Tracing back to 1875 as a Ridgefield country inn, The Benjamin Restaurant pays tribute by blending colonial heritage with modern sophistication. The chic interior artfully combines old-school charm with a contemporary edge. The Warhol-style art featuring Benjamin Franklin serves as a striking focal point against the backdrop of natural woods and stone.
BJ Lawless, Rob Moss, and Dave Studwell (who also own Washington Prime and BJ Ryan’s Restaurants in Norwalk) are seasoned restaurateurs. They were charmed by the location at 20 West Lane, its historical significance, and the indoor/outdoor versatility it offered. Their vision was to establish a uniquely renovated setting with a consistent menu across the entire space.
Lawless stated, "As we near our first anniversary, we’re transitioning to offer accessible, affordable, and delicious American cuisine, ideal for families and friends to gather and dine more frequently together."
The bar exudes old-world charm with a captivating cocktail and mocktail menu, perfect for enjoying drinks before dinner or gathering with friends at a nearby high-top table for a casual dining experience. Two of the most sought-after drinks are The Printing Press, crafted with Aviation Gin, Campari, Carpano Antica, and Ancho Chili Reyes, and Polly’s Garden, a refreshing mix of Basil Infused Vodka and Fresh Lime Cordial.
The bar flows into the main dining area with beautiful floral blooms adorning the banquets. Unique signature dishes like the Olive Oil Poached Halibut, Roasted Half Chicken and The Benjamin Burger stand out, alongside: Grilled Marinated Flat Iron Steak, and Pan Roasted Branzino. Lighter shareable plates such as Bombas Fritters, Deviled Eggs, Tuna Tartare and Copps Island Oysters do not disappoint.
The spacious upstairs area welcomes diners to indulge in wines from diverse regions, stored in a temperature-controlled glass room. Whereas, al fresco dining on the patio offers a peaceful escape, surrounded by fragrant rose bushes, honeysuckle, and fresh herbs. Moreover, there's an Arbor beautifully arranged for both Summer and Fall weddings.
Warning: Do NOT skip the warm bread service or dessert! Do yourself a favor and order the Rhubarb Cheesecake with whipped ganache and graham cracker streusel; Chocolate Tart with caramelia mousse and the Mille-Feuille (aka Napoleon) with chocolate sauce.
The Benjamin's Roasted Branzino with Asparagus Puree and Risotto:
Ingredients:
4 Branzino filets (5 - 6 oz each), pat dry
2T Canola oil
Salt (as desired)
Directions:
-
In a large saute pan heat oil on medium heat
-
Season your fish with the desired amount of salt
-
Gently lay the fish filets in saute pan and reduce heat slightly
-
The filets will curl. Press lightly with your fish spatula, remove from pan and place fish in a baking sheet at 375 degree (pre-heated oven) for about 4 - 6 minutes
-
When your fish flesh is barely pink, remove from the oven and flip the fish skin side up in the saute pan and let sit for 5 seconds. Remove from the pan.
-
To ensure you’ve cooked the fish all the way, poke a thin skewer and if there’s no resistance it’s definitely cooked.
Asparagus puree:
1 bunch of asparagus
1 cup spinach
1T extra virgin olive oil
1T butter
Directions:
1 pot of salted boiling water
-
Blanch asparagus and spinach until very tender in salted water
-
Blend asparagus, olive oil and butter until smooth
Steel Cut Oat Risotto:
1 cup of steel cut oats
8 ea button mushrooms, sliced
1 shallot, small/minced
2T canola oil
2T olive oil
2T white wine
1 quart vegetable broth/chicken broth -OR- fish broth
1T butter
2T parmesan cheese
2T fines herbs chopped
1 lemon juiced
8 ea asparagus, cut into ½” pieces, blanched, chilled
Directions:
-
Roast mushrooms in saute pan with canola oil until golden brown
-
Saute shallot in olive oil
-
Add in oats to saute pan with shallot and parch for 3 minutes
-
Add in white wine and reduce for 30 seconds
-
Add in stock in 3 stages bringing to a simmer and stirring occasionally until oats are cooked (~40 minutes)
-
Add in blanched asparagus and mushrooms
-
Finish with butter, parmesan, lemon and herbs. Gently mix until incorporated.
Plating tips: Add a spoonful of asparagus puree in the middle of the plate followed by 2 generous scoops of risotto. Place the Branzino filet on top and garnish with Chervil/parsley.