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Benchmark American Brasserie serves locally influenced French-American cuisine with an upscale casual atmosphere. Family friendly dining room with a separate bar serving original cocktails. We offer casual fine dining, dinner, shrimp, steak, scallops, wine, and more. A brasserie is an informal, relaxed, & unpretentious restaurant, particularly one found in France or modeled on the French brasserie. A brasserie serves hearty, fine food and a vast array of drinks. But at Benchmark, you will enjoy an American brasserie. Fall in love with Benchmark’s creative menu, French-American with a local twist. Entrees taste both new and familiar, always delicious, as prepared by a classically French-trained chef raised right here.
Address and Contact Information
Address: 4115 N Kings Hwy # 111, Texarkana, TX 75503
Phone: (903) 949-6720
Website: https://www.benchmarktxk.com/
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Order and Reservations
Reservations: spoton.com
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Benchmark Texarkana
require call ahead setting. Dress code? Benchmark American Brasserie is fine dining in a relaxed atmosphere. Dress to impress or come casual. Vegan Options …
Benchmark American Brasserie | Texarkana TX – Facebook
Reserve yours online or call us ✨ OPEN HOURS ✨ TUE–THUR: 4PM–10PM FRI–SAT: 4PM–11PM 4115 North Kings Hwy, Suite 111 Texarkana, TX 75503 benchmarktxk.
Order from Benchmark American Brasserie
Order appetizers, sandwiches/ pizzas, soups/salads, entrees and more from Benchmark American Brasserie. … 4115 N Kings Hwy , Texarkana, TX. Appetizers.
Reviews
Simon Forrest
My wife and I came to celebrate our anniversary. We had the best time. Our server was fantastic. The food was perfect.
We had an amazing time in this amazing atmosphere. The bread pudding and mac & cheese were my personal favorite.
… moreWe had an amazing time in this amazing atmosphere. The bread pudding and mac & cheese were my personal favorite.
Victoria Hoover
Been recommended this place for a while, finally decided to try it on our anniversary and it was delicious. So glad we decided to come here. Food and service was amazing, we started with the roasted duck and jalapeño dip, there was nothing left. I had the beef bourguignon which just melted in my mouth, he had the chef special and it was amazing. The drinkks were on par as well. We will be coming back.
… moreMs Neptune
Insanely good meal, top notch service. Husband had steak and I had the salmon. Cocktails were next level. Server, young blonde lad who was serving in bar area was excellent. Will be back.
… moreJulia Scott
This was our first time at Benchmark. Great atmosphere & service, and all the food looked great too; I would rate the food tonight a 3.5. I tried the NY Strip with garlic & pepper sauce. Both the Strip steak and the Ribeyes were cooked perfectly. I had the Onion Soup as an appetizer. Good size and good taste. Who doesn’t love melted Swiss cheese! A few too many croutons and not enough broth for me, but the taste was very good. The Gouda Bacon Mac had a large portion size but tasted a little floury, which overpowered the Gouda. The bacon was cooked perfectly, but there is never enough bacon for me.
The guys both had Ribeye with watermelon salad. Though I didn’t try the steak, both of them raved about it. The yellow watermelon & cucumber salad in vinagrette was amazing, with just the right amount of tangy & sweet.
To top our off, we all had the Bourbon Bread Pudding. Topped with soft Italian meringue, pecans, and struesel, it was soooo good and not too sweet. It would have been perfect if it had been served in a bowl with some milk on the side to pour over it. (Okay, that might sound strange, but it’s what we did growing up.)
Many excellent dinner choices and 70s music that was not too loud. Be sure to sit in Kayla’s section – outstanding server!There is a lot to like about Benchmark. We’ll be back!
… moreThe guys both had Ribeye with watermelon salad. Though I didn’t try the steak, both of them raved about it. The yellow watermelon & cucumber salad in vinagrette was amazing, with just the right amount of tangy & sweet.
To top our off, we all had the Bourbon Bread Pudding. Topped with soft Italian meringue, pecans, and struesel, it was soooo good and not too sweet. It would have been perfect if it had been served in a bowl with some milk on the side to pour over it. (Okay, that might sound strange, but it’s what we did growing up.)
Many excellent dinner choices and 70s music that was not too loud. Be sure to sit in Kayla’s section – outstanding server!There is a lot to like about Benchmark. We’ll be back!
