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A half-million reasons to tour the wine cellar at bern’s steak house.

B y Janet K. Keeler

  A tour of the wine cellar at Bern’s Steak House in Tampa is as dizzying as any Florida theme park thrill ride.

In tightly cramped quarters, rows and rows of square bins holding single bottles of wine are easily double the height of the tallest NBA player. The facing cubbyholes seem to narrow at the far end of each aisle, creating a carnival fun house effect, but there’s nothing funny about this seriously complete wine collection. 

Rare wines such as a magnum of Grand Vin De Chateau Latour, 1947, is one of 100,000 bottles in Bern's Steak House working wine cellar. The bottle costs $30,000.

- Scott Keeler for VISIT FLORIDA

As you walk past the neatly ordered bottles, looking up and then down, you may feel disoriented, especially if you start counting. The legendary Bern’s Steak House in Tampa sells 200 wines by the glass, with vintages dating to 1973 and boasts 6,800 unique labels. You will lose track quickly. Give in and breathe deeply the aroma of wine enveloping you in the 50-degree cellar. Hold your gasps as you pass the locked rare room where each bottle goes for $1,000 and up. Plastic bags protect the labels.

For diners with thinner wallets, there are wines to enjoy in a variety of price ranges, including a label or two around $5 a glass. The wine list is updated several times a year.

What’s almost more amazing than the fact that Bern’s Steak House houses more than half a million bottles of wine in two locations, is that diners are welcome to check out the bounty in the back reaches of the restaurant. That’s where the bins can hold up to 100,000 bottles. The rest are in the 3,600-square-foot wine warehouse nearby. Bern’s has one of the largest, if not the largest, collection of wines on the planet.

A couple of hundred people take the free kitchen and wine tour each night after they’ve dined on French onion soup, aged porterhouse steaks and the veggie of the day. It is a unique offering from a unique restaurant that has been serving fine steaks and impeccable service to everyday diners and celebrities in Tampa for more than 60 years.

The lobby area of Bern's Steak House is decorated with vintage paintings and iconic red velvet wall paper.

Bern’s, along with Joe’s Stone Crab in Miami Beach , is among the most well known restaurants in Florida. The wine collection has much to do with its widespread reputation.

After the tour, many patrons head upstairs to the Harry Waugh Dessert Room , where private and very dark spaces extend the evening with Bananas Foster and all sorts of chocolate creations. More wine, after-dinner libations or specialty coffee drinks can be ordered there, too.

It’s not uncommon to see a current or former Tampa mayor or professional baseball player, most likely a New York Yankee, holding court in the restaurant lounge, which is a great perch for people-watching. Staff might be able to squeeze your party in here for dinner if you arrive without a reservation and are willing to wait. Word from the wise: make a reservation . Your waiter will ask when you are seated if you’d like to take the tour and/or visit the dessert room; no need to reserve in advance.

Actor Tom Cruise is said to have climbed a ladder in the wine cellar looking for something special. Some of Tampa’s best chefs dine on oysters and other favorite dishes late in the lounge on the nights their own restaurants are closed or after they’ve finished service. And Bern’s has long been a spot for birthday, anniversary and engagement celebrations. There might be as many guys who’ve popped the question here as pricey French Champagne bottles have been uncorked.

Bern Laxer, the innovative restaurant founder who died in 2002, began the tours in the 1970s, long before the Food Network offered glimpses into the inner workings of the professional kitchen, said son David Laxer, now owner and caretaker of Bern’s esteemed reputation.

Bern Laxer “believed that it was important for people to see the hard work that goes into making their meals and how wines are properly stored for them to enjoy. This also allowed our server trainees to interact with guests and get over any stage fright before they actually were out in the dining rooms waiting tables,” said David Laxer. Many of the wait staff has been with Bern’s for more than 20 years.

On a recent evening, senior sommelier Brad Dixon squired us through the kitchen and into the cellar. Bern’s has three “somms” and a wine director carrying on the tradition started by Bern Laxer of scouring the globe to keep the comprehensive collection relevant and stocked.

They are doing a lot right. Bern’s won the 2016 James Beard Award for Outstanding Wine Program, cementing what David Laxer and the somms already knew. Wine is part of Bern’s DNA. Still, the national award, sometimes called the Academy Awards of food, humbled the staff.  It was Bern’s second James Beard. Then sommelier Derrick Pagan won for wine service in 1992.

“To be recognized by one’s peers is the highest form of acknowledgement and I believe it speaks to Bern’s commitment to our wine program from the restaurant’s early years,” David Laxer said of the 2016 award.

His dad was a beer guy when he started his burger and steak joint in the mid-1950s but became interested in wine soon after as the restaurant morphed into a fine dining establishment. He traveled to the legendary wine regions of France and then to California in the 1970s when winemaking began to make huge leaps there. The restaurant cellars still have many bottles purchased by Bern Laxer.

Today, David Laxer said, wine purchasing is more strategic and analytical because the “dollars are bigger now” and there is much more information available to both the consumer and the wine buyer.

“My father always said that the winemaker put so much effort into producing a bottle of wine that we had a certain obligation to receive, store and serve that wine so as to represent that winemaker’s efforts,” he said.

Aged steaks are cooked in the kitchen at Bern's Steak House in Tampa.

Back to that tour with Brad Dixon: Dixon leads us to the kitchen where all tours start. Visitors quickly learn to hug the sides so that the staff can work around them. It’s organized chaos for sure, with dozens of cooks, bartenders, prep folks and others laser-focused on their tasks. Steaks are hand-cut at one station, and then cooked on a 30-square-foot cast-iron grill, fueled mostly by hickory. In another area, seafood is tended to, including the shucking of oysters, some to be served on the half shell with horseradish sorbet, among other accouterments. Twenty types of caviars are carefully stored so as not to lose their salty vibrancy.  

Food for composting is scraped off dishes as they return to the kitchen. One person spends the evening putting slices of Swiss cheese atop the French onion soup before it goes under the broiler. Make sure you watch the rotating cylindrical contraption that slices the onions. That’s a Bern Laxer invention, along with the coffee bean roaster he converted from a mid-1800s peanut roaster. There’s a spice grinder, too, and trays of freshly grown sprouts that will be plucked to put atop the house salad.

And, with all the orchestrated movement, staff still finds time to smile at the wide-eyed visitors.

The tour moves from the kitchen to the wine cellar. It’s a tight fit and even in warm Florida, you might wish for a sweater. The 50-degree temperature is for the benefit of the wine, not so much the comfort of humans.  

Dixon rattles off lots of facts about the collection, with questions about how many bottles always the highlight. (Up to a half-million give or take in the two locations.) So, too, are queries about the most valuable bottle, and right now that’s an 1875 Chateau Gruaud-Larose worth about $36,000, he said. That’s doesn’t mean it’s the tastiest, though. In fact, the taste is really unknown.

What is known, though, is that the kitchen and wine tour at Bern’s Steak House is an added bonus to a pretty terrific dinner. Just like the Haunted Mansion attraction at Disney World, it’s a thrill you won’t want to miss. In fact, some folks say the two-story lobby at Bern’s with its red velvet walls, gothic sconces and period portraiture reminds them of that, without the glass of Bordeaux, of course.

