Bern’s Steakhouse has been an institution in Tampa since 1956, so much so that it’s become famous across the globe for its dry-aged beef, which is aged in-house and cut to order. Besides steaks, you’ll also see one of the largest collections of caviar to try in the area (22 to be exact). And if you want to try an exceptional wine with your meal, you’re in luck because Bern’s is known for its collection of over half a million bottles.
Dining here is a glittering affair. It starts with the dress code, which is business casual to semi-formal. Let’s just say you won’t mind getting dressed up for this occasion. The dinner menu is quite special, and starts with a selection of caviar, cheese, or an appetizer. I suggest the six oysters on the half-shell, which are served with truffle mignonette. Additionally, the classic steak tartare is always well-seasoned and delicious. Then, when it’s time for your steak, you really can’t go wrong with any of the choices, but the dry-aged strip steaks are my favorite for the intense beef flavor and perfect sear thanks to being charbroiled over natural hardwood lump charcoal.
After your main course, you’ll be escorted upstairs to the Harry Waugh Dessert Room, which has nearly 50 private booths for indulging in delectable sweets ranging from chocolate cake to seasonal options like sweet potato tart. And don’t forget to pair your sweet ending with one of the many after-dinner cocktails or coffee.