New York’s Ben Benson’s Steak House

When New York’s Ben Benson’s Steak House closed its doors for the last time on Sunday evening, it was the end of an era for the New York dining scene. Ben Benson’s Steak House was a rare fine dining establishment – one that could entertain foodies and businessmen simultaneously. When owner Ben Benson broke the news of the steakhouse’s closing last month – after thirty years of operation – many were sad and disappointed. It’s understandable why.

Up until the last minute it was open, Ben Benson’s provided New Yorkers and tourists alike with outstanding, personable service and nothing less than the best food. On Sunday evening, I had the privilege to dine at Ben Benson’s for one final meal before the steakhouse closed. It was as good as ever.

We arrived for our 7:15 PM reservation and the restaurant was as packed as I’ve ever seen it. I’ve been to Ben Benson’s many times over the years, and I’ve never seen it quite this packed and energetic. You could never tell the restaurant was closing. Despite the crowds, we were greeted by proprietor Ben Benson himself and seated at a nice large table in the back of the restaurant.

Our waiter came over and took our drink order. To celebrate Father’s Day – and the restaurant’s legacy – we ordered a nice bottle of a 2006 Cabernet Savignon to accompany our meal. The waiter came with our bottle and poured it into each of our glasses. It tasted wonderful.

To start off our meal, we ordered a jumbo lump crabmeat cocktail (amazing, as always), a tomato and buffalo mozzarella salad (the mozzarella is so good it melts in your mouth), and a whole lobster cocktail – literally an entire lobster – served chilled. Each exceeded our expectations, which were exceptionally high for our final meal at Ben Benson’s.

For dinner, I ordered my favorite dish at Ben Benson’s Steakhouse: Steak a la Stone. The dish consists of a 12 oz. filet mignon (or sirloin, if you prefer) sliced, served with grilled onions and red peppers, on top of a grilled piece of toast. It’s a fun and satisfying take on the classic filet mignon. As always, the Steak a la Stone dish did not disappoint and was prepared perfectly. Those who have dined at Ben Benson’s know the restaurant’s take on cooking steak: cooked to perfection on the inside, with a blend of spices and butter on the outside; never too salty.

My guests ordered: Rack of Lamb (cooked to perfection), Tenderloin of Beef with Portobello (melts in your mouth; the mushroom is grilled to perfection), and a classic t-bone steak (cooked medium-rare with extra butter). Every dish was amazing and packed with a variety of wonderful flavors.

We also ordered several side dishes to accompany our entrees: mashed potatoes with caramelized onions (not Ben Benson’s best, but still good), creamed spinach (amazing, arguably the best creamed spinach in New York), and fried zucchini (very good, not greasy at all).

Finally, we finished off the evening with a selection of desserts. I opted for the Fresh Berries with Cream (the berries have always been hand-selected for freshness). My guests ordered a slice of chocolate cake (huge but delicious), and Ben Benson’s Famous Bread Pudding, served with Wild Turkey bourbon sauce (amazing and some of the best bread pudding I have ever tasted). A few cappuccinos and aperitifs (port and cognac) finished off the night perfectly.

Like many others, I’m genuinely sad to see Ben Benson’s Steak House close its doors. Since the first time I set foot in the restaurant, it’s been home to many great memories (and business deals). Farewell, Ben Benson’s Steak House. It’s been wonderful.