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STRATEGIC ALLIANCE PARTNERS

• United States

Tampa / Central Florida West

Bern's Steak House

• Good for special occasions

Great for fine wines

Make a reservation

Additional information.

• Dining style Fine Dining
• Price $50 and over
• Cuisines Steak, Seafood, Dessert
• Hours of Operation Tue–Thu, Sun 5:00 pm–10:00 pm Fri, Sat 5:00 pm–11:00 pm
• Phone number (813) 251-2421
• Website http://www.bernssteakhouse.com/
• Payment Options AMEX, Discover, Mastercard, Visa
• Dress Code Business Casual
• Executive Chef Chad Johnson
• Location 1208 S Howard Ave, Tampa, FL 33606-3102
• MICHELIN Plate 2022
• Neighbourhood Tampa
• Cross Street 1208 S. Howard Avenue, Tampa FL 33606
• Parking Details Valet parking is $8 per car.
• Additional Bar/Lounge, Beer, Cocktails, Corkage Fee, Full Bar, Non-Smoking, Wheelchair Access, Wine

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What 10,970 people are saying

Overall ratings and reviews.

Reviews can only be made by diners who have eaten at this restaurant

• 4.8 Service
• 4.8 Ambience

Noise • Moderate

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How is Bern's Steak House restaurant rated?

Bern's Steak House is rated 4.8 stars by 10970 OpenTable diners.

Is Bern's Steak House currently accepting reservations?

Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable.

1208 S Howard Ave, Tampa, FL 33606-3102

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• Bern's Steak House

Bern's Steak House

Ratings and reviews

Food and ambience, location and contact.

This restaurant is the best of the best for a great steakhouse. It really is iconic in South Tampa. All great celebrations lead to Berns. The food is of high quality and prepared expertly. There are so many steak choices it will have your head... swimming. The steak you choose will be cooked exactly how you want it. The waiters are perfectly trained in fine dining. Our last visit the sommelier was our waiter and while we didn’t want to spend $300 dollars on a bottle of wine, he recommended a very nice $80. The wine list is one of the most extensive in the country. Back to the food—it starts with a small bowl of French onion soup which was delicious although my husband substituted lobster bisque which was also great. Order the steak—this really is what they do best. I ordered a fish entree once and while it was good it didn’t compare with the steak. The sides are perfect additions—-organically grown vegetables, lovely potatoes. For dessert you go upstairs to Harry Waugh Dessert Room for another splendid experience. Take the kitchen tour because it’s fascinating to see the orchestration of this fine dining symphony. On the downside you need to make reservations 2-3 months in advance and this is an occasional event, for us, because it is expensive. The decor is very old world European, a bit over the top but our last visit we sat in the Oak Room and it was more classic and restrained. More

Margaret B, thank you for your accolades and recommendations! We appreciate you choosing Bern's for your special occasions and look forward to the next opportunity we have to serve you in the future.

This was the first time we have gone to Bern's and were completely satisfied. The food was absolutely outstanding. I had Delmonico steak and my wife had swordfish. Both were done exactly how we ordered and extremely tasty. The steak comes with french onion soup,... salad, onion rings, baked potato, and vegetables. The food is all organic and the meat is aged, which makes it very tender. They grow most of the items that are in the salad themselves. I had the escargot as an appetizer, which was outstanding. The service is impeccable, very attentive and friendly. The waiters go through a year-long training before being allowed to attend to customers by themselves. Water was kept filled and the waiter explained the various menu options. You order the size steak you want, the type of steak, the sauce, etc.; everything is customizable. It all came out the way we ordered it. After we ate we got a tour of the kitchen and wine cellar and then went up to the dessert room, which was also quite an experience. There are small private rooms that you eat in. We got the sampler and the chocolate peanut butter truffle, both were heavenly. There are six items on the sampler, the Framboise Macadamia Decadence was the best. The one disappointment was the coffee. It was good but it was rather weak and not nearly as good as Starbucks. I like strong coffee and the menu says they roast their own beans and make the coffee strong; it wasn't. The price is on the high side but when you consider what comes with the meal, it is really not that bad a value. I steak meal will run you between $45 and $50 on average. Overall, this was an amazing experience all around and I highly recommend it but be prepared to spend well over $100 for two, especially if you get a drink and appetizer. More

Steven W, we thank you for your kind words and noting your "outstanding experience". We thank you for mentioning about the coffee not being strong, for we do roast our own beans and it should be very robust in flavor. While we wish we could... More

Always wanted to go, but can never get reservations. Decided to walk in, turns out a lot of people do that. They have bar area with tables for all their walk ins. Wait wasn’t bad. 100 day dry aged Ribeye was delicious. All means come... with french onion soup and salad. Met a couple other loan travelers at bar, good convo. Shhhh - they also have a 6 oz filet steak sandwich for $16 and $5 house red wine. Place checks all boxes. Must go. More

Kaylexa, thank you for your kind words and accolades! We are happy to hear we were able to serve you and you enjoyed your experience thoroughly. Cheers

Was very excited to try this restaurant from online reviews as well as word of mouth. Atmosphere was great and people were very nice so I will list the good with the bad. First I would recommend enforcing the dress code. People coming in with... baseball caps on is not the kind of environment people are looking for in this kind of establishment. The first course, soup was excellent. The French Onion as well as the Maine Lobster Bisque. Second course salad was just ok. Pretty plain salad dressing and we tried several. Nothing overly flavorful and pretty basic. Baked potato was what you expect and loaded meant chives, butter, sour cream and bacon bits. No cheese. We ordered both the Delmonico steak and an 8 oz Filet. The Delmonico was overly fatty and the filet was more a sirloin than a tenderloin. Worst filet I have ever had. Plus the outside was so charred even though I ordered a medium and it was cooked correctly. Plus the steak wasn’t even an inch thick which seemed odd too for a filet that wasn’t even butterflied. The onion rings they advertise are more like onion strings and are more breading than anything else. The waiter while nice kept confusing our cocktail glasses for our water glasses and would refill our vodka cocktails with water ruining our drinks. This was done twice. For a restaurant that prides all the training on what their waiters go through this was comical. Also, had to remind our waiter to bring out our steak sauces that we ordered as well as our dressing for our salads. At this point we didn’t want to go upstairs to the desert room even though we had reservations and opted to order something to go, nor did we want to go on a tour of the kitchen which we were forced to do anyway even though we told them we weren’t interested in going. We got our deserts to go and ate them at home which were very flavorless as well. Needless to say we won’t be going back anytime soon. More

Creighton01, we are saddened to hear your expectations were not met on your last experience with us, for we pride ourselves in excellence in both our service and cuisine. Although we wish we could have rectified your dislikes the evening of, if you could kindly... More

We enjoy everything about this place. But two things that are a must do. The kitchen and wine cellar tour and the dessert room. This is the place for steak, so order a steak! All 5 of us ordered the filet in various cooking styles... and they were all perfect. The onion rings and what we traditionally call onion straws. The French onion soup was to die for and the macadamia and vanilla salad dressing is amazing. In the dessert room, the specialty is the macadamia nut ice cream. It is simple the best ice cream I have ever had and macadamias are not my first choice in nuts, but it is worth a try. Book early, we booked two months out and the earliest time on a Wednesday was 8:45pm. But we decided to get a larger group together last minute and we got a 7pm. So I guess larger tables are plentiful. More

Travelnuts34655, we are extremely pleased you enjoyed your experience with us at Bern's and thank you for your tremendous accolades! We hope to have the pleasure of serving you again soon.

