Restaurateur Benny Siddu put his own name on the front of the newly opened Benny’s Chop House, the steakhouse he opened in the semi-cursed space that was, most recently, slated to house Jason Paskewitz’s never-opened Jackson Park. But Siddu is aiming big: the 200-seat space is all burgundies, linen, and bronze, the kind of place where you’ll find a lunchtime crowd equal parts expense accounters and wannabe expense accounters.
In that spirit, the menu doesn’t let things get too fancy: USDA Prime steaks, dry-aged steaks, chops, seafood. The pasta selections are off to the side and listed as appetizers, driving home the point that if you’re ordering noodles for dinner, you’re probably in the wrong place. (Still, there’s an option to make them entree-sized for an additional ten bucks.) About as crazy as things get on this menu is the app of “liver and onions,” quotes intentional, where the liver in question is a slab of foie gras, pumped up with bacon and lemon.