Benjy's in the Rice Village was simply a fantastic experience. I could leave it at that and avoid gushing, but you know I won't.
I decided to try Benjy's for the first time last week. It has been a landmark of the Village for years, but for whatever reason, I had never made it over there. (My wife had been on several occasions, but I had somehow missed those opportunities.) We were planning a dinner with some very dear friends to celebrate our marriage and I was looking for a place. I thought it was the perfect time to try Benjy's. I was right.
Although there is a recently-opened Benjy's on Washington, I wanted to try the original first. And from the very first phone call, Benjy's, located on Dunstan in the Rice Village, was first class.
I called on Thursday to make a reservation for Friday evening. Four people at 6:30. I knew it was short notice and was hopeful that they would have a spot. (Although 6:30 sounds early, parties at this time can be difficult to accommodate if the restaurant has a heavy evening in the books.) I explained to the young lady, Mary Ellen, that it was my first time and that I was celebrating and hoping to impress my guests. These are things an experienced host or hostess will pick up on. First-time guests mean first impressions, which we know are lasting. Guests who are looking to impress are in a way trusting the restaurant to do it for them. In truth, I was asking for special treatment without asking for special treatment. I was not disappointed.
I arrived at Benjy's about 15 minutes early on Friday. The staff was there to open the door and once inside the smartly attired greeters were extremely friendly and very well organized. They had my reservation and I was seated immediately, instead of being told to wait until my party was complete, which has become more and more the norm.
Although I was a first-time guest, I was taken to a very nice table with a lovely view of the dining room. It was not too close to the door and was out of the way of general traffic. Again, I was pleased.
The dining room is very comfortable with a nice mix of tables and booths to satisfy any desire. The lighting was cool, but not dark, creating a very comfortable atmosphere, perfect for dining.
I was quickly greeted by Mark, who was to be our server. I explained that my guests would be straggling in one by one as they got off work and he seemed not the leased bit ruffled or antsy about this fact, which was welcoming. As my wife and guests arrived, he came by to greet each person individually, although we ordered nothing until we were complete. Once we were, we easily chatted for 30 minutes before ordering a bottle of Champagne. Mark was accommodating and patient throughout.
It turns out that I had worked with one of the managers, Kerry Paulie, in the past. He came by the table and met my guests and was genuine and friendly. He even went so far as to send out four individually plated Goat Cheese Cakes, which were a delightful homage to today's ever-popular crab cakes. They were seasoned with sun-dried tomato, coated with pistachio and served over a salad of carrot and golden raisins. They were simply delicious and a wonderful, unexpected treat.
We chatted and chatted and Mark was always present but never intrusive, picking up on our needs through eye contact and instinctive non-verbal cues. Another hallmark of fine service.
When we finally ordered and were served dinner, we were blown away.
The menu, driven by Chef Drew Wilson, is a wonderful mix of comfort and quality. Contemporary American food prepared with passion and care in a way that allows the ingredients to shine through without being lost or muddled. A type of respect for the food that is a joy to find, but often missing in today's busy world.
To begin, we each tried something different. From the Butter Lettuce Salad to the Spicy Tuna Tartar or from the Pan-Seared Pork Dumplings to the Mexican Chicken Soup, we were all delighted.
Dinner was equally tasty. The Wood-Grilled Pork Chops were excellent with a rich and savory apple glaze. My wife thoroughly enjoyed Milton's Warm 10-Vegetable Salad. Our guests were equally satisfied with the Buffalo Hangar Steak and the Pan-Seared Sea Scallops. Compliments all around.
At dessert, Kerry again out-did himself and treated us to Grandma's Fudge Brownie (which apparently Grandma Levit, herself, still makes daily) and a Peach Cobbler featuring perfect seasonal peaches. Both desserts were topped with real vanilla ice cream. They were a fine conclusion to a sparkling meal.
Although we occupied Mark's table (Table 32, I believe) all night, he never left us for a minute. We never wanted for a thing and never had to turn our heads to find him. Down to the smallest details, like freshening our ice waters when they began to melt away, he was professional and spot-on. He allowed us to enjoy our company and the meal, which made the dining all the better.
My experience at Benjy's has left me longing to return and eager to try the second incarnation on Washington, which promises to be more of the same. The menus are slightly different, I am told, but the warmth and professionalism of the staff are a common language spoken at both locales.
I have not met Benjy Levit, but will extend a hand of genuine congratulations on a job well done, if I do.
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