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Industry: Email Alert RSS FeedCountry inn: Benish scores at Le Chambord with a full house
Nation's Restaurant News, Nov 6, 1989 by Mort Hochstein
Although he has the expensive great growths for those who want them, most sales run around $25. He also runs a strong wine-by-the glass program, opening several topflight expensive reds and whites each week.
He says he averages a bottle of wine for every three guests.
"Every restaurant person," he observes, "has a dream of running an elegant establishment, of being a gentleman who offers his guests the finest of food. I enjoy eating well, I enjoy elegance and class, and I wanted to have that and share it with my guests. I enjoy my work tremendously."
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PHOTO : Roy Benish, standing, and chef Henri Benveniste with some of the menu offerings.
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