Having dinner there tomorrow night...
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first leave AMEX as home. They do't take it.
Second - Do not eat lunch
Bring reading glasses for wine list. It is long, and packed with goodies. Prices are fair. Vert international list. Proper stems. You may be able to sneak a peek of cellar
Prime rib is the best
Dessert, go upstairs to bar and get a booth. Again there is a huge port list & dessert list.
Will be a great visit!!
Second - Do not eat lunch
Bring reading glasses for wine list. It is long, and packed with goodies. Prices are fair. Vert international list. Proper stems. You may be able to sneak a peek of cellar
Prime rib is the best
Dessert, go upstairs to bar and get a booth. Again there is a huge port list & dessert list.
Will be a great visit!!
I'm not so sure about the dessert part. With an appetizer and a steak, you might not have room for dessert. We didn't. A great appetizer is the caviar sampler. Ask for a tour of the wine cellar.
Rothko,
As you may already know, Bern's has a huge wine list, and you should narrow your list of wines before you go. Don't necessarily take the Sommelier's recommendation, unless you are prepared to send the bottle back! The last bottle I ordered from Bern's had long ago faded! I believe it was a 1983 Canon la Gaffeliere. Anyway, the wine was terrible, and I should've known not to take a chance on a Right Bank Bordeaux from 1983.
Still, Bern's is a special experience, and I've enjoyed going there since the 70's, and I've had many wonderful experiences. I hope you have a great evening.
As you may already know, Bern's has a huge wine list, and you should narrow your list of wines before you go. Don't necessarily take the Sommelier's recommendation, unless you are prepared to send the bottle back! The last bottle I ordered from Bern's had long ago faded! I believe it was a 1983 Canon la Gaffeliere. Anyway, the wine was terrible, and I should've known not to take a chance on a Right Bank Bordeaux from 1983.
Still, Bern's is a special experience, and I've enjoyed going there since the 70's, and I've had many wonderful experiences. I hope you have a great evening.
Take the tour of the kitchen and wine cellar (just the on-site stuff, of course) if it's still offered.
quote:Originally posted by Board-O:
I'm not so sure about the dessert part. With an appetizer and a steak, you might not have room for dessert. We didn't. A great appetizer is the caviar sampler. Ask for a tour of the wine cellar.
I've done the "upstairs dessert thing" when the family was along, otherwise, it's not worth the effort to go upstairs to have dessert, and it's not like you can't order dessert at your table!
Rothko,
Sorry I didn't see your post before now, but I was traveling to Chicago yesterday.
Drop me an email at krehberg at hotmail dot com and I have give you some hints on where to zero in on the wine list.
Sorry I didn't see your post before now, but I was traveling to Chicago yesterday.
Drop me an email at krehberg at hotmail dot com and I have give you some hints on where to zero in on the wine list.
Well, I just got back. Sorry, Pinotlvr, I didn't see your post until just now.
The dinner was certainly an experience.
The reception room reminded me of the Haunted Mansion at Disney World. I was expecting the eyes of the portraits to follow me around. We were seated in a room directly behind the reception room that had a large photograph of the Rhone river across one side of the room.
We started with a truffle macaroni and cheese dish to split. Then I had a 12 ounce NY strip, along with the onion soup and caesar salad. We got a tour of the kitchen and wine cellar; and then went upstairs for dessert, which was bananas foster.
We asked the sommelier, Trey, for a California cabernet that had some age on it and would be about $100 a bottle. He brought out a 1991 Sterling Reserve, for which they charged $85. The wine was very nice.
We followed that bottle with his recommendation of a Spanish tempranillo, Lida, which frankly was not as good.
I had a glass of Royal Tokaji 5 puttonyos with dessert, which was quite pleasant.
While perhaps not the finest steak I've had, I must say that the entire dining experience (which took about 4 and a half hours) was special.
