BDA_ABAT
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Mmmm.... sssttteeeaaakkkk.....mmmmmm....
Favorite meal: Bern's Steak House, Tampa Florida.
It's 1992, Bern is still alive and crazy as a loon. He's obsessed with quality. Has installed cameras (remember, this is the early 1990s!!!) so that he can make sure that the staff are doing EVERYTHING the way he wants it done. Mills his own flour on-site so that the breads and crackers are as fresh as they can be. Grows all the veggies and herbs himself to ensure quality and freshness. Preps and ages the meat to his exceedingly strict standards. Although not a main part of the menu, fish is served that you first have to pick out of a swimming pool sized tank where the days catch are swimming. The restaurant has wait staff who have mulitple decades of service.
To start: 2 drams of an 1860 Sercial Madeira that is so incredibly dry, it seems to evaporate off the palate, leaving behind just the very essence of madeira. It is the perfect start to a fabulous meal.
After ordering, two perfectly baked cheese crisps are deposited on the table. Yes, I know it's a steak thread, and it's hard to get excited about what is really just a cracker with some cheese on top that's been broiled for a few seconds. But, it was sublime! Helped to set the tone for the main part of the meal... part of a perfectly orchestrated and choreographed play.
Next, Cesear salad, expertly prepared at the table. Again, hard to explain exactly how magnificent this salad was, but it was just perfect! Just the right amount of garlic, the right amount of Parmasean, the exact correct ratio of dressing to romaine... was just yummy!
The steak: moderate sized porterhouse (forget the exact weight) cooked medium rare, closer to rare than medium. Served with some glazed mushrooms on the side. Tender, juicy, and loaded with flavor. Just the best piece of meat that I've ever eaten. So tender and juicy, a knife was not needed. Just out of this world!
Dinner was accompanied by a 1968 (!) Barolo (forget the exact maker) that had been aged perfectly. Bern's at that time had a wine cellar on site with ~ 2,000 bottles, plus three wharehouses nearby that each held 20,000+ bottles. The wine list was the size of a phone book! That perfectly aged bottle of fantabulous wine (that went perfectly with the steak) cost all of $68 at the time. An incredible bargain in addition to being simply scrumptious!
After dinner, took a quick trip to the Harry Waugh dessert room upstairs. Guests are seated in modified wine casks that allow seating for 4 to 16 people, depending on the booth. Very comfortable, very private. Enjoyed another 2 drams of liquid loveliness... but this time was a 1963 Graham port. Followed the port with some stellar coffee.
Truly a remarkable meal... enjoyed with a very good friend who provided exceptional conversation during this whole 3 hour adventure. Just an amazing, incredible gastronomic experience!!!
Bruce
Favorite meal: Bern's Steak House, Tampa Florida.
It's 1992, Bern is still alive and crazy as a loon. He's obsessed with quality. Has installed cameras (remember, this is the early 1990s!!!) so that he can make sure that the staff are doing EVERYTHING the way he wants it done. Mills his own flour on-site so that the breads and crackers are as fresh as they can be. Grows all the veggies and herbs himself to ensure quality and freshness. Preps and ages the meat to his exceedingly strict standards. Although not a main part of the menu, fish is served that you first have to pick out of a swimming pool sized tank where the days catch are swimming. The restaurant has wait staff who have mulitple decades of service.
To start: 2 drams of an 1860 Sercial Madeira that is so incredibly dry, it seems to evaporate off the palate, leaving behind just the very essence of madeira. It is the perfect start to a fabulous meal.
After ordering, two perfectly baked cheese crisps are deposited on the table. Yes, I know it's a steak thread, and it's hard to get excited about what is really just a cracker with some cheese on top that's been broiled for a few seconds. But, it was sublime! Helped to set the tone for the main part of the meal... part of a perfectly orchestrated and choreographed play.
Next, Cesear salad, expertly prepared at the table. Again, hard to explain exactly how magnificent this salad was, but it was just perfect! Just the right amount of garlic, the right amount of Parmasean, the exact correct ratio of dressing to romaine... was just yummy!
The steak: moderate sized porterhouse (forget the exact weight) cooked medium rare, closer to rare than medium. Served with some glazed mushrooms on the side. Tender, juicy, and loaded with flavor. Just the best piece of meat that I've ever eaten. So tender and juicy, a knife was not needed. Just out of this world!
Dinner was accompanied by a 1968 (!) Barolo (forget the exact maker) that had been aged perfectly. Bern's at that time had a wine cellar on site with ~ 2,000 bottles, plus three wharehouses nearby that each held 20,000+ bottles. The wine list was the size of a phone book! That perfectly aged bottle of fantabulous wine (that went perfectly with the steak) cost all of $68 at the time. An incredible bargain in addition to being simply scrumptious!
After dinner, took a quick trip to the Harry Waugh dessert room upstairs. Guests are seated in modified wine casks that allow seating for 4 to 16 people, depending on the booth. Very comfortable, very private. Enjoyed another 2 drams of liquid loveliness... but this time was a 1963 Graham port. Followed the port with some stellar coffee.
Truly a remarkable meal... enjoyed with a very good friend who provided exceptional conversation during this whole 3 hour adventure. Just an amazing, incredible gastronomic experience!!!
Bruce
