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In a sea of franchise establishments and low-key dive bars, it’s not hard to see how Bern’s Steak House stands out in the Hyde Park area or Tampa Bay in general.

Starting Small

Bern’s launched in 1956, when New York transplants, Bern and Gert Laxer, expanded their luncheonette by buying the Beer Haven Bar. While the Laxers were equal partners, they repurposed existing letters from the Beer Haven sign to Bern’s, planning to add Gert’s name later.

Unfortunately, the landlord, a teetotaler who had not approved the sale, threatened to terminate their lease. Extra money went into transforming the bar into a restaurant, becoming Bern’s Steak House. Over the years, Bern & Gert bought the adjoining shops, slowly expanding from a 40-seat dining room to one that could hold 350 or more.

In 1985, they used redwood wine casks to create 48 private rooms within the Harry Waugh Dessert Room. It features nearly 50 special desserts, wines and aperitif’s.

Aged to Perfection

But more than a unique space, Bern’s, now specializes in prime, cut to order steaks, served with organic vegetables grown on their own local farm. They boast the largest collection of wines in any restaurant. Add that to their world-famous dessert room, and Bern’s offers a unique “gastronomical adventure” with every experience.

Since the 1990’s, Bern’s has placed high on, or topped, nearly every list of the top restaurants in America. Rachael Ray, Wine Spectator and even former President George W. Bush have enjoyed and praised Bern’s culinary experience.