The wine cellar tour was a bit rushed. I got the impression that the wine steward who gave us the tour had probably done about 20 of them that night. I asked enough intelligent and interesting questions to show him that I had a greater level of wine knowledge than the typical patron, but he didn't seem interested in really conversing about wine with me. Too bad.
The dinner was certainly an experience.
The reception room reminded me of the Haunted Mansion at Disney World. I was expecting the eyes of the portraits to follow me around. We were seated in a room directly behind the reception room that had a large photograph of the Rhone river across one side of the room.
We started with a truffle macaroni and cheese dish to split. Then I had a 12 ounce NY strip, along with the onion soup and caesar salad. We got a tour of the kitchen and wine cellar; and then went upstairs for dessert, which was bananas foster.
We asked the sommelier, Trey, for a California cabernet that had some age on it and would be about $100 a bottle. He brought out a 1991 Sterling Reserve, for which they charged $85. The wine was very nice.
We followed that bottle with his recommendation of a Spanish tempranillo, Lida, which frankly was not as good.
I had a glass of Royal Tokaji 5 puttonyos with dessert, which was quite pleasant.
While perhaps not the finest steak I've had, I must say that the entire dining experience (which took about 4 and a half hours) was special.
The wine cellar tour was a bit rushed. I got the impression that the wine steward who gave us the tour had probably done about 20 of them that night. I asked enough intelligent and interesting questions to show him that I had a greater level of wine knowledge than the typical patron, but he didn't seem interested in really conversing about wine with me. Too bad.
Boy, did I miss this thread altogether. 
I was at Bern's twice last year, and my experience was stellar each time.
I/we called ahead (2 months+) both times and advised what we were interested in drinking, and were told we would be offered numerous options, which we were. Our first dinner was Bordeaux from the 20's, Burgundy from the 60's, Rhone from the 80's, and Champagne from '64 & '82. Our second visit was German Riesling from '71 or older, Bordeaux from the 40's, and Port over 100 years old. Each visit, were were given a hand written list of a dozen or more wines to pick from in each category to select from. We were also advise that if any of the selected wines did not show well, they would be taken back without question.
We also had two wonderful employees assigned to our table full time, and I/we would not hesitate to return. This was one of the topics at our off-line last Tuesday night. Looks like a trip will be in order again, and soon.
Rothko, I would love for you to join us next time!
w+a
I was at Bern's twice last year, and my experience was stellar each time.
I/we called ahead (2 months+) both times and advised what we were interested in drinking, and were told we would be offered numerous options, which we were. Our first dinner was Bordeaux from the 20's, Burgundy from the 60's, Rhone from the 80's, and Champagne from '64 & '82. Our second visit was German Riesling from '71 or older, Bordeaux from the 40's, and Port over 100 years old. Each visit, were were given a hand written list of a dozen or more wines to pick from in each category to select from. We were also advise that if any of the selected wines did not show well, they would be taken back without question.
We also had two wonderful employees assigned to our table full time, and I/we would not hesitate to return. This was one of the topics at our off-line last Tuesday night. Looks like a trip will be in order again, and soon.
Rothko, I would love for you to join us next time!
w+a
W+a,
Please let me know when you decide to visit again, though I'd like to pick gems from other parts of the list other than bordeaux.
Rothko,
If you aren't heading down to JC/MLV's next weekend, shoot me an email and I can let you know some secrets for your next visit. Trey is good but the list is so large unless you zero in...its hard. Like w+a who gave specific years, etc....if you do that, he can really do amazing things.
However, I don't buy bdx at Bern's unless its on the BTG since there are screaming values elsewhere.
Please let me know when you decide to visit again, though I'd like to pick gems from other parts of the list other than bordeaux.
Rothko,
If you aren't heading down to JC/MLV's next weekend, shoot me an email and I can let you know some secrets for your next visit. Trey is good but the list is so large unless you zero in...its hard. Like w+a who gave specific years, etc....if you do that, he can really do amazing things.
