Boldizsar does Bern's

[Scott_Brunson]

It is not a difficult reservation as long as you don’t wait until the last minute.

[Sc0tt_F_tzgerald]

Mark, I don’t know how old you are, but you look young (take that as a compliment). From us old guys out there, I got to say that it’s great to see young people like you bringing the passion you do to this hobby. I had a lot of fun and great adventures in my twenties and early thirties, but chasing great wine wasn’t one of them. Reading these posts makes me wish I had diverted more of that energy and $ into great wine experiences like this. Cheers and keep up the great posts!

[ClarkstonMark]

@Theodore Anderson

Why does Mark always post receipts and why the hell do people comb through them to nit pick?

I think it is great that he posts receipts. I like to see what things cost. I think it is crazy that that bottle was under $30. Just an awesome if typical score for Berns!
Why do you have a problem with it?

[Robert.A.Jr]

@Eric LeVine

@J a y H a c k

Penalty flag - rules violation - what goes on at Berns stays at Berns. How do we teach these guys with impulse control problems not to ruin it for everyone else.

This was actually debunked by Dr.BigJ. At one point Bern’s did request that people not post, but they did formally change that later.

Bravo. It is an amazing place!

As a local, here is my take on this issue: If you are ordering off the menu, like I did last Thursday, then post away, all is fair game. Why not celebrate such a cool place, eh? If the Sommelier pulls out for you some off-menu stuff, then keep it private.

Now to the OP, glad you had a great time Mark. Looks like you picked a gem. I was 27 the first time I went to Bern’s, and I still remember what I drank, it was that memorable. I’m still scratching my head on how you got that model to get in a picture with you, but perhaps there is side-story here . . . .

[Nick_Gangas]

Jane I call the week I’m down but the somm knows me also.

[Jay_T]

@Theodore Anderson

Why does Mark always post receipts and why the hell do people comb through them to nit pick?

Why doesn’t Theodore ask Mark?

[Nick_Gangas]

Mark glad you had a good experience. We take an annual vacation there every summer and always hit up Berns. There are amazing values there besides the high end stuff.

The truth is they don’t know what they have because they don’t take inventory.

[CFu]

@Robert Alfert

@Eric LeVine

@J a y H a c k

Penalty flag - rules violation - what goes on at Berns stays at Berns. How do we teach these guys with impulse control problems not to ruin it for everyone else.

This was actually debunked by Dr.BigJ. At one point Bern’s did request that people not post, but they did formally change that later.

Bravo. It is an amazing place!

As a local, here is my take on this issue: If you are ordering off the menu, like I did last Thursday, then post away, all is fair game. Why not celebrate such a cool place, eh? If the Sommelier pulls out for you some off-menu stuff, then keep it private.

Now to the OP, glad you had a great time Mark. Looks like you picked a gem. I was 27 the first time I went to Bern’s, and I still remember what I drank, it was that memorable. I’m still scratching my head on how you got that model to get in a picture with you, but perhaps there is side-story here . . . .

That awkward moment where a bunch of old dudes on a wine forum hit on your 25 yr old girlfriend.

[Mark_B]

@C Fu

That awkward moment where a bunch of old dudes on a wine forum hit on your 25 yr old girlfriend.

Oh man, that was good. But, seriously, it’s been a blast talking about any and all things Bern’s. It really is “Disney World” for us wine geeks.

[Pat_Martin]

@Jay T.

@Theodore Anderson

Why does Mark always post receipts and why the hell do people comb through them to nit pick?

Why doesn’t Theodore ask Mark?

He prefers to be called “The Beaver” or “The Beav”.

[Mark_B]

@Pat Martin

@Jay T.

@Theodore Anderson

Why does Mark always post receipts and why the hell do people comb through them to nit pick?

Why doesn’t Theodore ask Mark?

He prefers to be called “The Beaver” or “The Beav”.

[Theodore_Anderson]

@Pat Martin

@Jay T.

@Theodore Anderson

Why does Mark always post receipts and why the hell do people comb through them to nit pick?

Why doesn’t Theodore ask Mark?

He prefers to be called “The Beaver” or “The Beav”.

I have no idea what you’re talking about so I’ll assume I’m too young for the joke. You may all begin celebrating my edgy youthfulness now.

[Pat_Martin]

Sorry Ted, that’s the nickname of the character Theodore on the Leave It To Beaver Show (assuming you’re really that young that you’re not pulling our legs right back).

