"At Harris' you'll travel back to a time when steak with a strong martini was the go-to combo. And you'll like it because the throwback quotient at this classic steakhouse is the best thing about it. That and the steaks, which are corn-fed and sourced from the Midwest, dry-aged for three weeks in the restaurant, and then mesquite-fire grilled." - Dianne de Guzman, Eater Staff
Michelle Min