However, I don't buy bdx at Bern's unless its on the BTG since there are screaming values elsewhere.
quote:Originally posted by Pinotlvr:
W+a,
Please let me know when you decide to visit again, though I'd like to pick gems from other parts of the list other than bordeaux.
Will do.
As for wine and Bordeaux, we also picked Burgundy, Rhone, Champagne, Port and Germany.
Hey PL- What's been your experience with their Burgundy ?
Time for a dinner soon or perhaps we make a trip to Berns ??
Time for a dinner soon or perhaps we make a trip to Berns ??
quote:Originally posted by Pinotlvr:
W+a,
Please let me know when you decide to visit again, though I'd like to pick gems from other parts of the list other than bordeaux.
Rothko,
If you aren't heading down to JC/MLV's next weekend, shoot me an email and I can let you know some secrets for your next visit. Trey is good but the list is so large unless you zero in...its hard. Like w+a who gave specific years, etc....if you do that, he can really do amazing things.
However, I don't buy bdx at Bern's unless its on the BTG since there are screaming values elsewhere.
Ms. Redknife and I had one of the most memorable experiences at Bern's this week. I made a reservation for 6:30 pm planning to spend at least 3 hrs during the whole experience. We were promptly seated in a room behind the reception area. Menus and wine list were handed to me. I had emailed the somms several weeks ago requesting a few reds from 1968. Eric was the sommelier that night who recommended 1968 Chateau Souverain and since he knew we were celebrating my BD he took $100 off that bottle. Having had Ch. souverain many times before (recent vintages) I was surprised of his recommendation as I did not think this wine could age well. I was wrong; the wine was excellent (will post TN).
With the appetizers we had two glasses of NV Delamotte on the house (Per Eric). This paired nicely with our caviar. We also had black truffle steak tartar and one of the foie gras appetizers. By the time we finished our appetizers champagne and 98 Ch. Souverain were gone. Then I asked Eric if it would be possible to take home an unfinished bottle and he explained that the law had changed in Fl making it possible to bring an open bottle in the car.
Anyhow to complement our entree (ribeye) and sides (onion rings, cesar salad, creamed spinach and truffled mushrooms) Eric recommended 1998 Ch. La Mission Haut-Brion which was young but very enjoyable; we had a little over half of the bottle left which they packed for us before we went to see the kitchen, cheese cave and cellar. In the dessert room we shared the bananas foster with the by the glass sauternes, a glass of american port "Chateau Diana" and a 1914 cognac that I can't remember the name now but was excellent.
This was a great experience overall and the 1968 Ch. Souverain blew me away. The foie gras was a little overcooked and there was and obnoxious and loud table next to ours that quiet down after the manager warned them. The service was impecable and Eric's recs were right on.
I hope to be back many more times.
pinotlvr you are so lucky!!
With the appetizers we had two glasses of NV Delamotte on the house (Per Eric). This paired nicely with our caviar. We also had black truffle steak tartar and one of the foie gras appetizers. By the time we finished our appetizers champagne and 98 Ch. Souverain were gone. Then I asked Eric if it would be possible to take home an unfinished bottle and he explained that the law had changed in Fl making it possible to bring an open bottle in the car.
Anyhow to complement our entree (ribeye) and sides (onion rings, cesar salad, creamed spinach and truffled mushrooms) Eric recommended 1998 Ch. La Mission Haut-Brion which was young but very enjoyable; we had a little over half of the bottle left which they packed for us before we went to see the kitchen, cheese cave and cellar. In the dessert room we shared the bananas foster with the by the glass sauternes, a glass of american port "Chateau Diana" and a 1914 cognac that I can't remember the name now but was excellent.
This was a great experience overall and the 1968 Ch. Souverain blew me away. The foie gras was a little overcooked and there was and obnoxious and loud table next to ours that quiet down after the manager warned them. The service was impecable and Eric's recs were right on.
I hope to be back many more times.
pinotlvr you are so lucky!!