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If you want the best and not worried about saving pennies...Bern's is it. It is the best of the best and is ranked in the top 10 steakhouses in the country every year.
Their wine collection is one of the best in the country, their wait staff is impeccably trained, they make the caesar dressing for you table-side, their steaks are obviously 2nd to none, the dessert room is amazing and must be experienced and the entire place is drenched in class!
From the second you walk in till you drive away, you know you're somewhere special that few will ever experience.
This was a friends favorite restaurant and I see why. Yes, a little pricey but this place overall fit a high bill. Unique and warm decor- very classy. Our waiter wore a tux!
If you can't find a wine you like, well I don't know what to say. You can tour the wine celler so get your glasses on if you can't find one.
Steak- great. Even better- Japanese sweet potatoes. I would go there just for those! Most would get the 'reg. potato' which is probably great but these sweet potatoes were amazing. Never seen these before- they were purple and obviously not a southern thing.
Had a cosmo at the bar while waiting for dinner- tops in my book.
Make reservations for dinner and dessert. They are served in 2 areas. Get a group for fun in a 'wine barrel' room. We sat by the piano man and that was a little annoying. Can't find a wine or dessert- its you not them. I had the chocolate souffle and I would get it again. Amazing! If you like dessert ports, etc. they have plenty of those too. Got $10k for cognac- go for it- not me unless your buying. I need a car.
Great for a special occasion - or if your traveling to the area for a great meal.
So I am going to keep this short and sweet since there are already 75 reviews of this place.
The Rating - believe the hype
The Steak - OMG. Not a huge meat lover, but have never had a steak this well prepared. They educate you about the cut, the thickness, how to best have it prepared, and have a gazillion crusts and toppings you can add.
The Service - Can we give more than 5 stars? Impeccable and as previously mentioned these waiters/waiteress have to train and wait for a long time to hit the floor. The restaurant employees over 200 people!!! The girl who gave the kitchen tour said the last person promoted to the front of the house trained for "20" months.
The wine - if you can't find something here in your price and taste, you are an idiot. Wine cellar is huge and they have plenty of bottles available by the glass.
The DESSERT - yes, save room. Yes, it is worth it. No, it is not fat free but for the love of God after all you have eaten why not top it off. I don't think you can go wrong and there is a whole other room upstairs if you want to have your dessert there.
Overall - can't say enough good things about it. Worth every penny. Make reservations. We were there on a Tuesday evening and the place was filled to capacity.
You work hard! You deserve to spoil yourself a little and check this place out.
Hubby and I celebrated our anniversary at Bern's- we were completely mesmerized with the exceptional service and quality! The dessert room is a MUST!! I had the Chocolate Caramel Pecan Bread Pudding and it was sooooo delicious! If a special night out to impress is what you are looking for, Bern's Steakhouse is a definite must!
You wouldn't think it from the outside, but this is a serious steakhouse. Make no mistake. From the moment you enter the classical deep wood and leather decor stands out and makes that point.
The menu boasts an extensive offering of meat cuts and includes a full encyclopedic explanation of the cuts and their respective manner of preparations. There are also fish and lamb dish alongside a plethora of a la carte side dishes and appetizers.
The wait staff is expedient and very attentive. You start with a cocktail and they pace you through all the servings without any sense of hurry. I started out with the flight of foie gras appetizer. Three foie gras preparations that were utterly decadent. From the classic style that was buttery with toasted brioche to the richly savory with a wine reduction to the wonderful melted foie gras inside a hot muffin. The standard french onion soup that is served as part of the steak entree offering is wonderfully rich and hearty. The broth is excellent and the onions are sweet and covered with a thick caramelized cheese cover that melts perfectly in every scoop. The salad is fresh and crispy. I picked a balsamic reduction that was nicely tangy. I could taste each component of the salad. Unlike some places where you mostly taste water from the drowned vegetables.
My entree was the chateaubriand. I picked a nice 13oz cut that was perfectly prepared medium rare. The outer layer was a nice seared crust with a succulent red center. From the first bite, I opted to not add the traditional white wine reduction sauce because that would have spoiled the excellent meaty flavor.
My wine pick from the extensive collection offered was the Chateauneuf du Pape Beaucastel 2001. A perfect match for any meat dish with beautiful bouquet of cherries and red berries. The tannin was subtle and balanced.
My only regret is that I didn't get a chance to try out the dessert or caviar. My tablemates had ordered fish and lamb dishes and they were equally effusive about the fare. Next time, I'll pick a smaller size cut so I can have enough appetite for it. Overall, this was one of the best steak house experience that I've had in a while.
Yep, in this case, believe the hype. This place is an institution, and worth all the fuss.
After having steak in oh so many places and at oh so many price points, I gotta give it to Berns, they age, prepare and serve the best steak ever. Their Chateaubriand is by far the most tender and lovely cut of beef I have ever savored. My BF and I shared the 14 oz for two, and believe me I ate ever morsel.
Each serving comes with a mini but delicious French Onion Soup and a standard house salad. Eschel and I opted for their famous Caesar instead. Good, but that's not why you drive miles to come here. Their mashed potatoes (I opted for those rather than the complementary baked potato) were decadent.
The wine list is, well, in a word - Insane. A binder with hundreds of pages of reds, whites, ports and cordials is truly impressive.
The decor is very 80s, but that is part of the character of the place. Gaudy accents give Berns personality and the dark lighting makes you feel you are in an authentic American steakhouse.
What ever you do, leave room for dessert. Not only is the sheer variety absolutely incredible, but you get the treat of enjoying your sweets upstairs on a special floor. We opted for the Bananas Foster - and let me tell you I still dream about them. Prepared table-side by your own very knowledgeable dessert waiter, it was the perfect end to my special birthday meal.
Oh, one more thing, opt for the kitchen and wine cellar tour, if for nothing else to stretch your legs and walk off the copious amounts of wine you will consume throughout your meal. While they take you through their narrow and busy grounds, it is cool to hear about how they grow most of their own food just a couple of blocks away, design their own cutlery and dishware and employee hundreds of Tampa locals who have gone through rigorous training to work a Berns.
Oh. My. God.
I went to this steakhouse while in Florida for work a couple of weeks ago. It was possibly the best night of my entire life.
