Bern's Steak House has operated in Hyde Park since 1956, built from what was once an ordinary block of storefronts on Howard Avenue into a fine dining steakhouse with both a formal dining room and lounge areas. The kitchen dry-ages its prime steaks in house for five to eight weeks and cuts them to order, with oysters, escargot, and 22 different caviars rounding out the menu. Chateaubriand and french onion soup are among the dishes regulars mention by name.
The wine program is the other half of the identity: a collection of more than half a million bottles across 6,500 labels, held between an on-site 50-degree working cellar and a temperature-controlled warehouse, with over 150 selections available by the glass, including dessert wine and port. A separate Dessert Room has its own following, with bananas foster among the dishes people come back for.
Bern's has been Michelin Selected every year from 2022 through 2026. The James Beard Foundation named it a winner for Outstanding Wine Program in 2016 and 1992, a finalist in the same category in 2015, and an Outstanding Restaurant semifinalist in 2014, 2009, and 2008.
The wine program is the other half of the identity: a collection of more than half a million bottles across 6,500 labels, held between an on-site 50-degree working cellar and a temperature-controlled warehouse, with over 150 selections available by the glass, including dessert wine and port. A separate Dessert Room has its own following, with bananas foster among the dishes people come back for.
Bern's has been Michelin Selected every year from 2022 through 2026. The James Beard Foundation named it a winner for Outstanding Wine Program in 2016 and 1992, a finalist in the same category in 2015, and an Outstanding Restaurant semifinalist in 2014, 2009, and 2008.