I have been dining at Bernard's for almost twenty years. His base menu is very stable meaning that there are always staples and his specialties that you can fall back on or expect--as is the European Tradition. BUT he also changes things up and often. There are always new specials rotated in and new appetizers or deserts to try. In this way Bernard's is always fresh too.
Bernard is a European Trained Master Chef and one of the last ones in the state of Wisconsin. If you like the idea of a Chef that grows many of his herbs at his home or in a plot outside the restaurant. If you really like to know where your steak or fish come from, OR the notion of your Chef going to the local farmer's markets as early as possible to get the freshest and best selection for his customers OR if you like to know that the Chef has his hand in every single dish that leaves his kitchen, then Bernard's is the place for you. He still hand cuts his steaks--He does and not one of his employees. Every soup is hand made by Bernard, every pastry, every torte, every truffle--hand made by Bernard.
There is, quite simply, no place like this left in the state of Wisconsin. When you go to Bernard's you are going into his home and he will teach you what it means to be a guest.
This is one of the few places left where you can go for a bar burger and a pizza or have a full on seven course meal with a fantastic bottle of wine or one of your favorite martinis or imported beers.
This is a great place to go to DINE---something, I think, we miss in this day and age.
Go to Bernard's---Make an excuse to go to Stevens Point and plan an evening out at an old fashioned Country Inn.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.