The restaurant is phenomenal in all areas. The setup is unique and interesting. It is decorated so that I felt like I was having dinner in a museum that happens to be in an old castle.
The waiters are super friendly, well-qualified and love what they do. Our waiter explained the whole menu and was quick to make great recommendations without being pushy. He was always accessible if we needed anything without being smothering - he was perfect.
The food was seriously amazing. My steak was cooked and flavored perfectly. The green beans and onion straws were to die for - I mean, they seem simple in theory but have you ever had REALLY GOOD ones? I apparently had not. The French onion soup was a little too hot when they brought it out and I can't make up my mind if my burnt tongue was their bad or my own (I have a hard time not eating when there is food sitting in front of me). However, once it cooled off about 20 degrees, it was very satisyfying and not too salty (a common problem with French onion soup, I think).
After dinner, some of the waiters-in-training took us on a tour of the restaurant including the kitchen and wine cellar. Super cool. And very impressive.
Adventure still not over. Then we went upstairs to the dessert room. I want to live there. It is truly something special. I can't even really describe it except that we ended up sitting in a little booth made from a wine cask that had it's own private sound system including a hook-up to the live piano and a phone on which I could call the pianist directly. And then I saw the dessert menu...at this point, I think I blacked out for a few seconds.
The whole night was more of an experience than "just dinner". It was like going on the "It's a Small World" ride at Disney World for the first time. Incredible.
If I had to encapsulate Bern's into one phrase, it would be "old school". Everything fits into this mold: the service, the decor, the food. For some things, that's good, and in others, it's not so great. But at least the experience is consistent.
I went here as part of my trip to Tampa, and as soon as my boss heard I was going to Bern's, she volunteered "That place looks like a whorehouse inside." She was right. The decor was probably cutting edge circa 1970, when Ye Olde Western Art of Ye Olde West was de rigueur for a steakhouse in this vein. But luckily the food, though just as antiquated, made up for the musty red velvet curtains and bronzed Greek statues. A word of advice if you're heading Bern's way: get a reservation, because it's possibly the only way you'll get served. It's refreshing to see a place that's such an institution still have a pretty healthy demand for seating.
Bern's online menu was required reading before I showed up, as it seems rather complicated at first glance. You pick your meat, which ranges from around $35 to the upper stratosphere, depending on cut and size. I decided to go simple and chose a 6 oz. filet mignon and was not disappointed. But before I got to the steak, there was a parade of included sides and starters to be had first. Yes, the meat costs $$$, but you get a practical feast to go alongside it. Between a salad, French onion soup, bread, mixed veggies, potato chips and Bern's own "very special appetizer" (really resembles a Triscuit with cheese on it), I had to pace myself before I got to the steak. And boy, was I ever glad. Easily up there with some of the best I'd ever had. It's cooked very simply, but the beef is so fantastic it doesn't need much helping it out, though you can choose from a plethora of sauces if your heart so desires.
The service was pretty spectacular. Very attentive, very personable, and just plain good. Didn't balk a minute at splitting checks and kept us well plied with food and drink the entire evening. Our server was an especially chatty fellow who ended up giving us a dessert on the house though we didn't make it upstairs to Bern's dedicated dessert room--a fantastic coffee ice cream with Macadamia nuts. You can tell the waitstaff has been there forever--with all the hoops these guys and gals have to jump through to become a server there, you'd be crazy not to.
All in all, it was a really good dining experience, though the interior could use a little bit of updating. In retrospect, however, the "time capsule" decor makes it just a little bit charming. I was glad for the opportunity to experience something that was authentically Tampa during my short stay in the city.
This was one of the best experiences I have ever had at a restaurant. Beginning to end, every bite is worth it. You will have left this restaurant a larger person, but a better one for trying all these delicious items. It's a must. This restaurant is a historical one and with that by eating here, you are making history!
At the beginning of our meal we were greeted with ice water, followed by a greeting with an extremely knowledgeable server. The cocktails were quite good I must say. Martinis were cold, and olives salty, just how I like them.
We preceded to look over their wine list, which might seem a bit overwhelming even for the professional wine drinker. The wine list is more like a telephone book, flipping page after page and seeing wines from every country. They ask you at the beginning if you would like to take a tour of the wine cellar. Say YES. It is all together amazing as they take you through the kitchen and then to one of the oldest wine cellars around.
We started out with a few appetizers that were: Oysters on the Half Shell; Escargot; and a raw fish tower. I am not sure what exactly it was called on the menu but it included shrimp, tuna, clams, mussels, and a large assortment of raw fish, which was on a tower. Seriously, it was huge. We should have only stuck to out entrees. However all the appetizers we tried were excellent! We did not know that with our entrée a soup, and a salad was served. The French onion soup came next and it was delicious. The salad was less memorable but still something else to fill you up. The entrées we ordered were: filet mignon; chateaubriand, delmonico, and the t-bone. All these selections were wonderful and prepared to perfection. It just depends on what kind of steak you are in the mood for.
We finished our meal downstairs, took the wine cellar tour and then preceded upstairs to the dessert lounge. We were seated in a personal style 1950's booth where we could choose what music we listened to from broadway style music to alternative and in between having some Frank Sinatra which is always good. We ordered coffee, expresso's, and a few ports to go with our desserts. I was not crazy about my dessert but I loved every dessert but mine and mine was a chocolate torte sort of dessert.
The experience itself here is one of a kind. If you are in the Tampa area I highly recommend trying this place out because it is truly unique. I am a fan and you will be too just plan on spending a few bucks here because like I said, It's worth it! Cheers and Enjoy!
As you can see from the other high ratings Yelpers gave, this is a solid 4-star spot, (and I'll state why not a 5). Here goes the adventure where a group of 7 of us stopped by ...
Our reservations were for 7:30PM (Saturday evening) and as we walk in, the lobby area is packed with people, servers running by, and a busy host stand. Our friend lets the hostess we are all present and to let us know when the table is ready. We sit around an interesting lobby for about 20 minutes waiting for our table. The lobby is barely lit with any light, more less a romantic setting with velvet pattered walls and striking red chairs, accented with gold colored trim. If you look up at the high walls, you'll notice some "king and queen" paintings and then the stairs for the restrooms (and I think the dessert room which I'll talk about). Finally, we get seated in one of their dining rooms. The dining room has more light, so you can see the food that's presented, which I was a little worried about due to the lobby's lighting. We were given their extensive menu and their wine list was a "yearbook" nearly 150-pages of love, if you're into wine.
