Restaurant “Week”

February 8, 2012

Celebrate Restaurant “Week” at Benny’s Chop House
For the entire month of February, 2012!

View Restaurant “Week” menu

Super Bowl Sunday at Benny’s February 5, 2012

January 31, 2012

Enjoy complimentary appetizers while watching the game on our large-screen televisions!

Mushroom Truffle Flatbread
Tomato Pesto Flatbread
Mini Tacos
Short Rib Sliders
Beef Tenderloin Sliders
Chicken and Beef Satay

Oyster Wednesdays are back!

January 9, 2012

oysters

The ever-so-popular Oyster Wednesday returns to Benny’s Chop House from 3 p.m. to 7 p.m. in the Bar and North Lounge. Every Wednesday, customers will enjoy a selection of premium oysters by flights of six. “Benny’s will feature five to six different east coast and five to six different west coast oysters each Wednesday,” says director of operations Mitchell Schmieding. We’ve also paired specialty cocktails, wines and craft beers to go along with the selections.

New Year’s Eve: An exciting culinary and musical journey featuring the Greta Pope Ensemble

November 26, 2011

The lights will shine on Benny’s Chop House this New Year’s Eve, as the amazing vocalist Greta Pope brings her full quintet, The Greta Pope Ensemble, to Benny’s Chop House for a full evening of musical pleasure. This top notch ensemble of Chicago’s finest music makers, together with Benny’s renowned food and drink, will create a memorable New Year’s Eve celebration, certain to be one the most romantic, sophisticated – and festive  - evenings in the Windy City. The music will begin at 7 p.m. and continue until 1 a.m.

The Greta Pope Ensemble will offer a unique music lover’s journey through its superb renditions of jazz standards, lush romantic ballads, sensuous Brazilian Bossa Nova classics and inspiring Broadway favorites.

Featuring Greta Pope and her magnificent vocals, the ensemble includes such in-demand players as Paul Coscino on piano, Scott Mason on bass, Steve Magnone on drums and Audley Reid on saxophone. Paul Coscino has been a regular at Benny’s Chop House over the last several months as accompanist for award-winning, internationally acclaimed vocalist Greta Pope. He is a graduate of DePaul University’s School of Music and is one of Chicago’s top musicians. Scott Mason has been on the faculty of The Roosevelt University Music Conservatory since 1984. He is a graduate of Grinnell College and is a much sought-after jazz musician in Chicago and beyond. Steve Magnone maintains a busy performing schedule around the Chicago area. He is a graduate of DePaul University’s School of Music and has served as the Percussion instructor at Triton College in River Grove, Ill., for the last 12 years. Audley Reid’s passionate approach to contemporary jazz transports listeners to an island of musical paradise, a direct result of his Jamaican/Cuban heritage. “Reid” is a true Chicago musical gem.

Benny’s Chop House Thanksgiving celebration is a mouthwatering feast, rich in variety and flavor

November 15, 2011

Benny’s Chop House celebrates Thanksgiving 2011 with a contemporary nod to tradition. The acclaimed steakhouse will offer guests a special Thanksgiving menu in addition to many selections from the regular menu, making it the perfect spot for those seeking a casually elegant feast sure to please your friends and family. Benny’s Thanksgiving celebration will be available from noon to 8 p.m. on Thanksgiving Day, Thursday, November 24. View menu.

Benny’s special Traditional Turkey Dinner ($29.99) prepared by acclaimed Executive Chef Jonathan Lane begins with a choice of delicious House Salad or soup of the day followed by butter basted organic turkey breast, braised turkey leg, chestnut-stone fruit stuffing, sweet potato, and giblet-sage gravy. To enhance your feast, you can order the special fall salad-Port-Poached Apple Salad, with arugula, watercress, Maytag blue cheese and sweet potato puree ($14.99), or Benny’s special side dish, Pumpkin Sage Bread Pudding ($14.99). When it comes to dessert, Benny’s pies are always a crowd favorite and, on Thanksgiving, Benny’s serves an inspired version of pumpkin pie: Grandma’s Traditional Pumpkin Pie with Pumpkin Seed Praline ($7.99)-just the right amount of sugar and spice in a rich, flakey crust. Another amazing special dessert for Thanksgiving is Spiced Pumpkin Soufflé with Eggnog Crème Anglaise, made from locally grown pumpkins ($12.99).

