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Benito's
Ph: (03) 9670 5347; 445 Little Collins St, MELBOURNE 3000
Italian, $$
Open Mon-Fri 7am-10pm; Licensed; AE DC MC V, Seats inside 60
Chef Mario Fijan (7-11-07) Owner Jason Bajada (7-11-07)
Mietta's Review
On bright weekday mornings, Benito's is sun-drenched, the door and window pains cast long shadows over the stone floor and the marble bench, and onto the backs of breakfasters, preparing themselves for what the day holds in store. And that's usually lunch here too! It is hard to remember the end of the city without Benito, but it only opened mid 2003. But because the furnishings are worn just right, the service is familiar and the menu hits the spot, Benito's feels like an old friend. The menu at breakfast and lunch is Italian, and in the early evenings it's antipasto and wine. It is a treat throughout the day, and not surprising, since it is a member of the stable that also owns The Supper Club, The European and Pelican.
Other published opinions
Age Good Food Guide 2008 Score: 13/20 "The 'lived-in' look s now as much a part of the Melbourne cafe-bar scene as macchiatos and sangiovese. Leather booths, bentwood chairs, retro light fittings ."
The Age Good Food Guide 2006 score 13/20 "Benito's has found favour as a city lunchtime restaurant that offers patrons both informality and self-assuredness. The between-the-wars decor is handsome without being too imposing; leather lined booths, Deco lights and a glorious marble bar (perfect for watching the barista and nursing a drink during the wait for a precious table at noon). The menu concentrates on heavy incarnations of pasta and risotto, even in the warmer months."
The Age A2 The Good Life Jane Faulkner 20/8/05 "In between breakfast (yes, it's an early start here), lunch and dinner, there's excellent espresso to be had, or, after work, a Campari and soda at the bar. The dining room is compact, with soft chocolate-brown leather booths to one side, tables and bistro chairs in the middle, and the marble bar on the other side. There's always a good vibe here, led in part by vivacious Teresa Reginato, front-of-house and a co-owner. Maybe that's what makes Benito's so exceptional - those running the place love working here, and it shows."
The Age Good Food Guide 2005 "Since Benito's opened in '02, urban creatives and besuited businessfolk have descended at lunch to share gossip and robust Italianate dishes before whizzing back to work. Leather-upholstered timber booths line one wall, a marble-topped bar skirts the other, and between are bare tables for two or more."
The Age Cheap Eats 2004,'Not only is Benito's flooded with light and charm,its breakfasts-from boisterous frittatas and egg dishes to home-made friands and Portugese custard tarts-hit the right notes.'
The Age, Agenda, 2/5/04,John Lethlean,'Benito has that indefinable interior-design ingredient of charm.A small,but interesting selection of largely Italian wine complements co-owner/chef Chris Kerr's menu of earthy,rustic Mediterranean.Relaxed,respectful and street-wise,Benito's is a fine expression of city life.'
AGFG 2004, score 13/20, excellent breakfasts, excellent bar
The Age, Sunday Life, 25/1/04, John Lethlean,'Benito's radiates cool. Mix-and-match furniture results in a place that looks as if it's been serving Little Collins Streets hipper lawyers for years. Vitello tonnato, marlin carpaccio and any kind of pasta (say, rabbit tortellini with pancetta and baked eggplant) can be recommended.'
The Age, A3, 13/11/03, Jane Faulkner,'A superb Italian cafe offering breakfast, coffee in between, good food at lunch and a bar for drinks until sundown with antipasti.'
Herald Sun, Sunday Magazine, 5/10/03, Sally Fisher,'This great wine bar and coffee shop always seems full...inside is spacious with booths for intimate chats...the coffee is very good'
The Age, Epicure, Restaurants, 8/4/03, John Lethlean. Score 13.5/20. Menu only aperates at lunch. Simple Italian influenced menu but occasionally adventurous as evidenced by Lasagne made with rabbit. Food is mainly snack-type; pasta, risotto and a few meat and fish dishes and is for the most part of a good standard.
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