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Bern's Steak House
Bern's Steak House opened in 1956 in Tampa, Florida, founded by Bern Laxer, who built the restaurant around an unusually vertically integrated approach — for years operating its own hydroponic vegetable farm specifically to supply the kitchen, an ambition rare for a steakhouse of any era. The restaurant's wine cellar has grown into one of the largest in the entire world, reportedly holding several hundred thousand bottles across an inventory that requires its own dedicated tour for interested diners, a collection built up over decades that's become as central to Bern's reputation as its steaks. Bern's dessert room, located upstairs in individual private booths equipped with their own sound systems, offers a separate dessert-and-coffee menu distinct from the main dining room, letting guests move to a genuinely different physical space to finish a meal rather than simply ordering dessert at their original table. Bern's Steak House's combination of its hydroponic farm-to-table sourcing decades before that became a mainstream restaurant trend, one of the largest wine cellars in the world, and its distinctive private-booth dessert room has made it one of the most singularly unusual and ambitious steakhouses anywhere in the country.
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CUT by Wolfgang Puck
CUT opened in 2006 at the Beverly Wilshire hotel in Beverly Hills, founded by celebrity chef Wolfgang Puck, who built the restaurant specifically to apply his own modern, California-influenced culinary sensibility to the traditionally conservative American steakhouse format. The restaurant's dining room was designed by architect Richard Meier, the same architect behind the Getty Center, giving CUT a deliberately modern, glass-and-steel aesthetic that broke sharply from the dark wood and leather look most traditional steakhouses had relied on for decades. Puck, already one of the most commercially successful and widely recognized chefs in the country through Spago and his broader food-product empire, brought that same brand-building approach to CUT, expanding it to locations in cities including Las Vegas, London, and Singapore while maintaining Michelin-starred recognition at multiple locations. CUT's combination of Wolfgang Puck's celebrity-chef culinary reinvention of the steakhouse format and its architecturally distinctive Richard Meier-designed dining rooms has made it one of the most internationally significant modern steakhouse brands to emerge in the 21st century.
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