5/5 Colleen N. 8 months ago on Google
Last
night,
I
insisted
Eric
(my
hubby)
take
me
to
Benchmark
American
Brasserie
for
my
birthday
dinner
because
they
have
a
superior
vegan
menu.
I
am
not
purely
vegan;
I
consider
myself
vegetarian
🌱
and
#chefbecky‘s
food
is
phenomenal.
Y’all.
I
cannot
tell
you
how
many
times
I
have
given
🍆
eggplant
parmigiana
a
try.
I’ve
tried
it
at
3-4
difference
places
and
I’m
always
disappointed.
I
thought
“Okay.
You
don’t
like
eggplant
parm.
It’s
fine.”
I’ve
eaten
at
Benchmark
2x
in
the
last
week,
eating
my
way
thru
their
vegan
menu
of
Pineapple
Fried
Rice
🍍
(excellent)
and
Sweet
Potato
Tacos
🌮
🍠
(also
excellent)
and
last
night,
when
Chase,
our
devoted
and
dedicated
server,
asked
me
what
I
was
thinking
about
and
I
said
“I’m
vegetarian”,
he
immediately
suggested
the
Eggplant
Parm.
I
hesitated,
he
noticed
and
assured
me
it
was
very
good.
I
decided
to
give
it
one
more
try.
Eric
and
I
started
our
4
course
dining
experience
with
an
item
from
the
specialty
menu:
🍤
Baja
Shrimp
Sope
🦐
Lightly
fried
masa
Sope
topped
with
guacamole,
marinated
shrimp,
drizzled
with
chipotle
ranch
and
topped
with
pineapple-coconut
Pico
de
Gallo.
It
is
the
only
photograph
I
have
to
share
(besides
dessert)
because
I
was
HANGRY
when
I
arrived
and
I
smashed
everything
put
in
front
of
me
immediately.
Next,
I
throughly
enjoyed
the
been-on-the-menu-since-we-opened
Blue
Goat
salad
🐐
Blue
Goat
Salad
🥗
Mixed
greens,red
onion,
sliced
pears,
dried
cranberries
and
toasted
almonds,
tossed
in
our
black-rose
vinaigrette,
topped
with
fried
blueberry
goat
cheese.
YUM.
I
have
had
it
2x
in
the
last
week
and
I’ll
have
it
again.
And
again.
And
again.
Damn
Becky.
We
also
enjoyed
2
à
la
carte
sides
with
our
salad
course:
🥕
Cayenne-honey
Butter
Carrots
baby
carrots
sautéed
in
a
cayenne-honey
butter
🌱
Shaved
Brussel
Sprouts
Sautéed
with
salt
&
pepper
Zoom
🏎️
💨
G-O-N-E
🌟
For
the
MAIN
COURSE
🌟
Eric
woofed
down
the
🦆
Canard
de
Cassis
🦆
Seared
duck
breast
topped
with
a
sweet
&
savory
red
currant
sauce,
served
with
potatoes
Romanoff
and
cayenne-honey
butter
glazed
carrots
🥕
And
I
tried
the
🍆
Eggplant
Parm
🍝
Herb
breaded
pesto
rubbed
eggplant,
deep
fried,
topped
with
arrabbiata
and
drizzled
with
a
balsamic
glaze
over
a
bed
of
orecchiette
tossed
in
arrabbiata
with
wilted
spinach
😭
I
almost
cried
when
I
took
my
first
bite.
It
was
absolutely
HEAVENLY
😇
and
I
couldn’t
talk
for
a
moment.
I
was
convinced
I
just
didn’t
like
eggplant
and
Chef
Becky’s
God-Inspired
creation
had
made
a
believer
out
of
me
🙏🏾
✨
I
ate
every
single
thing
on
my
plate.
Except
the
tiny
bite
I
offered
Eric,
who
commented
“I
didn’t
think
I
was
going
to
get
any.”
Bro,
you
almost
didn’t
😂
And
to
make
this
experience
OVER-THE-TOP,
we
were
surprised
with
dessert
🧁
🍨
I
didn’t
think
I
could—
be
we
did.
And
I
left
nothing
behind.
😋
🤤
This
experience
couldn’t
have
been
any
better.
This
was
the
best
meal
I’ve
had,
ever.
Periodt.
Every
single
thing
raise
my
expectation
of
what
food
should
taste
like.
I
am
so
thankful
for
Chef
Becky
and
her
husband
Jason
and
all
the
wonderful
and
amazing
staff
at
Benchmark.
Can’t
wait
to
experience
the
opening
of
Café
Lucille
🎉
🥳
🌟
🌟
🌟
🌟
🌟
WORTH
IT
💫
💫
💫
💫
💫
💯
Amen
🙏🏾