J. Gilbert's in the Crosswoods area sears prime, aged steaks over wood-fired grills but also features non-beefy fare prepared in au courant fashion. It's also currently highlighting some new ice-propelled timely cocktails.

J. Gilbert's in the Crosswoods area sears prime, aged steaks over wood-fired grills but also features non-beefy fare prepared in au courant fashion. It's also currently highlighting some new ice-propelled timely cocktails.

J. Gilbert's is an unpretentious, sturdy and comfy restaurant with brick walls, hearths and other steakhousey accoutrements. It's the kind of place where, after a relaxed and pampering wine dinner, the chef and manager - West Coast transplants from Wolfgang Puck enterprises - come out to personally greet each and every diner.

From all that you'd probably never guess it's a chain restaurant, would you? Well further blurring that identity is J. Gilbert's (about) once-a-month food and drink parties. Wednesday is the next one - a four-course martini dinner with libations specifically created for the occasion.

The quartet of shaken sips will be made with ingredients such as lychee juice, acai juice, Cointreau, herb-infused olives and Hendrick's gin. Accompanying dishes include a lobster, scallop and shrimp ravioli with oyster mushroom sauce; a baby arugula salad with baby beets and blood oranges; and an herb-crusted pork tenderloin with rapini and fingerling potatoes. The more-than-fair price is $60.