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School House Grill Varsity Lounge at Benton Square ($$)
American, Barbecue, Steakhouse, Italian
Italian, Mediterranean, American
A Slice of Pie ($)
Desserts, Ice Cream, Bakery, Diner, Brunch
Additional Dining Info
Credit Cards Accepted
Good for Kids
$ - Cheap Eats (Under $10)
$$ - Moderate ($11-$25)
$$$ - Expensive ($25-$50)
$$$$ - Very Pricey (Over $50)
Mon-Fri: 8am - 5pm, Sat: 8am - 3pm, Sun: Closed
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Top Reviews of Benton Square
04/12/2015 - Jim Joslin
Moved to Rolla in 2000, and eat out frequently. Never had reason to complain until my experience last Friday night at Benton Square. I ordered a sea food dish which advertised mussels, clams, shrimp and scallops. I counted two mussels, three shrimp and if there were any clams or scallops in the mix, I couldn't recognise them. There was a huge amount of pasta which I dug through in an attempt to find what I thought I ordered, without much success. I didn't say anything to our waiter, who did a good job in satisfying another member of our party who did not get what she ordered. Another member of our party was also unhappy with an extremely tough steak and rock-hard shrimp. I really want your restaurant to succeed because I enjoy the ambience and actually attended school there in the '50s. I may not be back until I hear that things have improved, but I hope you will attempt to improve the quality of your food. Finishing on a good note, the salad was excellent !
01/26/2014 - Chelsie
Amazing place! Great food and service, atmosphere is second to none. They seem to have worked out all of the kinks. Surprising what a change in management can do for a business.
10/22/2013 - Jkern
A lot has changed. Benton Square has excellent food and great service. Clean and a relaxing atmosphere. I recommend the Italian nachos and the chicken Caesar wrap. The sweet potato fries are awesome as well.
02/11/2011 - former employee
Inspection Report For:
400 E. 6th St.
Rolla, MO 65401
Inspected On: 02/07/11
Type of Inspection: Routine/ Follow-Up Required
1. Employee personal drink in unapproved container stored above wares in warewashing area.
2. Observed raw meats stored above ready to eat food in walk-in cooler.
3. Failure to properly date label all refrigerated, ready-to-eat potentially hazardous food.
4. ready-to-eat food not discarded as required. Observed food product in walk-in cooler that were out of date.
5. Excessive debris buildup on interior of wall mounted ice scoop holder.
6. Interior of microwave contains food spatter.
7. Unlabeled spray bottles.
8. Observed excessive residue food buildup on table mounted can opener and table mounted base.
9. Sanitizer concentration in dish machine on fourth floor too strong.
1. Hair restraints not being worn by all food preparation staff.
2. Food and single service items stored in basement under sewer line.
3. Limitation regarding the use of wiping cloths not being met as evidenced by wiping cloths not being stored in a sanitizer solution when not in use.
4. Food items stored on the floor in walk-in freezer and walk-in cooler.
5. Improper use of single-service gloves.
6. Improper storage of ice bucket. Ice bucket shall be stored inverted.
7. Improper storage of knives. Observed knives stored between prep table and steam table.
8. Food items uncovered in walk-in cooler, walk-in freezer and in salad prep cooler.
9. Observed dirt/debris along top door seal on bulk ice machine.
10. Burners on stove contain excessive burned on residues.
11. Excessive ice accumulation observed on evaporator unit in the walk-in freezer with condensate dripping and refreezing on food product.
12. Observed flooring material in walk-in cooler in disrepair.
13. Shelf below grill unit contains excessive grease and food debris and unit was elevated with bricks which are not smooth and easily cleanable.
14. Observed utensils stored with food contact surface up.
15. The employee handsink is used for purposes other than hand washing.
16. Absence of covered wastebasket in the employee restroom.
17. Paper towels not in a sanitary dispenser at employee handsinks.
18. Thermometers on warewashing machine are not properly calibrated.
19. Observed knives stored between prep table and steam table.
20. Employees' personal items stored on prep table.
21. No soap at employee handsink at fourth floor bar area.
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