Benjamin Steakhouse

A classic American steakhouse with some of the best service I’ve ever experienced. Our entrees came out within 20 minutes. Simply amazing

If you are looking for the ultimate steakhouse experience in New York, look no further than Benjamin’s. This place has it all: a cozy and elegant ambiance, a professional and attentive staff, and most importantly, a superb selection of prime USDA meat, dry aged to perfection. I visited the Times Square location with my husband for our anniversary and we were blown away by the quality and flavor of the food. We started with the jumbo shrimp cocktail, which was fresh and succulent, and the cold crab meat appetizer, which was generous and delicious. For the main course, we shared the porterhouse steak for two, which was cooked exactly to our liking and served sizzling on a hot plate. The meat was tender, juicy, and melt-in-your-mouth good. The sides were also excellent, especially the creamed spinach and the mashed potatoes. For dessert, we had the NY cheesecake, which was creamy and decadent. The portions were huge, so we ended up taking some leftovers home. The service was impeccable, from the hostess who greeted us warmly, to the waiter who was friendly and knowledgeable, to the manager who checked on us several times. The prices were reasonable for the amount and quality of food, and the wine list was extensive and impressive. Benjamin’s is not just a restaurant, it’s a destination. It is hands down the best steakhouse in the city, and I can’t wait to go back. I would give it 5 out of 5 stars.

Everything about this place is perfect. Went there for the restaurant week offer. Appetizers are pretty good, had the soup and calamari. The steak is outstanding flavorful tender and rich, it does not need any condiments. The salmon is also pretty good, melts in the mouth. It's a good alternative for someone who has trouble chewing. Creamless creamed spinach is very good and I loved the cheese cake. Overall, the steak is prepared in a very similar style as Peter Lugers and some may argue it's even better.

I took the S to get here. There’s two trains in NYC (S & G) where you have to ask yourself: is my destination worth this? Benjamin is not a destination. If you live on the west side, there is nothing about this spot that screams: crosstown local, Uber or S train? That said, it’s a good steak house. Me and partner in crime, Ringo, had the usual suspects here. Nothing was memorable. But was all very tasty. Pro tip: martinis are well made, although it was odd they couldn’t make a Gibson. The service was decent. They didn’t clean crumbs from breads, just left it the whole time. Everything else was standard. Pro tip 2: there’s two locations, one on 40th and one on 41st. Don’t get confused, it’s annoying otherwise. Just the tip: 2 tops will be sitting close to others. For more privacy, ask to be seated on the “bridge or gang plank area” ( I have no other way to describe this) you won’t be next to anyone, but there will be constant traffic going by- worth the trade off IMO. 2 years from now, I won’t remember what I ordered. But, I’ll also remember that nothing bad happened. It’s mid, personified.

Topped off a daytrip from upstate with this Top Steakhouse. Tonight they had a special menu honoring NYC's Restaurant week. We worked from that and spent $500 for 4 with tip included. Only 2 drank wine. It will be more from regular menu but that will not deter us from returning. Service - very attentive and friendly staff that worked as a team to ensure we did not want for anything. Food - out of this world. The steak was perfectly done med-rare and rare+. Sides were delicious, cheescake and cappacino to round off a gorgeous meal. 2 block walk to Grand Central for the train home.

I love Benjamin's But this time we went during restaurant week. OMG it was crowded. All tables were shoulder to shoulder. Im 220lb and I couldn't squeeze myself out because all tables so close. Also service was super rushed, they want people in and out. Next time I comeback I want to enjoy the food.

Ambiance (2/5): the establishment has a bar area to wait or dine. It is darkly lit with high ceilings, loud background noise. It's great for a fancy date night but was hard to converse with the noise. the tables are really tightly nested together. Be careful exiting your seat as the staff bustle around. Service (3/5): I felt like our waiter was not friendly, curt when we had requests, and felt like we were getting made fun of between the staff (in another language). They were speedy in getting us what we needed. Food (3/5): I've had better at other steakhouses. I was greatly disappointed that I had to send my steak back. For the most part, the dishes were just okay. I'm glad I only spent a flat rate because anything more than what I paid would have been a letdown. We visited during restaurant week for $60 for their 3-course meal. The calamari was lightly battered, generous portions, and tasty! I ordered the ribeye for an extra $25. I asked for the steak medium-rare and it was incredibly rare! I ended up sending it back to the kitchen and it was *not* overcooked and instead cooked perfectly to my liking. I wish that the dry rub/seasoning was a bit more pronounced as I did not want to use their steak sauce which tasted like a shrimp cocktail sauce. The home fries were indeed cooked per my request of well-done with bits with a crunch. It was nicely seasoned, onion-forward and provided a nice side to the meal. For dessert, I had the cheesecake but the chocolate mousse is definitely the right move— it has a crunchy crust made of Oreo crumbles a top light but rich chocolate mousse.

Came on a Friday night. It was the last Friday during restaurant week so was packed with people trying to take advantage of the sweet deal like ourselves. The tables were tightly lined up than usual and the server was rushing every dish. He brought the bill and dessert at the same time and as we were trying to have our first bites, he came back to see if we were ready to pay. I recommend going on a weekday or the first weekend if you want to try out restaurant week. The sirloin was great but smaller than normal.