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Harris' The San Francisco Steakhouse
Steak House$$$
Today 5:30–9:30PM
15 followers|3,331,789 views
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2100 Van Ness Ave San Francisco, CA 94109
2100 Van Ness AvenueUSCaliforniaSan Francisco94109
$$$Steak House, Cocktail Bar
Steak House
Cocktail Bar
Dessert Restaurant
Today 5:30–9:30PM
Wednesday 5:30–9:30PMThursday 5:30–9:30PMFriday 5:30–10PMSaturday 5–10PMSunday 5–9:30PMMonday 5:30–9:30PMTuesday 5:30–9:30PM


Harris’ Restaurant: The San Francisco Steak House


For nearly a century, the landmark address of 2100 Van Ness Avenue has hosted some of the finest meals on the West Coast. When Harris’ Restaurant opened in 1984, in the old location of Grisons, it continued the rich tradition of luxurious dining in a comfortable sophisticated environment. In fact, Harris’ was ranked as one of the nation’s Top 10 Steak houses by the Wine Spectator.




Here’s why: accompanying the world-renowned beef, chicken and seafood dishes are an array of imaginative and tasty appetizers, side dishes, salads, and desserts, and the top wines of the West Coast.  And if that weren’t enough, Harris’ martini is as meaty as the beef that hangs in the famous display window out front. Following the meal, our pastry chef dishes up a variety of attractive and original desserts, including a Baked Alaska, a classic Crème Brûlée and Cheesecake.


It’s the main courses, though, that are the centerpiece of the restaurant. Harris’ uses a 21 day

dry-aging process for its beef that creates tender and succulent cuts of meat that are sliced on the premises. In today’s market of vacuum sealed steaks our aging process is unique and guarantees a memorable and rare experience. We hand pick large primal cuts of beef that are aged in specially built aging boxes. After 21 days the loins are trimmed and cut into the finest steaks to be offered. And just as tasty as the meat are some of the restaurant’s other specialties, including Whole Maine Lobster, American Lamb Chops, and grilled Salmon.




Harris’ wine list reflects the combination of elegance and hometown charm of the restaurant itself, focusing mainly on California wines, but also offering a few selections from other wine-growing

regions of the world, many choices of wines by the glass, and an array of late harvest dessert wines.  Harris’ also offers a full bar with an extensive list of single malt scotch whisky, small batch bourbon whiskey, cognac, brandy, grappa, and vintage port.




To a passerby, Harris’ Restaurant is a handsome restaurant on a busily traveled corner of the city.

It is famous for a display window in which large primal cuts of beef age, an attraction that has been known to stop traffic. Inside, like its menu, the atmosphere at Harris’ is as diverse as the

city it serves. Harris’ offers four different dining rooms and a bar, easily accommodating intimate dinners to large banquets. The main dining room, The Van Ness Room, offers curving, plush booths, high ceilings, brass chandeliers and skylights, softened even more by a lush mural by

local artist Barnaby Conrad depicting a bucolic scene along the Kings River in Central California.

In the Pacific Lounge, a rich mahogany bar from the turn of the century provides a backdrop of elegance, as does another mural, a montage of San Francisco scenes based on an original painting by artist Antonio Sotomeyer.


It’s no wonder that when San Franciscans want a special meal, they come back to Harris’.


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Review Summary
145 reviews
5 star
82 reviews
4 star
45 reviews
3 star
8 reviews
2 star
5 reviews
1 star
5 reviews
Acclaimed dry-aged steaks served in a posh, wood-paneled dining room, plus live jazz in the bar.- Google
"49er cut, steak diane, bone-in ribeye and kobe steaks are on point."
"On certain nights, they have live jazz playing."
Featured by Zagat
San Francisco's Best Restaurants
, and 2 other lists
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Dan K
2 weeks ago
NOISY AS HELL! We got a room upstairs. By mind reflex it should've been intimate. But it was noisier than the cheapest bodega we have ever been before. It cut any conversations that deep even the server was not able to get the correct order!!!
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Tor Hagen
2 weeks ago
Yeah this was pretty much amazing all the way, went for my birthday and had a great time. Awesome place, food and atmosphere! Do try the pepper steak (and may I suggest Lagavulin with that)!!
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Nathan Tang
7 months ago
Old fashioned, formal dining room made for a good setting for special occasions. Service was excellent. Whole lobster was very large. Bone in New York steak was slightly disappointing, as it was not as flavorful as I anticipated. I do take note that Harris does not sear the steak in whopping amounts of butter like Ruth's Chris, so that's good or bad based on one's personal preference. Will definitely return.
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Andy Chou
2 weeks ago
There's a reason Harris has been here forever. Absolutely the best steakhouse in SF and probably will be forever. The chocolate cake: get it.
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James Miller
a month ago
I've had two anniversaries here. Yep it was so great we went back again. Old school elegance, piano bar, and a steak counter as you walk in are some of the interesting points. The food overall is so very damn good, and the service so absolutely attentive it's worth the price. They brought my wife's gift out with dessert once when I asked (cheesy I know, but hey you have to do it once), and did it with style. I have nothing but great things to say about Harris. One note. They claim to have 'Authentic Japanese Kobe Ribeye' on the menu for 195$. Kobe beef just started to be imported to the US since 2013. Every US restaurant claiming to have it before then was 100% lying period. Absolutely none was exported, and it was illegal to bring out of the country as an individual. The only restaurants now partnered with the Kobe trademark group in the US are the ones in the Wynn Casino in Las Vegas. So although it is possible to look up how much is exported to the US (which is still a tiny amount), unless you are going to Vegas it is impossible to know definitively if a restaurant legitimately has it. I did some research (obviously), and an article that appeared in Forbes does admit a very few other restaurants have actual Kobe on their menu in the US. Kobe is 200$/lb or more in Japan, so the price at Harris is suspiciously low. I am not saying it is BS, but before plunking down two C notes, I would see if they can produce the ID# (each cow from Kobe is identified individually), with the official Kobe flower symbol garnering the packaging of the beef they claim to have. If they can, I would then look up on the Kobe website to see if it matches what was imported in the last month by The Fremont Beef Company or The American Meat Company.
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Mike Wilson
3 months ago
I was saving Harris' for a special occasion and finally stopped in for a meal. Unfortunately it was not worth the wait, hype, or money. I really enjoyed the old, masculine interior and decor. Our server was great. The food however left a lot to be desired. The steak was cooked close to order, but not spot on. The potato was just basic and very under seasoned. The beans and carrots were the same. I wanted to love this place, but unfortunately you can do better for you money.
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Mathieu Stemmelen
4 months ago
Steakhouses don’t get much more “old-world” than this “class-act” Polk Gulch option where the chops are “serious”, the tabs are “expensive” and there’s “mahogany everywhere”; granted, this “throwback to another era” can be “a bit old-fashioned”, but that can be a “welcome experience” sometimes. Harris' The San Francisco Steakhouse: What to order Filet mignon Steak Diane Iceberg wedge salad Insider tip: Start with Eagle Rare Manhattans and live jazz in Harris' bar and piano lounge.
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David Connors
a week ago
Walked in the door with a senior engineer from Facebook. Staff walked past us half dozen times and ignored us ... Didn't even offer seating. Worst restaurant ever.


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