It was June 2011 the last time the guys hit up Benny’s. With one of the larger selections of dry aged chops, I figured it was time for another go. I arrived a little early and settled up at the Bar. One thing I have always noticed is Benny’s has kind of a strange smell to it when you first walk in. Not sure what is going on there, but I got past it and was served my Oban. Shortly after my arrival I was greeted by Donald at the bar along with his lovely friend, Samantha. I must say, this was a Steak Night first. I mean, people have brought outsiders to the table before, but never a chick. However, If this boundary was to be transgressed by anyone, Donald was surely to be the guy.

I talked with them for a bit before the rest of the group started to make their way in — Mr. Conway, Jevon, Reeshard, Crenshaw (and his blue belt). Each of the dudes had this quizzical look on their face, a look that kind of said, “Who the fuck is this chick?”. Anyway, Donald sat down to his table and we finished up our cocktails in what was a somewhat lively jazz duo filled scene.

We were shown to our table and settled in. In looking to order some wine I found myself a bit overwhelmed, a huge wine list with little to no reasonable Cab options. Nary a bottle in the $100 range, I passed the buck to Mr. Conway and he took proper care of us.

Ordering up the apps we had some jumbo shrimp, glazed bacon, fried calamari and salmon tar tar. Benny’s was off and running as the apps were pretty much singing to everyone. The Calamari was lightly fried with some red peppers and well delivered. The tar tar, for those that are into it, was super fresh and delicious. The bacon, however, was clearly the winner.

The Benny’s menu is big and much like the wine list, super expensive. They offer a few additions such as a dry aged porterhouse,16 oz. and 20 oz. rib-eye options. I went with the 16 oz. dry-aged bone in rib-eye. The steak arrived and was cooked to perfection, nicely seasoned and the edges were delicious. The one thing is, my steak was not as marbled throughout as I would have liked — not for a $60 piece of meat.

For sides we had creamed corn, mashy p’s, lobster mac and cheese, creamed spinach (off the menu) and mushrooms. I enjoyed the sides but the table didn’t seem too enthused. The cream corn was a standout in my eyes.

One thing I noticed when eating dinner is that Bill Conway must have his food 100% separated while on his plate. There were clear divisions between meat and sides with regular “touch ups” to make sure never the twain would meet. People, the Mac and Cheese must be protected from the Mashy P’s! Just imagine if the two combined? I mean, apocalyptic!

We finished with a huge carrot cake (much to the chagrin of Reeshard), some S’mores cheesecake and something else I can’t remember. I walked free for winning the World Cup pool and what a good night it was for
that! One of, if not the most expensive steak night to date (save, Chicago Chop House).

So here is my final review. I like Benny’s. It is really good. It is big, the staff is attentive but not overbearing and they have a huge menu with quality chop options. However, with the price point where it is for what you receive, it will never be great. I liken it to Maestro’s — I will gladly dine there in the future, but only on an expense account.

Note: Jon Glick cancelled dinner within 24 hours and as such should have to do a shot of the groups choosing next month. This will no doubt be a topic of hot debate as Jon left the door slightly open from the get go, with communique he might not make it. There was also some foul weather to blame. With that, the holy Roman empire was neither holy, nor Roman, nor an empire….discuss.

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