You can depend on Bern’s to deliver a top quality steak every time, and the cost is hefty but not unreasonable for fine dining. The vegetables are all organic and grown at their own farm which assures you will get only the best. The only... quibble we had was the level of noise as they are almost always packed, even on weeknights and the tables are close together. They have one small room that quieter if it’s available. Their wine selection is fabled! They also have fish that is swimming in tanks just before they are cooked! The dessert room has dozens of scrumptious treats to tempt you as well as a large selection of liqueurs. Save room at dinner so you can enjoy these treats! More

Dear Bill J: Thank you for your review, While we no longer have the fish in the tanks, we do strive to feature the freshest of ingredients. We hope you will return soon! Regards, Brooke Palmer Kuhl Director of PR

It’s not just about the food, which is very good. Even without a reservation, we got seated in the bar area by arriving around 5:30pm. We sat at the bar and were served our food by about 6:30, having enjoyed perusing the enormous wine list.... We aren’t big on steak, so we each got a burger, which sounds expensive at $27, but it comes with the fantastic French onion soup, a large salad, a mountain of onion rings and potatoes or vegetable side! A lot of food. We also got the side order of creamed spinach, which was awesome! Lastly, don’t miss the tour of the kitchen and wine cellar, which is truly amazing. Too bad we didn’t have room for dessert, as their separate dessert dining area is itself quite a wonder to behold! More

Thank you so much Margaret for your kind words!

I was very excited to eat at Bern’s. It is highly-rated and hard to get a reservation. We arrived a little early for our 6 PM reservation. They were able to seat us quickly. It was fairly empty. Our server was polite and my lemon... drop martini was excellent. We ordered the grilled shrimp and crispy lobster for an appetizer. Both were excellent. For entrees, I ordered the chateaubriand. The hubs ordered the delmonico(rib-eye). We both ordered them cooked medium. They come with French onion soup(very yummy), a salad (it was meh), baked potatoes, onion rings and a veg(carrots the night we visited). My steak was very tender but when I cut into it, it was rare. I sent it back and it came back slightly less rare but still too underdone for my preference. Hubby said his was cooked perfectly but was very bland. I am not one for adding a lot of sauce to steaks. Good meat should stand on its own with proper seasoning(salt, pepper, garlic). He said his really needed seasoning. Needless to say, our pup ate good that night. We then went to the dessert room. We got a sample of the ice cream/ sorbet and a creme brûlée. We tried the peach, strawberry, graham cracker, cookies and creme ice cream and the cherry sorbet. They were all outstanding. The creme brûlée was also delicious. The dessert room was not disappointing at all but it did not make up for the disappointment of the actual meal. This place is too pricey for the majority of the food to go to a dog. I would have much preferred to go to Capital Grill. More

Traveller_7584, we are happy to hear you enjoyed the over-all experience with us here at Bern's; however, saddened to hear your were disappointed in the flavor of your steak. We are happy you were able to make a reservation with us, for city ordinance is... More

I have been to Bern's several times and have up until the last visit been a huge fan. I always enjoy the food, but the service during my last visit left a lot to be desired. My SO and I ordered the 17oz. filet to... share. To go along with it, I ordered the lobster bisque. I figured there would be a slight upcharge because the lobster bisque was $14 vs the soup that comes free with the steak that is $9. I will say, the lobster bisuqe was spectacular. I then tried to order the house salad with the ceasar dressing (my favorite dressing at Bern's). The waitor told me they were out of the ceasar dressing, and recommended a ceaser salad. I wasn't thrilled because I am a huge fan of their house salad, but figured I would try the ceaser salad on his recommendation. My SO also ordered the ceaser salad. The rest of the meal tasted great (albeit the filet was a little rougher than I am used to- but still yummy). The bill came and I was charged around $14 for each salad as well as the full $14 for the lobster bisque. This was surprising as the waitor told me the 17oz. filet was meant for two people (e.g. should come with two free salads and two soups). I was shocked that the waitor didn't tell me prior that the ceaser salad was charged a la carte. So instead of two free salads (which I enjoy more than the ceaser salad that the waitor recommended) I was stuck paying full price for two ceaser salads. Additionally, why would I have been charged full price for the lobster bisque, when it only costs $6 more than the french onion soup? I was really disappointed how Bern's handled the bill, and in the future will go to other steakhouses in the Tampa area. More

Lisa W., we are sorry to see this. We apologize that your service did not exceed expectations. Please reach out to us at [email protected] so that we may address your evening directly. Thank you!

I booked a reservation about 3 months in advance to have dinner at Bern's to celebrate my husband's graduation. I'm one of the least complaining people but due to the high prices and the long wait I think it is my duty to review this... experience. The wait staff were okay, we are two young black people and I could tell that the waiter was not expecting much from us (tip wise) with his service. I never got a drink refill and when dinner was done he cavalierly pointed to the stairs and said the desert room is up there. I witnessed the other waiter graciously lead a prior couple to the desert room stairs and was expecting the same for ourselves but that didn't happen. Not to brag but we make a little $200,000 a year together and just because we don't look like it doesn't mean we should be treated worse than; I am usually a VERY good tipper. Back to the food. One thing that is policy that I didn't like is the fact that the food comes with sides that you can't switch out for an up charge. For example, you can't change your baked potato for mashed potato or your house salad for a Cesar. I found that limiting and ridiculous but I didn't complain because that's the policy, just review the menu before you go and be aware. We bother ordered steaks, a 10oz filet and a Delmonico and asked for them well done. Now, I understand that it's not "classy" to have well done steaks but we like them that way and were shocked when they brought back TWO bloody, perhaps barely medium, steaks to our table. A renown steakhouse should be able to make a well done steak, I might have even eaten it medium well, but it was dripping. Mind you, my filet was butterflied. The waiter did bring them back and cook them more, they still weren't quite well but we just ate what we could and discarded the rest. My biggest gripe is that apparently they don't actually use any seasonings on the steak, not even salt and pepper. We paid so much money for these bloody, flavorless steaks at the "best steakhouse in town". Nothing else was as unappetizing but there was nothing that I would make a trip back for. The desert was great and the man playing the piano upstairs was wonderful as well as whoever was our desert room server. Overall, I am certain that I won't be dining there again; I would recommend the capital grille if you want a steak with seasoning cooked to the right temperature. More

Shelly H, we are so saddened to see this. We would like the opportunity to address your concerns directly if we may. Please send your reservation details to [email protected] and we will connect you with a member of management. Your feedback is important to us... More

