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Bern’s Steak House has been doing things differently since opening its doors in 1956. We take great pride in our unwavering commitment to using only the highest quality steaks, painstakingly dry-aged and hand-cut to order, then charcoal broiled to your exact specifications.
The philosophy of “one size fits all” does not exist at Bern’s. Instead, we strive to meet each and every guest’s individual taste and exceed every diner’s expectations.
We accomplish this several ways: by procuring the very freshest ingredients, by offering the world’s largest wine collection, and by providing the most guest-centric service and hospitality you will ever encounter.
From the moment you speak to our Maitre d’ to the second you place your napkin down, the staff at Bern’s will do everything they can to ensure you enjoy the fine art in steaks, as well as the art of a world-class dining experience.
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Since executive chef Chad Johnson and chef de cuisine Courtney Orwig took over for popular Jeannie Pierola in December, the pair have slowly been putting their personal stamp on the menu. (Full review)