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Bern's Steak House

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Bern's Steak House Review

With the air of an exclusive club, this is one of Florida's finest steak houses. Rich mahogany paneling and ornate chandeliers define the legendary Bern's, where the chef ages his own beef, grows his own organic vegetables, and roasts his own coffee. There's also a Cave Du Fromage, housing a discriminating selection of artisanal cheeses from around the world. Cuts of topmost beef are sold by weight and thickness. There's a 60-ounce strip steak that's big enough to feed your pride (of lions), but for most appetites the veal loin chop or 8-ounce chateaubriand is more than enough. The wine list includes approximately 7,000 selections (with 1,000 dessert wines). After dinner, tour the kitchen and wine cellar before having dessert upstairs in a cozy booth. The dessert room is a hit. For a real jolt, try the Turkish coffee with an order of Mississippi mud pie. Casual business attire is recommended.

    Restaurant Details

  • Jacket and tie.
  • Reservations essential.
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    Bern's Steak House Review

    Bern's is a gem and I am sorry that it is so infrequent that I am able to visit. The service is impeccable, bar none, topping all five Michelin three stars that I have visited. The food is absolutely superb and I love that they offer a tour through the kitchen. Bern's was also into the locally grown movement before it became popular, owning farms and buying from small producers when they can. The wine list is intimidating but they have excellent sommeliers to aid with any price range. I am afraid that I have always defaulted to the Chateau Briand for my main course as it is just too good to pass up. The desserts are fabulous as well. The decor could be updated in the dessert room but that is the only improvement that is possible. I highly recommend this restaurant.

    by HeaAndrews, 1/12/10
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    Not even close to great...

    Bern's might have been great once. But now, all I have experienced is an incredibly overcrowded, incredibly loud and, yes, incredibly inconsiderate wait staff. The food is "Ok"...with a pretentious air that may impress some. Prices are at times absurd. And the decor is, well, a bad attempt at doing what was elegant in other settings.

    Go elsewhere, where they actually appreciate you as a customer.

    by LarryB34695, 5/23/09
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    A tantalizing experience

    My husband and I have been to Bern's Steakhouse several times. The people who work there are friendly and efficient. The food melts in your mouth and the wine selection is incredible. My son, who was two at the time, got a kick out of the waiter making a salad at our table, free entertainment! After dinner we took a tour of the kitchen. We then went to the dessert room which is an experience in itself. We had a man playing a violin at our table, had coffee and a very tasty chocolate dessert.

    by cassysun2, 8/21/08
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    Just once is enough

    My husband and I enjoyed our experience but don't think we'll be back again. Had we seen the dirty kitchen before eating, we would have left. Although we did like the food and service, everything was over-priced.

    by lrivas07, 10/24/07
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    Outstanding - A Must Visit

    It was our first visit, and the bar area was a zoo. We were beginning to wonder if the place was as good as its reputation. However, the waiters in the bar were great, getting us some drinks quickly and making us comfortable. When our reservation was called, and we were seated, we immediately knew we had made the right choice. The waiter was fantastic. He was very knowledable, and gave us some suggestions which turned out great. He also told us a lot about the history of Bern's. It was all part of the experience. The steak was as good as the service. The tour of the kitchen at the end was great fun (I suspect they do it to move the table at the end of the meal, which is a good idea - you go upstairs for coffee and desert.) Wne lovers will enjoy the 500,000 bottle wine celler. All in all, probably the best dining experience my wife and I have ever had. A great value for what you get.

    by JerseyShore, 8/2/07

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