Oh my gosh, I fear I am about to commit an act of heresy. Admittedly, I have never dined at Lugar's, but the best steak I have ever had was at the 801 Chop House in Des Moines, Iowa. Dinner last night at Bern's didn't come close to the 801, but it wasn't bad.
We have dined at Bern's many times over the years and the place doesn't seem to have changed much. The first time I stepped across the threshold of Bern's some thirty years ago I thought that if prostitution was legal and I were to open a house of ill repute I would copy the Bern's decor. It is impressive. The French onion soup that was included with the meal was about the best I had ever been served. We were informed last night that the lady who made that soup 30 years ago is still on the job and the soup is still superb.
Appetizers really aren't a necessity since each meal comes with an impressive number of side dishes, but I am a sucker for oysters on the half shell and our waiter said the batch they had on hand from the Pacific Northwest were to die for...even at three dollars a pop. Even though my spouse said "don't do it" I went ahead and ordered a dozen. I should have listened to her, and will heed her advice in the future.
I have no Earthly idea what seems to happen to perfectly tasty oysters on their way to Tampa and the Bern's oysters are not an anomaly. What I was served last night were tasteless and were nestled in a syrupy off-putting brine. I should have sent them back, but I kept thinking the next one would be better. Only the dipping sauce saved the return trip to the kitchen. You get a consistently better oyster for the buck at Mitchell's at West Shore Plaza.
The sides included with dinner are the French onion soup, a ho-hum house salad, a super good baked potato, a little wad of grated carrots, a big wad of fried onion rings, and some string beans. Personally, Bern's could eliminate the sides and lower the price of dinner. We barely touched the side dishes. I would prefer ordering ala carte if I felt the need of more food.
Realistically, you don't go to Bern's for the sides or the oysters, you go for the beef...the aged prime steaks. My dining companion had the 6 ounce prime Filet Mignon while I chose the 14 ounce prime Delmonico. Both steaks were prepared exactly as ordered and were pretty good. Bern's is renowned for their wine cellars and the huge assortment. We chose a delightful 2006 Catena Malbec from Argentina that perfectly complimented our steaks.
On past visits we have adjourned to the Harry Waugh Room for dessert. Last night we chose to order at our table to avoid having to waddle up the stairs to the dessert room. We shared a King Midas...a somewhat dry slice of carrot cake topped with an unbelievably tasty Macadamia nut ice cream. Our server recommended a 20 year old Taylor Fladgate Tawny Port that paired perfectly with the ice cream.
Our only complaint, other than the oysters, is that for the money one might expect much more than "it wasn't bad" and "were pretty good" to describe the dinner. But, Bern's is still an experience that enhances most any special occasion and I am very happy that my beautiful bride chose Bern's for my "he's older than dirt" birthday dinner. And, I certainly hope that I am worth every penny of that $300 (food, wine, and tip) restaurant bill.
I have to agree that the French onion soup is some of the best anywhere. I watched the all day process used to make a vat of soup. So many steps and preps. Who else besides Berns would make there own crouton to garnish the soup. As said things stay the same even though Bern has left us. His vision is still other worldly. The grilled Lobster is still a favorite of Mine. The Duck
ReplyDeleteThanks to The Duck for reading the Oracle and for taking the time to comment. It is appreciated.
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