"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. " - cheryl rodewig
