Benny's Chop House - Chicago
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. .
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As in different locales of Italy, Lazio has its most loved pastas. In Lazio, the favored pasta is tubular, maybe to a limited extent since tubes guarantee that fiery sauces will hold fast to them. Bucatini All'Amatriciana is a mix of thin pasta tubes and a naturally fiery sauce of pork, garlic and tomatoes, hurled with pecorino cheddar. Penne All'Arrabbiata contains littler penne pasta in a tomato sauce spiked with garlic and bean stew peppers, another endowment of the New World. Bean stew peppers likewise show up in basic spaghetti dressed with the peppers, garlic and parsley. For different starches, potato or semolina gnocchi are extremely famous, as are polenta and rice. A diverting and later dish of rice is called Suppli al Telefono, which are wads of rice and mozzarella cheddar, firmly enhanced with liver or anchovies; when eaten, the cheddar extends to look like phone wires. Lazio has two ports, so fish in that area is bottomless and salt cod is normally presented with tomatoes, pine nuts and raisins cooked in olive oil. Mussels are presented with garlic, parsley and tomatoes, and the greater part of the fish served in Lazio is served essentially flame broiled and prepared with olive oil and lemon. As in the times of the Roman Empire, meat is eaten however not to abundance. Wealthier subjects of Lazio eat a decent lot of hamburger and veal; the less well-to-do populace eats more offal and less positive cuts. Like cod, pork is protected in salt. Guanciale is a delightful bacon produced using pork cheeks, now and then sautéed with garlic before presenting with fried eggs hurled with sauce that is extremely hot, ideal off the burner. Cheeses of Lazio incorporate pecorino, which is made with sheep's drain, and mozzarella di bison, made with the drain of water wild ox (however bovine's drain is some of the time substituted). Ricotta is produced using sheep's drain and is regularly eaten inside a couple days of making or salted to protect it for some other time.