Bern's Steak House

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Once there you can expect the valet service to open up the car door and be extremely polite. Walking into Bern's Steakhouse is like entering a foreign world. The lobby is refined and elegant, art hanging from the walls that dates back to the 18th century that seemed to be as carefully selected as the wine list. Approach the hostess stand and be greeted by women who walk you to your table and know every aspect of fine dining. The servers are dressed in black and white suits and talk as though they are from a different era, an era of manners and politeness. If you know Bern's Steak House then the expectations should be set quite high if you ever get the luxury of eating there. With such an extensive menu one would ponder where to start or what to order, but have to fear the waiter will be glad to assist you. Appetizers such as beef, chicken, and fish are pretty typical but then comes the Foie Gras (duck liver) and caviar, choices for more refined pallets. Our waiter gave us the ...

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The main point of dry aging beef is to saturate the natural flavors as well as tenderize the meat. The process changes beef by two means. First the moisture is taken from the muscle [HYPERLINK: http://en.wikipedia.org/wiki/Muscle] to create a greater beef flavor and taste. Second, the beef's natural enzymes [HYPERLINK: http://en.wikipedia.org/wiki/Enzymes] break down tissue in the muscle leading to more tender beef. Dry-aging also allows certain mold to grow on the surface of the meat. It may sound gross but it actually forms a crust that is trimmed off just before the meat is cooked. Dry-aged beef is typically not sold by most supermarkets in the U.S. because ...

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