Not_That_Brandon
Excellent French based meals. The Jalapeño Duck appetizers are incredible. Tried the duck as a main course as well. Not bad, bit of an acquired taste. The potato side dish is great as well. One observation is that they use extremely fresh spices like they had plucked them from the garden (rosemary was excellent). Not a restaurant for loading up like a crawfish boil. Definitely a place for a refined palate. Portions are decent but also more aligned to European sizes so don’t expect leftovers.
… moreJoe Brewer
One of the best steaks I’ve ever had and the lobster crab dip was phenomenal! Our waitress, Jenny, was the absolute best in helping us pick an appetizer, main course and dessert! Five star recommend to anyone
… moreBrandon & Elizabeth Harris
The best ribeye steak I’ve had in my life. My wife and I try steak houses in almost every town we visit. We travel for work and we’ve been to every state east of the Miss and many to the West. Even Mallory’s in San Antonio wasn’t this good. 10/10 for the meal.
The cocktails are QUITE unique. A lot of thought and planning goes into them. Our current trip has been about 4k miles so far and this has been the best meal by far. Possibly the best we’ve ever had. And again, the steak was the best I’ve had possibly in my life. Truly a testament to Texas cooking.
The blondie dessert was to die for. Absolutely amazing to top off the meal. I’m not sure if their ice cream is homemade or not, but it was very unique and not something I’ve tasted before.
… moreThe cocktails are QUITE unique. A lot of thought and planning goes into them. Our current trip has been about 4k miles so far and this has been the best meal by far. Possibly the best we’ve ever had. And again, the steak was the best I’ve had possibly in my life. Truly a testament to Texas cooking.
The blondie dessert was to die for. Absolutely amazing to top off the meal. I’m not sure if their ice cream is homemade or not, but it was very unique and not something I’ve tasted before.
Rob Scott
Ribeye was cooked correctly (medium rare) with a good pepper sauce, but the percentage of inedible fat and gristle was quite high. Watermelon salad was watermelon, cucumber strips and a balsamic vinaigrette; slightly sweet but good with a steak. The bread buffing was moist and had a good taste but I’d recommend getting the sauce on the side and all them to replace the cream topping with vanilla ice cream.
… moreDeMita Torrans
Thank you Jason and Chef Becky. I had the salmon with wasabi risotto and it was one of the best I’ve ever eaten. We started out with the roasted brussel spouts and they were amazing. There’s not a better restaurant from Memphis, TN to Dallas, TX.
… moreColleen Woods
Last night, I insisted Eric (my hubby) take me to Benchmark American Brasserie for my birthday dinner because they have a superior vegan menu.
I am not purely vegan; I consider myself vegetarian and #chefbecky‘s food is phenomenal.
Y’all. I cannot tell you how many times I have given eggplant parmigiana a try. I’ve tried it at 3-4 difference places and I’m always disappointed. I thought “Okay. You don’t like eggplant parm. It’s fine.”
I’ve eaten at Benchmark 2x in the last week, eating my way thru their vegan menu of Pineapple Fried Rice (excellent) and Sweet Potato Tacos (also excellent) and last night, when Chase, our devoted and dedicated server, asked me what I was thinking about and I said “I’m vegetarian”, he immediately suggested the Eggplant Parm. I hesitated, he noticed and assured me it was very good. I decided to give it one more try.
Eric and I started our 4 course dining experience with an item from the specialty menu:
Baja Shrimp Sope
Lightly fried masa Sope topped with guacamole, marinated shrimp, drizzled with chipotle ranch and topped with pineapple-coconut Pico de Gallo.
It is the only photograph I have to share (besides dessert) because I was HANGRY when I arrived and I smashed everything put in front of me immediately.
Next, I throughly enjoyed the been-on-the-menu-since-we-opened Blue Goat salad
Blue Goat Salad
Mixed greens,red onion, sliced pears, dried
cranberries and toasted almonds, tossed in
our black-rose vinaigrette, topped with fried blueberry goat cheese.
YUM. I have had it 2x in the last week and I’ll have it again. And again. And again. Damn Becky.
