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Style Magazine

Carver's Steaks & Chops

Oct 31, 2008 05:00PM ● By Super Admin

Chef Neil Berg’s voracious appetite for information led him to a career satisfying customer appetites. His roommate worked in a restaurant that was hiring cooks, and even though Neil had not cooked before, he applied and was given a chance. He quickly learned by doing, and by reading lots of publications. In only two years he was running the kitchen.

After 20 years in the kitchen, he loves the freedom to create original recipes and has written about a quarter of the Carvers’ menu. “There is great satisfaction in seeing something on the menu that you created,” says Berg.

Carvers restaurant cuts all of their steaks (with the exception of porterhouse). Berg says, “It keeps our cost down and we have hands-on control over the quality of our meat. Carvers has specialized in prime rib for 30 years. We cook it for 18 hours and it’s so tender and flavorful that you really don’t need a knife.”

Chef Berg’s philosophy is that nobody in his kitchen works for him, they work with him. He won’t ask them to do anything he wouldn’t do. Carvers Steakhouse holds the title of Best Restaurant in Roseville since 1996.

For more about Chef Neil Berg including his recipe for Seared Ahi Tuna Appetizer
with Ginger Cilantro Aioli, be sure to pick up this month's copy of Style-Roseville Granite Bay Rocklin edition.
Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.