So the server came by, very nice guy, presented himself well and basically throughout the ordering process, an answer was given or the server would go find you an answer. We started off with a bottle of red (I didn't drink it) but my companions at the table enjoyed it. The table starts off with cheese crackers, not your ordinary joe Cheez It crackers, but these freshly made ones. They were pretty good, can't complain and when we ran out, the server brought us another batch. Before I go on about the food, I am warning you ahead of time, do not go crazy by ordering tons of starter dishes and I see why our server emphasized this to us.
1st appetizer: Foie Gras a la Plancha -- really good stuff here people, I recommend this dish if you like foie gras. All the flavors were nice and the presentation was great.
2nd appetizer: Black Truffle Tenderloin Steak tartare -- I've had better. The steak was too dry and didn't have any "flow" in it. I wish the mixture of the chopped filet was more moist. The flavor and seasoning was not bad though and it was well presented. Besides the house chips, the server gave us some toasted brioche too.
3rd appetizer: Oyster Beignets -- recommended! These bad boys I really enjoyed. Just like it says on the menu, deep fried oysteres in beignet batter and well presented. After the fry, they're put back on the shell, sitting on the tartar sauce and topped with the bacon frisee mixture, very well done.
Next up is the entree and the gazillion things that it comes with. But before I go on, at this point in the meal, I was comfortably full. I could paid my check and walked out happy. But of course you don't do.
My cut, 10oz Delmonico at 7/8" thick according to the menu. The steak comes with (yes, you don't have to order a la carte sides, but we did anyway) with salad, french onion soup, side of shredded braised carrots, onion straws, and some green beans, oh! and the baked potato. That's five items, yes FIVE. Before the steak gets devoured, the server brings small bowl of soup, served in an aluminum colored bowl, topped with melted mozz. As you dig in, where are the onions? There aren't any, not a deal breaker, but yeah, French onion soup, right? Nothing spectacular here. Next up, the salad. Again, nothing spectacular here, but they give you all types of greens, romaine, to iceberg, even a slice of avocado, and celery? Odd. The baked potatoes are prepared at your table as far as your toppings, loaded or not. The server puts those on the table and then your steak. Onto the steak ...
Again, 10oz delmonico, ordered medium-rare, fat left on (you have the option to leave it off or on) and I must say, this was one of the better steaks I've had (not the best as Peter Lugar's is still #1 on my list). When you order, the server asks if you want the garlic butter on top too, which I declined since I wanted to taste true steak. The steak was perfect as far as temperature inside, very moist, juicy and I couldn't ask for more for this cut. I ordered a side of creamy horseradish on the side and it accompanied the steak very well in my opinion. As other Yelpers have said, the steak is done very well here, good stuff.
Some side notes, we ordered the white truffle mac and cheese and baked sweet potato w/ candied ginger macadamia butter. The mac and cheese pasta was not cooked long enough. If they called that al dente, it was not. The taste though was not bad, but I don't recommend it. I'm not a sweet potato person, so I didn't even bother trying it. My companions said it was too sweet, almost like dessert.
Overall, great experience and highly recommended. If you want dessert (which we didn't and too stuffed), save room and goto the dessert room. If I'm ever in Tampa again, I'd make another visit here.
I had the pleasure of eating at Bern's again when I took my GF up to the Tampa Bay area for her birthday in April. The experience, as always, was stellar, and the entire three-hour plus experience was marvelous.
A few added bonuses this time around:
- Finally had the Caesar salad made table side
- When we went for the tour (and how could you not?!?), we were taken by one of the sommeliers, which provided an incredibly cool perspective when we got into the in-house cellar (which is really my favorite part anyway)
- We ordered the table-side bananas Foster, which makes for an incredibly romantic way to end a wonderful evening.
This is, quite simply, my favourite steakhouse. Period. It's a wondeful experience from beginning… Read more »
When I was told we were going to Bern's, I thought "oh yeah, Outback steak tonight!". I had never heard of this place before, but I have been to Morton's, Ruth's Chris, The Palm, etc, so I considered it comparable... I was wrong...
The places oozes class when you consider it's really just a place to go get a slab of steak...
I ordered the "chateaubriand" and it was absolutely ridiculous. We learned a little history about the place and how they handle the beef at the restaurant. People can tell me all they want about dry aging beef and seasonings and whatever else... I've never had a steak as good as this was in my entire life. As usual in a place like this, all the sides are "a la carte" and are big enough to be a meal themself. Between the 3 of us, we shared the truffle mac and cheese and asparagus while I ordered a sweet potato for myself... Of course, I couldn't eat everything, but I did make sure to polish off the red meat because, after all, that's the reason we came. I did find room for a little dessert, and even though I'm not a fan of bread pudding the chocolate pecan as referenced earlier was absolutely delicious. If I didn't think I'd get dirty looks carrying out a doggy bag, I would've brought it back to the hotel with me...
All in all it was a great experience. The night ended a little earlier than I likely would've stayed had I gone with a date or family but... I enjoyed the food and the recommended wine. The staff was polite and helpful and willing to do whatever you wanted them to do.
5 out of 5. Next time I'm in Tampa, I will make it a point to pop in for another visit.
Eating at Bern's isn't just about getting a delicious steak, it's about the experience. The decor is no less than tacky, but it's been that way since it opened. The wait staff is excellent and knowledgeable about the best way to order your steak. The meal is long and each course is better then the next. You can't eat dinner here without reserving a table in the Harry Waugh dessert room where you eat in hollowed out wine barrels. After dinner take the wine cellar tour that ends at the dessert room and you've seen it all.
Don't be turned off by the price, or the interior. You'll enjoy the experience and you'll get a wonderful meal to top it off!
Usually go there once or twice a year. Pricey, but worth it. They have their own farm to grow their veggies. The dessert room is a must, sometimes we go just for dessert. Anything you get there is going to be great.
