Bern's Steak House, where dry-aged U.S. Prime beef steaks are the main attraction.
The word "steakhouse" combines the basic needs of food and shelter into one mouthwatering compound word. It used to conjure up an image of a manly restaurant with wood-paneled walls, overstuffed chairs, platters of sizzling beef dwarfing sprigs of parsley, classic sides like creamed spinach and gargantuan baked potatoes, all washed down with scotch whiskey and beer. Today, the décor may be contemporary, and the cuts of aged meat may be washed down with vodka martinis and big Cabernets, but traditional menus have not changed all that much other than to accommodate vegetarians and light eaters. Some carnivores prefer their steaks nearly raw and covered with Béarnaise, bordelaise, or chimichurri, while others prefer their meat served black and naked. Porterhouse or T-bone, rare or well-done, sauced or bare, wet- or dry-aged, prime or choice, the steaks are raised at these A1 steakhouses from coast to coast.
Each year the editors at Gayot.com take a look back at the steakhouses that sizzled. MSN City Guides is pleased to present the "best of the best" forthwith:
Bern's Steak House, Tampa, Fla.: Tampa's upper crust (and those aspiring to that status) frequent Bern's, but many visit only for special occasions, such as popping the question or celebrating a birthday. Owned by Tampa's Laxer family for many years, it shares its standards of fine service with sibling SideBern's. Murals of French vineyards, cherry wood booths, cameo-covered walls and bronzed pillars contribute to the Gothic-style atmosphere, but the decadent décor is meant not as a distraction from the food but rather as an appropriate backdrop for an exquisite meal. Dry-aged U.S. Prime beef steaks are the main attraction (62 different hand-butchered cuts worth), but you can also choose from lamb, veal, chicken and seafood. Organically grown fruits and vegetables from the restaurant's farm often complement the entrées. And did we mention the nearly two dozen different caviar selections, the 50-plus-item dessert menu, a cigar and a wine list touted as the largest in the world? If you do manage to make it through all the courses, move to the dessert quarters upstairs, where 48 private booths are each equipped with a phone for requesting songs from the resident pianist. Or you can ask your waiter to schedule your group a tour of the wine cellar and kitchen. The 15-minute tours are given as requested throughout the night.
BOA: The modern and striking décor sets the atmosphere of the restaurant.
BOA Steakhouse, Los Angeles, Calif.: The BOA Steakhouse Sunset branch has moved a few blocks west to Luckman Plaza into a space four times the size of the original location, which opened in 2001. The modern and striking décor sets the atmosphere of the restaurant, which features an indoor bar, dining room and club room, as well as an impressive outdoor patio (one of the largest in town) where guests can eat or unwind at the lounge with a specialty cocktail. A must-have appetizer is the tableside classic Caesar, perfectly seasoned. Diners may also choose between a crab cake on a bed of grilled hearts of palm salad, or a goat cheese baklava. All of BOA's signature steaks -- such as the 40-day dry aged New York strip and the bone-in Kansas City filet mignon -- can be turned into surf 'n' turf versions with the addition of lobster, king crab legs or prawns, and seasoned with the rubs/crusts and sauces of your liking. New to the menu are the spaghetti and Kobe meatballs and the burger. Seafood fans will enjoy the ahi or the John Dory meunière. Sweets are created daily according to the pastry chef's inspiration, with some classics like cheesecake or warm chocolate chip cookies. Lunchtime features sandwiches and a three-course menu at $22. The wine tower, the first decorative element visible upon entering, stores up to 4,000 bottles of more than 200 globally-sourced labels; a special corner is dedicated to the Captain's List, featuring rare wines from Bordeaux and Burgundy.
