Our dinner at Harris’ Restaurant on August 5, 2019 was a simple celebration of a private occasion. We were in the mood for steak and Harris’ came out of the search as one of the favorites of San Franciscans, enough to convince us to try this fine dining restaurant.
It was our first time here and I felt a little bit of nostalgia when I went inside. The dark wood, high ceilings, chandeliers, created an atmosphere of old world elegance and charm.
My sister ordered calamares.
Executive Chef Michael Buhagiar has been with the company since 1984 when the restaurant opened. He only uses corn-fed Angus beef from the midwest and aged on site for three weeks.
We didn’t order one steak each. Len and Bong split a steak. Yen and I also split one.