The food is always great at Bern's, but I am always so uncomfortable coming here.
The decor and service are just so overbearing. I often enjoy the Dessert Room more than the restaurant because of their more contemporary approach towards dining.
So Bern's is probably my favorite Steak House ever. The Caesar Salad made table side is a must and if they are offering the truffle Mac N Cheese, thats another must have. The steaks are dry aged and prepared very simply, the way it should be. They won't be drowned in butter, but rather, mildly seasoned, allowing the true taste of the high quality beef used there to show through. And if you have room afterwards, I suggest a trip to the dessert rooms. Each dessert room is its own little alcove, providing a nice private ambiance.... and the desserts aren't too shabby either. Needless to say, I am a fan and I make a point to always go to Bern's when I have the chance.
We didn't actually go in for dinner at Bern's, decided to instead head up the The Dessert Room. I cannot even begin to explain to you the amazing flavors and euphoric foodgasms this place delivers.
Our server was knowledgeable and helpful, leading us through the menu and diving us all of the information we needed to make great decisions, though, I don't think it would have mattered what we chose, everything looked and sounded amazing.
Anyway, I had the King Midas and I would suggest it to anyone who goes through. The carrot cake is dense, but not too much so, the macadamia nut ice cream (that took seven years and over three hundred recipes) was heaven. There really are no words for me to accurately describe to you the incredible flavors that come out of this place.
Go there.
Try it.
Be amazing.
I'm serious.
I've been back to Bern's twice since my original review - both times when visiting my parents. Last time, my husband came along - he's an even harder person to impress than me when it comes to fine dining. Let's just say that Bern's won him over as well - he loved his meal and raved about it for days! He was really impressed with the great service as well as the tour of the wine cellar. We'll be back for sure next time we are in Tampa!
A definite "Must Go" place for dinner - and I don't even eat beef!
I took my parents here for dinner…
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Bern's is an interesting place, but not necessarily in a good way.
It looks like an abandoned hub cap store from the outside. On the inside, there are several garishly decorated rooms for dining.
The meal starts off with a very good onion soup and a run of the mill house salad. I ordered a rib eye which was good, but again, not much better than average. The veggies that came with the meal had about a pound of butter on them. Interestingly, there is a 60 ounce steak on the menu that serves six at a price of $240.
The meal was followed by a tour of the kitchen and wine cellar. As I can imagine with any kitchen, the staff was not happy to see us and stared daggers at us any chance they got to look up. Again, I don't think this is unique to Bern's, it's just not a good idea to bring customers into the kitchen. I also got the impression that the whole tour was just a hustle to get us to go upstairs to desert room where the tour ends. You are quickly ushered to your own personal cubicle before you have a chance to say no.
This was the only restaurant I got had the opportunity to go to in Tampa, so I'm not sure if people are giving this place high ratings by comparison or on its own merit.
There are two places in the world where you must have a steak before you die.
One, Los Angeles's legendary Dan Tana's. The other? Bern's.
This otherwordly palace of palate pleasing offers (or did, last time I was there) an extensive kitchen tour that immediately shows you just how dedicated they are to providing the best food in town. And the wine cellar? Tremendous. If they don't have it, nobody ever put it in a bottle.
Be sure to linger after dinner in the upstairs dessert rooms.
I took my boyfriend here for his birthday very recently. When we walked in, it felt like a plethora of old politicians with a faint love for renaissance puked all over the interior. It's tasteful, don't get me wrong, but I thought the thick red tapestries on the wall with the dim lighting and tassles reminded me more of a old western whore house than a fine dining restaurant.
We were seated in a room with more lighting eventually (score!) and with the help of a (soon-to-be master) sommelier, we chose an AMAZING pinot noir to go with our meal. This might be a little known fact, but Bern's has the best wine selection in the world. Yes, the world. They have 10,000 types of wine in their cellar at this location, but they have a warehouse where they carefully store another 600,000 upon request. If you ask your server, they'll get you in on a quick walking tour so you can go check out the cellar for yourself in all it's musky, dusty cool faded-label glory :) (I highly recommend it!)
The wine was served in a large decanter as our very simple, light and refreshing salad was served, followed by french onion soup in small metal cups with a decadent four-cheese cap. Then arrived our shared Chateaubriand 8oz steak cooked medium rare - perfectly medium rare and completely tender. I've never had steak melt in my mouth before. I focused mainly on the steak and avoided eating too much of the sides. Why? Because we needed room for the dessert room upstairs :)
Bern's doesn't serve dessert. Instead, they have an establishment upstairs called the Harry Waugh dessert room :) Here you can order classics like bananas foster, creme brulee, or more decadence like their uber chocolate dessert varieties. We were seated in what can be best described as a personal semi-enclosed cubby with a control panel where we can choose to either hear the live piano in the restaurant downstairs, or other music such as jazz, classical or pop. We ordered bananas foster and I had a 1963 armagnac to go with it. The server there prepared our dessert on a portable stove with all the needed ingredients on the cart right at our table, which was so awesome.
All told, the service, food, and even pricing (even if some say it's too expensive) were quite reasonable and very top shelf in my opinion; even if the decor reminded me of a whore house ;)
Bern's Steakhouse is best steakhouse in the world. End of Review.....
Ok I'll explain a little more....I'm not sure how many times I've eaten at Bern's. I'm guessing that it's close to 30 times over 25 years. Their steaks are dry aged 5 to 8 weeks, which is way longer than any dry aged steak I've ever had. Most steakhouses never age them longer than 4 weeks and most steakhouses are wet aged in a vacuumed sealed bag. To dry age a steak, the beef must be hung in a refrigerated cooler and left uncut. This is a very expensive way to age the beef, but way superior to wet aging. The flavor of the meat is unmatched. Because of this flavor the only seasoning that Bern's really needs is garlic butter brushed on.
Bern's motto of "We do things differently here" is right on the money. Your steak is not cut until you order it. This means you can order almost any size steak in any cut. For instance they have 17 different size NY strips (from 8oz to 60 oz) available on the menu. That's just the NY strip. There are 34 other size options offered in different cuts (Filet Mignon, Chateaubriand, Delmonico, Porterhouse, and T-Bone). Try getting those options anywhere else. It doesn't exist. My favorite cut is the 25oz Porterhouse. On all their Porterhouse steaks they replace the tail section bone part with a piece of Filet Mignon equal to the weight of the bone. On the 25 oz. Porterhouse, it's about a 4oz filet. Not exactly small.
