Jonathan Benno reopens Michelin-starred Benno after nearly two years



Another highly acclaimed New York restaurant is making a triumphant comeback.

Benno, the eponymous restaurant of chef Jonathan Benno and The Bastion Collection, will finally reopen for dinner service on Friday, October 1.

After nearly two years of complete closure due to the pandemic, Benno returns with an emphasis on high-quality fine dining celebrating French gastronomy with an emphasis on seafood.

Just a few weeks ago, the chef launched a new, more laid-back concept at the Evelyn Hotel, where Benno is located. Benno Bar serves French bistro cuisine in a more casual setting, with small platters like dry sausage with pickles and salmon rillettes with baguette croutons served with cocktails.

The return of Michelin-starred Benno marks a more upscale opening in the property.

“As a longtime New York chef with two concepts under one roof, I want to be part of our city’s comeback,†says Chef Benno. “Benno and Bar Benno both bear my name because they truly reflect my passion for French cuisine and seafood. These restaurants also represent my commitment to New York, the city I call my home.

Benno’s full menu will be offered à la carte in the dining room and bar. Executed by Chef Mark Zuckerman, the meal begins with a selection of snacks, including a Nordic crab fondue with sea urchins, vadouvan, scallops au gratin with Noilly Prat and orange, and a caviar service with Regiis Ova. Caviar.

For dinner, vegetables are in the spotlight, with the return of the casserole egg in a glass, the brassica salad with sunflower seed dressing, and the Carnaroli risotto with matsutake and castelrosso. Pasta also features prominently on the menu, with offerings like celeriac agnolotti, black trumpets and puffed spelled spelled, quadrotti with robiola fondue and chestnut honey, and russet crab potato gnocchi, smoked trout roe and chive oil. Main courses emphasize beautiful ingredients, like the skate almond stuffed with crab mousse, butternut squash and brown butter mousseline, and the return of the popular pepper steak and Peking duck. with sautéed foie gras and spicy duck jus.

For dessert, Pastry Chef Rebecca Choi and The Bastion Collection Company Pastry Chef Salvatore Martone offer seasonal treats like the Spice Gala Apple Cake with Oat Streusel and Brown Butter Ice Cream, and the Cake with hazelnuts with hazelnut dacquoise, chocolate sponge cake and fresh cream with chamomile ice cream.

The beverage program created by Beverage Director Juan Carlos Santana features premium cocktails inspired by New York City. The Duke of Provence, a play on the Duke’s martini, features French gin that has been washed with Vermont creamery butter and herbs from Provence, with a touch of champagne vinegar, served straight from the freezer. The wine program highlights small producers with responsible cultivation practices.

Benno will open with dinner service Tuesday through Saturday from 5:00 p.m. to 10:00 p.m.


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