Benji’s Cantina

Specialties

Benji’s Cantina offers a fresh, innovative approach to Tex-​Mex. An ingenious mix of seafood and Mexican influences dominates the menu. With the house specialty fajitas, we use the best traditional recipes, sourcing the highest quality ingredients available from partners such as Johnson’s Backyard Garden, John Lash’s Farm To Table, Rancho Gordo, Vital Farms and Countryside Farm, just to name a few. Our guests can also expect perfectly blended margaritas, an extensive tequila and mescal selection and innovative cocktails.

History

Established in 2013.

Benji’s Cantina offers a fresh, innovative approach to Tex-​Mex. An ingenious mix of seafood and Mexican influences dominates the menu. With the house specialty fajitas, we use the best traditional recipes, sourcing the highest quality ingredients available from partners such as Johnson’s Backyard Garden, John Lash’s Farm To Table, Rancho Gordo, Vital Farms and Countryside Farm, just to name a few. Our guests can also expect perfectly blended margaritas, an extensive tequila and mescal selection and innovative cocktails. Whether its happy hour after work or your next special occasion, Benji’s has you covered. The downstairs bar and lounge face the bustling street scene, which makes a picture perfect first impression, with community tables that provide ample seating; or check out the legendary El Gusano Bar, which features stadium-​style seating for socializing under the stars and taking in the downtown skyline.

Meet the Business Owner

Geoff F.

Business Owner

Geoff Freeman spent ten years running one of Austin’s most lauded dining

establishments, Eddie V’s Prime Seafood. As the restaurant’s general manager, he not only attended to business matters but also insisted upon superior service coupled with incredible attention to detail. Eddie V’s patrons expected the finest – as did Freeman.

His knowledge of the industry began at the age of fifteen and continually evolved as he worked his way up and eventually began studying hotel and restaurant management at the University of North Texas. Over the years, he continued to rise through the ranks, working as a line cook; waiting tables at Sambuca, a trendy Dallas jazz club dining establishment; and shortly thereafter, managing operations at the popular restaurant before moving to Denver to oversee another outpost – all the while learning as many aspects of the business as possible.