But it isn't just the steaks where they go above and beyond. You like caviar? They have 21 different kinds from 4 different countries. 4 different ways they prepare their steak tartare. The original Steak Tartare Bern is the best I've ever had. Their French Onion soup uses Veal Bones for the Stock and is topped with 5 kinds of cheese. It's amazing. The Lobster Bisque soup is the best I've ever had with a rich dark flavor (burnt butter is added I think) Their vegetables are all organically grown on their own farm, and salads are offered with a choice of 10 different home made dressings. Baked potatoes are cooked perfectly and prepared tableside by your waiter with lots of butter, sour cream, and chives. The Lobster is removed from the shell, claws and all and served in a dish of sizzling butter. The Charcoal grilled shrimp are huge and there must be like 30 of them on that plate served in spicy herb butter. I've also tried the Chicken Bern, which is rolled in sesame seeds and sautéed. It is very tasty. The lump crab cake is good, but not the best I've ever had.
The wine list, can't be described. It's the largest in the world. They carry about 700,000 to 1 million bottles of wine on hand. Prices are very reasonable, at least 30% less than the same bottle in most restaurants. In fact for price, Bern's can't be matched. Most restaurants of its caliber are a la carte. Not Berns, for your price of your steak, you get soup, salad, and vegetables.
After your dinner, you will be given a tour of the kitchen and wine cellar. Then it's up to your own private dessert room made from wine casks. A 4-page menu of very good deserts with another 1800 dessert wines, ports, and cordials to choose from. Berns is a dining experience like no other. I hope you all enjoy it as much as I have over the years. I just wish Yelp offerd a 6 star rating, because Bern's is in a class all of it's own.
Whenever I manage to make the five hour drive to Tampa, dinner at Bern's is a MUST. I simply cannot fathom visiting the area without eating here.
I'm quite a fan of having champagne with steak, so if you are too, be sure to ask for the splits (Freixenet, I believe) - they are not listed on their (extensive) wine list, but they do have them, and they are around $8, so it's cheaper to get the split than a glass of champagne that's listed.
You order your steak by how many ounces and inches thick you want it. I've never seen another restaurant do this, and I've never had a better steak anywhere else. Their filet mignon is so tender, the knife is almost superfluous - you could practically cut it with your fork. The side of bernaise is enough for two to share. The carrots that accompany the meal are simply amazing. The entree comes with a small serving of french onion soup and a wonderful salad that is fresh from the restaurant's own organic garden. So the prices may be a bit high, but they come with a good amount of food and you definitely get your money's worth in quality.
Even if you're stuffed after your meal, save room for dessert. The dessert room upstairs is an experience in and of itself. You have to make a reservation for it when you sit down to eat. The cookie dough souffle is just to die for - it takes a while to make, but the wait is worth it.
You also have the option of taking a tour of the kitchen and wine cellar after your meal and before your trip up to the dessert room. This tour is really neat, and you can see how spotless that kitchen is. The wine cellar is freezing, and quite a sight to behold.
The waiters here are some of the best I've ever had. And it's no wonder - they have to train for YEARS to get to where they are. This restaurant has amazing food and service down to a science.
My dinner at Bern's Steakhouse was by far one of the best and most unique dining experiences that I've ever had. I'm a pescatarian to boot, who didn't even try what Bern's specializes in (which I've been told is actually quite mediocre), but I still loved being there because it wasn't so much about the food; it was about the overall experience.
My dining companions ordered steak entrees that came with french onion soup, baked potato, salad and onion rings, while I stuck with two appetizers because I was not feeling too hungry. Little did I know, though, that their appetizers were entree-sized!
Their tuna tartare wasn't what I expected it to be. When I think tuna tartare, I think tuna salad, as in diced up tuna marinated in various sauces, spices and herbs, and then eaten on toast or chips. The Bern's version of tuna tartare is actually minced up tuna mixed with soy sauce, sesame, cilantro, ect. It was presented molded circularly, making it look a lot like a raw burger patty. It was served with wasabi, pickled ginger, and deep fried wonton skins.
I was pretty indifferent to the tuna tartare, but the white truffle macaroni and cheese was AMAZING, to say the least. It was riccioli pasta in a white cheese sauce with white truffle generously grated all over the top, making it look like minced garlic. Then it was topped with sliced up chives. It wasn't too salty or greasy, and it was just the right amount of richness, creaminess and flavor; just perfect.
Our waiter was everything that we wanted him to be, and then some. He was totally at our service, and after dinner, he even took us on a tour of the wine cellar, which was mind blowing. They have over SEVEN THOUSAND different wines dating back to the 1800's. He said that they recently sold a bottle from the 1700's for $6100. It was so fascinating listening to him tell us all these cool facts about wine. Our waiter is also a photographer, so he took a bunch of really awesome pictures of us in the wine cellar.
Then we got a tour of the kitchen from another waiter, and then it was off to the dessert room. And yes, it's as tasty as it sounds! :) It's upstairs and full of small, closed off circular booths for privacy. They had a huge dessert menu full of sweet drinks and treats, and thousands of dessert wines. We ended up getting coconut sorbet, a baked Alaska, a King Midas, which is carrot cake with chocolate ice cream and a lot of chocolate sauce. The coconut sorbet was so creamy that it tasted just like ice cream! The meringue in the baked Alaska had so much sugar in it that it had the taste and texture of a marshmallow. The carrot cake was intense. Everything was way too sweet though, and us three health nuts (my friends much moreso than I) only finished about half of it.
One cool thing about the dessert room: In every booth, there are buttons to push to choose a category of music for that booth, including my favorite, the "live music" button. Next to these buttons is a telephone that goes straight to the pianist to make song requests. Downstairs, there's a pianist who can play ANYTHING. We got to enjoy the likes of Billy Joel, Journey, and Sinatra, not to mention the theme to Inspector Gadget, while sipping on Turkish coffee and eating yummy dessert!
