A new breakfast and lunch restaurant has recently opened in Dyer, focused on providing fresh, quality food at a quality price.
“We try to stay humble,” said owner Ryan Tosh. “We provide quality food, quality service at a quality price. That’s something that’s missing here in Dyer.”
The restaurant opened about a month ago in the space that had been the short-lived tapas restaurant Dos Patron’s. Prior to that, the space had been occupied by Svago Ristorante.
The restaurant currently seats about 80, but Tosh said they are expanding into the neighboring section and will soon be able to seat about 130.
In addition to the extensive breakfast and lunch menu, Tosh said the restaurant also has a coffee shop, bakery and a juice bar, featuring 100-percent freshly squeezed juices.
The restaurant also has a liquor license, which means they can also serve Bloody Mary’s and mimosas during brunch, Tosh said. They can also provide catering for parties or corporate events.
The menu features a variety of international breakfast and lunch items, and has a full line of eggs Benedict. Seven varieties are always on the menu, as well as a special Benedict that varies. Past specials have included crab cakes, salmon and Philly cheese steak.
Tosh began his restaurant career at age 12 as a dishwasher at Agee’s Dining Room in Crete, and he purchased the restaurant in 2005 at age 25 when the owners wanted to retire. He expanded that business and opened several more, before choosing to return to his breakfast restaurant roots and opening in Dyer.
Tosh said Benedict’s prides itself in using local suppliers and being a green restaurant, focusing on using minimal chemicals and recycling whenever possible.
“We try to stay as organic as possible,” he said. “We have fresh produce and fresh bread delivered daily, he said. You don’t get any fresher than that.”