Table Of Content
One of the best steakhouses in America is right here in Tampa Bay, according to Gayot. We ordered the Macadamia Nut Sundae and Chocolate Peanut Butter Truffle recommended by our waiter. 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.
Dessert Room
About a year ago he started testing the concept and found that people were eager to get a group together, dress up in 1920s attire and hit the road. It’s bring-your-own alcohol, but a bartender who will curate a bar menu can be provided for an additional fee. The bus seats 30 people and you can organize a tour, whether it’s a bar crawl of other speakeasies or just a stylish ride to a concert.
Tampa Bay's Top Steakhouses of 2024 - Tampa Magazine
Tampa Bay's Top Steakhouses of 2024.
Posted: Mon, 12 Feb 2024 08:00:00 GMT [source]
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Unfortunately, we do not accept American Express as a form of payment for online orders and due to the restrictions we have in place, we cannot process International Transactions/payment. Afterward, diners are invited to visit the Waugh Dessert Room upstairs and choose from more than 35 decadent sweets while listening to the pianist. Gayot interviewed Bern’s chef de cuisine Habteab Hamde and Kyle Collinson, the restaurant’s wine steward. TAMPA, Fla. (WFLA) — Craving the perfect savory and juicy steak?
Dinner Menu
We also ordered some whiskey to pair with our dessert which was the perfect ending to our night. Once you step inside the restaurant, you feel like you're in an ancient mansion with tall red walls and various portraits hanging on the walls (similar to Disney's Haunted Mansion). There is a ton of history in this building and while we were waiting to be seated, the host gave us a brief history of Bern's Steak House. One should wander into Bern’s Steakhouse with a singular focus – in search of an experience.
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With a wine collection that now numbers more then 500,000 bottles Bern’s Steakhouse is the owner of the largest restaurant wine collection in the entire country. The warehouse that stores these wines is located across from the entrance to the restaurant across West Marjory Ave (easily identifiable from the colorful mural on the west side of the building). Some of their older wine selections are extremely rare and unique to find on a wine list anywhere in the world. Deep dive into their offerings both domestically and internationally – there are numerous notables from this list including a well-priced selection of European produced Rieslings. 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.
All the ordering may sound tedious, but an elegant, ceremonious rhythm governs the dining rooms. A Delmonico (aka ribeye) afforded the classic marbled pleasure, but I slightly preferred the porterhouse, which includes both filet and New York strip sections. The aging sharpened the meat’s individual qualities; the filet was taut rather than flabby and the strip, while not quite reaching blue-cheese funkiness, expressed fathoms of mineral tang.
The staff, who train for months before manning the floor, stayed doting and engaged no matter who was drinking what. An auto accident forced Bern to retire in 1993 (he died in 2002); Bern and Gert’s son, David, took over the business. David, proving his own entrepreneurial know-how, expanded on the brand by opening a second and more casual restaurant, Sidebern’s, in 1996. It was recently remodeled and renamed Haven, focusing on small plates and a extensive cheese program. And in 2013 he opened the Epicurean hotel — with a cooking classroom and an eclectic American restaurant called Elevage — right across the street from Bern’s.
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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. Bern’s Steakhouse appeared on the restaurant guide’s list of top 10 steakhouses in America for 2022. 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. They take your time with you, no matter what time it is, so that you can have the ultimate dining experience. The portions are plentiful and the steak was cooked beautifully.
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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. Our prime steaks are cut to order, and dry-aged in house for 5-8 weeks.
There were multiple steak stations and also a station for salads, dessert, and more. The kitchen really put into perspective just how big this place is. 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.
One by one, the Laxers bought the other businesses around them as they grew their restaurant to a 350-seat behemoth. 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. “At Bern’s Steak House in Tampa, the steaks are aged in-house for five to eight weeks.
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