5/5 Kodie C. 2 years ago on Google
Who
doesn't
like
a
great
classic
steakhouse?
In
a
city
where
Michelin
Star
restaurants
are
on
every
corner,
it's
nice
to
know
you
can
get
some
classic
upscale
comfort
food
in
a
big
ol'
grilled
dry
aged
steak
with
creamed
spinach
and
potatoes
au
gratin.
Fried
scallop
appetizer
-
this
was
a
special
recommended
by
our
excellent
waiter.
The
outside
added
just
the
right
amount
of
crunch
without
overcooking
the
scallop.
This
was
served
with
a
mild
chili
sauce.
Wedge
Salad
-
This
was
one
of
the
more
tasty
Wedge
salads
I've
had.
I
was
sharing
with
a
friend,
and
our
waiter
and
kitchen
was
nice
enough
to
cut
it
in
half
and
plate
each
half
for
us
separately.
Plenty
of
tasty
blue
cheese
dressing.
24
oz
Dry
Aged
Porterhouse
with
creamed
spinach
and
scalloped
cheesy
potatoes.
This
had
a
great
dry
aged
flavor.
When
you
walk
in
you
can
see
where
they
are
dry
aging
their
own
beef
on
premises.
I
forget
how
many
days
they
dry
age
their
steak,
but
I
doubt
it
was
the
usual
28
days
to
get
that
distinct
flavor
from
the
steak.
Cooked
it
a
perfect
medium
rare
with
a
nice
crust
to
it.
Not
much
seasoning
needed,
just
some
salt
and
butter
on
top.
Sides
were
excellent
as
well.
I've
eaten
at
some
of
the
best
steakhouses
in
the
country,
and
I
can
say
Harris'
Restaurant
is
in
the
top
tier
for
sure.
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