Benny's Chop House is a contemporary take on a Chicago steakhouse, offering much of the same fare that people have become accustomed to, but with a slightly more contemporary bent.

Owner Benny Siddu (Volare) brought in former Four Seasons executive sous chef Jonathan Lane to master the cooking. General manager Scott Okamura raves about Benny's 12-ounce ribeye duo ($30: "the two best cuts of the ribeye"), which he says you can't get anywhere else in town. Lane also makes his own Yorkshire pudding with a red wine beef reduction. Cut it open and the juices bleed happily onto the plate. Whether you like your steaks wet-aged or dry-aged, you'll find it here.

Benny's works with a sea-to-table company that utilizes local fishermen in the Virgin Islands. The village fishermen go out in small boats and catch everything by hand. Their catch is put on ice, Chicago is dialed, and whatever the restaurant requests arrives in River North eight hours later. So, you're eating fish that were caught in the Caribbean that very morning.

Benny's also offers standout burgers for lunch, and a beverage list with more than 300 wines and craft beers. The well-dressed ladies at the bar will help you pair your beer with oysters or dessert, depending on what your palate needs.

Benny's seats 60 at the bar and 150 in the dining room, and also offers private dining. Oysters are available for 25 cents apiece on Wednesdays from 5-7 p.m.

Average cost: $21-$30

Centerstage Reviewer: Jacob Wheeler