Now then, THIS is the sort of restaurant you have to visit when you are in San Francisco—or should I say, the USA. I am not going to go on a rant about the Michelin Guide in this country, but often, you can come away with many disappointing nights in your memories, referring to 1, 2, and even 3 stars. What you need to target is a good steakhouse, an American burger, Mexican tacos, fried chicken—you get the point. What isn’t America’s strongest weapon is the luxury, ‘fine dining’ establishments. There are, of course, exceptions (Vespertine, chef Jordan Kahn), where I have had one of my best experiences on a global scale, but nobody wants to eat like this every single day. And even so, the standard of Vespertine stands alone. I have rarely come across anywhere else in the US where I have gone home and said, “That was worth every penny,” whilst already having poured my enthusiasm into it with unwanted costs to match. It is too late… When you have especially higher prices to consider, which you do not find in other countries, you naturally take everything into account and try to make the right decisions.
We came across Harris’s purely by being in the area one day, enticed by some very nice-looking cuts of meat in the window. I have a confession: I did something out of character tonight that I never do. I made a last-minute cancellation— (before you tut and shake your head)—the truth is, I was supposed to be in a 1-star for the evening, but I became put off by a lot of unfavourable reviews and feedback. I suddenly just wasn’t feeling it, and really didn’t want to go, and once that happens I can’t be convinced otherwise. So, I tried to contact the restaurant so my reservation could be passed onto someone else, but nobody bothered to get in touch or communicate. They took the fee automatically from Tock (which I hate). But the fact of the matter is, I would sooner save myself from yet another American, expensive night that isn’t up to scratch.
I made the right choice to go to Harris’s Restaurant instead; luckily, one last table became available. “It looks nice in here,” I remarked, as we entered this plush, old-school American dining room. Low lighting, comfortable lounge seating, with live music to complete the scene. We had an exceptional waiter this evening called Damon (sorry if I’ve spelt your name wrong), but this chap was a jewel in the crown. You don’t come across people in hospitality like this anymore—being a complete natural at the job. Damon emitted the right kind of energy, where you find yourself drawn to it like a magnet. Top-tier praise for Damon.
The most important thing here, food-wise, is the steak. Don’t be a weirdo and order something completely unrelated like a salmon steak… If you are on a diet (a forbidden word) or even worse, a skinny jab, do not bother coming. Of course, the choice is yours, but this is a steakhouse—you need to be ordering steak! Don’t deviate!
The American wagyu itself was indeed excellent, with no chewy parts and good colour on the outside. Cooked perfectly medium–medium rare. They know what they are doing where the meat is concerned. The scalloped potatoes alongside were suitably executed—the potatoes at the right thickness, cooked enough for my knife to pass through softly, well seasoned, served warm, tasting like a French gratin dauphinois. I wanted the giant onion rings for the added fun factor, but the batter surrounding them—I couldn’t make up my mind about it. It was a crunchy coating, with parts falling off rather than a light beer batter, but they looked great, cooked properly, and I didn’t stop eating them. They just worked.
I was full, but I found room for dessert, and that was Harris’s bread pudding. It wasn’t bad, but it would have benefited from some crème anglaise or some heavily flavoured vanilla custard. Lashings of it on the side would suffice—to pour over the top and let it soak in. That would have made the whole thing more delicious.
I really like this restaurant—the dining room and service are fabulous, and you have quality steak to enjoy in it. Have no fear, good food is here, meaning you will have a great night out in San Francisco.
