Berns Visit

[Robert.A.Jr]

@Brian Tuite

@Robert Alfert

Hmm, sorry to hear this. I go to Bern’s with some regularity, sometimes by myself when I’m in Tampa for business. I like eating at the bar, ordering mature 1/2 bottles and enjoying a solid steak. The Chateaubriand is the way to go, seared rare or between rare/medium-rare. In recent memory, only once was I disappointed with the steak.

Now to flip this even more, I actually do not like the dessert room at all. I do not like the odd, tight ambience, the old fashioned desserts and the quantum of food served. Yes, the port and Madeira list is killer. I’m just as happy to pass this part of the evening and instead invest in a mature Classified Growth. Bern’s has so many options from tremendous vintages going back 50 or more years.

The reason I don’t do steak houses. I don’t get the onion ring thing and then there are the overcooked vegetables. The only thing appealing to me in that shot is the properly cooked steak. But a filet without an accompanying sauce is a tough sell. So they bring you a tray with 4-6 sauce choices because none are really good enough to stand on their own.

It’s their Schtick, Hospital Boy! The crispy onion rings are quite good, the veggies, so-so. The salad and onion soup come with the plates, and it’s decent, again, their thing. The steak tends to be much better than I’m seeing on this thread, and I like the dry age on it. Doesn’t need any sauce at all. As Kelly notes, the caviar and blini is great too.

[Sebastian_C]

Will be at Berns tomorrow night. Not sure if we will go for a Burgundy or Bordeaux. Seems that the Bordeaux offering might be more complete.

[David_Hay]

Steak sandwich at the bar is the move.

Steaks are ok, nothing special. I get there 3-4 times a year for business and tend to keep my focus on wine those evenings. I’ll usually meet up with a friend and relax for several hours over a few glasses and bottles.

[Jeff_Leve]

You went to Berns for the steaks? We had a blast. But our focus was entirely on the wine. The food was an afterthought. The dessert room was fun as a concept. But we were so full by that time. It was lost on us.

Customers that were going to Berns a decade ago or even longer, must have tasted some insane wines. There was not a lot to choose from for really old BDX, Rhone or Cab when we were there last.

[Dennis_Atick]

I love Berns!
That is all.

[Dennis_Kanagie]

I’ve had the Delmonico and thought it was good but not stellar. The dry aged Chateaubriand is very good, especially with the gorgonzola or pinot reduction sauce.

It’s all about the wines though man!

[Matt_Latuchie]

Three dinners in the last year at Bern’s and I thought the food exceeded my expectations all three times. Had the chateaubriand twice and really liked it.

[Mark_B]

I was never a huge steak guy. I highly recommend both their lamb in a Pinot noir reduction and their Snapper à la Plancha.

[Claus_Jeppesen]

Is it mandatory to eat?

[Allan_Pannizzo]

@Claus Jeppesen

Is it mandatory to eat?

Well, maybe I’m wrong, but if your gonna call yourself a Steakhouse, the Steak should Represent! In my humble opinion, it did not. If the wine is the draw, then maybe the name should be changed. I have been to Steakhouses all over this country and Berns steaks could not hold a candle to the Better ones. Yes, the wine selection and prices were very good, but I usually like a good to great steak when I go to a place that promotes it’s Steaks in the Title.

[Robert.A.Jr]

@Allan Pannizzo

@Claus Jeppesen

Is it mandatory to eat?

Well, maybe I’m wrong, but if your gonna call yourself a Steakhouse, the Steak should Represent! In my humble opinion, it did not. If the wine is the draw, then maybe the name should be changed. I have been to Steakhouses all over this country and Berns steaks could not hold a candle to the Better ones. Yes, the wine selection and prices were very good, but I usually like a good to great steak when I go to a place that promotes it’s Steaks in the Title.

Not a knock, just a question: Which steakhouses?

I’m certainly no connoisseur of steaks, just a normal guy that likes meat, but the “big name” steak houses that I have tried many times over the years, whether its Del Frisco’s, Morton’s, Ruth’s Chris, Charley’s, Shula’s, Capital Grille, Flemings, Smith and W., etc., have never blown me away either. Yea, they are all chains. I normally don’t choose a restaurant just for steaks, so I’m curious as perhaps there is something I should try.

[Ken_Strauss]

Much like wine different strokes for different folks. IMO the steaks are way above average. Certainly well worthy of having steak house in their name. Unique is the way you can order which is by the ounce.

All the different cuts of meat are available. Again unique.

The entire experience is worth it.

That said an internal face lift is needed.

[dcornutt]

@Ken Strauss

Much like wine different strokes for different folks. IMO the steaks are way above average. Certainly well worthy of having steak house in their name. Unique is the way you can order which is by the ounce.

All the different cuts of meat are available. Again unique.

The entire experience is worth it.

That said an internal face lift is needed.

That old west bordello look is part of the charm.

[Michael_S_Monie]

While it is obvious that many who responded don’t care, does anyone know the grade of beef being served?

[Keith_Levenberg]

Last thing I want is more people raiding the Bern’s cellar, but I love the steaks. At this point I’ve been through enough of their wine list that I look forward to the food almost as much.

[Allan_Pannizzo]

@Robert Alfert

@Allan Pannizzo

@Claus Jeppesen

Is it mandatory to eat?

Well, maybe I’m wrong, but if your gonna call yourself a Steakhouse, the Steak should Represent! In my humble opinion, it did not. If the wine is the draw, then maybe the name should be changed. I have been to Steakhouses all over this country and Berns steaks could not hold a candle to the Better ones. Yes, the wine selection and prices were very good, but I usually like a good to great steak when I go to a place that promotes it’s Steaks in the Title.

Not a knock, just a question: Which steakhouses?

I’m certainly no connoisseur of steaks, just a normal guy that likes meat, but the “big name” steak houses that I have tried many times over the years, whether its Del Frisco’s, Morton’s, Ruth’s Chris, Charley’s, Shula’s, Capital Grille, Flemings, Smith and W., etc., have never blown me away either. Yea, they are all chains. I normally don’t choose a restaurant just for steaks, so I’m curious as perhaps there is something I should try.

Well, close by, Charlies in Tampa. I do love Del Frescos in Manhattan and a few in Chicago who’s names escape me. One of my favorites is the Ruth Chris in Ponte Vedra Beach. All the head Mucetty Mucks live by it and the Quality of all the Food is exceptional! The wine list isn’t bad, but they do Jack up the prices more than I would like.

[Jeremy_C]

I’ve been once, this past year, and my experience with the beef was similar to that of Alfert’s and Tooch’s.

[Ken_Strauss]

@Keith Levenberg

Last thing I want is more people raiding the Bern’s cellar, but I love the steaks. At this point I’ve been through enough of their wine list that I look forward to the food almost as much.

USDA prime aged 5-8 weeks

[asnitow]

I went for the first time less than a year ago and the food definitely exceeded my expectations as well as those of my dinner mates. I thought the steak excellent and held its own with many of the best steakhouses in NYC and CHI.

[Robert.A.Jr]

@Keith Levenberg

Last thing I want is more people raiding the Bern’s cellar. . . .

I’m such a dip-shit. You are right.

GUYS, THE FOOD AT BERN’S SUCKS. THE DECOR IS GARRISH. ONLY THIN, WEEDY, OLD WINE FROM BAD VINTAGES REMAIN.