We dined at Bern's for three hours and with tip and everything, the bill came out to about $250 for three people. Not bad at all. At first glance, Bern's may seem expensive, but one you experience it, you'll find that you really get your monies worth. And then some. The portions are generous. The food is delicious. The ingredients, the finest. The restaurant, classy, yet not uptight. The decor is amazing. The ambiance is nice and relaxing. And last, but not least, the staff members are awesome, extremely accommodating, and VERY knowledgeable in what they do.
Bern's gets knocked by people looking for foodie heaven, or that consider Morton's, Ruth's Chris, and the other steak chains top of the list.
Foremost, Bern's is a wine destination. There is no place in the world that you can drink this well, for their prices. Even if you have a grasp on wine, not speaking with one of their sommeliers is a sin. They have so many treasures on that list, that going for what you know is insane. Let them know what you are looking for (in style) and your budget.
I will defend the food (currently) at Bern's to my grave. I rarely order their steaks (though I do like them), but they are often the least interesting thing on the menu- Crispy duckling, pork loin, super fresh sea food. lamb and veal have never led me wrong.
Amazing value- All entrees come with soup, salad, and some veggies on the side. There is no reason to do the ridiculous steakhouse a la carte thing here.
It is old, it looks like a bordello, and it isn't edgy cuisine- The food is very good, and it is the greatest restaurant wine destination on the planet.
I hadn't been here in 10 years, but nothing has changed except the size of the portions, which is a good thing. Before, there was way too much food; now, it's just too much food.
To start with, the French onion soup is the best I have ever eaten, and the Shirley Temples are to die for. The tuna tartar was pretty great and the salad had eggs and avocado, which makes any salad great in my book. For the entree, I shared the chateaubriand with my mom and sister, which was just so perfect and tender in a way that's indescribable. Did I mention the Shirley Temple? Perfect.
While I skipped dessert, I recommend that everyone visit the dessert room just for its shear cheesiness.
Go here at least once in your life! It's the saving grace of Tampa, along with Mons Venus.
I would give this place five stars "plus infinity" if Yelp allowed extra credit stars!!!
As a FYI, this review is for my beloved Chicagoans (sorry Big Ten people from Michigan/Ohio/Iowa/etc, you are not a "Chicagoan;" you are a visitor living in our city until you live here ten years. Don't take it personal). Anything i write will probably not be new to Tampa yelpers, so Tampa yelpers may not want to waste time reading my review.
Back to the review. BERN"S STEAKHOUSE, HANDS DOWN, ARE THE BEST STEAKS i have ever had (initially, i had a hard time admitting this because i'm a chicagoan born and raised so i have a lot of pride in our steakhouses). I'm a consultant, and I travel 18 to 24 weeks out of the year, all over the country (which = lots of lunches/dinners at many different restaurants in our nation). Luckily, i can order whatever i want 'cause I'm not paying for it!!! For a description of the menu/steaks/wines/desserts/etc, please read one of the many reviews from other Yelpers; i won't restate.
I'm rambling, back to the review again. Something i feel is important is that Bern's greatness is CONSISTENT; I have been there about five or six times and every time it is like the first (so this place is really an anomaly for me). I look forward to my trips to Tampa Bay so i can visit Bern's (in 2009 i will go twice during each Tampa visit and start trying more things on the menu). I wll say that everything on the menu is a cut above. I usually get the scallop appetizer (best i've ever had) and the chateaubriand 14 oz fillet. I could go on and on and on about this place; a few points i will say:
1) You can buy wine that was bottled in the 18th century (i would never do it, but for you big spenders out there that are wine lovers please visit this place)
2) The waitstaff is great; in fact, they have to go through a 1 or 2 year training program just to become a Bern's waiter/waitress. The same waitstaff is always there 'cause i would imagine the pay is pretty good compared to other restaurants.
3) Make a reservation. You can usually get in with one day notice, but if you show up unannounced you will likely wait a long time.
4) Check out the dessert room after dinner; it really has something for everyone, be it drinks (wine, port, coffees, etc) or dessert.
5) Some may think the restaurant is pricey, but the prices are comparable to Gibsons/Chop House/etc. Spend the money. It is worth it.
I also would like to add that i have introduced approximately 10 people (work, family, friends) to this restaurant. Every single one of them couldn't believe how great their meal was; and also couldn't believe that such a steakhouse gem was located in Tampa Bay. I even made sure to take my father to Bern's during the White Sox/Rays playoff series in October (if you are a Cubs fan, drop your bias for a minute and heed this review!!!). My pop is an old school South Sider w/a lot of Chicago pride, so he was slightly skeptical about my ravings that "at the end of dinner you are going to think this place is better than any Chicago steakhouse." After our dinner i got "Nick, that was the best porterhouse i've ever had; this dinner is the highlight of our trip. I can die happy." He was so glad i took him that he even sprung for dinner (i had told him before dinner that i was buying).
This place is weird...WEIRD! Looked like the set of Phantom of the Opera at a dinner theatre in Falmouth Kentucky where the set dresser was allocated $200 ;)
Don't get me wrong, the food is good. The service, GREAT (everyone was amazing so thank you)! However, the decor is scary. I love historic restoration...nerd, yes...and I love a restaurant with a good history. This place took a great space, a classic story and threw cheap velvet and plexi on top.
All they really need to do is hire a decent interior designer that knows a thing or two, rip down that cheap tacky velvet, those fake statues and throw some antique pieces on those walls.
I just made my fifth trip to Bern's last New Year's Eve, and I gotta say -- this place is not to be missed!
Just going is an experience! This is Disneyland for foodies and the ambiance, faux elegance and tours are worth the trip alone.
Tours? Yes -- if you don't do the kitchen and wine cellar tour at the end, you haven't truly experienced the place.
Highly recommended! The only reason I didn't give it 5 stars (sadly) is that the steaks just aren't all that great. Which is a shame for the $$$ you spend.
Bern's is a place I love to take visitors when they come to town.. The tour of the place is cool in itself and the wine cellar is a treat even if you don't drink the stuff yourself. The pictures posted do it's gawdy interior justice and you cannot deny is has character.
