At Benchmark, chef Ryan Jaronik's diverse New American menu, focused on pasture-raised animals and locally grown produce, melds the traditional and the contemporary. A selection of à la carte steaks comes in up to five different cuts, including a 24-ounce bone-in ribeye. Between the 1920s and '40s, this Park Slope space was an icehouse and way station for goods that arrived on the Gowanus Canal. Some surveyor's "benchmarks" and architects' tools, found during construction, are displayed on the restaurant's walls. Warm exposed brick, arched windows and spacious garden seating enhance Benchmark's rich history and naturally rustic interior.