If you or your companions prefer to indulge in a fish entrée rather than the traditional turkey, you will love the delectable Minnesota Walleye Pike with Ginger-Chive Sauce, served with Pumpkin Sage Bread Pudding and Roasted Brussels Sprouts ($34.99). This item is from Benny’s fall dinner menu and is extremely popular.
Benny’s regular menu selections are also sure to be a big hit on Thanksgiving. In addition to the wide selection of USDA Prime Wet Aged Steaks, such as the magnificent Bone-In Filet Mignon (16 oz., $64.99) and USDA Prime Dry-Aged Steaks like the delicious Bone-In Rib Eye (16 oz., $47.99), Benny’s now offers delicious USDA Prime Natural Steaks, specially raised, hormone- and antibiotic-free. Choose from a 7 oz. or 10 oz. Filet Mignon ($36.99/$49.99), 16 oz. Rib Eye ($42.99), 12 oz. New York Strip ($36.99), 18 oz. Bone-In New York ($44.99) or a 10 oz. Skirt Steak ($24.99). All Benny’s steaks can be ordered with enhancements such as Lobster Tail, Foie Gras, Oscar Style, King Crab Legs, Maytag Blue Cheese, Jumbo Sea Scallop, Barbecue Chili Rub or Béarnaise.

Among other new items on the fall menu are a luscious vegetarian pasta appetizer, Butternut Squash Tortelloni with Toasted Pumpkin Seeds, Ricotta Salata, Brown Butter-Sage ($8.99) and two new sides: Roasted Brussels Sprouts with caramelized onion and bacon ($7.99) and Root Vegetable-Potato Gratin ($8.99).

Easter at Benny’s Chop House, April 24th

April 19, 2011

11 a.m. – 3 p.m. Celebrate with brunch specials including eggs Benedict with lobster or beef ($14.99), Mediterranean-style frittata ($14.99), strawberry and banana-stuffed brioche ($14.99) and rosemary-crusted lamb leg ($33.99). A special menu for kids is also available.

Preview: Israel Idonije Foundation & Benny’s Chop House Event

January 28, 2011

Save the Date for an opportunity to support the Israel Idonije Foundation at Benny’s on Sunday, March 13, 2011.

Celebrate your loved one with the perfect sweetheart cocktail at Benny’s…

January 27, 2011

St-Germain and Benny’s Chop House have partnered in the creation of specialty cocktails to enjoy with your Sweetheart during the month of February!

Imagine “THE BICYCLE BUILT FOR TWO” featuring Citadelle Gin, St-Germain, Sparkling Wine and Citrus Zests combine to make this unbelievable cocktail designed for a couple to share. Benny’s will be open Saturday, February 12, Sunday, February 13 and Monday, February 14 – Valentine’s Day.

Benny’s Chop House Recommended by Michelin

January 2, 2011

“In the shadow of Trump International, this newbie does something others may have thought impossible in a meat and potatoes town:  created a reason for being yet another steakhouse, where macaroni and cheese is considered a vegetable.

The splendid service in particular is what makes Benny’s a standout.  Unsure what cut of steak will appease your appetite? Trust the waiters’ wise words for they are well-versed in the caliber and characteristics of the different cuts.

Should you order a fish that needs filleting, of course they will be happy to strut their stuff with trolley service at your table. Classic side dishes and even less expensive dishes (budget friendly burgers) round out the menu, but the rational and ravenous know to go for a steak and seafood.”

CONGRATULATIONS TO THE ENTIRE STAFF AT BENNY’S FOR THIS INCREDIBLE RECOMMENDATION FROM THE PRESTIGIOUS MICHELIN GUIDE!

Celebrate Children & Family on Sundays at Benny’s Chop House

January 1, 2011

Each Sunday this winter, children dine at Benny’s with our compliments! For example: Chef Jonathan’s Chicken Noodle Soup, Petite Filet with French Fries, and an Ice Cream Sundae with Chocolate Sauce. This special complimentary children’s menu is offered on Sundays from 3-7pm. The menu is provided for each child, per adult, based on a two course adult menu.