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Follow on Google News | Benny’s Chop House Extends Restaurant Week Lunch Offering for All of FebruaryReservations for Chicago’s ever popular Restaurant Week, February 1-10, are filling up fast.
Benny’s Chop House (444 N. Wabash Ave., Chicago, IL 312-626-2444) Benny’s is a popular dining destination for business lunch. The dining room is ideal for holding conversation- “The Restaurant Week promotion gives Chicagoans and visitors to the city a chance to experience restaurants they may not otherwise. We are offering the Restaurant Week lunch special throughout the month, so as many diners as possible have the chance to visit Benny’s,” says Mitchell Schmieding, Benny’s Director of Operations. Last year’s Chicago Restaurant Week, proved to be the most successful Restaurant Week yet. With 265 participating restaurants throughout Chicagoland, Chicago saw an increase in participation over the previous year by 28%. The impact of the promotion was more than $20.9 million in direct spending in Chicago area restaurants, serving 444,000 diners over the course of ten days, according to Choose Chicago, the group that organizes the event. Benny’s Chop House, located at 444 N. Wabash Ave. in Chicago, IL 60611, serves 100% USDA Prime natural, dry-aged and wet-aged steaks and other cuisine in a sophisticated setting. The restaurant is open 7 days a week for lunch and dinner. Hours are 11 a.m. to midnight. The bar and lounge remains open an hour later. Live music is presented Wednesdays and Thursdays, 7 p.m. to 11 p.m., and Fridays and Saturdays, 7:30 to 11:30 p.m. For more information contact Benny’s at (312) 626-2444 or visit www.bennyschophouse.com. Benny’s Chop House Restaurant “Month” Menu Available Throughout February Three-Course Menu is Available Daily from 11 a.m. - 2:30 p.m. $22.00 per person Please Select Sweet Potato Soup, House-Cured and Smoked Bacon, Corn Bread Croutons, Paprika or Shaved Brussels Sprouts-Crispy Kale ‘Salad’ Goat Cheese Fritters, Parmesan, Roasted Garlic-Lemon Vinaigrette ~ Please Select Ricotta Gnocchi ‘Aioli’ Parmigiano-Reggiano or Scottish Salmon, Black Forbidden Fried Rice, Bok Choy Enoki Mushrooms, Mirin-Soy Glaze or 6 ounce USDA Prime Beef Tenderloin, Forest Mushroom Pudding Cipollini Onions, Madeira-Rosemary Sauce ~ Please Enjoy a Nostalgic Chocolate Trio Chocolate Cookie ‘Neapolitan’ Double Chocolate Cupcake Cupcake Milk Chocolate S’mores with Graham Cracker ‘Mud’ End
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