{"id":6520,"date":"2026-02-14T18:57:17","date_gmt":"2026-02-14T18:57:17","guid":{"rendered":"https:\/\/www.europesays.com\/ch\/6520\/"},"modified":"2026-02-14T18:57:17","modified_gmt":"2026-02-14T18:57:17","slug":"berns-dessert-room-turns-40-with-tampa-heights-brewery-collaboration","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/ch\/6520\/","title":{"rendered":"Bern\u2019s Dessert Room turns 40 with Tampa Heights brewery collaboration"},"content":{"rendered":"

In Tampa\u2019s dining world, few experiences match the quiet elegance of the Harry Waugh Dessert Room, at Bern\u2019s Steak House<\/a>. For 40 years, it has been a symbol of indulgence and craftsmanship, known for its wine-cask booths, dim lighting and tables that fill long after dinner hours.hours.<\/p>\n

To celebrate the milestone, Bern\u2019s<\/a> has teamed up with Hidden Springs Ale Works<\/a>, a family-owned brewery in Tampa Heights, to debut a trio of barrel-aged beers inspired by the dessert room\u2019s most beloved menu items. The collaboration brings together two Tampa institutions \u2014 one historic, one homegrown \u2014 in a shared toast to creativity and local flavor.<\/p>\n

What happened<\/p>\n

The partnership, called The Dessert Room Beer Series, is the work of Bern\u2019s<\/a> Director of Spirits Nate Wilson and Hidden Springs CEO and Head of Production Josh Garman.<\/p>\n

\u201cFrom barrel selection and recipe development to the final tastes, this project embodies the attention to detail and craftsmanship that define both our brands,\u201d Garman said. \u201cIt\u2019s been an honor to bring Nate\u2019s vision to life in celebration of the Dessert Room\u2019s 40th year.\u201d<\/p>\n

READ: Carrollwood pizzeria adds liquor license, plans two new locations<\/a><\/p>\n

The limited-edition lineup includes:<\/p>\n

Bananas Foster Imperial Sweet Stout (12% ABV): aged in E.H. Taylor Jr. bourbon barrels with bananas, brown sugar and cinnamon.<\/p>\n

Carrot Cake Imperial Pastry Sour (10.5% ABV): aged in Meyers Rum barrels with roasted pecans, vanilla and sweet carrot.<\/p>\n

Macadamia Nut Imperial Sweet Stout (12% ABV): aged in Nashville Company Distillery bourbon barrels with roasted macadamia nuts.<\/p>\n

\"ThreeBern\u2019s Harry Waugh Dessert Room celebrates its 40th anniversary with a trio of barrel-aged beers created with a Tampa Heights brewery, inspired by the restaurant\u2019s classic desserts. (Pezz Photos)<\/p>\n

Each beer reflects the dessert room\u2019s signature flavors, from caramelized banana to toasted nut and spice.<\/p>\n

Wilson said the goal was simple: honor the ritual that has defined the dessert room for generations.<\/p>\n

\u201cWe set out to celebrate the relaxed, intimate moments that have made the dessert room so special for 40 years,\u201d he said. \u201cJosh\u2019s creativity made him the perfect partner to bring this to life in a way that feels both nostalgic and new.\u201d<\/p>\n

What this means for Tampa\u2019s restaurant scene<\/p>\n

The collaboration highlights how Tampa\u2019s hospitality industry continues to evolve through local partnerships. Long known for its fine dining and wine program, Bern\u2019s has increasingly embraced innovation \u2014 from curated barrel selections to this new crossover with the craft beer community.<\/p>\n

Hidden Springs, renowned for its nostalgic flavor profiles and innovative brewing techniques, represents the new generation of Tampa artisans shaping the city\u2019s culinary identity. Together, the two brands demonstrate how legacy institutions and small producers can create experiences that are both rooted in history and built for today\u2019s audience.<\/p>\n

About Bern\u2019s<\/p>\n

The story of Bern\u2019s Steak House<\/a> began in 1953, when founders Bern and Gert Laxer bought a small Tampa luncheonette called The Gator Juice Bar. Their relentless commitment to quality \u2014 from ingredients to hospitality \u2014 fueled the restaurant\u2019s transformation into one of the most celebrated steakhouses in the country.<\/p>\n

After relocating to South Howard Avenue, the Laxers expanded from a single room to eight dining spaces, with seating for 350 guests. The restaurant became known for dry-aged steaks, impeccable service and one of the world\u2019s largest private wine collections, containing more than half a million bottles stored in temperature-controlled cellars and warehouses.<\/p>\n

READ: A torch passed: Columbia\u2019s fifth generation steps forward<\/a><\/p>\n

In 1985, the couple opened the Harry Waugh Dessert Room<\/a>, named after a friend and former director of Ch\u00e2teau Latour. The idea was inspired by an evening at Waugh\u2019s home, where post-dinner conversation flowed over port, cognac and cheese. Seven years later, the concept became reality \u2014 a dedicated space for desserts, spirits and quiet conversation in private booths made from old redwood wine casks.<\/p>\n

Bern passed away in 2002, and Gert in 2020, but their legacy lives on through their son, David Laxer, who oversees Bern\u2019s Steak House, Bern\u2019s Fine Wines and Spirits and Haven restaurant. Together, these ventures continue to define Tampa\u2019s culinary landscape while expanding their reach through ventures like the Epicurean Hotel, a Marriott Autograph Collection property that draws inspiration from the family\u2019s story.<\/p>\n

What you should know<\/p>\n

The Dessert Room Beer Series is available exclusively to guests dining in the Harry Waugh Dessert Room while supplies last. Stand-alone reservations are accepted daily between 6 and 6:45 p.m. Dinner reservations include automatic dessert room seating.<\/p>\n

For decades, the Harry Waugh Dessert Room<\/a> has been Tampa\u2019s final course \u2014 a place where the night lingers, the lights stay low and stories stretch over one more drink. Now, 40 years later, it raises a glass to the next generation of flavor, brewed and barrel-aged right here at home.<\/p>\n

To reserve a table or learn more, visit bernssteakhouse.com\/harry-waugh-dessert-room<\/a>.<\/p>\n

Stay Connected<\/p>\n

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Read more TBBW stories<\/a><\/p>\n

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