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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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Ruth's Chris Steak House
Ruth's Chris Steak House traces back to 1965, when Ruth Fertel, a single mother working as a lab technician, mortgaged her house for $22,000 to buy a small New Orleans steakhouse called Chris Steak House, becoming one of the only women to own and operate a steakhouse in the country at the time. After a 1976 fire destroyed her original location, Fertel reopened nearby under the combined name Ruth's Chris — legally required to keep "Chris" in the name per her purchase agreement — and began franchising the concept in 1976, growing it into one of the largest fine-dining steakhouse chains in the United States. The chain became known for serving steaks on sizzling, butter-topped plates specifically heated to nearly 500 degrees, a presentation choice that's become one of the most recognizable signatures in the entire steakhouse category, instantly identifiable by sound and smell before a single bite is taken. Ruth's Chris's combination of Fertel's pioneering story as a self-made female restaurateur and its recognizable sizzling-plate presentation has made it one of the most commercially successful and widely recognized steakhouse chains anywhere in the country.
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