Changes To Bern's Menu Made For 1st Time In Decades; 30 Dishes Added

TAMPA, FL — Just in time for the holidays, recently appointed executive chef, Chad Johnson, is ushering in change at Tampa’s legendary Bern’s Steak House with one of its most significant menu changes in decades.

While many of the signature items and fan favorites remain, guests can now find more than 30 new menu items ranging from small additions of soups and sauces to more notable changes of appetizers, entrees and sides.

The change is part of a larger shift by Johnson to add refreshed variety and nod to of-the-season ingredients, while embracing the timelessness that has made Bern’s one of Tampa Bay's top restaurants since 1956.

“Chad Johnson has been part of the Bern’s family for more than 18 years,” said David Laxer, owner of Bern’s Steak House. “I know that he and his team will honor my father’s legacy and uphold the Bern’s standard of excellence, while adding to our guest’s experience and memories.”

Johnson’s touch can be seen throughout every corner of the menu. Appetizers will see eight new classics with seasonal stone crab laws, a foie gras torchon with fall-forward cardamom-spice pears and chestnut marmalade as well as a progressive smoked fish tasting — creamy snapper dip, whisky sturgeon and kippered salmon with a shrimp remoulade. Other additions include slab bacon, lump crab cake, half Maine lobster, baked oysters and tuna and tomato tartare.

Bern’s unwavering dedication to its namesake will not change. Strip, Delmonico, porterhouse and T-bone steaks will still be dry-aged in-house for a minimum of 45 days, trimmed and cut to order. The well-rounded steak dining experience that includes the French onion soup au gratin, house salad, baked potato, onion rings and the vegetable of the evening remains an untouchable classic.

Additions include new final touches like freshly shaved black truffles and smoked maitre d’hotel butter as well as new sauce accompaniments like black truffle Madeira, foie gras veloute and salsa verde.

New to the specialty cuts section, which features lamb as well as grass-fed Brasstown Beef, A5 Japanese Wagyu and 100-day dry-aged cuts, is a 10-ounce elk loin with grains of paradise, currant and port marmalade.

The most notable changes can be found in the seven new composed entrée dishes and nine new sides. Fall-forward dishes are ever present in the chicken gert with autumn squash gratin, fried Brussels sprouts, pomegranate beurre noisette, the chestnut brioche-stuffed quails, and a tomato-braised lamb shank.

From the sea offerings also hold space with a Lobster Tagliatelle, a medley of dried tomato, broccoli, lemon and spicy lobster butter, Monkfish Cioppino, coal-grilled salmon, and the peppercorn-crusted beef tournedos and lobster tail surf & turf.

Signature sides like the ever-popular thrice baked potato, steakhouse mushrooms and creamed spinach remain.

Now making an appearance are roasted Brussels sprouts with pecan, sage and pomegranate; caramelized cauliflower seasoned with ten spice, sesame and whipped feta; mushroom fricassee, broccoli and cheese, braised collard greens and cabbage, and an all-star lineup of spuds that include crispy duck fat hash browns, crushed Okinawan sweet potatoes with macadamia and ginger butter as well as sour cream mashed potatoes.

While new to running Bern’s kitchen, Johnson is not new to the Bern’s institution. Over the years he has held positions at SideBerns as executive chef (until its closure in 2014); executive chef at the Epicurean Hotel from 2013-2019; and executive chef of Haven (2015).

Since stepping into this new role seven months ago, Johnson, along with Chef de Cuisine Brent Hunt and the entire kitchen staff, have been working to develop this refreshed menu. With Florida growing season now in its prime, the team has planted collard greens, cabbage, broccoli and cauliflower on the Bern’s Farm, which will soon be folded into the rotation once ripe and ready to serve.

“While we look ahead at how to best serve our loyal guests, we are staying true to our roots of what makes Bern’s so special — classic dishes made with love and best-in-class ingredients,” said Johnson. “This menu gives our guests the balance and respect to what’s new, versus what our guests have grown to love over the decades. We aren’t changing; we are evolving.”