Four Corners Group has reopened Benchmark after a brief closure in June. The newly revamped interior is designed by Linda Chris Daniels of LCD Designs.
“We sought to refresh and slightly elevate the space while making the design feel more cohesive,” said Matt Doherty, Managing Director of Four Corners Restaurant Group. “Our goal is to provide a venue that feels both sophisticated and inviting, a place where people can enjoy great food in a great environment.”
Benchmark’s new menu, developed by the Four Corners culinary team in collaboration with Chef Jimmy Papadopoulos, includes:
Maine Lobster Roll: Featuring a whole Maine lobster, butter, lemon, and chives.
Pimento Poppers: Served with pickled pepper jelly, horseradish, and comeback sauce.
Broccoli Salad: Prepared with avocado, seeds + nuts, aged cheddar, and green goddess dressing.
“Our goal is to get back to being a bar with really good food, doing the unexpected in how it relates to people's perception of bar food,” said Doherty. “We think the results of our team collaborating with Chef Jimmy will surprise our guests with creative and delicious dishes that go beyond the typical bar fare.”
Four Corners Group has reopened Benchmark after a brief closure in June. The newly revamped interior is designed by Linda Chris Daniels of LCD Designs.
“We sought to refresh and slightly elevate the space while making the design feel more cohesive,” said Matt Doherty, Managing Director of Four Corners Restaurant Group. “Our goal is to provide a venue that feels both sophisticated and inviting, a place where people can enjoy great food in a great environment.”
Benchmark’s new menu, developed by the Four Corners culinary team in collaboration with Chef Jimmy Papadopoulos, includes:
“Our goal is to get back to being a bar with really good food, doing the unexpected in how it relates to people's perception of bar food,” said Doherty. “We think the results of our team collaborating with Chef Jimmy will surprise our guests with creative and delicious dishes that go beyond the typical bar fare.”
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