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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.

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.