I just got a press release about Benchmark, a new restaurant in Park Slope on Second Street just off Fifth Avenue.

I walk by there all the time. How’d I miss it?

Oh! Benchmark is on 2nd Street not Fifth Avenue. But still. I can’t quite picture the space. The press releases says that Benchmark is accessed through a spacious 52-seat garden patio entrance. Huh? I think it must be around the corner from the Loki Lounge or maybe in their back space?

And what is it?

The press release explains that Benchmark, a restaurant featuring New American cuisine prepared by executive Chef-Partner Ryan Jaronik, is serving a menu that emphasizes pasture-raised meats and locally-grown produce. “Chef Jaronik melds seasonal American cooking and global influences with an emphasis on steaks and chops.”

It’s beginning to sound ultra cool: “Between the 1920s and 1940s, the space was once used as an icehouse and a major way station for goods that that arrived on the banks of the Gowanas Canal. Building upon the location’s history, the 45-seat dining room embraces the naturally rustic interior and features exposed brick, arched windows, banquette seating, warm pendant lighting and radiant heat floors.”

And the name. Why the name?

More coolness: The name “benchmark” refers to a surveyor’s mark used as a reference point in tidal elevations and surveys. During the excavation of the site and viewing old blueprints, several of these marks were found, along with surveyors’ and architects’ tools, some of which are displayed on the restaurant’s walls. Nice.

The menu draws inspiration from Chef Jaronik’s childhood and past experiences. Growing up in rural, Northwest Indiana, he learned the importance of the small farmer and the role they play in the food community. Ryan grasped this knowledge and moved to Chicago, where he spent the next ten years working in a variety of different cuisines, including Gibson’s Steakhouse, TRU Restaurant, Mas and Hugo’s Frog Bar. From Chicago, he moved to Boston where he was the Executive Chef of the three star restaurant, Masa. Just prior to opening Benchmark, Chef Jaronik was the Executive Chef of Monkey Town in the Williamsburg neighborhood of Brooklyn for the past three years.

So what’s on the menu?

Starters include Trio of Beef Short Ribs: Corned, Braised + Broiled and Chorizo Stuffed Chicken Wings with Hot Celery Giardiniera; entrée highlights include Seared Long Island Duck Breast with Leg Confit and Sweet Potato Hash and Shrimp Crusted Atlantic Halibut with Shiso Yuzu Broth, Tomato Confit and Cranberry Beans. Chef Jaronik complements his new American cuisine with the several years of experience he has cooking in the bustling kitchens of Chicago steakhouses. He has a high regard for the straightforward steak dinner and gives it a prominent place on his menu. A featured section of à la carte pasture-raised steaks and chops offers up to five different cuts, including a 24 oz Bone-in Ribeye and an 11 oz Filet Mignon.  In the coming months, a meat aging room will be constructed for dry-aged beef and cured sausages.

Benchmark is open for dinner Tuesday through Sunday and reservations are available for parties of all sizes by calling 718-965-7040. Walk-ins are welcome. Brunch service will be added in the Spring.
Dinner  |  Sun-Th, 5 – 11 PM  |  F + Sat, 5 PM – 12 AM  |  Closed Mondays