Steak. Meat's meat, and a man's gotta eat. The dry-aged, well-marbled cuts of Midwestern beef at Harris' combine with a fine dining setting to define the quintessential San Francisco steakhouse experience. Fantastic martinis and an award winning wine list back the lengthy menu of upscale steakhouse favorites.
Head chef Michael Buhagiar serves up beautiful, aged cuts of beef that make Harris' probably the best steak house in San Francisco. What used to be a very formal steak house, with thick carpets and wood paneling is now a bit more relaxed, catering not just to good ole' boys. (It should be noted that there are still a lot of old timers that make Harris' a weekly outing. That kind of loyalty is a good sign.)
There is also Maine lobster and lamb chops on the menu. Appetizers include Caesar salad, oysters on the half shell and onion soup. These are all good but, of course, I wouldn't recommend them. The steak is that good.
The wine list is adequate featuring lots of reds from France, Italy and California. Harking back to a different era, there are nearly a dozen aged brands of scotch and the delicious martinis that are served in a carafe, will knock you out.
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