it to, Greg Gawey and friends will provide it. That’s not something too common at the modern chop house, unless you reserve a room and plan on spending $150 to $200 a head. Jamil’s will get you in and out if you wish, but that’s not how Gawey prefers. His motto is “slow down.”
Servers who’ve been around since Lincoln Boulevard was like the Las Vegas strip, Lebanese hors doeuvres and good solid steak and seafood. Cabbage rolls, ribs, smoked bologna. Lori and I had it all in our recent visit. We spend almost three hours and were in no hurry to leave. Only trouble was, I was feeling myself get stuck in the chair. I didn’t eat for 24 hours.
