Bern's Steak House
Aged, Hand-Cut Steaks | Award-Winning Wine Selection | Renowned Dessert Room | Farm-Fresh Vegetables
Meat dish: a 60-ounce sirloin aged six weeks, cut by hand, and broiled to your liking. The Travel Channel heartily recommends it—and heartily recommends sharing.
Seafood dish: a neon-green caviar of flying fish roe coated with Japanese horseradish. It's one of more than 20 available from the steak house's caviar menu.
Vegetarian-friendly dish: tasting plates from either of Bern's in-house cheese caves, whose daily-changing selection includes goat gouda.
What's in a Name: Bern Laxer once vowed to never enter the restaurant business. Thankfully, that vow didn't last, and after running a successful luncheonette with his wife, Gert, Bern opened Bern's Steak House in March of 1956. These days, Bern and Gert's son, David, oversees the family business.
While You're Waiting: Peruse a list of the more than half a million bottles stocked in Bern's wine cellar. Recipient of Wine Spectator's 2013 Grand Award, the list—updated four times a year—includes more than 5,500 reds, 1,000 whites, and 200 table wines by the glass.
Save Room for Dessert. Bern's second floor consists of the Harry Waugh Dessert Room, where California redwood wine holding tanks surround 48 enclosed booths. Each booth's stereo system pipes in your choice of tunes as you savor nearly 50 desserts made by a 20-person house pastry team. Said sweets range from macadamia-nut ice cream, which is made using Bern's secret recipe, to more than 1,000 dessert wines and spirits.
After your meal, be sure to take advantage of complimentary tours of Bern's kitchen and wine cellar.
When to Go: Reservations are required at least two weeks in advance during Bern's busy season during October–March, so either mark your calendars ahead of time or try your luck during the spring and summer months.
If You Can’t Make It, Try This: Stop by the steak house's sister restaurant, SideBern's (2208 W. Morrison Avenue). Initially an after-dinner alternative to the Harry Waugh Dessert Room, SideBern's now showcases new American cuisine by James Beard semi-finalist Chad Johnson.