My wife heard about this steakhouse years ago and has always wanted to try it. I read the reviews and checked out the menu in advance. Made reservations six weeks in advance for Valentine's week. This is what I was hoping for and expected, and... we were not disappointed. Start to finish review. Arrived and car was valet parked $5.00 to park, plus tip. Walked in front door. Very dark with all Orange lights, looked like Halloween. No problem, I love Halloween. Waited about 5 minutes for our table for 2. Greeted by a waiter who took our drink order and professionally discussed the wines and food. The steaks come with French Onion Soup (best we ever had, has 4 cheeses), salad, loaded baked potato, onion rings and vege's. You do not feel rushed. The time between the courses was perfect. You did not have to wait to long, nor were you rushed. We had the Chateaubriand for 2 and it was the best we ever had, and we've been on 24 cruises. After dinner we had a tour of the kitchen and wine cellar. Afterwards we went upstairs for dessert and double espressos. We left, turned in our paperwork to the valet and within 5 minutes we had our car. Dinner, dessert, valet parking and tips ran just under $200.00 for two. The experience was priceless. I highly recommend this steakhouse for a very special occasion. We will definately be coming back. More

DudefromHUdson, we are very pleased to hear you thoroughly enjoyed the full Bern's experience! Thank you for your accolades; we look forward to serving you again soon.

This is a very busy place and you will need to make reservations well in advance, but it is worth the trouble. The steaks are wonderful: very tender, flavorful, and cook to perfection to your specification. The wine list is very impressive and so is... their wine cellar that you will have the opportunity of visiting. But the best is the dessert room upstairs with a splendid selection of rich, delicious desserts in very generous serving, The piano payer makes the ambiance particularly charming. The service was OK but not meeting the standards expected from this the of high-end restaurant. our server was somewhat condescending and I did not appreciate him leaning on my chair back while talking to he guests on the next table. Other negative, the air conditioning was set way too cold More

Jean R, we appreciate your accolades and feedback. We are sorry to hear the service was not up to your expectations and would love to do some more research on this so we can better ourselves for both you and our future guests. If you... More

I had heard Berns was an institution from numerous friends so was keen to try it out for my birthday. I was aware the decor was unique but to be honese the scale of the rooms and general dining felt more like cafeteria dining. From... the website they make a large pitch on a dresscode but to be honest it doesn't look enforced. Hawaiian shirts and the like. Our appetiser order was messed up by the server who only brought one and missed out our fois gras. The plating of the entrées was quite unappealing. Little plops of food on a plate much too large even with the steaks present. In addition our vegetarian friend i felt was slighted with only a 3 ravioli entree. Portion control and structure appears hit and miss. Steaks were delicious but for $77 I would expect them to be. Our potatoes arrived several minutes after the entrees and appeared over cooked that each time i tried to take a forkfull it came out as mush. Made it very difficult to eat. Caesar salad was tasty, couldn't see any anchovies and the leaves were over wilted like they had sat in the dressing too long. Desserts unfortunately fell very short of the mark. Generally i thought the presentation lacked refinement and any elegance. Portion size was also disjointed. Taste was so so but nothing that you couldn't find in any decent supermarket. So in conclusion over priced, poor value for money and a so so experience. More

James H., we are very sorry to see this, especially on a special occasion for you. We do enforce our dress code, which upholds our "business casual" atmosphere, but we are aware that some patrons prefer more formal dress when they join us. Your experience... More

Went to Bern's last night. First of all, is part of the 'experience' walking through a place that looks like a. dirty old castle? I sure thought the ambiance left a lot to be desired. We.sat down, the waiter came over and basically just took... our order, nothing special, no "experience" my husband ordered the sample, it was 3 oz of 3 different steaks, one being a Waygu strip, $100 bucks, ok fine, waiter comes back to tell him they are out of the Waygu strip and may be please substitute the Waygu filet? Fine go ahead, oh but that is an additional $10. I have no problem paying the additional 10 because hey, we are already at 100 bucks what's the difference. Curious though, they were out of the strip yet wanted us to pay more instead of just giving it to us for the same price. Whatever, doesn't matter because 5 minutes later he came back to tell us they were out of the Waygu filet too. Did I mention this was about 6:45 on a Thursday? how is a steakhouse out of steak? The salads were gross, the dressings tasteless, the French onion soup salty but tolerable. My steak was good, I asked for medium, got medium rare, I added the Oscar add on, meh, the bernaise sauce was runny, it was very ok. The baked potato had something akin to Bacos on it, I really couldn't believe that. Reminded me of the days when I was a kid and we went to Ponderosa for a steak that we got on a cafeteria food tray. I did appreciate that our waiter was wearing a mask, the waiter taking care of the couple next to us was not wearing one and also seemed to really love this couple as he kept coming back and bothering them about every 5 minutes all night. Next, the dessert room, I will admit I did like the way it seemed we were sitting in a wine barrel, sadly, I heard part of the experience was having your own music selection at your table and that was temporarily turned off. the desserts were good, clearly they were just sitting in back waiting to be served because it took a good 30 seconds of us waiting after we ordered for them to come out. All of it was a very rushed experience. Brilliant though that they herd you upstairs to eat dessert to get you out of the way so they can turn the table downstairs. I was really disappointed, we were in town from the midwest and had this reservation for months, so many people hyped it up. Guess the people hyping it up haven't ever been to a midwest steakhouse if they think this was great. More

Bev R, we want to extent the same sentiments to you as to the previous review, presumably your husband. This is not our typical guest experience and we are very sorry to hear that this was your impression of us. Please email us at [email protected]... More

I’ve been to some of the best steak houses across the country from NYC to SFO. Bern’s is always rated near the top and now I understand why. I often think “I coulda made this steak at home” but Bern’s is different. From atmosphere, to... service, to hospitality, to quality of food, everything was outstanding! I mean, who seasons their green beans in bacon fat to give them a sweet Smokey flavor? Our server, Philip, guided us through the menu, which is extensive, to pace us so we could enjoy dessert. After dinner, since it was our first trip, he arranged for a tour of the kitchen and the wine cellar which is enormous. Then we were ushered upstairs to the dessert room which was an experience in itself. Our dessert server, Brianna, was entertaining and attentive. We spent three hours at Bern’s and the time flew. They must have 200 people on staff and everyone we encountered were friendly and helpful. Bring your checkbook because your gonna break the bank. But this was a “worth it” experience! More

Michael T, thank you kindly for your accolades and praise! We will be sure to let Phillip and Brianna know you enjoyed their service and look forward to having you in again on your next trip to Tampa.

BERN'S STEAK HOUSE, Tampa - Menu, Prices, Restaurant Reviews & Reservations - Tripadvisor

• Service: 4.5
• Atmosphere: 4.5

• United States

Tampa / Central Florida West

Bern's Steak House

• Good for special occasions

Great for fine wines

Make a booking

Additional information.

