Recently appointed executive chef of Bern’s Steak House Chad Johnson is leading the charge with some new changes at the iconic restaurant with one of the most significant menu changes in decades…that’s right, DECADES. Many of the signature dishes and fan-faves remain, but now guests can find more than 30 new menu items including new soups and sauces to appetizers, entrees, and sides. The changes are part of Johnson’s shift to add variety and nod to seasonal ingredients.

“Chad Johnson has been part of the Bern’s family for more than 18 years,” says David Laxer, owner, 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.”

Eight new classics will be added to the mix with seasonal Stone Crab Claws, a Foie Gras Torchon with cardamom-spice pears and chestnut marmalade, and a Smoked Fish Tasting. Other additions include Slab Bacon, Lump Crab Cake, Half Main Lobster, Baked Oysters and Tuna & Tomato Tartare.

Don’t fret too much because the steaks will remain the same. Strip, Delmonico, Porterhouse, and T-bone steaks will still be dry-aged a minimum of 45 days, trimmed, and cut-to-order. Guests can still experience the usual steak dining experience while enjoying newer Final Touches additions like Freshly Shaved Black Truffles and Smoked Maitre d’Hotel Butter and new sauces named Black Truffle Madeira, Foie Gras Veloute and Salsa Verde. Also, the Specialty Cuts section adds a 10 oz. Elk Loin with grains of paradise, currant, and port marmalade to the list.

“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,” says 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.”

Photo c/o Bern’s Facebook