Dining with Benjamin Prelvukaj and Jason Avery
New York may be renowned for having some of the finest restaurants in the world, but few have called our neighborhood in midtown Manhattan home. Around the corner from Grand Central Terminal, the area around Madison and 42nd Street had always been more of a “passing through” area rather than a destination spot for people in search of a good meal. Thanks to Benjamin Prelvukaj and Jason Avery, however, that’s all changed. Prelvukaj is co-owner of Benjamin Steak House and Avery is chef and co-owner of Pera, which bills itself as Mediterranean cuisine. Benjamin and Pera are the restaurants of choice for Starkman & Associates and the clients we’ve taken there are always grateful for the introduction.
Here’s why:
BENJAMIN STEAK HOUSE
http://www.benjaminsteakhouse.com/media/benjaminsteakhouse.html
Opening a 150-seat restaurant on a non-descript block on 41st between Madison and Park took guts. Previous restaurants in this space inside the Dylan Hotel didn’t last long, including Britney Spear’s ill-fated NYLA. When Benjamin Steak House first opened, business was indeed quite slow.
Never one to follow the in-crowd, I gave the restaurant a try and immediately appreciated its outstanding food, responsive service, and friendly staff. I admit to becoming something of a regular. I knew others would eventually catch on despite its off-the-beaten path location and told Prelvukaj he better remember me when they get discovered. “Mr. Starkman, you will always be guaranteed a great place in this restaurant,” Prelvukaj promised with his inimitable smile. Viktor, the restaurant’s amiable manager assured the same.
Prelvukaj and his partner, Arturo McLeod, both hail from Peter Luger’s, a Brooklyn-based restaurant that has long been famed as being one of the top steak houses in New York. Prelvukaj was its former maitre d’ and McLeod was one of its chefs. Benjamin steaks are from the same quality cuts of meat and are prepared in the same family style manner; but whereas Peter Luger’s is infamous for its surly service, Benjamin prides itself on treating customers with old fashioned respect. And if you eat there often enough, the place becomes like ”Cheers” – everyone knows your name.
In addition to serving some of the best steaks in New York City, it offers a wonderful salmon entree and the side dishes are highly recommended, including its non-greasy onion rings and homemade potato chips. Hungry yet?
Benjamin also has the best Happy Hour deal in New York City. Even premium drinks are half price at the bar from 4 p.m. to 7 p.m. and the bartenders at Benjamin are quite generous with their pours. Kenny, one of the restaurant’s longstanding bartenders, is unquestionably one of the best mixologists around. If you can drink more than one of Kenny’s to-the-brim martinis, you’ll need to take a cab home.
Benjamin has long since been discovered, but Prelvukaj is a man of his word. Jackie and I ate there last night and, just as Prelvukaj promised me three years ago, we’re still getting one of the best tables in the house.
PERA
I still remember with great delight the email Jackie sent me about a new restaurant called Pera that had just opened in a space across the street. One of the local tabloids had run a piece that morning on its opening and its chef and co-owner, Jason Avery. We knew Jason and were excited he’d come to midtown.
Prior to October 2001, S&A was based on Wall Street directly across the street from a five-star hotel called the Regent Wall Street. At the time Avery was the executive sous chef and the chef de cuisine at its restaurant called 55 Wall Street. Jackie and I frequented that restaurant – it had a Happy Hour in the spirit of Benjamin’s – and Avery always took especially good care of us.
Avery is well on his way to getting the recognition he deserves as one of New York’s most talented chefs. I can confidently recommend everything on Pera’s menu, ranging from its inventive salads to its daily specials. Lamb is among the restaurant’s specialties, and it took Avery months to wean me off his lamb burger before I would sample his other dishes. Avery is always concocting new and interesting appetizers and entrees, and he recites them with a certain relish and zeal that underscores the pride he takes in his craft. I once mentioned an appetizer of peas and feta cheese that I had sampled and loved at my favorite restaurant in San Francisco; Avery made the dish even better.
Pera has an interesting and fairly priced wine list and the service is always quite attentive. The restaurant has an open kitchen, and Avery is always quite visible supervising the line or interacting with customers. Avery treats all his guests like royalty, which is why I frequent the place at least three times a week.
So a tip of the hat — or should I say toque? — to Benjamin Prelvukaj and Jason Avery. Your restaurants are probably the greatest things that have happened to the neighborhood since Grand Central Terminal was first built in 1871.