Unlike visiting a new neighbor’s house, visiting a steak house comes with a virtual guarantee that you’ll be welcomed, fed, and trusted with knives. Make a hunger-halting house call with today’s Groupon: for $49, you get a three-course prix fixe dinner for two at Louis Benton (a $100 value). The dinner includes:
- Choice of two starters:
- House salad
- Soup du jour
- Greek-style spinach dip (to be shared between two people; may only order one)
- Choice of two entrees:
- Gorgonzola-encrusted sirloin
- Blackened ahi tuna
- Bacon-wrapped pork tenderloin
- Chicken marsala pasta
- Choice of two glasses of house wine:
- Pinot Grigio
- Choice of two desserts:
- Fruit sorbet
- Ice cream
Louis Benton Steakhouse's cleaver-wielding chefs grill USDA Prime steaks alongside fresh seafood, seasoned and garnished with gourmet flair and presentation. Diners ready palates for more substantial provender with starters such as the Greek-inspired spinach dip, overlaying a strata of crunchified yukon potatoes roasted in-house. A glass of house wine pairs with show stealers such as the blackened ahi tuna, topped with colorful mango salsa and side-kicked with truffle-infused whipped potatoes and asparagus. Round out savory excursions with the dulcet flavor of tropical sorbet or chocolate ice cream, more decadent than wearing an Armani swimsuit into a jacuzzi filled with marshmallows crème. Within Louis Benton Steakhouse, a crackling fireplace, heavy tapestries, and mahogany furnishings defy the structure's origins as the Michigan National Bank home office, with only the polished granite bar giving up its history as a former teller line.
Louis Benton automatically adds 18% gratuity to every bill.
Low lighting casts the private enclaves and brick fireplace in a warm glow at Louis Benton’s dining room. The restaurant is led by general manager Richard Kozlowski and new executive chef, as well as West Michigan native, Noah VanDoorne, who serves up Midwest cuisine with a French flair. VanDoorne is well-versed in international flourishes such as saffron fumet, citrus beurre blanc, and tiny edible berets, yet pays homage to his roots by sourcing ingredients from local farms for his newly upgraded menu. Some of those ingredients debut on USDA Prime aged steaks, which has earned the spotlight in Grand Rapids Magazine Restaurant Guide and were lauded by the Grand Rapids Press as a “nirvana-like experience."