Steaks are done perfectly with enough options to make a casual meat eater's head explode. For a true fan though it is heaven on earth. If you've read anything about the place online I'm sure it's mentioned the great greens and veggies they often grow themselves.
My only gripe about the place I've felt crammed in at times, they use every bit of floor space and if you don't like that feeling, go during off hours. This is one reason I don't go on my own behalf... If you want a bit more breathing room and some intimacy do dessert instead upstairs where you can share sweet with someone special.
Bern's is really good. The atmosphere is very romantic. Menu is large. Wine selection is great. Dessert room is great. I don't eat meat so I like the large menu.
I had a wonderful & unique experience here. After reading/studying the menu, I was a little intimidated before I even walked in. The lobby IS like walking into the haunted mansion at Disney. The orange lights freaked me out and I felt like all of the head portraits were blinking and looking at me.
We were seated immediately with reservations and Conner was our server. I highly recommend reading the menu online before going because you really appreciate the training & passion these guys have for service. Conner had a good sense of humor and made our experience even more enjoyable.
Again, read the menu ahead of time - you won't be nearly as overwhelmed; at least by the food. It's 18 pages long....and the wine list is like, 200+ pages.
So, for starters:
Cheese crackers - unique and delicious. Tuna Tartar - needed a little more seasoning for me, but quality was very good. Truffled potato chips - again, needed a little more seasoning and couldn't taste the truffle (which is a sin!) Escargot - excellent especially the garlic bread you could dip in the sauce after.
With every steak you get soup, salad, vegetable medley, onion rings & a baked potato. The bowl of French onion soup - good portion, very hearty, perfect consistency. Salad was fresh & delicious - you could taste the quality. We ordered the truffled mac and cheese, truffled mushrooms, and truffled creamed corn ala cart (see the trend, here?). The mac and cheese was absolutely delicious.
For the steak, know what cut, size and thickness you want. Stick to what you like the best. I love New York strip - and so my steak was perfect. My friend ordered the Delmonico, but it was a little too fatty for him (but that's the way the steak is). The Chateaubriand is not fatty enough for me; although considered a superior cut. Again, order what steak you usually love, and you can't go wrong.
Unfortunately we had a flight to catch and couldn't go to the dessert room. It was my birthday and I'm still pouting about it.......
I visited while on business a few years ago. It was an interesting setting -- me and my client, after a flight and a four hour-long working session. The meal itself was close to three hours. Needless to say, we were close to dead as we left. The restaurant didn't help.
The place came highly recommended in Roadfood, which referred to it as one of the best steakhouses in the world. When on an expense account, can't turn that down, can you?
It's decked out like a 17th century brothel. Red walls, tons of old lame paintings, lots of velvet. We came in on a rainy Tuesday night the evening before Hurricane Ivan was supposed to hit. Not exactly a booming night for business.
We were seated in a large room one-fifth full (right after a hurricane, see below), mostly of tourists. There were no windows, which made the time pass quicker, I guess -- I wish they had closed the loop on the casino experience and pumped in oxygen (and maybe a deck of cards to break things up).
Bern's, like all good steakhouses, prides itself on decadence. Supposedly, they have over a half million bottles of wine in the cellar, farm most of their own produce, and raise their own cattle, who learn how to knit the tablecloth and forge the locally-mined iron into forks and knives. Clever, very clever.
Bern's is a steakhouse by trade, and they're very good at overwhelming you. The wine list was over a hundred pages long. The steak menu was a full-page matrix, listing types of cuts on one axis, and thickness, weight, and price on the other.
We started off with drinks. My dirty martini was Atlantic Ocean briny, though the client enjoyed her margarita (supposedly made with fresh-squeezed juices).
We started with appetizers. I had a three smoked fish sampler. Very mediocre, although they had a fairly tasty and well-spiced tuna entry. The client had foie gras, which lacked the fatty taste that usually makes the dish enjoyable. It was also covered in this rather unremarkable sauce. Eh.
Soup followed (the entree order includes soup, salad, entree, fries, and house veggies). French onion soup for me, a three-soup sampler for her. I'm not a huge fan of French onion soup, but mine was good enough. Very savory, the cheese tasted delicious. My client especially enjoyed the lobster bisque (the waiter said it was one of his favorite dishes).
The salad rolled around, but was thoroughly unremarkable.
The steaks completed the at-restaurant experience. The steak menu was at least 10 pages, and had a "steak matrix," where one could select a cut, age, and thickness of beef. I've never seen a multi-dimensional display of steaks like that before.
The refrigerators were damaged in a previous hurricane, so Bern's unfortunately lost its aged beef inventory. Very tragic. We were served fresh prime beef, though (I a 17 oz Porterhouse, the client a 10 oz Delmonico). Cooked perfectly to my specifications (rare-medium-rare), the steak was delicious, but not up to par with other Porterhouse cuts I've had (specifically, The Capitol Grille in Providence). Although Bern's did provide a delicious fondue sauce -- the sauce itself would have made cardboard taste like -- well, fondue. I finished the steak (a very impressive lack of fat on the cut), but we didn't want to stay for dessert.
I ordered their Peanut Butter Truffle to go on the recommendation of a website (that I now cannot find). The truffle was far too rich for me (and that's saying a lot, I really enjoy the combination of peanut butter and chocolate), and built for three. Nevertheless I ate it before going to bed. The combination of the rich food, the meat, and Law & Order: SVU made my dreams scare me.
Nevertheless, if you're in Tampa, and want some good cow, I'd check this place out. It's an experience.
I'm a pseudo-vegetarian/pescetarian and I haven't had red meat in 10 years...but I think I might order a steak if somebody took me here. I think the hours of gastrointestinal agony and guilt feelings would be worth it.
Oh God I miss that dessert room...and the coffee. Mmmmm coffee.
Who wants to take me to Florida?
I disagree with the 8 people who said this place isn't good for kids. My sister and I loved this place as kids...but we were REALLY well behaved. Of course...there was one time when a waiter told us that vichyssoise was cold potato soup when my sister and I had to laugh it off in the bathroom for about 15 minutes.
The fish is really good, but don't take the tour if you're not the kind of person who likes to meet your meat. When they say fresh, they mean it...because there is a big fish tank in the kitchen.