I never hear you called Theodore, which the Beav wasn’t either (except by his mother), hence the post.

[ToddFrench]

I’m not sure which is more surprising: Mark pulling that epic Leave It To Beaver meme, which he surely never watched, or the fact the T-Bone didn’t post it first

[Tom_D]

Three things I’ve gotten from this thread:

1 - I will crack a bottle with Mark at any time. Dude, when you find yourself in Seattle, look me up - I’ve got ya covered.

2 - Posting receipts: Who the F*** pays $40 for a dish of scallops and a dish of shrimp? jesusf’nchrist, that’s most offensive part of this thread!

3 - At 41, I feel I’m still young and dumb. Then I see Theodore asking who the Beav is. I think it’s time for me to take my meds and go to bed now…

[Mark_B]

@Tom D

Three things I’ve gotten from this thread:

2 - Posting receipts: Who the F*** pays $40 for a dish of scallops and a dish of shrimp? jesusf’nchrist, that’s most offensive part of this thread!

I’m not going to lie. The cheapskate in me cringes every time I crack $40 a plate on food. The wine on the other hand, has gotten so bad that I don’t even bat an eye if it’s under $100.

[Michael_S_Monie]

@Mark B

@Tom D

Three things I’ve gotten from this thread:

2 - Posting receipts: Who the F*** pays $40 for a dish of scallops and a dish of shrimp? jesusf’nchrist, that’s most offensive part of this thread!

I’m not going to lie. The cheapskate in me cringes every time I crack $40 a plate on food. The wine on the other hand, has gotten so bad that I don’t even bat an eye if it’s under $100.

Kind of figured that when you ordered hamburger on your first visit. Not a balla move.

[Robert.A.Jr]

@Mark B

@C Fu

That awkward moment where a bunch of old dudes on a wine forum hit on your 25 yr old girlfriend.

Oh man, that was good. But, seriously, it’s been a blast talking about any and all things Bern’s. It really is “Disney World” for us wine geeks.

Boys - If you post the pic, s’all fair game!

[Stuart_BeauneHead_Niemtzow]

@John Danza

@Stuart BeauneHead Niemtzow

I agree, John…that is indeed “easy”. The beauty of Bern’s, IMO, is not raiding the trophies, but finding your own “really interesting wines” to enjoy.

But, by posting the pictures, it’s almost guaranteed that those wines won’t be there next time-- especially at those prices.

I don’t think there’s much danger of there being a run on the old bottles. I’ll bet 95% of Bern’s clientele don’t want anything to do with old wine, or pay for them. It’s just us folks on WB that are going to pound at that inventory.

I’m sure a good number of people don’t care/don’t order such things. But…I’d be shocked if it were anywhere near 95%…I wonder though. I think many people come in, ask the sommeliers what would be good for say $35-$50…and they get something old and unusual. But…I think there are many people, not just from WB, “pounding” at that inventory. At any rate, I’m just hoping that what I had this spring is still there next time…so…I’m not broadcasting.

[DougS]

@Stuart BeauneHead Niemtzow

@John Danza

@Stuart BeauneHead Niemtzow

I agree, John…that is indeed “easy”. The beauty of Bern’s, IMO, is not raiding the trophies, but finding your own “really interesting wines” to enjoy.

But, by posting the pictures, it’s almost guaranteed that those wines won’t be there next time-- especially at those prices.

I don’t think there’s much danger of there being a run on the old bottles. I’ll bet 95% of Bern’s clientele don’t want anything to do with old wine, or pay for them. It’s just us folks on WB that are going to pound at that inventory.

I’m sure a good number of people don’t care/don’t order such things. But…I’d be shocked if it were anywhere near 95%…I wonder though. I think many people come in, ask the sommeliers what would be good for say $35-$50…and they get something old and unusual. But…I think there are many people, not just from WB, “pounding” at that inventory. At any rate, I’m just hoping that what I had this spring is still there next time…so…I’m not broadcasting.

I agree. They pour a bunch of stuff from the 80s, and some things from the 70s by the glass. There’s no way that is for only 5% of their clientele. It isn’t like those wines are good after being open for multiple days. Plus, MANY people who don’t know much about wine (but drink wine) think older is better. I’m sure they jump at the chance to get stuff from the 70s and 80s for $25-$50.