• Dining style Fine Dining
• Price $50 and over
• Cuisines Steak, Seafood, Dessert
• Hours of Operation Tue–Thu, Sun 17:00–22:00 Fri, Sat 17:00–23:00
• Phone number (813) 251-2421
• Website http://www.bernssteakhouse.com/
• Payment Options AMEX, Discover, Mastercard, Visa
• Dress Code Business Casual
• Executive Chef Chad Johnson
• Location 1208 S Howard Ave, Tampa, FL 33606-3102
• MICHELIN Plate 2022
• Cross Street 1208 S. Howard Avenue, Tampa FL 33606
• Parking Details Valet parking is $8 per car.
• Additional Bar/Lounge, Beer, Cocktails, Corkage Fee, Full Bar, Non-Smoking, Wheelchair Access, Wine

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Housemade dressings Blue Cheese Buttermilk Ranch Cabernet Sauvignon Vinaigrette French Maple Dijon Macadamia Vanilla Bean Vinaigrette Thousand Island Tuscan Herb Vinaigrette Cleopatra Sweet Poppy Seed

306 reviews

Baked Potato

sweet butter sour cream crumbled bacon chives

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What 10,970 people are saying

Overall ratings and reviews.

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• 4.8 Service
• 4.8 Ambience

Noise • Moderate

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How is Bern's Steak House restaurant rated?

Bern's Steak House is rated 4.8 stars by 10970 OpenTable diners.

Is Bern's Steak House currently accepting bookings?

Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable.

1208 S Howard Ave, Tampa, FL 33606-3102

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photo credit: Pezz Photo

Bern's Steak House

Cheryl Rodewig

October 23, 2023

Included In

The Best Restaurants In Tampa

If your generationally wealthy friend from England opened a steakhouse in their parents’ old manor, it’d probably feel a lot like Bern’s. The lobby is all gilded furniture and ruby lights, and there are eight different dining rooms lined with wall-to-wall photos from the founder's travels to Bordeaux, Burgundy, and beyond. Every meat on the menu is given its own paragraph explanation, which sounds like it was written by someone who's an e-commerce copywriter by day and a steak scholar by night. The Delmonico that they dry-age for 100 days is always our go-to. 

After dinner, every table gets a tour through the kitchen and wine cellar that’s stocked with over 100,000 bottles, along with a trip to the dessert parlor upstairs. That’s where you’ll slide into your own private wine-cask cubby and try the banana cream cheese pie and a deconstructed chocolate sundae as a pianist plays anything you want.

Bern’s Steak House, With the Biggest Wine Collection in the World, Is Nostalgic for an America That Never Was

words: Cat Wolinski

photography: Patrick Phillips

There is only one window in Bern’s Steak House, and it’s one customers will never see. Replacing natural light is a red wine-colored aura cloaking the carpet, walls, and staircase, giving rows of antique paintings an alluring, ghostly glow.

The Tampa restaurant opened in 1956 at the hands of Mr. and Mrs. Bernard and Gertrude Laxer, or Bern and Gert, New York natives who had been running a mom-and-pop “luncheonette” and hoped to add a bar to their repertoire . Instead, they created a fine dining institution and pilgrimage point for wine lovers.

The Bern’s of today is helmed by Bert and Gert’s son, David Laxer. Like many American steakhouses, its clubby decor seems preserved in amber, and the menu recalls a time when gluten, dairy, and cardiac health were nary a concern. Yet Bern’s is different. It’s nostalgic for a time that, perhaps, never was.

In Bern’s universe, everyone is welcome. Entrées come with a soup and salad. Meals are best ended with something sweet from your own private booth in a second-story dessert lounge. The piano player takes requests. And anyone can afford to drink their preferred wine, whether it’s a $3.50 supermarket pour or one of the rarest bottles in the world.

“We believe that every guest that comes to Bern’s is a special guest,” Frank Russo, dining room manager, says. “We want everyone to experience the ultimate in fine dining.”

And they will. The wines, steaks, and service at Bern’s have earned the restaurant such accolades as a James Beard Award in 2016, Rachael Ray’s best restaurant in America in 2009, and Wine Spectator’s Grand Award every year since 1981. Along with an ornate lobby and bar, there are eight dining rooms, each named for an aspect of Bern’s travels — Bordeaux, Burgundy, Rhône, Andre Tchelistcheff  — with wall-to-wall photographs to prove them. Dinner reservations include an optional tour of the kitchen and wine cellar, as well as a trip upstairs to the Harry Waugh Dessert Room , named for one of Bern’s mentors, where 48 private “rooms” constructed of floor-to-ceiling redwood wine casks await.

Then, of course, there’s the wine cellar containing what is believed to be the largest private wine collection in the world .

To borrow Russo’s word, there is undoubtedly something “special” about this place. Indeed, once inside its ruby-hued walls, it becomes difficult to see where Bern the man ends and Bern’s the steakhouse begins.

Bern was a wealthy eccentric whose lifetime lent him a penchant for collections: of travels, of interests, of friends, and of beautiful things. One of these things was wine. Bern followed his nose around the world, and when he liked something he bought it — sometimes every last drop. “Bern was just way ahead of his time,” Russo says. “Many laughed, but Bern got the last laugh.”

Because of the unusual method, and mass, of his procurements, a trip to Bern’s guarantees access to wines you won’t find anywhere else in the world. Eric Renaud, wine director and sommelier, recalls a recent night when he served a Portuguese white wine from the early 1970s. “I said, ‘Think about it. There’s no one else in the world who is drinking this wine right now,’” Renaud says. “And the bottle cost $75.” (This being inexpensive for such a rare vintage.)

By the numbers, the wine collection at Bern’s is truly massive. In the restaurant’s temperature-controlled wine cellar are 110,000 bottles, organized numerically, including 6,500 table wines and nearly 1,000 dessert wines. Two hundred wines are available by the glass. In a warehouse across the street, half a million more bottles sit waiting for their place in the lottery. “It’s like a Home Depot of wine,” Renaud says.

Their rarity is nearly as shocking as their multitude. Currently, the collection boasts bottles from the early 1900s through the present. (Bottles from the 1800s cleared out in recent years, Renaud says.)

Equally surprising is their affordability. Bern’s prices avoid what Renaud refers to as the corporate markup: If a bottle is $100, a glass is $20, a fair fifth of the total bottle price. “We don’t want to gouge people,” Renaud says.

Adding to the lack of pretension is the fact that wines are treated with equal zeal: As Eater’s Bill Addison pointed out in a 2015 review , a glass of Dom Perignon for $52 and a pour of Sutter Home White Zinfandel for $3.50 are both “offered, if I’m not mistaken, without irony.”

Renaud estimates the rarest bottle to be a 1957 Romanée-Conti, currently priced at $25,000. The most expensive are another Romanée-Conti from 2007, a magnum with a price tag of $35,000, followed by a 1947 Latour for $30,000.

These prices, while steep, are conscientious. Renaud points out that the restaurant strikes a balance between preserving its wines and letting them go. “It’s that damned-if-you-do, damned-if-you-don’t price,” he says. “Plenty of people want the unicorns. If you put them out at a good price, they disappear, then people complain that you don’t have it. If you have it at a high price, then it’s expensive.”

