Going to Berns Steakhouse - What cut should I get?

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440sixpack

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May 30, 2000
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Originally posted by: SpunkyJones
Originally posted by: herm0016
Originally posted by: seanc85
Originally posted by: microAmp
Ribeye steak > Porterhouse/T-bone

Delmonico according to the menu...
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Another vote for ribeye here
mmmmmmm
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one more. my fav. cut.
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Another for the ribeye.
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Add another one. Combines the best facets of the filet (tenderness) and strip (flavor), IMO.
 
aphex

aphex

Moderator<br>All Things Apple
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Jul 19, 2001
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just updated the OP.... AMAZING.... A-M-A-Z-I-N-G
 
aphex

aphex

Moderator<br>All Things Apple
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Jul 19, 2001
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Originally posted by: z0mb13
so how much did u drop on that place?
Click to expand...

Dinner - $100
Two Filet Mignons (10oz & 6oz)
Salads
Baked Potatoes
Veggies
French Onion Soup
4 Glasses of Wine


Dessert - $70
Chocolate Dulce De Leche
1 Glass of Champagne
1 Glass of Madeira Henreques & Henriques Boal vintage 1898


Cheaper than Ruths Chris and a HELL of alot better IMO.
 
M

mrkun

Platinum Member
Jul 17, 2005
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Originally posted by: aphex
Originally posted by: z0mb13
so how much did u drop on that place?
Click to expand...

Dinner - $100
Two Filet Mignons (10oz & 6oz)
Salads
Baked Potatoes
Veggies
French Onion Soup
4 Glasses of Wine


Dessert - $70
Chocolate Dulce De Leche
1 Glass of Champagne
1 Glass of Madeira Henreques & Henriques Boal vintage 1898


Cheaper than Ruths Chris and a HELL of alot better IMO.
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Wow, that's not that bad really.
 
aphex

aphex

Moderator<br>All Things Apple
Moderator
Jul 19, 2001
38,572
2
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Just found this article about Berns wine cellar; http://www.travellady.com/Issues/Issue53/Berns.htm

One of the crowning glories and most unique aspects of the legendary Bern's Steak House in Tampa, Florida is its wine cellar. Because Bern's offers its guests the largest wine list of any restaurant in the world, an evening at the Steak House would not be complete without a tour of the famous wine cellar.

It is important to remember that what is shown during the cellar tour is only a glimpse of Bern's vast wine collection. Bern's cellar is considered "working," which means that there is one case of each wine in the cellar that is offered on the wine list. However, this approximate cache of 90,000 bottles, still represents only 15-20 percent of Bern's entire stock. Nearly 80 percent of the restaurant's wine is stored in warehouses located off-site.

The cellar is arranged like a library with it's own Dewey Decimal system, but no wines are arranged according to origin or type. For example, there is no "French" or "German" section of the cellar all wines are assigned numbers via computer as they arrive. These numbers correspond to sections in the working cellar and the warehouse. In the cellar, each number holds approximately a case of wine and the numbers are in numerical order beginning with one in the front of the cellar and ending with number 10,000 in the rear.

Each evening, guests have the opportunity to sample a large assortment of red and white wines that Bern's pours by the glass. There are approximately 110 red and 90 different whites from which to choose. There are also sherries, and more than 100 ports that are poured by the glass. No cellar in the United States has a better collection of madeira than Bern's, with bottles that range from as early as 1795 through the mid-20th century nearly all available by the glass.

To age and preserve the wines properly, the cellar and warehouses are kept at a constant 50 degrees with 75 percent humidity. This perfect climate allows the wines to age with the nuances that complement Bern's steaks and seafood.

In the middle of the cellar is the "rare" room. This is where wines from the 19th and early- to mid-20th century are stored. Because the temperature and humidity in the cellar are destructive to paper, the rare wines are wrapped in plastic bags to prevent damage to their labels.

The oldest wine in the cellar is a 1792 Madeira, and the most valuable wine is an 1851 Gruaud Larose, which is $10,000 a bottle. In the rare room, many vintages from the early 1970s and '80s are kept as well as some limited edition and rare magnums.

Near the rare room are photographs of Robert Revelle and his staff. Revelle is the Maitre de Chais at Chateau Lafite Rothschild. Chateau Lafite Rothschild is located in the Bordeaux region of France, and Robert Revelle is responsible for this famous Chateau's chais and cellars. Because Bern's Steak House maintains such a magnificent collection of Chateau Lafite, Revelle and two of his staff visited Tampa in 1992 to recork some of the first growth 1966 and back Lafites in the cellar. In Europe, many of the finest houses make a point to recork first grown wines for loyal customers, but rarely do they visit America.

To accommodate Revelle and his staff, Laxer had specially built tables constructed to fit into the tight confines of the cellar. The recorking was a success and the wines were fitted with new, original Lafite corks to preserve them for many more years.
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Baked

Baked

Lifer
Dec 28, 2004
36,052
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Only 170? That's "cheap!" Did you pay cash? You know those guys steal your CC#.
 
ponyo

ponyo

Lifer
Feb 14, 2002
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S

Schfifty Five

Lifer
Oct 20, 2005
10,978
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Originally posted by: aphex
Originally posted by: z0mb13
so how much did u drop on that place?
Click to expand...

Dinner - $100
Two Filet Mignons (10oz & 6oz)
Salads
Baked Potatoes
Veggies
French Onion Soup
4 Glasses of Wine


Dessert - $70
Chocolate Dulce De Leche
1 Glass of Champagne
1 Glass of Madeira Henreques & Henriques Boal vintage 1898


Cheaper than Ruths Chris and a HELL of alot better IMO.
Click to expand...

That's really cheap.
 
M

mrkun

Platinum Member
Jul 17, 2005
2,177
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0
Originally posted by: Marinski
I was just looking at the menu. One boneless chicken breast entree cost $30. Are you kiddin me?
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It's a steak house. You don't go there to eat chicken.
 
aphex

aphex

Moderator<br>All Things Apple
Moderator
Jul 19, 2001
38,572
2
91
Originally posted by: Geekbabe
Any place that has a desert room must rock!! lol, I could die a happy wom,an in such a place:p
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I can honestly say I have never seen anything like that place IN MY LIFE. During dinner the waiter came over and said he made reservations for us in the dessert room. After the kitchen and wine cellar tour, they directed us to the dessert room where we had to be seated again, it was unbelievable.

Its basically the entire second floor of the restaurant is a second dessert only restaurant with private booths that look like hollowed out wine caskets. We were seated right in front of the piano player, but for people all over the dessert room, they have phones and can call the pianist directly following each song and request something.

Hands down, best restaurant ever.
 
aphex

aphex

Moderator<br>All Things Apple
Moderator
Jul 19, 2001
38,572
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Originally posted by: tenshodo13
70 bucks on Dessert?! The most I've ever spent on dessert was... $2.00 for a cup of tea.
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Well, in all fairness to Berns, the 1898 wine was by FAR the most expensive item on the bill, followed by the champagne, and lastly by the actual dessert itself (at a ripe $10.95)
 
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