Benjamin Steakhouse

Winner of “Best Steakhouse and Best Rib Eye” from Westchester Magazine, Benjamin Steakhouse is the ultimate dining experience! Benjamin Steakhouse offers an extensive menu that is sure to please. For steak lovers, Chef McLeod prepares juicy cuts of steak, from 36-ounce Porterhouses to juicy, tender Ribeyes and succulent filet mignon- all dry-aged in their very own aging box, which holds up to 25,000-30,000 lbs of beef. Those with a more aquatic taste may feast on rich and buttery Chilean Sea Bass, or the extravagant seafood platter, including fresh oysters on the half shell, jumbo shrimp, half-lobsters and juicy lump crabmeat. Chef McLeod also whips up flavorful new takes to steak-house classics, such as lightly-breaded crab cakes, sizzling Canadian bacon, and his signature “Creamless” Creamed Spinach. Established in 2010. After more than 35 years in the steakhouse business, executive chef Arturo McLeod partnered with fellow Peter Luger alumnus Benjamin Prelvukaj to create Benjamin Steakhouse. Since the opening of their Manhattan location in 2006, they have enjoyed culinary acclaim in outlets such as the Zagat and Michelin food guides and have been featured in The New York Times, Gotham, W Magazine and more. Now with its second location, opened four years to the date of its original, Benjamin Steakhouse has expanded to the heart of Westchester County. The White Plain’s version brings with it the familiar décor of the Manhattan location, with its signature dark wood floors, banquette seating, burgundy booths, and chocolate leather chairs in tow. The new location also features an oversized fireplace, located in the center of the Main Dining Room, as well as the opportunity to dine outdoors or in the spacious bar and lounge area.