Jonathan Benno Reopens Michelin-Starred Benno After Nearly Two Years

A warm oyster at Benno

Emily Chan

Another highly acclaimed New York City restaurant is making a triumphant return.

Benno, the eponymous restaurant by Chef Jonathan Benno and The Bastion Collection, will finally reopen for dinner service on Friday, October 1.

Following nearly two years of complete closure due to the pandemic, Benno returns with an emphasis on high quality fine-dining celebrating French gastronomy with a focus on seafood.

Just weeks ago, the chef debuted a new, more casual concept at the Hotel Evelyn, where Benno is located. Bar Benno serves French bistro fare in a more relaxed setting, with small plates like saucisson sec with cornichons and salmon rillettes with baguette croutons served alongside cocktails.

The Michelin-starred Benno’s return marks a more upscale opening at the property.

“As a longtime New York Chef with two concepts under one roof, I want to be part of our city’s comeback,” says chef Benno. “Both Benno and Bar Benno have my name because they truly reflect my passion for French cuisine and seafood. These restaurants also represent my commitment to New York City, the city that I call home.”

Benno’s full menu will be offered à la carte in the dining room and at the bar. Executed by Chef de Cuisine Mark Zuckerman, the meal begins with a selection of snacks including Jonah crab fondue with sea urchin, vadouvan, scallop au gratin with Noilly Prat and orange, and caviar service with Regiis Ova Caviar.

Benno's steak au poivre

Emily Chan

For dinner, vegetables take center stage, with the return of the coddled egg in a glass, brassica salad with sunflower seed dressing, plus Carnaroli risotto with matsutake and castelrosso. Pasta also looms large on the menu, with offerings like agnolotti with celery root, black trumpets and puffed einkorn, quadrotti with robiola fonduta and chestnut honey, and Russet potato gnocchi with crab, smoked trout roe and chive oil. Main courses emphasize beautiful ingredients, like skate almondine stuffed with crab mousse, butternut squash, and brown butter mousseline, and the return of the popular steak au poivre and Pekin duck with sautéed foie gras and spiced duck jus.

For dessert, Pastry Chef Rebecca Choi along with The Bastion Collection’s Corporate Pastry Chef Salvatore Martone offer seasonal sweets like spiced Gala apple cake with oat streusel and brown butter ice cream, and Gâteau aux noisettes with hazelnut dacquoise, chocolate sponge cake and chamomile-crème fraîche ice cream.

The beverage program created by Beverage Director Juan Carlos Santana features upscale New York inspired cocktails. The Duke of Provence, a play on the Duke's martini, features French gin that has been fat washed with Vermont creamery butter and Herbes de Provence, with a touch of champagne vinegar, served directly from the freezer. The wine program highlights small producers with responsible farming practices.

Inside Benno at The Evelyn Hotel

Emily Chan

Benno will open with dinner service Tuesday through Saturday from 5:00pm – 10pm.