Then, there’s the food: Dry-aged steaks come with a lauded French onion soup and salad. (“If I had to choose one thing to eat for the rest of my life, it would be Bern’s French onion soup,” one Yelp reviewer croons.) A portion of produce is grown on the restaurant’s nearby organic farm, where waiters are required to work as part of their training. Microgreens are grown on-site in the kitchen.

Yet even as Bern’s progresses, its staff concerned with things like microgreens, the essence of Bern’s doesn’t change. “I haven’t been here in almost 20 years … The inside was exactly what I remembered,” another reviewer reminisces.

And it will be the same, seemingly, forever. To its devoted employees who have worked here for decades, to the patrons who’ve returned for just as long, Bern’s is eternal. Vintage by vintage, wines disappear; yet, there will always be 100-year-old bottles; there will always be a waiter from 20 years ago; and there will always be Bern, in spirit and memory.

The restaurant lives and breathes in its own, singular past, present, and future. It’s utterly bucket list-worthy, yet inured to the Instagram age — its magic surpasses filters and humblebrags, and the lack of natural lighting makes Snapchats a challenge. Closed off to the world, Bern’s makes us sentimental for a man we never knew, a life we never had, and wines no one has tasted.

Published: June 28, 2018

• Bern’s Steak House, With the Biggest Wine Collection in the World, Is Nostalgic for an America That Never Was | VinePair
• https://vinepair.com/articles/berns-steakhouse-best-wine-collection/
• wbs_cat Wine, wbs_type Beaujolais, wbs_type Burgundy, wbs_type Syrah (Shiraz), wbs_type White Zinfandel, wbs_brand Dom Perignon, wbs_brand DRC, wbs_brand Latour, wbs_brand Romanée-Conti, wbs_brand Sutter Home, Affordable Wine, America, Florida, food, Longform, steak, Tampa, Wine
• Baglio di Pianetto Is Leading Sustainable Winemaking in Sicily | VinePair
• https://vinepair.com/articles/baglio-di-pianetto-sustainable/
• LaShea Delaney
• wbs_cat Wine, wbs_type red wine, wbs_brand Baglio di Pianetto, Baglio di Pianetto, italian wine, red wine, sicilian wine, sicily, sustainability

Bern's Steakhouse showcasing new art to help tell its rich history

New art telling history of bern’s steakhouse.

The second-generation owners of Tampa’s famous Bern’s Steakhouse reached out all the way to New Mexico for new artwork, reflecting the restaurant's story.

TAMPA - For many, Bern's Steakhouse on South Howard Avenue in Tampa is the top place in town for special occasions. Bern's is famous for aged steaks, a huge selection of wine, and a bold and colorful ambiance all its own.

"We just try to elevate that, and this art definitely does that," says Christina Laxer, daughter-in-law of the restaurant's late founder.

The art she's speaking of is newly installed in the recently updated lounge, just off the front lobby. The oil paintings reflect the story of the famous steakhouse as interpreted by Drew Merritt, a mostly self-taught artist from New Mexico.

"My whole family for generations and generations have been cattle ranchers," Merritt said.

Because of that, the steaks he made part of two of the paintings were easy. He brings objects to his studio near Clovis, New Mexico. Another Bern's staple, Stone Crabs, weren't so easy.

"Finding a Stone Crab in New Mexico was pretty difficult," smiles Merritt. "So, we overnighted them from here and brought them out there."

Bern's found Merritt with the help of Cass Contemporary Art Gallery in Tampa.

READ: Busch Gardens welcomes critically endangered baby Bornean orangutan

Merritt's works use objects that play with each other, such as plates and silverware from a table, a lady's dress shoe that represents a special night at Bern's, and a spur, representing the cowboys who tend to the cattle that feed us.

Bern's was founded in 1956 by Bern Laxer and his wife, Gert. Bern became an avid art collector. The pieces Bern put up are now joined by Merritt's work, the creations of a new generation.

"I think he would love it," says David Laxer, Bern's son. "He liked art. He wasn't fixated on old art or new art, just admiring what an artist can do to create."

Merritt enjoyed melding his own ranching experience with the dining experience at Bern's.

"It’s kind of cool to sneak that in there and kind of force myself to be part of their family," he laughs.

It adds fun as an extra ingredient as an artist from thousands of miles away adds new color to the iconic steakhouse built by Bern.

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• United States

Tampa / Central Florida West

Bern's Steak House

• Good for special occasions

Great for fine wines

Make a booking

Additional information.

• Dining style Fine Dining
• Price $50 and over
• Cuisines Steak, Seafood, Dessert
• Hours of Operation Tue–Thu, Sun 5:00 pm–10:00 pm Fri, Sat 5:00 pm–11:00 pm
• Phone number (813) 251-2421
• Website http://www.bernssteakhouse.com/
• Payment Options AMEX, Discover, Mastercard, Visa
• Dress Code Business Casual
• Executive Chef Chad Johnson
• Location 1208 S Howard Ave, Tampa, FL 33606-3102
• MICHELIN Plate 2022
• Cross Street 1208 S. Howard Avenue, Tampa FL 33606
• Parking Details Valet parking is $8 per car.
• Additional Bar/Lounge, Beer, Cocktails, Corkage Fee, Full Bar, Non-Smoking, Wheelchair Access, Wine

Featured in

The best restaurants in tampa, popular dishes, caesar salad.

346 reviews

House Salad

Housemade dressings Blue Cheese Buttermilk Ranch Cabernet Sauvignon Vinaigrette French Maple Dijon Macadamia Vanilla Bean Vinaigrette Thousand Island Tuscan Herb Vinaigrette Cleopatra Sweet Poppy Seed

306 reviews

Baked Potato

sweet butter sour cream crumbled bacon chives

192 reviews

What 10,970 people are saying

Overall ratings and reviews.

Reviews can only be made by diners who have eaten at this restaurant

• 4.8 Service
• 4.8 Ambience

Noise • Moderate

Most Booked

OpenTable Diner

Dined 1 day ago

Is this helpful?

Philadelphia

Dined 2 days ago

Dined 3 days ago

Oklahoma City

New York City

Dined 4 days ago

MicroBrewFan

Los Angeles

Atlanta Metro

Dined 5 days ago

Dined 6 days ago

Dined 7 days ago

How is Bern's Steak House restaurant rated?

Bern's Steak House is rated 4.8 stars by 10970 OpenTable diners.

Is Bern's Steak House currently accepting bookings?

Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable.

1208 S Howard Ave, Tampa, FL 33606-3102

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A billionaire long believed to have died in a skiing accident may actually be alive and living with a younger woman in Moscow, new evidence has suggested.

Karl-Erivan Haub, then 58, vanished on a solo ski tour in the Alps on April 7, 2018.

A six-day search yielded no sign of the businessman, and he was declared dead by a German court in 2021, according to the Seattle Times .

Now, however, the state prosecutor’s office in Cologne has opened a probe into allegations that Haub’s brother, Christian, provided false information when he said he had zero information indicating that his brother could still be alive, the Daily Beast explained .

