Harris’ The San Francisco Steakhouse: A User’s Guide
Live Jazz | Dry-Aged Steaks| In-House Butcher | Fine Dining | Dinner Only | 29-Page Wine List
Cocktail: Eagle Rare Manhattan, made from 10-year-aged bourbon, available exclusively to Harris’, served with Vya sweet vermouth and a dash of Peychaud’s bitters
Appetizer: sweetbreads sautéed with wild mushrooms and cream
Entree: Steak Diane, a grilled paillard of filet mignon finished with a cognac demi-glace and shallots
Dessert: Baked Alaska
The Steak: Most of Harris’ steaks are culled from Kansas and Nebraska Angus herds, though traditional Japanese Kobe beef can also be found on the menu.
Where to Sit: The main dining room features high ceilings, horseshoe booths upholstered in tufted leather, mahogany paneling, and brass fixtures.
Limited street parking is available on Van Ness and Pacific Avenues, but valet is available for smooth entrances and exits.
Harris’ does not require a jacket and tie in its main dining room, but be sure not to commit any fashion faux pas, such as shorts, sandals, or sports casual dress.
Angus: cattle breed originating in Scotland, favored for its finely marbled meat that creates a more tender, juicy, and flavorful steak.
Paillard: a piece of beef or veal that is pounded thin and then grilled.
Sweetbreads: mellow-tasting, smooth-textured morsels taken from a lamb or calf’s thymus gland or pancreas.