The suburban-Chicago brasserie, Benjamin, has been mastering the subtleties of colorful contrast for more than a year now – and with great aplomb. A hip, urban-inspired décor welcomes guests who have spent the previous few minutes (or even most of their lives) in the conventional nest of Chicago’s North Shore. Bringing the city to the suburbs is more than just having a downtown vibe; there are influences from New York and Europe throughout. Lanterns imported from Hungary overlook tables make of American hardwood.
And the food and wine? There’s an emphasis on locally sourced products, but an international influence throughout: Farm-to-table meets Wagyu; California red wines share space with whites from more obscure terroir. And, although known for fine dining, the wine program features a number of values from smaller producers and regions that aren’t always top-of-mind – a tribute to its independent approach. Patrons from Chicago, plus the local suburbanites, have embraced this confluence of culinary culture.
It’s fitting then, that Benjamin Brittsan, Chef/Owner of Benjamin Brasserie, has announced plans for a unique “doff of the toque,” as he puts it, to pioneer Chef Charlie Trotter, with an eight-course dinner on Tuesday November 6, at 6:00 p.m. For $150, having such a multitude of courses represents value, especially considering that they are influenced by the perhaps the most lauded chef in Chicago’s history.
Examples of the cuisine to be presented on the night will include venison loin with sweetbreads and celery root, and a breast of woodcock with confit of crabapple and caramelized chayote. Each course will be paired with a wine – carefully selected from the restaurant’s cellared collection – by Benjamin and general manager Eric Feltman.
Seating will be limited to 60 guests and RSVP’s have already been received from select invitations, so reservations are limited – and required. For further information, call Eric Feltman at 847-748-8737.
1849 Second Street
Highland Park, IL 60035