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From its interior to its upscale American cuisine, a modern aesthetic pervades Benstein Grille. Starburst chandeliers hang from the exposed-ductwork ceiling, shining light on the dining room’s focal point: the central bar, whose enormous glowing arch surrounds bottles of imported beer, red and white wines and specialty spirits.
Chef Steve Toomey ensures that every item on the menu matches its environment. For example, seared Lake Superior whitefish receives a cracker crust, and grilled chicken, Dearborn ham, and swiss and blue cheeses compose elegant chicken cordon bleu towers served with seasonal vegetables and buttermilk-whipped potatoes. Likewise, the restaurant's desserts—which look almost as good as they taste—include rich chocolate lava cake drizzled with hot fudge and lemon ricotta cheesecake served beside raspberry sauce and fresh berries.