Hell Puppy
06-08-2007, 03:47 AM
Berns remains my favorite steakhouse of all I've eaten by a pretty large margin. I was reminded of why tonight.
Every piece of food was absolutely amazing.
For the haters who say otherwise, I can only surmise one of three things. Either you do not know good food and steaks. Or you haven't ever actually eaten there. Or lastly, you're cost conscious. This aint Longhorns.
I had the following, and warning, lightweights shouldn't try this:
Shrimp cocktail with 6 of the largest tenderest shrimp I've ever had along with 3 absolutely amazing sauces for dipping including a traditional cocktail, a remoulade and an indescribably good ginger sauce.
French onion soup...also bowl licking good, and I dont even like onion soup.
Tableside prepared caesar that blows away the one at Delmonico, something I thought I'd never say.
14 oz delmonico, again one of the best cuts of meat I've ever had. Trimmed with beans and carrots that were so good I actually ate my veggies.
Baked potato, loaded...again the Berns edge is they grow everything themselves and even make their own sour cream, best potato I've had.
And just to show gluttony at it's finest, a big bowl of white truffle macaroni for the table. If you've tried this at Smith and Wollensky, you know how good it can be. This one is better. The pasta is hand made their on site and large, more like a big fat velveeta shell.
Then we toured the kitchen and wine cellar. Pics will be coming soon, too late to dump 'em tonight. Most expensive thing in the cellar? An 1851 bottle from a vineyard I dont recall....$10,000. Dont like that one? Between the cellar on site and the warehouse across the street's 900,000 bottles, they have over 1 million bottles of wine available. If we ever have some sort of disaster that requires staying below ground for a couple of years, this is where you're going to find me.
After that. It's up to the dessert room. I had a cappacino that has beans they soaked in kahlua on site for weeks and then ground themselves. Smoothest, sweetest cappucino I've ever had.
And a German Chocolate Chocolate Cake. Again, amazing.
And finally wound it up with an ice wine flight with 4 outstanding variations of Innskillen, two of which I'd never had before. The two I'd never had are apparently rare, expensive and hard to get. They are also better than the regular reisling based Innskillen, and that's saying something.
I'm gonna go rub my belly now.
Every piece of food was absolutely amazing.
For the haters who say otherwise, I can only surmise one of three things. Either you do not know good food and steaks. Or you haven't ever actually eaten there. Or lastly, you're cost conscious. This aint Longhorns.
I had the following, and warning, lightweights shouldn't try this:
Shrimp cocktail with 6 of the largest tenderest shrimp I've ever had along with 3 absolutely amazing sauces for dipping including a traditional cocktail, a remoulade and an indescribably good ginger sauce.
French onion soup...also bowl licking good, and I dont even like onion soup.
Tableside prepared caesar that blows away the one at Delmonico, something I thought I'd never say.
14 oz delmonico, again one of the best cuts of meat I've ever had. Trimmed with beans and carrots that were so good I actually ate my veggies.
Baked potato, loaded...again the Berns edge is they grow everything themselves and even make their own sour cream, best potato I've had.
And just to show gluttony at it's finest, a big bowl of white truffle macaroni for the table. If you've tried this at Smith and Wollensky, you know how good it can be. This one is better. The pasta is hand made their on site and large, more like a big fat velveeta shell.
Then we toured the kitchen and wine cellar. Pics will be coming soon, too late to dump 'em tonight. Most expensive thing in the cellar? An 1851 bottle from a vineyard I dont recall....$10,000. Dont like that one? Between the cellar on site and the warehouse across the street's 900,000 bottles, they have over 1 million bottles of wine available. If we ever have some sort of disaster that requires staying below ground for a couple of years, this is where you're going to find me.
After that. It's up to the dessert room. I had a cappacino that has beans they soaked in kahlua on site for weeks and then ground themselves. Smoothest, sweetest cappucino I've ever had.
And a German Chocolate Chocolate Cake. Again, amazing.
And finally wound it up with an ice wine flight with 4 outstanding variations of Innskillen, two of which I'd never had before. The two I'd never had are apparently rare, expensive and hard to get. They are also better than the regular reisling based Innskillen, and that's saying something.
I'm gonna go rub my belly now.