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Harris' The San Francisco Steakhouse
Steak House$$$
Today 5:30 – 10:00 PM
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2100 Van Ness Ave San Francisco, CA 94109
2100 Van Ness AvenueUSCaliforniaSan Francisco94109
$$$Steak House, Cocktail Bar
Steak House
Cocktail Bar
Dessert Restaurant
Today 5:30 – 10:00 PM
Friday 5:30 – 10:00 PMSaturday 5:00 – 10:00 PMSunday 5:00 – 9:30 PMMonday 5:30 – 9:30 PMTuesday 5:30 – 9:30 PMWednesday 5:30 – 9:30 PMThursday 5:30 – 9:30 PM


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
130 reviews
5 star
72 reviews
4 star
45 reviews
3 star
7 reviews
2 star
3 reviews
1 star
3 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."
"Good place to go for a traditional luxury steakhouse experience."
Featured by Zagat
San Francisco's Best Restaurants
, and 2 other lists
See more from Zagat
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Vita Santrucek
a week ago
Little dated interior with a "funny" smell. Prime rib was pretty good
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Paul Tu
2 months ago
Great steak house. I had the iceberg lettuce salad, mushroom and crab soup and the buffalo steak with asparagus and baked potato. The steak was cooked to perfection. It was juicy and tender with just the right amount of seasoning. The au jus from the steak imparted a wonderful flavor profile to the asparagus and the potato. I would definitely try them again in the near future.
Response from the owner - 2 months ago
Thank you Paul.
Johan Holmqvist
10 months ago
Perfect meat and very nice service. Moreover, we were recommended a wonderful red wine. Could not have been better food!
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Mathieu Stemmelen
11 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. Learn more about Harris' The San Francisco Steakhouse. What to order Filet mignon Steak Diane (pictured) Iceberg wedge salad Insider tip: Start with Eagle Rare Manhattans and live jazz in Harris' bar and piano lounge.
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Chris Wilson
4 months ago
Good place to go for a traditional luxury steakhouse experience. Prices are on the high side, especially if you have wine. You get what you pay for.
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Elmer Ayala
a year ago
Service, food and overall experience deserve five stars each. Our manhattans were delicious and creatively served from dainty carafes. My aged NY Strip remains in my top 3 for San Francisco. This place is not cheap but a good value given the extensive menu, live music (we were there on a Thursday night), and knowledgeable serving staff.
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Michael Valera
10 months ago
I ordered a $53 bone-in rib-eye "medium rare - more on the rare side" and it is delivered straight medium (and almost unseasoned). Then the re-fire is made "screw you I'll show you medium rare" scorched black on the outside and completely uncooked purple on the inside. By the time it came out everyone else was done with their dinners so I just had them take it off the bill. Clearly their chef has no clue about temperatures, and no care for quality. The split-pea soup was only passable, and my wife and mother's salmon was also overcooked. Didn't even look at the desert menu, and would never even consider going back.
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Mayan Murad
a year ago
I feel like I am in the twilight zone reading these other reviews. I feel like these people ate at a completely different restaurant than the one I went to. Maybe they were blind-folded and had their taste buds removed or numbed with an anesthetic...I don't get it. I am utterly shocked that they have 4 stars. My wife and I went here while we were in San Francisco. Please understand that my rating is based on the fact that this is an upscale restaurant. If this were an outback, I would give it a 3-star. For the price, I would avoid this place at all cost. You really are better off eating anywhere else in the city. The food was mediocre at best. The service was mediocre at best. The ambiance was mediocre at best. One of my favorite things in these types of restaurants, aside from the actual steak, are the side options. The choices were limited and the selections we made were sadly mediocre with the exception of the onion rings. The onion rings were the best thing that we ate. I ordered a bone-in ribeye and the the bone (that typically runs along the side the entire ribeye) was a small shard of bone that was probably 1/2 an inch dangling to the bottom of the steak. The steak was thinner than I expected as well and the texture of the steak was grainy. This typically means that it was not dry aged properly and that the meat is just old. We were so excited to eat out that night too, and unfortunately, this place was the worst choice we could have made. Don't listen to the reviews in the magazines in the hotel. This is how we fell for it. The magazines in the hotel rave about this place. If you in the mood for onion rings that cost about 100 times more than what they are worth, then this is your place! If you want an actual nice steak dinner, then this is the worst spot for it. I hope this helps some one else avoid what we went through. I really felt like I threw $200 out the window.
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