Every so often business or a family event takes me to Tampa, Florida. And the minute I find out that I'm going to be in Tampa, the first thought that comes to my mind is Bern's Steakhouse. I will build the rest of my trip around dinner at this unbelievable steakhouse. Note that I'm not really a huge steak fan, but eating at Bern's is more like "an event" than a meal; an event that should not be passed up, if you're ever in Tampa. I was thrilled to eat there last Saturday night. While there, I discovered that they are celebrating their 50th anniversary.

The Decor

Upon entering the two-story lobby, you find yourself gazing at the immense array of artwork on the walls, and the fancy chandeliers. If you take a walk around the main level, you'll discover 8 separate dining areas, each of which is decorated differently. One room has probably 50 white-stone statues adorning the walls. Another room has all bronze statues. Still another has paintings. Each dining room is truly beautiful.

The Wines

No trip to Bern's would be complete without taking the tour of their basement-level wine cellar. Simply tell your server that you'd like the tour, and he'll arrange it for you, after your meal. It's one of the largest wine cellars in the world, with nearly 500,000 bottles covering 6500 labels. The oldest bottle dates back to 1827. At your table, you will find a 180 page wine list. And, in case you're curious, the most expensive bottle is listed on page 100 - an 1851 Gruaud Larose which will set you back $10,000. There's only one of these left, so be sure to hurry, if you want it.

The Dessert Experience

I normally discuss the desserts towards the end of my reviews with just a sentence or two. But the desserts are such an important part of the whole Bern's experience that I'm going to mention them up front. Desserts are not served in the main dining rooms. When you sit down to your main meal, your server will make a reservation for you, upstairs in the dessert room. When you're ready, he will escort you upstairs where your private, sound-proof room will await you. Each room is completely separate; you will not be able to see any other diners. A server will come by and present you with a 42 page menu of desserts, dessert wines, and spirits. I mention that each room is sound-proof because you get to choose what kind of music you'd like to hear while you eat your dessert. Each room contains a mechanism resembling an old-fashioned radio. You can press the buttons to choose from live music (the piano player is located upstairs near where you're sitting), Broadway tunes, classical music, pop, contemporary, or jazz. There's a volume button, a "call waiter" button, and of course, you can turn it off completely. I usually alternate between the Broadway tunes and the live music. There's also a phone with a call button that connects you directly to the piano player. Between songs, he'll talk to you, and take requests.

I should mention here that my husband and I don't eat sugar, so we haven't tried most of the desserts. But I can tell you that there are many, many choices of cakes, pies, ice creams, and fancy coffees. They also have a fruit platter, a cheese platter, and sugar-free strawberry shortcake. I've tried it, and it's delicious.

The Kitchen

Most of my restaurant reviews don't include a paragraph about the kitchen, itself. But, part of the Bern's experience is taking their kitchen tour. Just tell your server that you'd like the tour, and he will arrange it for you. You will get to walk through the kitchen and see all of the work stations as well as learn a thing or two about how the steaks are prepared. You'll see the massive grill where 200 steaks can be cooked at once. You'll see the bakery where the breads are made, the gigantic fish and lobster tanks, and even part of the area where they grow their own vegetables and herbs. It's pretty hectic and loud in there, so it might be difficult to hear your tour guide, but feel free to ask questions.

The Menu

When I send people to Bern's for the first time, I always suggest that they go to their website (www.bernssteakhouse.com) and download the menu beforehand. That's because it's a lot to take in. They give very detailed explanations about each type of steak that they serve. They explain what each cut is known for, so that you can make the best choice to satisfy your steak desires. They tell you how they prepare and grill each cut, and make recommendations based upon your individual tastes. So, for my husband who likes a flavorful but fairly well-done steak, the Strip seemed a wise choice. For myself, I like steaks rare, juicy, and with very little charcoal flavor. Based upon what I read, I chose the Delmonico (or rib-eye) for myself. The other options are Fillet Mignon, Chateaubriand, Porterhouse, and T-Bone.

