Bern’s lived up to its reputation as a world-class steakhouse and fine eatery. I had been once before almost 15 years ago, but it’s an experience that sticks with you. The steak is unsurpassed and the wine list, which comes out of a cellar of several hundred thousand bottles, is one of the features of this eatery. The wine we had was a 1983 Mayacamas Zinfandel, only $40 as many of the most unusual oldest wines in the cellar. With over 10,000 selections to choose from, it’s not an easy task.

It’s a very unusual restaurant, having grown building by building over the years. It is quite large and features a number of different dining rooms. In addition to the fine dining that you will experience at Bern’s, one has the opportunity to visit the kitchen and the wine cellar and partake of the desserts in an upstairs special area. It’s more than just eating; it’s a dining experience.

One unusual thing we discovered was that with the steaks, there is a fixed menu. If you desire any of the other, more interesting and special appetizers, you pay fully for them and get no credit for the standard appetizers and vegetables that you don’t want – one of the strange things about the restaurant.

After dining you go upstairs to the dessert room into your own booth with TV or music and enjoy an extensive dessert and after dinner drink menu.

The meal is on the expensive side, but the tab will still be less than many other "name" restaurants, and you will never forget the experience.

I shared the Chatebriand for two and it was marvelous. This restaurant is costly but it is well worth it. It is much better than Morton's or the Capital Grill because it is an orginal.

The decor is garish but that makes the place even more intriguing. To become a waiter in this restaurant you must start out on their farm where they grow their vegetables. After a year of doing that, you get to come to the restaurant and begin your journey, but that is how it is with everything in this restaurant. They believe that to do things right takes time and is always a constant learning experience.

After dinner, definitely have dessert. I guarantee you will enjoy it.

Bern's is the creme de la creme of Tampa dining. If you are a conisseur of steak, you will want to make a place in your schedule (and wallet!) for Bern's. The steak is incredible and the rest of the meal is on par. Quite simply: Bern's is an experience.

The focus at Bern's is on steak. The steaks are offered by weight and thickness and in various cuts. The sides included are the standard baked potato, salad, and a nice touch--French onion soup. For appetizers, try one of the varieties of caviar or the steak tartare. Whatever you select, it will be delicious! Be sure to save room for dessert which, at Bern's, is offered in a separate room on the upper floor of the building. The dessert room at Bern's is enough to lure any gourmand to the restaurant.

Located in the Hyde Park section of Tampa, Bern's has a non-descript exterior which belies its classic decor of red velvet, antiques, and dimmed lighting.

More than just a great steakhouse, Bern's also offers one of the largest selections of wine in the world. The wine list is a thick book and the restaurant owns somewhere on the order of 600,000 bottles. The restaurant prides itself on its organic produce, attention to detail, and wine selection. Take advantage of the kitchen and wine cellar tour for a behind the scenes look at the operation.

Bern's is definitely a 'special occasion' restaurant. While I have frequently seen children, the ambiance and menu do not lend to families and I would advise younger children especially to be left at home.

Chef Jeannie Pierola (who also serves as Culinary Director/Executive Chef of Bern's) has created another masterpiece! The decor is modern with geometric shapes in light aqua, pale yellow & olive with red brick floors. The food is an international blend of fusion cooking, Thai, Indian, Asian, Pacific Rim. While I haven't eaten there yet, menu items of Coconut Chicken Soup & Wok Seared Tuna Mignon have my mouth watering. The entree "Homage to a Steakhouse" filet mignon, wild mushrooms, maitre'd montpellier butter, Bordeaux essence, truffle scented triple baked yukon gold, a trilogy of onion rings - honors the mother restaurant. Seats 150 inside plus 6 tables on the patio when the weather is nice. My bet is this is the proud offspring of its parent in both quality service & great dining experience.
NOTE: Jeanne Pierola has left Side Bern's. Check my new Side Bern's entry for an update on this restaurant.