Italian native Benny Siddu made a name for himself when he opened Volare Ristorante in the late 1990s. He followed that up in 2008 with the arrival of his eponymous eatery that’s considered a modern River North steakhouse. Benny’s Chop House features all the fine lines of what you’d expect from a classic steakhouse—fine-dining service, superior USDA prime steaks, curated wine list—but with contemporary accents here and there.
The chef-driven menu sources out organic and local ingredients whenever possible, and the sides add pizzazz to otherwise traditional steak dinners. Crisped kale with garlic vinaigrette, green beans topped with pecan butter and parmesan truffle fries are a few of the highlights. The mac ‘n’ cheese loaded with lobster, crab or house-cured bacon is another table pleaser.
Steak offerings include wet-aged USDA prime (filet mignon, New York strip), dry-aged USDA prime (bone-in ribeye, Porterhouse) and all-natural USDA prime (filet mignon, New York strip and skirt steak). Those looking for alternative meat options have roast chicken, red-wine braised short ribs and Colorado lamb chops to choose from. Seafood choices are slim: lobster risotto, a number of fresh fish entrees and whole Maine lobster are key recommendations.
A rolling champagne cart, daily piano bar and specialized children’s menu are additional draws to Benny’s.