Just a question for reference: how are the Bern's steaks limited in flavor? Not spiced enough? I detest Flemings because they use a lot of spices to flavor their steaks, which is the same thing they do at Outback. Don't give me that. I want the pure beef shining through. There's a subtle and delicious tang to perfectly aged prime beef -- not to mention the hint of smokiness you get when it's cooked right.

I'm not saying Bern's is great -- I've never been there. But I watched something on Food Network at one point about their aging process. It said they get one pound of steak after aging for everything three pounds that go into it. To me, that would seem like an awesome concentration of flavors. So I guess I'm just wondering if you want some more spice on the meat?

And, hey, as for not changing the menu -- it's a steakhouse. Why mess with success? I always like knowing what I'm going to get.