I love old school steakhouses- and this one is certainly worth the trip. Even if you don't have dinner (or can't afford to- yeah it's pricey), a trip to the dessert room is worth it.
You have stumbled upon, in my opinion, the jewel of Tampa. Bern's Steakhouse is a non-de-script building just on the east side of the famed 'So-Ho' district. You would easily pass the establishment up if you were not keen to its location, or its lore.
The prices are steep, but justified. You will be hard pressed to find finer staff, service and ingredients in the same location anywhere in the state. I remember my first time walking through the restaurant and the only word that kept creeping into my mind was 'Mafia'. The appointments to the walls, tables, chairs - the ambience and decor is complete and absolute (two distinct traits).
My 'ace in the hole' at Bern's is use of their 'Dessert Room'. They do not take reservations in the Dessert Room, and if you dine at Bern's restaurant you have first priority at the Dessert Room, but I have never had to wait longer then 2 minutes to be accommodated. The dessert room is a configuration of various private and semi private booths with live piano music permitting the air. Everything on the menu is prepared in-house and I won't go on too much longer - this place must be experienced to be appreciated.
Special note - order the Bern's Cappuccino, you'll be very happy you did.
Bern's is an amazing family-owned institution. It rawks hard. This is a steakhouse that has a 'vertically integrated supply channel that obviates the need to extend beyond its internal sourcing base' - to use a bit of Microsoft(TM)'s lexicon. Everything from the bread to the vegetables to the serving platters is grown/produced/baked IN-HOUSE by descendents of the founder, Bern Laxler. The wine list is a tome that has many unusual and rare vintages. The restaurant even has a separate 'dessert room' that one can retire to IF you still have the fortitude to waddle up the staircase after your steak.
On my last visit to Bern's, I had a perfectly made French Onion soup (served with spelt bread and garlic toast) with a glass of vintage Grand Cru Bourdeux. That was followed by a Caesar Salad prepared tableside. After that I had a small Chateaubriand with bearnaise - served AS ORDERED, medium rare. The sides included a delicious tomato confit, baked potato, onion rings, a tasty baked carrot dish, and crispy mushrooms O'brien. All coupled with great wines by the glass that I would not ordinarily find on wine lists in our great land. This was a PERFECT meal.
Vegans note: Bern's does have a couple of vegetable-only dishes on its menu. You might be able to survive a visit to Bern's if you can ignore the beef orgy surrounding you. You've been warned.
After dinner, I heaved my saggy ass up to the dessert room (actually known as the "Harry Waugh Room") for three scoops of macademia nut ice cream with Valrhona chocolate sauce. Glad I did - great stuff The service was excellent throughout the restaurant.
Five stars ++. Excellent date bait restaurant. Extremely high yang factor (red flocked wallpaper in the bar reminiscent of Gold Rush bordello circa 1880). Surprising reasonable given the quality of food. Very old school - in a good way. One of my favorite restaurants on planet Earth. HIGHLY recommended for livin' large, 'yang-sta style.
I am shocked by anyone who would give this less than 5 stars. Best steakhouse experience I have ever had.
The wine list has wines from 1700s-2006 with WBG from the 70s. The wine is stored in a cellar with over 800,000 wines - including an 1841 Lafite ($10k).
The steaks come with soup (french onion), a salad, potatoes, and veggies. The 12oz NY strip was about $45 which is very reasonable - especially considering all the additional items (normal steakhouses charge 8-9 for a salad or soup.
I ordered the strip Pitts-Rare and it was cooked perfectly. My date thought her filet was a bit dry...but I thought it was delicious (she ordered MR). We also ordered the Spinach Gratin which was one of the best I've ever had.
I ordered a split of 1960 Cote Rotie, a Rutz Pinot Noir, and a 78 Rhone. Everything but the glass of 78 was fantastic.
For dessert, we had a "crusted port" (blends of multiple vintages and aged for an additional 2 years) and a Sauternes with our Creme Brulee. The Sauternes and creme brulee were outstanding - but I wouldn't order the port again.
We also had a tour of the kitchen and wine cellar. Our server, Juan, was extremely knowledgeable about the place and the wine. Servers must train for 2 years before they're allowed on the floor (including time on the farm up the street). One server has been there for 21 years without missing a single day (they close only on Labor day and Christmas).
Dinner for 2 people, including a split of 60 Cote Rotie, 2 glasses of wine came to $170. Dessert for 2, including 1 glass of port, 1 glass of Sauternes, and a creme brulee came to $37. Quite an impressive meal for $110/person.
With the exception of French Laundry - I can't imagine a better experience.
Its amazing for me to see that ANYONE would give Berns only 1 star....but bad experiences do happen!! For me though....everytime Ive been to Berns...it has been an all around perfect wonderful EVENT...and I say event because from the time you walk in...you are in a whole other world! Better service (ask for paul, great experience)...better food...better manners then anywhere Ive ever been!!! The food is divine and well priced if you are a non drinker (thats where the bill risesa bit)...the atmosphere can be a little overwhelimng but Ive been lucky enough to be in a some really great rooms....one where the president even ate onetime!!! (not that I like that guy...but its a pretty cool room with a romantic vibe!!!)
I HAVE NEVER BEEN TO THE DESSERT ROOM and that still astonishes me but I am soon making my way back there and heading straight there to see what all the hype is about...Ive never heard a bad thing about it...so it has to be conquered!!!
BERNS is amazing...far from 1 star!!!!!!!!!!!
Bern's is the most well-known restaurant in all of Tampa Bay. Their steaks are very good, although somewhat overrated, in my opinion. It's not quite as good as some of the steaks I've had in Chicago (The Chop House), but it's close. I like how their food is not over-embellished with butter and salt (see Ruth's Chris) and the service is what you'd expect from such a restaurant. I recommend either the filet or the ribeye.
The dessert room is probably the coolest part for me, as you're taken upstairs to a room where you can order drinks, desserts, and listen to the radio while you enjoy your dessert. Expect to pay on average of $70-100 per person.
Tampa, FL
Category: Restaurants
Tampa, FL
Category: Restaurants
Tampa, FL
Category: Restaurants
Tampa, FL
Category: Seafood
Tampa, FL
Category: Mexican
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