Benjamin Brings Farm-to-Fork Dining to Highland Park

Benjamin Brittsan, who has worked with Gale Gand, Rick Tramonto and Art Smith, wants to bring a little more attention to the suburbs. He opened his namesake restaurant, Benjamin, in downtown Highland Park in August and feedback so far seems to be positive. Feeling the need to bring a "downtown dining experience" to the North Shore, Brittsan opened this seasonally driven restaurant at the end of August.

Sourcing food as locally as possible, Benjamin recently released its fall/winter menu, which features small plates (beef bone marrow; pesto gnocchi gratin; ahi tuna crudo), salads and soups (roasted pumpkin soup; heirloom carrot salad) and main dishes (cedar planked Jail Island salmon; 20-ounce Kansas City Black Angus ribeye; Miller Amish chicken pot pie). A beverage program created by Michael Brockob features a 94-bottle wine list, 30-plus glass pours, local craft beers like Two Brothers and New Holland and small-batch spirits sourced from spots like Koval Distillery.

The 75-seat restaurant was designed by Tim Kitzrow, who also created the look at Blue 13 and Rednofive nightclub. Using black and white mosaic tile on the floor, antique Asian sideboard to craft the bespoke bar, deco lighting and warm, leather banquettes, Kitzrow aimed to bring an element of sophistication to the restaurant.

Benjamin is open every night save Sunday and Monday. Before you go, take a look at the new menu.

Benjamin Dinner Menu

· Benjamin [website]