Bern’s Steak House heads to New York City to cook third James Beard House dinner

Chefs from Bern’s and its sister restaurants Haven and Elevage will make the trip.
Strawberry Gert cheesecake at the Harry Waugh Desert Room at Bern’s Steakhouse in Tampa. [LUIS SANTANA   |   Times]
Strawberry Gert cheesecake at the Harry Waugh Desert Room at Bern’s Steakhouse in Tampa. [LUIS SANTANA | Times]
Published February 18
Updated February 19

An iconic Tampa steak house will bring its culinary flair to New York City on Wednesday, when the chefs behind Bern’s Steak House and its sister restaurants Haven and Elevage cook dinner at the James Beard House.

Cooking at the Beard House, the home of renowned American chef James Beard, is a big deal in the food world. In 2017, David Benstock of downtown St. Petersburg’s Il Ritorno and his team prepared dinner in the notoriously small kitchen. Edison chef Jeannie Pierola had the honor in 2015. This will be the Bern’s team’s third visit to the house.

Chad Johnson of Haven and the Epicurean Hotel’s upscale restaurant Élevage, Jonathan Atanacio of Elevage, Habteab Hamde of the flagship Bern’s Steak House and Courtney Orwig of Haven are the chefs representing Tampa’s storied steak house in Manhattan this week.

Menu items include foie gras torchon with pear, Thai peppercorn and Jamison B Breadhouse (an Ybor City bakery) brioche; tasso-style duck breast with cèpe chaurice, egg and collard green gumbo; dry-aged beef chateaubriand with foie gras flan, bacon, wild mushroom, fingerling potato and Brussels sprouts; and chocolate hazelnut marquis with passion fruit, brandied cherries and chestnuts. Plus, wine to complement each course, chosen by Bern’s sommelier Gregory Mayer.

Bern’s has received attention from the James Beard Awards throughout the years, most notably for its wine collection, said to be the largest in the world. The restaurant won a James Beard Award for its wine service in 1992, and in 2016 won in the Outstanding Wine Program category.

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