Rating Steak Houses: Bern's Steakhouse

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for the March 31, 1996 issue

See Also
Serious Steak: U.S. prime beef, outstanding wine lists and decidedly untrendy attitudes combine for the quintessential American meal
Steak Stampede: Three upscale steak house chains are cloning their success with prime beef and serious wine lists
Behind the Sizzle: What It Takes to Make the Perfect Steak
Great Steaks, No Cellar: Wine-impaired steak houses like Peter Luger in Brooklyn favor nostalgia over good wine lists
What's Hot in The Food World: What today's diners want is the total experience: a warm welcome, an engaging menu and wine list, and atmosphere.
Oregon's Best: A roundup of more than 200 current releases, mostly from the soft 1993 vintage, shows steady improvement in quality
Yield Signs: Yes, the value of some wines keeps going up, but investing in wine remains a risky business
Best of Both Worlds

Issue: March 31, 1996

March 31, 1996 Rating Steak Houses Reviews of our Top 10 and then some, from New York to Los Angeles, San Antonio to Tampa, and points in between Lots of places serve great steaks. We want something more.

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