by Toby Fitterman
Who says an old dog can't change tricks? Benito's Restaurant, a Galaxy Mall resident for 22 years, has! The new tricks include newly installed carpet, furniture and draperies which has added a beautiful touch of intimacy. Dining and socializing is enhanced by discreete music peformed by a pianist Thursday through Sunday evenings.
Owner Beni Beck has re-tooled his philosophical outlook on the type of restaurant necessary to please Galaxy diners. His new colleagues in this major undertaking are Chef Andrea Giacomoni and Manager Dorian Gashi. The trio have created a destination that offers a menu reflective of current culinary and diet trends comparative to a fine Mediterranean restaurant.
A recent dinner at Benito's heartily proved that their efforts are a great success. Chef Giacomoni prepared a tasting menu featuring a wide range of new dishes. Each dish was an individual masterpiece, artfully seasoned and plated. Vegetables, and all ingredients, were extremely fresh, colorful and skillfully combined to please the palate. Daily specials will include seasonal selections to take advantage of fresh, locally available ingredients.
A trio of delectable appetizers included a fresh vegetable timbale, a grilled sausage patty (which was a combination of sweet, spicy and veal sausage), broccoli rabe and a sushi-grade, pepper encrusted tuna carpaccio with cannelli bean paste.
The pasta course was a dream come true of explosive flavors working in concert with innovative ingredients. All pasta and accompanying sauces are made fresh in Benito's kitchen. We enjoyed cheese and spinach stuffed ravioli as well as a carb-conscious whole wheat penne pasta with butternut squash. The standout was risotto with rock shrimp that featured sundried cherry tomatoes made by the chef. The use of cherry tomatoes is a novel and delicious addition to the creamy risotto and extremely fresh and firm rock shrimp.
Entrees included a whole Mediterranean Sea bream simply but flavorfully pan seared and roasted with rosemary, garlic and lemon juice. A spectacular offering is the beef short rib which is slow cooked with both port wine and a balsamic vinegar reduction served over basil mashed potatoes.
Dessert was artfully presented and included a hearty portion of orange flavored crme brulee topped with an artfully carved strawberry swan, ricotta cheesecake with blueberries and strawberry sauce and a perfectly formed pannacotta (flan) with chocolate sauce.
And what is a good meal without libations? A previous wine industry executive, Mr. Gashi has revised the wine list to include hand-picked representatives from Europe and the USA. Wines in a range of prices are included since, according to Gashi, "a good wine doesn't have to be expensive but must always be a good partner to the dishes served." Informal wine tastings in the liquor store and restaurant wine tasting events are planned.
According to Beni, the operation is "really three different businesses" and the take-out portion of the establishment has not been ignored. Better quality ingredients and newly flavored sauces have been incorporated. Daily restaurant specials are now also available for delivery.
Weekend brunch has been added featuring complimentary cocktails (imagine yourself in Rome as you sip on a Bellini) and wide-ranging dining choices such as panninis and crepes.
Weary travelers home will be cheered by Benito's new Snack Hour. A take on Happy Hour, Benito's will offer half-price cocktails along with a bar menu of "small plates" in their new, intimate cocktail lounge. Snack Hour is featured Monday - Friday from 4-7 pm.
Beni takes his customers' opinions seriously and has incorporated many of their suggestions into the revisions. After 22 years as a neighborhood entrepreneur he "thanks all of his wonderful patrons and is proud to treat them with a personal touch of service and provide quality food and a welcoming ambience representing both the North and South sides of Italy".
Reservations are recommended (201-854-4114). Benito's is available for private parties and catering. Another innovation is a prix fixe business lunch-3 courses for $9.95. Lunch is served Monday through Friday from 11:30 to 4:00. On Saturdays and Sundays, brunch is served between noon and 4 P.M. Dinner hours are 5 P.M. to 11 P.M. Sunday through Thursday and until midnight on Fridays and Saturdays. |
