How would you like your steak broiled?
We learned early that if you want to be the best at something, you can't worry about the cost or the trouble. We do things differently, and we do them with great pride and passion.
Our waiters train one year with us, working at almost every station in the restaurant, in our workshops, and on the farm. They then train for another 8 to 12 weeks in the dining rooms before they wait on you by themselves. And they continue to wear burgundy ties for perhaps a year before we feel that they are fully knowledgeable to answer all your questions properly.
We devote space equivalent to 100 dining seats just to offer you the widest selection of wines in the world.
We use only freshly-squeezed juices and the highest quality liquors to prepare your cocktail.
We fly in fresh caviar regularly.
Our seafood is flown here daily so that we can offer the freshest product from all over the world.
We buy veal bones to help us make better onion soup, even though we have (and use) hundreds of pounds of our own beef bones.
We sprout organic curly cress seeds in our kitchen, just to add one small flavor ingredient to your salad.
We marinate our olives for at least one month in pure olive oil, herbs and spices, even though you may scarcely notice one on your salad. We grow what we can on our own farm, organically, without pesticides or other toxic materials, and pick your vegetables ripe and fresh as frequently as possible.
We peel your tomato before serving it.
We age your steak as long as we do for the best flavor.
We broil your steak with far-healthier lump hardwood charcoal instead of super- convenient briquettes.
We then cut and trim and weigh your steak only after you have placed your order (with 62 choices to cut, a bit more labor is required than if we just served you several pre-cut steaks).
We make garlic butter for your steak the old-fashioned way, by peeling lots of garlic and blending it with 100% sweet cream butter.
We use hundreds of pounds of 93 score AA unsalted fresh creamery butter weekly in the kitchen.
We prepare all our vegetables either to your order or in very small quantities.
We bake your potato to order (and throw it out if it is baked a shade too long).
We prepare your onion rings so that they are ready when your steak comes off the grill. We hand-sort our green coffee beans to eliminate every single defect before we roast them (up to eight different beans separately), and then blend our American and Turkish
coffee beans each day in our kitchen. We use three separate grinders so that each of our distinct coffees and blends are freshly ground only to your order. We also brew your coffee strong and believe that only
heavy whipping cream is good enough for it. We use organically grown spelt and whole wheat flour for our freshly-baked breads and
toasts. We make all our own ice creams,
sherbets, pies, pastries, hot fudge, whipped cream, breads, crackers, etc. ourselves, so that we might use more exciting ingredients throughout.
We import specialty and hard-to-find products like chocolate, rare liqueurs and flavors from all over the world just to produce a unique dessert.
Perhaps you begin to see, we really do things differently here.
We mean it when we say we want you to have a most memorable evening when you dine with us, tonight and each time you come.
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