Harris' Restaurant

Row 1

Details
2100 Van Ness Ave (at Pacific Ave.)
San Francisco, CA 94109
(415) 673-1888
Steakhouse
$ $ $ $
Hours
Mon–Thu: 5:30 PM–9:30 PM Fri: 5:30 PM–10:00 PM Sat: 5:00 PM–10:00 PM Sun: 5:00 AM–9:30 PM

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Foursquare Tips

  • Have a seat in the the bar room and enjoy the music by Pete (drums) and his jazz band (Thursday through Saturday). Enjoy!
  • prime rib medium rare with a st germaine cocktail
  • Prime rib was so juicy! I'd recommend over the filet mignon; the filet tends to be dryer and less flavorful even if both asked to be cooked in the same way. Bread & butter are great too but save room!
  • Sit at the bar. Enjoy the music and selection of scotch whiskys! Super chill and relaxing.
  • They'll treat you right. Grab some good grub with people who mean the most to you.
  • Don't order the Rossini when the rest of your party orders the Executive cut Prime Rib.
  • Petit Filet is the way to go.
  • Get the filet mignon well done with a healthy squirt of ketchup on top. Divine.
  • SF Weekly's Best Of 2011 Winner - Reader's Poll - BEST STEAK
  • Cmon, reserve the private room. Your friend the Bachelor deserves better than to be treated like some common consumer of beef. Treat him right for once.
  • The american Kobe was twice as expensive than most of the other steaks but not twice as good. Stick to the filet mignon Rossini or ribeye.
  • Hello carnivorous brethren, I recommend the petit filet, medium rare & better than epic roasthouse.
  • Classy, old school spot for a steak. Solid bernaise sauce. The house cocktail (shit I can't remember the name!) is a wee petite but go for it anyway. ProTip: Go splitty-split on 2 steaks w a buddy
  • Great wine list! Great bartenders in Robert & Freddie! Crab Cakes are great this time of year (Nov). Bone in Ribeye is fantastic. Steak Diane a classic. Can't go wrong with anything on the menu!
  • Best place in San Francisco! Meat, meat and more meat!
  • Scalloped potatoes every night but Saturday. So don't go on Saturday.
  • Try the prime rib, served with creamed spinach and a baked potato a timeless and delicious combination.
  • Say hi to David- best bartender there is! Ask him about Greece and City life.
  • Travel back to a time when tuna tartare served in a martini glass was the dish du jour. The steaks are corn-fed and sourced from the Midwest, dry-aged for three weeks and mesquite-fire grilled.
  • Bone-in ribeye ftw!