Discussion in 'US - South-Atlantic' started by BAstoutsNsours, Dec 14, 2012.
Berns is a great place. Can't wait for this beer.
Typical wine markup is 3.5x, so that would be 20 a bottle retail. Yes, I realize this is a beer, but a big part of restaurants paying the bills is alcohol sales. A lot of people get upset when they come in and they bring their own wine and there is a 35 dollar corkage fee...well, let's look at another business model...movie theaters make 90% of their money off concessions. Imagine just walking in with food in plain site. Obviously that's not going to fly. Now I am in no way saying 70 is a fair price, but I understand why.
I've been in restaurants for 16 years and 3.5x is way higher than industry standard. Most places mark up by 2.5 to 3 tops altho that would still put the bottle at $60, that give me $10 to put towards my meal.
You guys are worried over a 20$ difference. I was never told a 100% what the bottle is going to be. The steak house will make that call. I was told on a private tour with one of the big wigs of CCB that they thought around 70$. Its up to Side Berns. BUT! Keep in mind this also is a place that sells a steak (a very good steak at that) for much much more than a typical restaurant. In the long run its going to be a hard to get one off from CCB and no matter the price people will buy it. A lot of people on here buy beer just to have what the next guy wants or doesn't have. Not all of us, lots have a true love for beer. I dont want to stereotype anyone. Believe me if its super high priced Im leaving it for the next guy, but with it being what it is I'm sure there will be the next guy waiting.
Kyle you think Bern's steaks are expensive, If i showed you the menu of the restaurant i worked at last it would make Bern's look like outback (only when it comes to steaks), anyhow their wine list is what really excels when your talking caliber of restaurant. With that said I really don't think that Bern's marks their wines up by 3.5x, so my guess is that if they do charge that than shit let them, business is about making money not giving it away, I'm happy drinking my BA Big Sound.
I'm 30 in January. I have worked in restaurants since I turned 18. I have my first level with the Guild Of Sommeliers. I work under one of 22 Grand Chefs in North America and 160 on 5 continents. OpenTable top 100 restaurant in US. I think I qualify lol.
Well if your both such damn good cooks some body get in the kitchen and make us a bad ass meal.
MMMMMM Food and Beer the two real loves of my life!
Ha nice, avatar pic, you cracked a RareR already? I got my fill of RareR, Rare, Wine Barrel, and Batch 200 on Friday. + all of the other beers people were cracking open in the tasting group I was in. Really awesome night.
The steaks at berns are not close to being overpriced compared to every other upscale steak house. The thing you have to look at is that with your steak at berns you get soup, salad, patato, onion rings and vegetable. If you price that at Ruth's chris it would run 120 each. At berns it's about 45 maybe less or more depending on the steak.
FACT: Ruch Chris makes a better steak.
but Berns is still awesome
We will just have to agree to disagree on that one.
No, I disagree to agree to disagree
Maybe I'm wrong but the the two James Beard Award Restaurants I worked at as well as the 500 room W resort (i wasn't a cook or a server I managed, declining budgets, p&l's inventory you name it) we never marked up past 3x only wines by the glass got that treatment and i seriously doubt they will do beer by the glass.
Which means you agree with me. Argument won.
No, it doesn't. I refuse to agree to disagree, I disagree, but not agree to disagree.
You buy the Mise En Place (that means ingredients (everything in It's place) not the restaurant in Tampa) and I'll cook.
You can agree, disagree, dissent, or become discontent...but Bern's makes a better steak
Does Berns take EBT cards ?
We should take this out back and solve it high school style...
OK, but if I end up with a black eye, I'm gonna put a Ruth Chris steak on it. And eat the Bern's steak.
Be careful the put that sizzling hot butter on the steaks a Ruth Chris you might hurt yourself.
Which ruins the steak. I like my steak like I like my DOS: RareR. Take my steak, scare it by showing it the grill, and slap it on a plate.
Hey we all like our things our way, I prefer my steak cooked to a nice rare plus and allowed to rest on a slotted rack for half the time it was cooked, then once rested it can go back on the heat for 30 seconds and back on my plate at a beautifully rested medium rare, then you can put a nice thin coat of bure monte (emulsified liquid butter) on and place it on a plate.
Butter just ruins that delicious cow fat, why would you ever do that?
Not for me, the beef fat is still there it didn't go anywhere and the butter just add to it's rich decadent flavor. Thats also like me asking why you like your steak so rare??? When a steak is rare it has not yet developed any flavor characteristics other than blood and iron, not to mention the fat of a steak doesn't even render till at least 125 degrees so that means that you like your beef fat hard and chalky???? That makes no sense a steak should have caramelization, millard reaction is what made your stout taste good, so trust me it's great on steaks too but you really can't have that when it's rare. And then if you don't rest your steak all the juices that developed through the cooking process never escape so they get released all over your plate and become a messy pool that takes away any texture your steak had at any point, If i wanted that i'd get a prime rib. Better yet ask every amazing steakhouse chef why they put butter on their steaks and why they recommend meat be cooked mid rare and why steaks should rest and then look up tho http://en.wikipedia.org/wiki/Maillard_reaction because that the reason most things taste good.
Where did I state that I liked my steak rare? I pretty much only buy ribeyes and NY strips, and I cook them med-rare.
My bad i confused you with the wiener dog guy, butter is still amazing on steaks so take that anyways!
Ok so here is a little steak porn as my apology!
Prime, meh, meh, prime. In that order
A5 Tajima Wagyu $79.99/lb, New Zeland grass fed $18.99/lb, Prime Gachot and Gachot (new york's oldest dry age room)$21.99/lb, A5 Tajima Wagyu $49.99/lb, I know the Ruth Chris steaks are much better but thats the best we could do.
Haha, come up and cook for my bday and I'll hook you up with a sweet Jai Alai sixer
I wondered what you did with the body's when you killed your neighbors.
You gotta admit, I kinda nailed it...at least value wise
I can generally tell $ value of beef just by the fat content, but what pansy couldn't?
Only if it's Goldschlager Barrel Aged Jai Alai
I can get that done...
Would it make you happier if I let you cook one black and blue? I like a cold red center to my steaks. I prefer the outside slightly seared, but I'm willing to try new things.
When did this turn into SteakAdvocate?
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