Benny’s Chop House Wine Director Mark Maruszak Pairs Classic Wines with Exceptional Food

A recent visit to Benny’s Chop House in Chicago wasn’t the first time I appreciated their notable food and compelling wines. My initial experience was many years ago when I attended my first official trade tasting as a wine writer. With sips of Rhone Valley wines in hand, I was enthralled with the warm, private club atmosphere, a clientele that included “movers and shakers” (who I longed to meet), a spot-on wine list, innovative dishes, and an extremely attentive staff. A few years later, I met a good friend for drinks and dinner at the bar. I was gifted with a very nice bottle of Silver Oak Cabernet Sauvignon that I placed on the chair next to me. A few moments later, the bottle fell off the chair and shattered. That attentive staff? They quickly swept away the glass and soaked up the wine, but I wondered if I could ever return to Benny’s Chop House after such an embarrassing incident.

Fast forward to a few weeks ago. I received an invitation to meet Wine Director Mark Maruszak, learn about the extensive wine collection, and taste four courses each paired with two wines. That embarrassing moment of years ago all but forgotten, I readily accepted.

Located at 444 North Wabash, between the Chicago River and Grand Avenue, Benny’s Chop House has been a city staple for several years. Consistent accolades for its wine list abound and Chicago Magazine considers Benny’s to be one of “the top three steakhouses” in the city. Fresh seafood flown in daily, homemade pastas, local, seasonal vegetables, and signature desserts round out the offerings that satisfy any palate, as does the beverage menu. A full portfolio of superior wines, craft beers, and cocktails represent excellence, to which first-time diners seek out and “regulars” have become accustomed.

Mission Accepted: Compare and Contrast Classic Wines with Food

The Wine Director at Benny’s Chop House, Mark Maruszak, holds a law degree, completed the Wine & Spirit Education Trust (WSET) Diploma, and is certified with the Court of Master Sommeliers. Mark has been a familiar face at Benny’s Chop House for three years and in the restaurant industry for 13 years. Professional and knowledgeable with sides of laughter and fun, Mark introduced the concept of the evening to our small group of media foodies and winelovers. Our mission was to compare and contrast two wines with each of four specially prepared courses then choose our favorite. Naturally, we were ready to swirl, sip, and savor whatever came our way.

The first course was a creamy avocado purée with ginger sesame tuna. Paired with Champagne Pol Roger Extra Cuvée Brut Reserve ($112) and Pascual Toso Brut ($40) from Argentina, it was difficult to choose a favorite. The Champagne was dry with notes of toast, minerality, and touch of fruit. Then again, the Argentinian sparkling was more fruit-forward. Equally enjoyable, the bubbles and acidity were brilliant in both, but I preferred the Pol Roger… I love Champagne.

Next, luscious lobster crab raviola with garlic butter sauce and capers was complemented with pours of Babich Black Label Sauvignon Blanc 2017 from Marlborough, New Zealand ($40) and Cliff Lede Sauvignon Blanc 2017 from Napa Valley ($80). The unoaked Babich expressed crisp notes of green bell pepper and grapefruit and was delightfully refreshing with the ravioli. The Sauvignon Blanc from Clif Lede was rich, dense, and weighty; 20% new French oak was used in this balanced wine that had a touch of Semillon. My preference? The Cliff Lede 2017.

Heck yeah, meaty, succulent sliders and mouthwatering truffle fries! We’re at a renowned steakhouse in Chicago!! Mark poured a robust and seductive Cru Bourgeois, Chateau Peyrabon Haut-Medoc 2005 ($88) that he felt is “meant to go the distance”, then a Napa Valley Cabernet Sauvignon, Turnbull 2015 ($132), a “Robert Parker wine”. Both wines had the mouthfeel and flavors that melded beautifully with the dish, but I preferred the Cru Bourgeois. Its palate profile of red and black fruit, tobacco, and leather was a savory match to the chewy textures and bold flavors of the sliders and fries.

Our final course was a “deconstructed s’mores cheesecake” and if your mouth isn’t watering yet, just think about each bite paired with Graham’s 1994 Vintage Porto and Quinta do Infantado, 20 Year Tawny. I’ve developed a vast appreciation for Port and the two choices sipped with the sweet cheesecake were exceptional. My favorite was the Quinta do Infantado thanks to the nutty, oxidized qualities that were delicious with the graham cracker and rich chocolate of the dessert.

If the Wine Cellar at Benny’s Doesn’t Have It, You Don’t Want It

During dinner, Mark explained that the wine cellar is built around the following three principles: classic wines from classic regions and classic producers. After a walk through the cellar, I knew exactly what he meant.

As one of the independently owned steakhouses in Chicago, the cellar has over 1800 labels and 10,000 bottles, making it one of the largest wine libraries in the United States and a mecca to wine connoisseurs. The list boasts Napa Valley selections from the 1960s, 1970s, 1980s, 1990s, and more… and includes 17 years of Silver Oak Cabernet Sauvignon. Of course, unique, difficult-to-find wines from regions around the globe are offered, too. Click here for a direct link to the wine list. Trust me, you’ll find what you’ve been looking for all along. (Even that Chateau Yquem for $19,000.)

I hope to see you at Benny’s Chop House for incredible food and exceptional wines. I’ll be the one with the very special bottle of wine placed firmly on the table… and not on the chair.

Cheers! Cindy