National The Benjamin

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Modern American cuisine from chef Geoffrey Zakarian at The Benjamin.


Cuisine

Open
Breakfast, Lunch & Dinner daily, Brunch Sat.-Sun.
Features

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The National, New York, NY


Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.


The National Restaurant Review

: After chef Geoffrey Zakarian’s initially successful but ultimately failed eateries Town and Country closed, this Midtown restaurant may have some staying power. The handsome space, with tiled floors and dark leather booths on the ground floor of The Benjamin hotel, was designed by David Rockwell. One would be wise to start with the grilled octopus, matched with chorizo, fennel and cannellini beans, a terrific take on surf ‘n’ turf. Cinnamon-dusted ribs are also a hearty, memorable starter. On the lighter side, there is flatbread topped with English peas, arugula and grilled ramps. The “Ugly” burger, as it’s called, may be a homely sight, but with bacon and pickled jalapeños, it tastes very attractive. We also recommend the truffle-laced rabbit, and the large pork chop arrives tender and juicy. End the meal with the delectable malt gelato with soft devil’s food cake. The wine list is small but affordable, with a dozen selections by the glass. For brunch, there's a breakfast taco stuffed with scrambled eggs, chorizo, avocado and pico de gallo, and banana walnut buttermilk pancakes.





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