Once you pick your cut of steak, you have to decide how many ounces. There are guidelines to help. For the Delmonico, for one person, they suggest 8, 10, 12, or 14 ounces. You can also purchase larger steaks for multiple people to share. Some steaks can be ordered up to 60 ounces for 6 people. They give guidance about ordering steaks for multiple people, and sharing. Meaning that if two people in your party want the same kind of steak, sometimes it's better to order a 20 ounce steak, and share it, than two 10 ounce steaks. Other times, the individual steaks will cook better. It all depends on the type of steak, and the desired doneness. But don't worry - they explain it all very clearly.

The menu also includes charts that tell you what thickness your steak will be, based upon the number of ounces you choose to purchase. And, for that thickness, what the characteristics will be, based upon your chosen level of doneness. So I knew, for instance, that my 10 oz. Delmonico steak would be 7/8" thick, and that cooking it medium rare would yield a warm, red center. The charts take the guess-work out of your order.

There are also a few pages explaining why and how they age their meat (five to eight weeks), and how they cut and trim the steaks to order. Meaning that nothing is pre-cut.

If you're thinking to yourself "all of this sounds lovely, but I'm not a steak eater", don't worry, there are plenty of other options. They offer many kinds of seafood, chicken, duck, pork, lamb, veal, and even some vegetable platters. I've never tried the lamb chops, but I would be interested in doing so one day. They come in two sizes, 3 inches thick and 4 1/2 inches thick. It's hard for me to fathom such a thick piece of lamb; one of these days I'll have to order it!

The Meal

All entrees come with French onion soup, a house salad, a loaded baked potato, fried onion straws, and a sampling of fresh vegetables. It's a very full meal, but you can add to it if you'd like. They have a huge list of appetizers, including 25 types of caviar from around the world. There are other soups and salads you can purchase, as well as a large list of side dishes. If you order a Caesar salad, it will be prepared table-side for you. Knowing how much food comes with the entree, we didn't order any extras.

The French onion soup is loaded with different types of cheese, and comes with extra toast pieces for dipping. Even my picky husband, who doesn't like onions at all, ate his soup and enjoyed it.

The house salad includes fancy greens, black olives, onions, hard boiled egg, avocado, red peppers, and celery. There are many dressings from which to choose, feel free to ask for more than one, to sample.

You can have butter, sour cream, bacon, and chives on your potato, or any combination. The server will add the extras for you, table-side. If you ask for butter and/or sour cream, I suggest you tell the server to use only half the amount he normally uses. Because otherwise, it's truly an obscene amount that they use.

The vegetables change all the time, last week it was zucchini and carrots. The fried onion straws are fairly thick, and very flavorful.

I'm sure you can guess what I'm going to say about the steaks. They are simply wonderful. Always cooked to perfection, my husband and I have never been disappointed. He's a true steak fan, and I'm not, yet we both really enjoy steaks at Bern's. By default, the steaks will come glazed with a garlic-butter sauce - your server will ask you if that's OK. I suggest you say yes. I know it's extra calories, but trust me, it's worth it. The steaks are simply delicious.

I've never tried any of their entrees other than steak, so I can't comment on them. But I'd be willing to bet that they put as much care into their other items, and that they, too, are wonderful.

Service and Dress Code

Simply stated, the service is superb. An extremely professional and knowledgable staff is always on hand to provide excellent service.

The dress code is "business casual". No shorts, jeans, or T-shirts. In general, this restaurant caters to a quiet, professional crowd.

Price

Well... what can I say? This is not a place for every day. Depending on the cut and the size, expect to pay $30 - $60 dollars for each entree. Of the steaks, Porterhouse and T-Bone are most expensive; Filet Mignon is the least expensive. Caviar ranges from $20 to $200. Side dishes run from $4 to $20. Desserts are around $10.

A few extra notes

There is valet parking available for $5, or a self-park lot across the street. Though the lot across the street is large, it's not large enough for everyone, so at times it will be full and you'll have no choice but to use the valet service.

Reservations are recommended. I've always made one, and the table has always been ready within 15 minutes of my arrival. You can make a reservation online, with 72 hours notice, and not more than 3 months in advance. Or, you can call for a reservation.


Overall

For an occasional treat, the Bern's experience can not be beat. Even if you're not a steak lover, I suggest you give this place a try if your travels take you to Tampa.

Location:
1208 South Howard Avenue
Tampa, Florida 33606
(813) 251-2421


Recommended: Yes

Kid Friendliness: No