A friend of mine is wintering in the Tampa area and wants me to come south for a visit. I am thinking late March or late April. How difficult is it to get a reservation at Bern’s? Do you have to book exactly a month in advance or any of that?
Stuart -
I posted on this on a Bern’s thread from last week, but Thursday when I was there, the guy next to me ordered a Caymus 2012, the couple to my right ordered a new “Montrachet” off the buy-the-glass menu, and the guy to the right of them ordered a 2010 Stag’s Leap.
It would be an interesting issue to know more about…i’m sure the sommeliers would have information re: what people buy there. More than anecdotes.
I wonder how many people come is a la Steve Martin in the
“The Jerk” and tell them “none of that old stuff, either.” I’m sophisticated. https://video.search.yahoo.com/video/play;_ylt=A0LEVjZncpRUMdgA7hEPxQt.;_ylu=X3oDMTBsa3ZzMnBvBHNlYwNzYwRjb2xvA2JmMQR2dGlkAw--?p=steve+martin+youtube+jerk+wine&tnr=21&vid=92455A2FCE6B7EE162B492455A2FCE6B7EE162B4&l=23&turl=http%3A%2F%2Fts1.mm.bing.net%2Fth%3Fid%3DUN.608030025055211244%26pid%3D15.1&rurl=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D7sELqobCIXU&sigr=11a41r44b&tt=b&tit=the+jerk+-+wine+scene&sigt=10lendfd9&back=https%3A%2F%2Fsearch.yahoo.com%2Fyhs%2Fsearch%3Fp%3Dsteve%2Bmartin%2Byou%2Btube%2Bjerk%2Bwine%26ei%3DUTF-8%26hsimp%3Dyhs-001%26hspart%3Dmozilla&sigb=13bvkd14g&hspart=mozilla&hsimp=yhs-001
As was mentioned before, it is a 2 month in advance reservation. I’ve eaten there 3 times and the reservation times have not changed. Wish I had receipts to post. Had some great wines at ridiculously low prices and their steaks are great.
Finally. So far, have read all the kudos about the wine list and have been wondering about the food.
Jane- that is a busy time so the early the better but it really just depends on what night and how many you have in your party. A mid week res for party of 4 is not too tough to get. You should be fine booking a few weeks in advance unless a larger party on a wknd night.
Ramon- the steaks are solid. They are dry aged and tasty but won’t be the best you’ve ever eaten. We’ve had the most success ordering large cuts of strip and Rib eye and then sharing for the table. They do a real nice job with the larger cuts and usually nail the temps. Apps and sides are good but not on par with top end restaurants. At the end of the day we go for the wine ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Ordering the big cuts for sharing has always been the better idea at Bern’s…my friends like the chateaubriand cut…I am a big fan of the food at Bern’s, though I am not a steak lover. Their sides are good. Not sure what “top end” places we’re comparing Bern’s to? Bern’s is firmly rooted in the 1950s…when Bern created the style and the cellar…and the decor. Bern’s is unique…not comparable to a chain steakhouse, which I can live without. More of a Lugar’s than a Ruth’s Chris/Palm…
But…definitely make everyone at the table share a big hunk of meat, that the staff can carve at the table.