Inside the state known for its beaches, theme parks, and Mr. 305 lies another hidden gem that most people don’t know about. Since its beginning in 1956, Bern’s Steak House has proven that time, care, and attention to detail will make any establishment thrive.
Born in a Strip Mall
In 1956, Bern and Gert Laxer transformed a modest strip mall lunch stop into something extraordinary. Bern, a World War II vet with a flair for advertising, and Gert launched The Gator Juice Bar in Tampa, quickly evolving it into Bern & Gert’s Little Midway. Their affection for farm-fresh eggs, homemade doughnuts, and top-tier ingredients forged an authentic path from humble beginnings to eight dining rooms, seating 350 guests.
They continued to expand, room by room, booth by booth, even transforming neighboring storefronts into the now-legendary Bordeaux Room, which was constructed with their own crew of carpenters and metalworkers and decorated in a signature red and gold that remains to this day.
Taking Farm Fresh to a New Level
In the early ’70s, Bern planted a small organic farm in Town’ n’ Country, teaching servers to spend 40 hours out there to understand the land they serve. Though logistics forced it to downsize in 2012, at peak output, it supplied up to 20% of the produce served, now around 5%, but it remains a proud badge of authenticity.
And suppose you’re a fan of the show The Bear on Hulu. In that case, you’ll have a deeper appreciation for Bern’s, where many aspiring professionals in the service industry compete for a position as a staff member.
Largest Wine Cellar in the World
Holds 6,500–6,800 labels and more than half a million bottles; every night, guests can sample from 150-plus wines by the glass. From vintage Ports and Sherries to table wines dating back to 1974. The cellar’s pedigree isn’t just hype; it’s a trophy case of accolades, including the Wine Spectator Grand Award (since 1981) and a nod from the James Beard Foundation Awards in 2016.
Bern traveled the globe, cultivating this collection by visiting top wine regions under his own steam, including France, Argentina, Australia, and Napa, among others. Brad Dixon, the head sommelier since 2003, now steers the ship through over 500,000 bottles and 6,500 selections, guiding guests nightly and educating them on vintage pairings.
To add to this already impressive section on their wine, they even have a 1947 Chateau Latour double magnum, valued at $30,000, which will not be listed until 2065.
A Dessert Room Dripping in History
You will need to make two reservations at Bern’s Steak House. One for dining and one for dessert. The Harry Waugh Dessert Room opened in 1985. Private booths made from old wine casks, a menu of 45 handmade desserts, 15 ice cream/sorbet flavors, plus artisanal cheeses and liquors. It’s where dessert becomes a dialogue.
There is also a phone inside your booth that connects you directly to a live piano player for any request you might have. According to the staff, Piano Man is requested on average 30 times a night, so many not that one.
The Power of an Aura
Bern’s is the kind of place where you want to share a unique experience with friends and family and maybe show up some of your colleagues. However, one man in particular has become a reminder that there is power in the “wow” factor. Mr. Adams, a Florida resident, has visited Bern’s more than 150 times, bringing family, clients, and other guests in tow to share this unique experience. The plot twist? Where the menu is 90% meat, he is a vegetarian.
Why This Hole‑in‑the‑Wall Rules
This place still oozes authenticity. Born in grit, driven by quality, run by people who know the provenance of every single plate. Farm‑fresh produce, bespoke dry‑aging, caviar options, a wine cellar that could swallow your ego, and a dessert room built for a low‑key private send‑off.
Memories To Last
Bern’s Steak House is more than dinner. It’s the kind of dining experience where your steak isn’t just beef but history, hand‑curated, dry‑aged, and seared with decades of grit.
Book your reservation today at BernsSteakHouse.com.
Isabel Donadio is a Freelance Writer, Bestselling Author, Publisher of Bestselling Books the world around, and the Founder of Top Talent Agency.
Wow, very well-written and it deserves all the praise. It’s the pride & joy of Tampa natives to entertain out ot town guests (and impress the heck out of them). Does your town have one of these? Not even London, New York or Paris can match this!