Valentine’s Day Benjamin Steak House

On Valentine’s Day, Benjamin Steak House presents an evening of Oysters, Champagne, Surf and Turf…

Benjamin Steak House is located at 52 East 41st Street, (212) 297-9177 and is open seven days a week, Monday-Friday, 6:30 a.m.-Close, Saturday and Sunday 9:00 a.m.-Close.


Valentine’s Toast

Moet & Chandon Chapagne


Blue Point Oysters
Half Dozen in Half Shells

Lump Crabmeat Crab Cakes
Pan Sautéed, Served with Crisp Frisee Leaves and Seafood Sauce

Shrimp Cocktail
Four extra Large Jumbo Shrimp with Arturo’s Cocktail Sauce

Baked Clams
Six Little Neck Clams, Baked with Herbed Bread Crumbs,
Garlic and Parsley

Mozzarella & Tomatoes
Fresh and Juicy Mozzarella
paired with Ripe Beefsteak Tomatoes and Basil

Seasonal Greens Salad
Salad of Seasonal Organic Mesclun Greens and Fresh Tomatoes


USDA Prime, Chef Selected, Dry Aged Porterhouse Steak
(Ordered in Pairs)

Filet of Chilean Sea Bass
Seasoned with a drizzle of extra virgin olive oil and lemon

USDA Prime Filet Mignon

Dry Aged USDA Prime Rib Eye Steak
Served on the Bone

Surf and Turf
Lobster Tail, Seasoned with a dash of spices,
paired with USDA Prime Filet Mignon

Choice of one per person

Asparagus – Mashed Potatoes
German Potatoes – Creamed Spinach – Cottage Fries
Onion Rings – Broccoli

Freshly Brewed Coffee & Tea

$99.00 per person
Not including tax and gratuity



(New York, NY- January 16, 2009)

Press contact:
Maria Benvenuti, Telma Benvenuti
& Megan Warner
Benvenuti Public Relations

Benjamin Steak House in the Dylan Hotel harks back to a bygone era

Peter Luger’s Steakhouse has lured meat lovers to Brooklyn for more than a century. After more than 20 years at that venerable institution, chef Arturo McLeod joined forces with fellow Luger alumni, Benjamin Prelvukaj, to launch Benjamin Steak House. It’s sure to become a landmark in its own right.

Located one block from historic Grand Central terminal, Benjamin Steak House mirrors the opulence and grandeur of that magnificent station. Housed on the main floor of the century-old, 10-story Chemist Club building, which is now home to the Dylan Hotel, the restaurant evokes a bygone era. One could picture Frank Sinatra and Sammy Davis Jr. enjoying a steak and Martini in the elegant dining room as the always solicitous wait staff catered to their every culinary whim.

M. Castedo Architects reworked the interior of the historic building without sacrificing classic fixtures or the landmark structure. High ceilings, large white columns, brass chandeliers, a 10-foot fireplace and dark wood paneling dominate the 5,000-square-foot, bi-level dining space. The main dining room, with its rich leather banquettes and large bar, seats 120; the upstairs lounge, which is available for private parties, seats 46.

Chef McLeod prepares an amazing array of dishes sure to delight gourmands everywhere. The main draw is the steaks and McLeod is a master at cooking juicy cuts of meat. Six cuts of dry-aged beef are available: from 36-ounce porterhouses to top sirloins to juicy and tender rib eyes to succulent filet mignon. Every steak is grilled to perfection according to a diner’s specifications. Only the best USDA prime beef is used and the steak is still sizzling when it’s served. Any cut can be served family style for two to four people. The restaurant also offers steak for 10, which includes every cut on the menu as well as chateaubriand. This dish is exclusive to Benjamin Steak House and costs $1,111.

Benjamin is the first steakhouse in the city to offer a cut specifically for women. Cleverly named the Adam’s Rib Eye, the dish is a summer special it has less fat than a usual cut of rib eye and is served boneless. Even the most skeptical of female diners will surely enjoy it, as it is a particularly flavorful cut.

The menu also features delectable non-red meat dishes. Rich and buttery Chilean sea bass is a popular choice as is the grilled Norwegian salmon, with its mild and delicate flavor. Diners are also passionate about the extravagant seafood platter, which consists of fresh oysters on the half shell, jumbo shrimp, half-lobsters and juicy lump crabmeat.

Potatoes are served in a myriad of interesting ways, with crispy, golden-brown German-style being the most unique. The potatoes are diced, then onions, salt and pepper are added, and the dish is baked. More traditional varieties are also available including ultra-creamy mashed potatoes and hearty cottage and steak fries. Other choice sides include rich, creamed spinach (which incidentally doesn’t contain any cream), steamed green asparagus and sautéed mushrooms infused with red wine and garlic.

A bustling lunch crowd dines on lightly breaded crab cakes, potato- and beef-laden German soup, grilled Canadian bacon, baked organic chicken with herbs and rare yellowfin tuna or savory chicken sandwiches.

Desserts are new takes on old standards. Instead of the usual apple pie, there’s flaky apple strudel, tart key lime pie and an over-the-top hot fudge sundae with loads of whip cream and chocolate.

Benjamin has an extensive wine list, with selections from Italy, France, California, Australia, New Zealand, Spain, Chile and Argentina. Each wine has been carefully chosen to compliment steak and there is something for every budget, from first-growth Bordeaux to affordable New World wines. The two bars (one on the main floor and one on the mezzanine) serve high-end cocktails featuring top-shelf liquors. The wooden bar on the second floor is the centerpiece to the section and a great place to watch the action below. Set back from the balustrade, the bar, with its low lighting, is also the perfect spot for a private drink with your date.

Whether it’s a business lunch, a romantic rendezvous or a boisterous family dinner, Benjamin Steak House is sure to please even the most jaded food connoisseur.