The investigation followed a criminal complaint from journalists with the broadcaster RTL that were looking into Haub’s disappearance, the outlet said.

One of the journalists, investigative reporter Liv von Boetticher, told Capital magazine that she was aware of photos allegedly showing Haub in Moscow in 2021 – the same year he was legally declared dead.

“As far as I know, these photos were obtained on behalf of Christian Haub and two internal investigators working for him by an Israeli-American company that searched the biometric surveillance system in Moscow for images of Karl-Erivan Haub,” she explained.

The coincidence in appearance between Haub and the person in the images was about 90%, according to a Stern magazine report from March 2023 .

Based on her information, Boetticher explained, Christian Haub had access to the photos when “he stated under oath to the Cologne District Court in May 2021 that he had ‘no reliable evidence’ that his brother was still alive.”

Boetticher insisted that there is “strong evidence that [Karl-Erivan Haub] could have caused his disappearance intentionally and that at least parts of his family were aware of it and, against their better judgment, kept this secret from the Cologne District Court and the public.”

Haub – who was born to German parents in Tacoma, Washington, and educated in Switzerland – was married and had two adult children at the time of his disappearance. 

The latest evidence, however, suggested that he may have a younger woman on the go in Russia, Boetticher told Capital.

“There was an alleged lover of Karl-Erivan Haub, with whom he had frequent telephone contact before his disappearance and who is in contact with the Russian domestic secret service FSB,” she said.

Rumors about Haub and his alleged mistress, Veronika Ermilova, have circulated since around 2020, when his wife, Katrin, publicly sparred with her brothers-in-law over whether to have him declared legally dead,  the Times reported .

Haub supposedly called Erminolca’s number 13 times three days before his disappearance, the Times added, citing RTL.

The billionaire was also rumored to have had a Russian passport in addition to his US and German citizenships, the outlet said.

There was also speculation that millions of euros in Tengelmann funds had been funneled to Russia between 2010 and 2015.

Haub vanished just one month after the death of his father, Erivan Haub.

At the time of his death, the elder Haub was worth an estimated $6.4 billion, according to Forbes .

Boetticher indicated that the reason for Karl-Erivan Haub vanishing could be linked to the family’s business dealings.

 “Our suspicion is that dealings with Russia or with Russian business partners may have put Karl-Erivan in trouble in the Western world,” the journalist suggested to Capital.

Christian Haub took over the Tengelmann Group as sole CEO shortly after his older brother disappeared.

His lawyer, Mark Binz, vehemently denied the journalists’ allegations in a comment to Zeit Online.

“Of course, there is no truth to the accusation,” Bonz scoffed. “Until a few weeks ago, the Cologne public prosecutor’s office saw it that way and therefore refused to start an investigation.”

With Post wires

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PEOPLE's 24 Hour Food Tour: Boston

Local seafood spots, a late-night dive that can't be missed and more restaurant recommendations for a quick trip to Boston

Writer and editor Jillian Dara considers Boston her second home. After attending Emerson College in Boston, Jillian spent time living in London, Santiago, Chile and New York City before moving back to Beantown. During her time abroad, Boston’s culinary scene exploded and she returned to cover restaurant openings, chef profiles and beverage trends for local publications in addition to her national freelance portfolio of publications, including Food & Wine , Michelin Guide and Decanter . 

Boston’s culinary scene is far beyond emerging — it’s currently flourishing as local and international chefs are satiating the global palate all while ensuring that New England classics don’t fall by the wayside. Any tourist in the Bean should indulge in the regional seafood favorites, from clam chowder to lobster rolls (who serves the best one is an ongoing debate, but Sarah Jessica Parker and Matthew Broderick are among the celebrities who approve of the highly-rated James Hook & Company ). But you'll also want to leave room for international flavors — there's great Portuguese, Greek, Lebanese and French — that have brought Boston’s restaurants into the spotlight. It’s challenging to pack everything all in one day, but 24 hours will certainly whet your appetite enough to entice you to return even hungrier. 

Breakfast: Bistro du Midi

Brian Samuels

Begin your food tour in the most quintessential Boston neighborhood of Back Bay at Bistro du Midi , a French cafe and bistro that overlooks the Public Garden. While Parisian staples like moules frites and wagyu beef tartare tantalize on the dinner menu, the weekend brunch shouldn’t be overlooked. Chef-partner Robert Sisca started his career as a sous chef at Le Bernardin in New York City, so you know his ability to champion elevated French cuisine is next level. (Celebrity chef Eric Ripert ’s Le Bernardin has maintained its three Michelin stars since 2005.) Sisca brings that French flair to breakfast with Duck Confit Foieffles, a playful, French twist on chicken and waffles where the confit is served on a Belgian waffle with kumquat, pomegranate, maple syrup and foie butter. There’s also the Crêpes Suzette, prepared with vanilla ricotta crème patisserie and orange; and the Croque Madame, layered with black forest ham, mornay, Gruyère and sunny side eggs. Chef Sisca’s personal pride is the classic French Omelette as it's smooth, airy and fluffy as a result of lightly scrambling the eggs, using water and never cream or milk. It’s served the traditional French way, with asparagus, French feta, chive and pommes frites or salad. If you think the dining room looks familiar, re-watch What’s Your Number? , as a scene from the 2011 movie starring Chris Evans and Anna Faris was filmed here. Other celebrity diners at Bistro du Midi have included: Harry Connick Jr., Drew Barrymore , Pedro Martínez, Will Ferrell and Zach Galifianakis .

Lunch: Hook + Line

elevensevenmedia

After a morning in one of the most historic neighborhoods, it’s time to head to one of the city’s newest, most burgeoning districts: the Seaport. Zag your way through a maze of recently developed residential towers and soaring office buildings to the waterfront where Hook + Line is ready to satisfy your essential New England cravings. Local restaurateur Tom Schlesinger-Guidelli, opened this regionally-inspired seafood restaurant as a response to the wave of international chains opening their latest outposts in Boston. He wanted to ensure an authentic seafood culture remained. Schlesinger-Guidelli curated a menu to highlight his favorite childhood dishes like stuffies (New England baked stuffed clams with buttery breadcrumbs and chorizo) and fried clams served with the works (fries, coleslaw and malt onion soubise) but also spotlighting coastal regions around the world with rotating fish from whole-roasted, Mediterranean branzino to wood-grilled Loch Duart Scottish salmon. On a sunny, summer day, nothing beats a lobster roll on their patio, which Schlesinger-Guidelli chose to serve two ways: the roll is cut in half with one side presented cold and tossed in mayonnaise and the other warm, drizzled with butter. Don’t forget there's also daily rotating regional oysters on the half shell.

Dinner: Myers + Chang

Kristin Teig

Husband-wife duo Christopher Myers and Joanne Chang opened their eponymous restaurant in 2007 to present a neighborhood eatery that fuses eastern and western flavors through a self-described “Asian-ish” menu with influence from Chinese, Taiwanese and Korean cuisine. Flavorful dishes tie to personal experiences from the couple's life — like Mama Chang’s pork and chive dumplings that Chang grew up making every weekend or the pan-roasted soy glazed salmon that Chang cooked for Myers when they were first dating. By night, the street lights twinkle in the oversized windows, reflecting against a moody interior that feels personal and homey. 

