There’s a reason this Westchester County steakhouse is so highly rated – it comes from an owner and chef duo with more than 35 years’ experience cooking cow to perfection. Twenty of those were at the heralded Peter Luger’s, over in Brooklyn. So yes, they know what they’re doing.
This location is one of three in New York – and there’s a sister site over in Japan, too. Of course the big draw at all of these high-quality joints is the steak, with juicy cuts of dry-aged beef ranging from 36-ounce porterhouses to flavoursome rib-eyes and seriously succulent filet mignon.
The room looks great, too. If you’ve been to the Manhattan location you’ll know the vibe: an atmospheric combo of dark wood floors, banquettes, burgundy booths and a bit of a talking point in the oversized fireplace – a signature of Benjamin Steakhouse from day dot. Also, quick top tip: the fix-prixe lunch is great value.