CANTON — In an industry in which longevity has become increasingly rare, Bender’s Tavern has spent 124 years proving that consistency, quality and hospitality never go out of style.
The fourth-generation, family-owned restaurant at 137 Court Ave. SW remains one of downtown Canton’s culinary landmarks, pairing fresh seafood sourced from Boston’s famed fish markets with expertly prepared steaks, seasonal specialties and polished service. With its 125th anniversary approaching in 2027, Bender’s continues to show why it has remained a destination for diners for more than a century.
I recently met retired foodie friends Vickie and Joe Getz of Medina County for dinner at the historic restaurant. As seafood lovers, we arrived with high expectations − and left impressed.
Service sets the tone
We were greeted and seated promptly before meeting our server, Hannah, who took our drink orders and guided us through the evening. Though she had been at Bender’s only a few months, her experience was evident from the start.
As the dining room filled throughout the evening, Hannah never missed a beat. Even during the busiest stretches of service, she remained attentive, knowledgeable and professional.
With cocktails in hand, we reviewed both the regular menu and the evening’s specials before settling on our first course.
Seafood stars from the beginning
Vickie chose the Northwest morel mushrooms ($18.95), Joe ordered the fresh escargot ($16), and I selected the salmon belly ceviche ($17.95). I also ordered a cup of the soup du jour − Cuban black bean ($6) − to share with Vickie, while Joe added a wedge salad ($14).
The appetizers quickly demonstrated the kitchen’s attention to detail.
The morels were lightly sauteed, allowing their earthy flavor to shine. Joe’s escargot, served with garlic butter and Foley crumbs, earned perhaps the greatest compliment possible − complete silence while he enjoyed every bite.
My Scottish salmon ceviche was bright and balanced, marinated with capers, olive oil, lime juice and cracked peppercorns. The accompanying horseradish creme fraiche added a welcome kick, while toasted crostini provided crunch.
The Cuban black bean soup was rich and satisfying, and Joe’s wedge salad delivered the classic steakhouse flavors diners expect.
Entrees showcase the kitchen’s strengths
While we enjoyed our appetizers, Hannah took our entree orders.
Joe selected the entree portion of the fried select oysters ($32), accompanied by coleslaw and sauteed mushrooms. Vickie opted for the Glacier Bay crab cakes ($35), pairing them with Jerry fries, which were curly fries dusted with Parmesan cheese, and fresh asparagus.
Growing up in New Jersey, I developed a lifelong appreciation for flounder. When prepared properly, the delicate fish provides the perfect canvas for creative flavors and techniques. With that in mind, I ordered the stuffed fresh flounder with crabmeat ($34), accompanied by rice du jour and asparagus.
As we finished our soup and salad, the restaurant continued to fill with a lively Tuesday-night crowd.
When the entrees arrived, they did not disappoint.
Vickie praised her crab cakes for their generous crab content and minimal filler. Joe declared the fried oysters a success, enjoying both the preparation and the quality of the seafood.
My flounder was outstanding. The crab stuffing complemented the fish without overwhelming it, while a schmear of whole-grain mustard added depth and texture. A squeeze of fresh lemon might have elevated the dish even further, but that thought barely crossed my mind as I worked my way through the plate.
Dessert is always a good idea
The three of us rarely skip dessert, despite routinely declaring ourselves too full after dinner.
Predictably, when the dessert menu arrived, we ordered anyway.
I selected the key lime tart ($7.95), hoping for something lighter after a seafood-heavy meal. Vickie went with the flourless chocolate decadence ($11.95), while Joe chose the white chocolate bread pudding ($8.95).
All three desserts were delicious and appropriately portioned. As is our tradition, we shared bites around the table and compared notes.
The unanimous favorite was the key lime tart, which struck a perfect balance between sweet and tart while delivering a refreshing finish to the meal.
More than seafood
Although Bender’s reputation is built largely on seafood, the menu extends well beyond fish and shellfish. Diners will also find premium steaks, chicken, pasta, pork chops and the restaurant’s signature turtle soup. Slow-roasted prime rib is available Fridays and Saturdays.
The seafood program remains especially impressive, with products sourced fresh through Wulf’s Fish on Boston Fish Pier. That commitment to quality sourcing is evident throughout the menu.
Final thoughts
By the end of the evening, the three of us left full, happy and thoroughly satisfied. The food was expertly prepared, the service was exceptional and the historic setting added a sense of occasion to the experience.
Just as importantly, we agreed the prices felt reasonable given the quality of the ingredients, preparation and hospitality.
If it’s been a while since your last visit to Bender’s Tavern − which also serves lunch − it’s worth making a reservation. Opportunities to enjoy a world-class meal in a restaurant that has served Canton for more than a century don’t come around often.
Bev Shaffer, Food & Drink reporter for The Canton Repository, can be reached at bshaffer@usatodayco.com or 330-580-8318.
If you go
What: Bender’s Tavern
Where: 137 Court Ave. SW, Canton
When: 4 p.m. to 9:15 p.m. Monday; 11 a.m. to 4 p.m. (lunch) and 4 p.m. to 9:15 p.m. (dinner) Tuesday through Thursday; 11 a.m. to 4 p.m. (lunch) and 4 p.m. to 9:30 p.m. (dinner) Friday; 11 a.m. to 4 p.m. (brunch/lunch) and 4 p.m. to 9:30 p.m. (dinner) Saturday; closed Sunday.
Phone: 330-453-8424
This article originally appeared on The Repository: Seafood the star as Bender’s Tavern continues tradition of excellence
Reporting by Bev Shaffer, Canton Repository / The Repository
USA TODAY Network via Reuters Connect
By Bev Shaffer, Canton Repository | USA TODAY Network
