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We recommend making reservations well in advance of your visit and we accept reservations only for the current month and the subsequent two months. In the lounge — which was last refreshed in 1998 — seating in the bar has been expanded and a new back bar display is being added. BDG Architects is overseeing the architectural design, with Richard Zingale leading the interior design. All the city’s essential spots for seafood platters, steaks, Cubans, and more.

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Every meat on the menu is given its own paragraph explanation, which sounds like it was written by someone who's an e-commerce copywriter by day and a steak scholar by night. The Delmonico that they dry-age for 100 days is always our go-to. In the front, Bodega is the go-to for Cuban food and fresh juices in St. Petersburg’s Edge District. But peek around a barn-style door in the back and find Bar Chica.
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These places are typically expensive and very much a la carte. All of that comes with each steak, which are priced lower than almost all other top steakhouses to begin with. A 12-ounce dry-aged NY Strip is $60 with all the extras, and two weeks earlier I ate at a high-end chain steakhouse where a not as good one was $72 with nothing. 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. So, the wine list itself is reason to go, and one of the standout features that elevate Bern’s above its peers, but that’s just one.
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These 2 Tampa restaurants made Open Table's Top 100 list - Tampa Bay Times
These 2 Tampa restaurants made Open Table's Top 100 list.
Posted: Fri, 17 Nov 2023 08:00:00 GMT [source]
Now through July 8 and July 11-15, A Taste of Bern’s at Haven offers selections inspired by the Bern’s menu, including select cuts from its aging room, steak sauces, wines from its cellar and sweets from its famous dessert room. If your generationally wealthy friend from England opened a steakhouse in their parents’ old manor, it’d probably feel a lot like Bern’s. The lobby is all gilded furniture and ruby lights, and there are eight different dining rooms lined with wall-to-wall photos from the founder's travels to Bordeaux, Burgundy, and beyond.
Bern’s Restaurant In Tampa Is One Of The World’s Best Steakhouses
If you have already secured your dinner reservation, there is no need to call the restaurant to reserve a dessert room table, one has already been secured for you. If you are interested, please inform your dining room server when you are seated for dinner that you would like to finish your culinary experience with a table upstairs in our famous Harry Waugh Dessert Room. In the meantime, folks can still enjoy Bern’s fare at its sister restaurant, Haven (2208 W Morrison Ave., Tampa).
That’s where you’ll slide into your own private wine-cask cubby and try the banana cream cheese pie and a deconstructed chocolate sundae as a pianist plays anything you want. St. Petersburg-based Star Trolley filled a void when it started in 2020, providing festive transportation for weddings. Owner Richard Novikas started it after he acquired a fleet of trolleys and busses from his father, who was in the manufacturing business, which was responsible for not only the ones in Star Trolley’s fleet, but also those in St. Petersburg’s Downtown Looper. Once business started booming, Novikas considered a plan for his 44-passenger transit bus. Inspired by a trip to The Ringling Museum in Sarasota where he saw an antique circus train car, he turned it into a 1920s speakeasy.
Dessert Room
While gardening and producing a gardening newsletter he and his wife opened a small luncheonette which served juice, coffee and cold sandwiches. It was a hit and soon they eventually added hot breakfast and lunch. All of this was in the early Fifties, long before anyone had coined the terms “farm to table” or “localvore,” but from the beginning, Bern and Gert emphasized the best ingredients possible including fresh veggies and fruit from his own gardens. 70 Years later Bern’s is still doing what has recently become trendy among top chefs elsewhere and growing its own.
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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. In addition to the Prime standards, they offer Japanese wagyu and grass fed beef from specialty ranches as well as the now trendy ultra-aged option, 100-days. Besides steak there is lamb, quail, chicken and plenty of seafood. Dessert is a very special thing at Bern's, which also offers an incredible array of dessert wines, ... [+] fortified wines and specialty cocktails and coffees. The upstairs is 48 private dessert booths, each crafted from wooden wine vats.
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Today when you first take your seat at dinner, the waiter asks if you would like to book a booth upstairs for dessert and you simply must say yes. All the standard steaks at Bern's are USDA Prime, dry-aged in house for at least 45-days, hand cut ... [+] to order and served with starter, baked potato, salad and sides including signature onion rings and daily vegetable.
A few years after opening, they moved to a new space and added steaks, and the rest is restaurant history. What is now the Bordeaux Room in Bern’s was once the entire steakhouse, and it has been added to and expanded again and again. The Bordeaux Room held 40 diners and today there are eight dining rooms seating 350 guests and serving about 500 nightly. Our prime steaks are cut to order, and dry-aged in house for 5-8 weeks. We offer oysters, escargot, 16 different caviars and many other mouth-watering selections. Bern’s perennially wins the highest possible Wine Spectator Grand Award of Excellence, which less than 100 places in the world receive, and has won it ever year for more than four decades.
Novikas said many people prefer to just stay on the bus and party. Very few steakhouses, even the best, dry age their own meat in house, and even fewer do it for ... 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.