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There is a staggering array of dessert wines, fortified wines and rare whiskies by the glass, with many tasting flight options. And it is like two different superb dining out experiences wrapped into one great meal, and again, something you just cannot do at other top steakhouses. A signature part of what makes Bern’s Bern’s is the dessert course, and some locals come just for it. For decades, this stately steakhouse has been a local favorite for special occasions of all stripes, and its popularity shows no signs of shrinking.
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Our prime steaks are cut to order, we serve vegetables that are grown locally on the Bern’s farm when available and sourced from the finest purveyors, and our menu includes 21 choices of caviar. Each visit to Bern’s Steak House takes you on a gastronomic adventure that defines Bern’s not as a meal but as an experience. They are trimmed and cut after you order, and broiled over real charcoal. These steaks are just as good (or even better) as similar high-end steakhouses like Ruth's Chris. However, unlike the other high-end chain steakhouses, you don't have to order à la carte.
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Jackets and ties are encouraged, but not officially required. It is quite common to see formal wear since we are fortunate to be visited often for special occasion meals. Other major holiday hours vary; please call Bern’s for more information. We recommend making reservations well in advance of your visit and we accept reservations only for the current month and the subsequent two months. We ordered the Macadamia Nut Sundae and Chocolate Peanut Butter Truffle recommended by our waiter.
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Our dining room dress code is business casual to semi-formal. If you are dressed in more relaxed attire, you may be seated in our lounge area instead of the main dining rooms. Our prime steaks are cut to order, and dry-aged in house for 5-8 weeks. We offer oysters, escargot, 16 different caviars and many other mouth-watering selections.
There are a couple of strong options across the Tampa Bay area right now, bars that don’t feel gimmicky but do emphasize a certain quiet, intimate, speakeasy vibe. But once inside Bar Chica, the vibe couldn’t have been more warm and inviting. With dusky lighting and comfortable seating, the petit blue lounge at the back of fast-casual Cuban restaurant Bodega was the perfect setting for our small group to ruminate over potent, creative cocktails. Usually when you dine late at a restaurant and closing hours are approaching, you get a sense that you have to rush out of there because the employees start their shutdown routine.
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A unique culinary experience
The experience is what sets Bern's apart from any other restaurant we have been to. Not only is the food and service exceptional but after your meal, every guest is given a complimentary tour of the kitchen and wine cellar. All are grilled over natural hardwood charcoal, and for those who prefer rare or medium rare, the menu suggests two people splitting one thicker steak will work out better than two thinner ones totaling the same weight. You could not ask for more information and it is very useful and may well lead you to make a great decision you might have overlooked. The appropriate attire at Bern’s Steak House is business casual to semi-formal.
The Macadamia Nut Sundae was actually created by food scientists which was an interesting tidbit. I don't think we've ever tried a dish that was curated by scientists! They were both divine but I think we all agreed the that the sundae was the winner. We also ordered some whiskey to pair with our dessert which was the perfect ending to our night. The Harry Waugh Dessert Room room was by far my favorite part of Bern's Steakhouse.
Owner Richard Novikas started it after he inherited a fleet of trolleys and busses from his family’s business in New Jersey. Once business started booming, Novikas considered a plan for his 44-passenger transit bus. Inspired by a trip to The Ringling Museum in Sarasota where he saw an antique circus train car, he turned it into a 1920s speakeasy.
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It's always fun to see the behind-the-scenes and I was amazed at how huge the kitchen was. The steakhouse is sectioned off into different dining halls, so it's hard to get an idea of just how big this place is until you tour the kitchen. There were multiple steak stations and also a station for salads, dessert, and more.
They take your time with you, no matter what time it is, so that you can have the ultimate dining experience. For our main entree, we ordered the Delmonico steak which is the eye of the rib, also known as Ribeye. Their menu gives you various options for the steak such as the weight and thickness. They also suggest what temperature you should have the steak cooked for each option. If you are ordering 2-3 steaks, you should order one thick steak as it gives you much greater charcoal flavor. The waiter will cut and prepare the steak for you at the table as well.
The kitchen really put into perspective just how big this place is. Very few steakhouses, even the best, dry age their own meat in house, and even fewer do it for ... Bern’s stores its collection, containing over half a million bottles and 6500 labels from all over the world, in both its on site 50° working cellar as well as its own temperature controlled warehouse. Nightly, guests can enjoy a red, white, sparkling or fortified wine either by the bottle or from over 150 selections by the glass, inclusive of our extensive dessert wine and port by the glass selections. Many options are available in current vintage releases as well as older, rarer offerings. After my years of frequenting nightclubs, dive bars and restaurant bars, niche experiences like the one at Bar Chica are a welcome alternative.
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