Bern’s Steak House (Bern’s) opened its doors in Tampa in 1956. Since then, this legendary restaurant has remained a staple in the city thanks to its timeless menu.
While paying homage to the past, Bern’s is looking toward the future with the new appointment of Executive Chef, Chad Johnson who spearheaded one of the most significant menu changes in decades.
Johnson has been with the Bern’s family for more than 18 years and as Executive Chef, he’s adding fresh, seasonal ingredients to the menu and a fresh take.
Many of the fan favorites will remain, however, guests can now enjoy more than 30 new menu items spread throughout each course with the most notable changes of appetizers, entrees, and sides.
Let’s take a look.
Appetizers
Eight new seasonal classics which include Stone Crab Claws, a Foie Gras Torchon with fall-forward cardamom-spice pears and chestnut marmalade as well as a progressive Smoked Fish Tasting – creamy snapper dip, whisky sturgeon, and kippered salmon, with shrimp remoulade, are now on the menu.
Other additions include Slab Bacon, Lump Crab Cake, Half Main Lobster, Baked Oysters, and Tuna & Tomato Tartare.
Steak & Final Touches
As a steak house, steak will always be a primary fixture on the menu.
Strip, Delmonico, Porterhouse, and T-Bone steaks remain dry-aged, in-house for a minimum of 45 days, and are trimmed and cut to order.
Final Touches including Freshly Shaved Black Truffles and Smoked Maitre d’Hotel Butter as well as new sauce accompaniments like Black Truffle Madeira, Foie Gras Veloute, and Salsa Verde are now on the menu.
New to the Specialty Cuts section, which features lamb as well as grass-fed Brasstown Beef, A5 Japanese Wagyu, and 100-day dry-aged cuts, is a 10-ounce Elk Loin with grains of paradise, currant, and port marmalade.
Entrees & Sides
There are seven new entrees and side dishes on the menu which include Chicken Gert with Autumn Squash Gratin, Fried Brussels Sprouts, Pomegranate Beurre Noisette, the Chestnut Brioche Stuffed Quails, and a Tomato Braised Lamb Shank.
Seafood lovers will enjoy the Lobster Tagliatelle, a medley of dried tomato, broccoli, lemon, spicy lobster butter, Monkfish Cioppino, Coal Grilled Salmon, and the peppercorn-crusted beef tournedos and lobster tail Surf & Turf.
Patrons can still enjoy classic sides such as Thrice Baked Potato, Steakhouse Mushrooms, and Creamed Spinach but are welcome to tempt their tastebuds with new additions.
The new side dish options include Roasted Brussels Sprouts with pecan, sage, and pomegranate; Caramelized Cauliflower seasoned with ten spice, sesame, and whipped feta; Mushroom Fricassee, Broccoli & Cheese, Braised Collard Greens & Cabbage and an all-star lineup of spuds that include Crispy Duck Fat Hash Browns, Crushed Okinawan Sweet Potatoes with macadamia and ginger butter as well as Sour Cream Mashed Potatoes.
Looking Ahead with Executive Chef Chad Johnson
While Executive Chef Chad Johnson is no stranger to the Bern’s Steak House tradition, this will be his first time running the kitchen.
Johnson’s extensive experience in the industry paired with his knowledge of the Bern’s institution makes him the perfect fit to continue the legacy of the restaurant’s founders, Bern and Gert Laxer.
“While we look ahead at how to best serve our loyal guests, we are staying true to our roots of what makes Bern’s so special – classic dishes made with love and best-in-class ingredients,” said Johnson. “This menu gives our guests the balance and respect to what’s new, versus what our guests have grown to love over the decades. We aren’t changing, we are evolving.”
