Harris’, The San Francisco Steakhouse has been located since 1984. The restaurant has Old school traditional decor and high quality 21 day dry aged, Mid-western, corn-fed meats. This is one place I think about when folks ask for a Steakhouse in San Francisco.
Check out our: Top Steakhouses in San Francisco
Decor, Vibe – Old school with a decidedly older clientele along with some tourists. (Do no wear shorts or they will exile you to the bar) Live Jazz music from the bar on Thursday, Friday, and Saturday adds to the classic atmosphere. Noise level was a lot lower than most other high end restaurants. Our last visit was for dinner in September 2015.
Don’t feel like eating here or want a souvenir? You can buy some pretty nice looking cuts of beef from their meat counter.
Verdict – Service was attentive but not over done. Service in the bar area is inferior. Harris’ is still one of the top Steakhouses in the City. Forget about Mortons. Top notch meats, classic atmosphere. Don’t forget to consider Other top American restaurants for good steak. Boulevard, Mason Pacific Bourbon Steak come instantly to mind..
The Harris’ menu features the usual steakhouse standbys with several upmarket additions including Foie Gras. Lots of starter options. The steaks are expensive – Porterhouse 24oz costs $61, 12oz Filet Mignon costs $53. Japanese Wagyu is $195. They have lamb, chicken, and Loch Duart Scottish Salmon for those who get dragged here.
Harris’ Food Picks:
Good Bread and Crispy Bread Chips
6 Fresh oysters on the half shell ($18) came with 3 sauces. Fresh and tasty. Wish there were more. Need to save room for the meat.
Smoked Salmon ($18) with dill cream cheese and toast points hit the mark. Thinly cut salmon of good quality with some rich cream cheese.
Harris’ Caesar Salad ($12) was on the creamy side, but respectable for a steak place.
Seared Foie Gras ($22) with poached egg, grilled toast and truffled madeira sauce was decadent, but tiny. Most other restaurants give twice as much.
Veal Sweetbreads ($17) Sauteed with wild shitake mushrooms and sherry cream were good and very high in quantity. Mushroom Sauce was not overly creamy, adding to the yum factor.
Steamed Clams Mariniere ($16) came with a large number of tasty clams in a buttery sauce. Be sure to ask for more bread to sop up this leftover sauce.
Traditional Onion soup ($10) was made of fresh sweet onions. Heavy in flavor, not overly salty.
House Cab was excellent value for $8. Mojito ($10) was just right with lots of potency.
Bone in Ribeye Steak (20oz $55) is always a favorite. Love the bone and a good sear to the meat. A bit overdone on our last visit.
Roast Prime Rib (Regular Cut 14oz $48 or $55 Bone-in Executive cut) was a very good entree. No need to just order steak. Huge, mild flavor and tenderness, perfect medium rare. Baked potato and sauteed seasonal veggies or very garlicy creamed spinach rounded it out. Larger Executive cut comes with a bone and is downright huge. Good enough for 2 people
Fillet Mignon (12oz $53) was good, very tender, cooked well. Same solid sides.
American Kobe beef ($75) had the distinctive flavor of kobe beef. A little more marbled so it was more tender and fatty. Good but not worth the money. Same side options. Check out our review of real Wagyu Beef in Tokyo.
Sauteed Mushrooms ($6) were in good quantity and had decent flavor.