a cut above - View this location on map 'it's a telling sign that bern laxer, the late owner of the world-renowned bern's steak house (1813-251-2421), was once a vegetarian. you get the feeling this guy does not want you to take steak for granted. waiters train for an entire year, part of which is spent on bern's organic farm, before they are allowed to walk customers through the steak options - cut, width, weight, temperature. the chateaubriand is a customer favorite, but the 10-ounce delmonico ($35.44) is the juiciest cut in town. afterward, ask your waiter for a tour of the kitchen and enormous wine cellar, then mosey upstairs to the lavish dessert room.'' New York Times 1208 south howard avenue, Tampa, FL Restaurant

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