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Fodor's Northern California 2014
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Red meat connoisseurs will appreciate this old-school restaurant, home to some of the best dry-aged steaks in town, including pricey "American-style" Kobe rib eye. Harris' ages 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 (like Maine lobster) for anyone who wants to steer clear of beef. Although the steaks come with your choice of potato, don't overlook classic sides like creamed spinach and sautéed mushrooms. If you're a martini or Manhattan drinker, take this opportunity to enjoy an artful (and generous) example of those cocktails. (The lounge is also a fun scene for a cocktail and a steak, plus some live jazz.) 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.
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