Harris'

Reserve

Harris' Review

Red-meat connoisseurs will appreciate this old-school restaurant, home to some of the best dry-aged steaks in town, including pricey American Kobe rib eye. Harris' ages all of its beef for 21 days; proof of the process is visible from the street through a window where large cuts are displayed. There are a dozen steaks to choose from, plus grilled chops, chicken, and a couple of seafood dishes for anyone who wants to steer clear of beef. Don't overlook the classic sides: creamed spinach, caramelized onions, and sautéed mushrooms. If you're a martini or Manhattan drinker, take this opportunity to enjoy an artful example of the legendary cocktails. (The lounge is also a fun scene for a cocktail and a steak.) And if you want to try to cook this top-notch beef yourself, you can pick up raw steaks to go at the well-stocked beef counter.