Spot a Celebrity at: Neptune Oyster

Ana M. Reyes

Open seven days a week, this intimate North End hotspot features a daily special to match, including sea urchin bucatini on Tuesdays and cuttle ink risotto on Fridays. Perhaps the most evergreen special, the lobster spaghettini has appeared as a Monday special since Neptune Oyster ’s owner Jeff Nace first served it to Leonardo DiCaprio when he was in town filming The Departed . Bring your appetite — the plate is piled with thin noodles in a garlic, white wine, and tomato sauce, under a layer of Maine lobster meat, breadcrumbs and Parmesan cheese — and patience since there’s usually a line out the door for a coveted bar seat.

Sweet Treat: Modern Pastry

While in the North End, save room for a sweet treat at one of the most institutional bakeries in the city. As Italian immigrants, the Picariello family established Modern Pastry on Hanover Street in 1930 to share the authentic sweets they left behind with the new country they called home. The original location remains as does the recipes for the lauded cakes, cookies, pies, tarts and cannolis lining the wrap-around glass displays. If you only try one thing, make it a build-your-only-cannoli, choosing from the traditional with Ricotta filling or variations like vanilla custard and whipped cream as well as chocolate chips, pistachio or sliced almond toppings.

Late Night Snack: Anchovies

Somewhat of a hidden gem among locals in the know, this South End dive bar dishes out Italian comfort food until 1:30 a.m. Favorites include fried mozzarella, meatballs, prosciutto-stuffed calzones or simply pick at a heaping basket of truffle fries as last call is announced. Its ideal location means you’ll never end a night out hungry, whether you’re barhopping in Back Bay, sipping nearby at South End haunt or coming from a game at TD Garden.

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World’s top golfer Scottie Scheffler visited this Dallas bar after win at The Masters

Inwood tavern is one of dallas’ oldest bars, dating back to 1964..

By Sarah Blaskovich

3:24 PM on Apr 15, 2024 CDT

After Highland Park golfer Scottie Scheffler won his second green jacket in three years at the Masters Tournament on Sunday, he flew home to Texas and visited Dallas’ venerable Inwood Tavern.

The Love Field-area watering hole has been open in Dallas for 60 years, since 1964, making it one of North Texas’ longest-running bars .

Inwood Tavern is a pool hall, sports bar and patio hangout in one. It’s the kind of place where Scheffler, fresh off a Masters win, can slip in without much fuss. Manager Sam Graves said the day after Scheffler’s appearance at Inwood Tavern that she and her staff want celebrities to be able to blend in.

Actor Owen Wilson is another such celebrity who has visited Inwood Tavern.

Related: With Masters stardom secure, is Scottie Scheffler inching closer to Tiger Woods territory?

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Dialed-in Dallasites watched the Masters impatiently, wondering if Scheffler would be able to finish the tournament. Scheffler had said he would withdraw from the Masters if his wife went into labor with their first child. That didn’t happen, and it appears Scheffler is back home.

We asked whether Scheffler’s appearance would bring bigger crowds to the bar. Perhaps, Graves said, though it seemed to be business as usual on Monday.

Inwood Tavern is at 7717 Inwood Road, Dallas.

For more food news, follow Sarah Blaskovich on X (formerly Twitter) at @sblaskovich .

Related: Delicious history: the stories behind Dallas-Fort Worth’s oldest restaurants

Sarah Blaskovich , Senior Food Reporter . Sarah writes about restaurants, bars and culture in Dallas. Follow @sblaskovich on Twitter and ask her what to do, where to eat or where to drink in your area.

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TikTok food critic leaves big impact, big tips after GTA restaurant tour

'keith lee effect' is real, say 3 restaurant owners whose businesses got boost from visit.

TikTok food critic Keith Lee leaves lasting impact at GTA restaurants

Social sharing.

Three Greater Toronto Area restaurant owners say they are feeling the "Keith Lee effect" after the TikTok food critic came to town to sample their offerings.

Keith Lee, an American mixed martial artist turned food critic, conducted a food tour in the GTA on the weekend. Lee has more than 16 million followers on TikTok. The videos of his GTA stops are topping more than four million views.

Owners say the "Keith Lee effect" is real and has given their businesses a boost. On his tour of the GTA, Lee sampled Iraqi shawarma, Korean sponge toffee lattes, pepperoni and fried chicken pizza, and baked macaroni and cheese.

Ibrahim Al-Ameri, co-owner of Sumaq Iraqi Charcoal Grill, an Iraqi shawarma restaurant in Scarborough, says his restaurant is usually busy but it is now really busy after Lee visited on Saturday. Lee had veal, chicken and mixed shawarma.

Al-Ameri said Lee has prompted people to come to the restaurant who most likely would have not visited it before. 

"We found out when everybody did, when we saw the video was uploaded. It was insane — it went viral. We couldn't be more excited," he said.

"Ever since he came by, the wait time has doubled," he said. "It's very exciting feedback."

Colter Smith, co-owner of Biscuits to Baskets in Ajax, said patrons might have to get in line now that Lee has been there. Smith said "it's been pretty wild" since Lee dropped by on Friday.

Smith said he had "no clue" who Lee's wife and sister were when they ordered food. Lee came in afterwards.

The Lee family bought Korean sponge toffee lattes and some cake. Lee offered them a "very nice tip." The video was published on Saturday. Business "exploded" on Sunday, Smith said.

"People are just calling us left and right. It's pretty cool," he said. 

"It's really noticeable — the Keith Lee effect is a real thing for sure," he added. "We thought we had plenty Sunday and we sold out of it so quick."

Rodney Best, co-owner of Afro's Pizza in Toronto, said Lee came in on Friday. He had two Davis Jr. pizzas, one Hendrix Experience pizza, one beef samosa pizza and one Afro's Baked Mac and Cheese. He left a $3,000 tip. His review was published on Sunday.

"After he was done tipping, he then sent another tip on top of that to pay for the night's pizza for the rest of the guests who came through here. Anyone who came by, they were able to get a free pizza for the next three hours after he left. From 8 to 11, we were just giving away pizzas," he said.

The restaurant had to close down on Monday to restock its kitchen. 

Lee has 'massive influence,' food writer says

Suresh Doss, a Toronto food writer, said how restaurants are reviewed has changed with the advent of social media.

People used to read reviews by food critics in newspapers, then flock to restaurants, but now people will watch reviews on such platforms as Instagram and TikTok, then descend on eateries, he said. Lee is leading the way, he added.

"I think he's probably the most influential food person right now on social media because he approaches food from a very organic point, where he goes to places, pays for his food and then does this thing in the car, where he does selfies and he reviews the food and he has a scale," Doss said. 

"Someone like Keith Lee has a massive influence where they see something and they're like: 'I want to experience what he experienced. I want to eat that thing.'"  

With files from Patrick Swadden