OK, New Yorkers: stick with with me. It’s “Hugh-stons”, not “House-tons”. I know… that’s just wrong, but they insist they know what they’re talking about.
The steaks and roastbeef are very good and reasonably priced, but the selection is usually limited to ribeye and fillet. The sides vary, though most are good. Having the option of adding a particularly yummy salad is nice for those of us who like that sort of thing. The servers are terrific – one brought me an extra gin and tonic when she heard a busboy had taken away my last sip. View of the bay and fireplace add to the ambiance.
With its reputation, with expected a lot more from Harris’. The meat was tender, but didn’t have much flavor. The sides were uninspired. The service, however, was lovely and the scotch list the most impressive we’ve seen. Live music is not a plus if you are actually trying to talk.
Having an Asian influence to the food and décor certainly makes this steakhouse different. Purists may struggle with mushroom breadpudding where the mashed potatoes should be. Steaks are high quality but very small (6-8 ounces in most cases). The room is uninspired, but at least it’s airy.
It’s a classic for a reason. The steaks are delicious and cooked to perfection. The sides are well-prepared. Even the appetizers are above average. We really liked the meat parade, even though it’s hoaky. The bar and wine list are extensive.
Yes, it’s hard to pay more for a steak, but this is still the best one we’ve found in San Francisco: juicy, tender, and full of flavor. The side dishes are giantic and expensive ($8 for spinach!), but once you’ve commited to a $50 steak you’ll hardly noice. The bar and wine list are excellent and the service professional and friendly. The room is quiet and elegant – we really liked the private booths off to the side.