We also enjoyed 2 à la carte sides with our salad course:
Cayenne-honey Butter Carrots
baby carrots sautéed in a cayenne-honey butter
Shaved Brussel Sprouts
Sautéed with salt & pepper
Zoom ️ G-O-N-E
For the MAIN COURSE
Eric woofed down the
Canard de Cassis
Seared duck breast topped with a
sweet & savory red currant sauce,
served with potatoes Romanoff and cayenne-honey butter glazed carrots
And I tried the
Eggplant Parm
Herb breaded pesto rubbed
eggplant, deep fried, topped with
arrabbiata and drizzled with a
balsamic glaze over a bed of
orecchiette tossed in arrabbiata
with wilted spinach
I almost cried when I took my first bite. It was absolutely HEAVENLY and I couldn’t talk for a moment. I was convinced I just didn’t like eggplant and Chef Becky’s God-Inspired creation had made a believer out of me ✨
I ate every single thing on my plate. Except the tiny bite I offered Eric, who commented “I didn’t think I was going to get any.”
Bro, you almost didn’t
And to make this experience OVER-THE-TOP, we were surprised with dessert
I didn’t think I could— be we did. And I left nothing behind.
This experience couldn’t have been any better. This was the best meal I’ve had, ever. Periodt.
Every single thing raise my expectation of what food should taste like. I am so thankful for Chef Becky and her husband Jason and all the wonderful and amazing staff at Benchmark. Can’t wait to experience the opening of Café Lucille
WORTH IT
Amen
… moreI am not purely vegan; I consider myself vegetarian and #chefbecky‘s food is phenomenal.
Y’all. I cannot tell you how many times I have given eggplant parmigiana a try. I’ve tried it at 3-4 difference places and I’m always disappointed. I thought “Okay. You don’t like eggplant parm. It’s fine.”
I’ve eaten at Benchmark 2x in the last week, eating my way thru their vegan menu of Pineapple Fried Rice (excellent) and Sweet Potato Tacos (also excellent) and last night, when Chase, our devoted and dedicated server, asked me what I was thinking about and I said “I’m vegetarian”, he immediately suggested the Eggplant Parm. I hesitated, he noticed and assured me it was very good. I decided to give it one more try.
Eric and I started our 4 course dining experience with an item from the specialty menu:
Baja Shrimp Sope
Lightly fried masa Sope topped with guacamole, marinated shrimp, drizzled with chipotle ranch and topped with pineapple-coconut Pico de Gallo.
It is the only photograph I have to share (besides dessert) because I was HANGRY when I arrived and I smashed everything put in front of me immediately.
Next, I throughly enjoyed the been-on-the-menu-since-we-opened Blue Goat salad
Blue Goat Salad
Mixed greens,red onion, sliced pears, dried
cranberries and toasted almonds, tossed in
our black-rose vinaigrette, topped with fried blueberry goat cheese.
YUM. I have had it 2x in the last week and I’ll have it again. And again. And again. Damn Becky.
We also enjoyed 2 à la carte sides with our salad course:
Cayenne-honey Butter Carrots
baby carrots sautéed in a cayenne-honey butter
Shaved Brussel Sprouts
Sautéed with salt & pepper
Zoom ️ G-O-N-E
For the MAIN COURSE
Eric woofed down the
Canard de Cassis
Seared duck breast topped with a
sweet & savory red currant sauce,
served with potatoes Romanoff and cayenne-honey butter glazed carrots
And I tried the
Eggplant Parm
Herb breaded pesto rubbed
eggplant, deep fried, topped with
arrabbiata and drizzled with a
balsamic glaze over a bed of
orecchiette tossed in arrabbiata
with wilted spinach
I almost cried when I took my first bite. It was absolutely HEAVENLY and I couldn’t talk for a moment. I was convinced I just didn’t like eggplant and Chef Becky’s God-Inspired creation had made a believer out of me ✨
I ate every single thing on my plate. Except the tiny bite I offered Eric, who commented “I didn’t think I was going to get any.”
Bro, you almost didn’t
And to make this experience OVER-THE-TOP, we were surprised with dessert
I didn’t think I could— be we did. And I left nothing behind.
This experience couldn’t have been any better. This was the best meal I’ve had, ever. Periodt.
Every single thing raise my expectation of what food should taste like. I am so thankful for Chef Becky and her husband Jason and all the wonderful and amazing staff at Benchmark. Can’t wait to experience the opening of Café Lucille
WORTH IT
Amen