A new dining experience rolls out in Fairfield County. The Benjamin will officially open by June 9th, serving American-French-inspired cuisine. This recently renovated restaurant is named after America’s most famous founding father, Benjamin Franklin.
Local restaurateurs Rob Moss, Dave Studwell and BJ Lawless who own and operate Washington Prime and BJ Ryan’s restaurants in Norwalk are new players to Ridgefield’snrestaurant scene. The management team includes: Ryan Thackaberry (whose resume includes stints at Morimoto Hotel and Kimpton Hotels) and Yan Terquis (The Plaza Fairmont Hotel - Chef Todd English’s Food Hall).
“When we toured the property with Sarah and Bernard, we instantly fell in love with the location, the history and especially the indoor/outdoor capacity. We envisioned an updated space different from Bernard’s, Washington Prime, and BJ Ryan’s altogether,” said Studwell. “We’re offering one menu with French and American dishes to delight the diners upstairs, downstairs and outdoors. The converted 6-bedroom house behind the restaurant will open as a private event space later this summer.”
The Benjamin boasts a stylish and inviting interior, decorated in a neutral palette with natural woods and colorful accents from beautiful floral blooms. The artwork features colorful Warhol-type Franklins, which pop in contrast to the faux oil paintings depicting scenes from the Revolutionary War.
The restaurant and bar seat 160 guests in the 6,000 square feet building. The main level features a large open bar with a fireplace, two dining areas and high-top seats.
The upstairs has a large dining area, a small bar, an outdoor deck that seats 24 people overlooking the majestic gardens, and a temperature-controlled wine room. Whether it’s a dinner for 6 or a wedding for 200 guests, The Benjamin is equipped to handle all types of events.
Executive Chef, Benjamin Traver joined the team from The Modern and Cafe Boulud in New York City. His namesake fits the bill and his mouth-watering menu won’t disappoint. Highlights include: Escargot Tartine served with grilled sourdough, herb salad and parsley aioli; Seared Foie Gras made with pain perdu, strawberries, pistachios, and honey-black pepper duck jus; Salmon Tartare with beluga lentils, grated egg and ramp vinaigrette; Long Island Duck Breast served with fava beans, almond quinoa and grapefruit gastrique; Poached Halibut served with herbed couscous and beurre blanc; Cote de Boeuf for Two served with truffled fingerling potatoes, roasted radish & red onion, wild mushroom fricassee and bearnaise sauce; Lobster Risotto butter poached lobster with asparagus; the Benjamin Burger 8oz Wagyu patty, raclette, bacon, mustard aioli, housemade potato bun, and fries.
Pastry Chef Melissa Knauer joined the Benjamin team from Arethusa A Mano in Bantam, CT. Her dessert specialties include Vanilla Crème Brûlée with whipped ganache and caramel Tuile; Tarte au Citron with toasted meringue; Chocolate Mousse caramelia chocolate and caramel sauce.
The Benjamin offers an unparalleled selection of handcrafted specialty cocktails, such as: The Printing Press made with Aviation Gin, Campari, Carpano Antica and Ancho Chili Reyes; Polly’s Garden: Basil Infused Vodka, Fresh Lime Cordial; White Linen: Cucumber Infused Aviation Gin, Elderflower, Lemon Cordial and Sea Salt. The restaurant has a carefully curated list of French and American wines and a diverse beer selection.
Located at 20 West Lane in Ridgefield, the restaurant is open 7-days a week from 4:00 - 9:00p. Reservations can be made online via OpenTable. Please visit The Benjamin’s website and follow us on Instagram @thebenjaminrestaurant and Facebook