2100 Van Ness Ave. (at Pacific)
San Francisco, CA 94109
Valet parking available on Pacific
Phone: 415-673-1888
Fax: 415-673-8817
Website: www.harrisrestaurant.com

One of North America's best steak houses, with its own butcher counter offering  aged corn-fed steak. It even has its own Harris steak which is a bone-in New York cut. 
Harris' has been nominated for Best Steak by Citysearch.com three years in a row.
Great service, comprehensive wine list, live music and elegant banquet facilities.

Harris' is San Francisco's quintessential steakhouse. In a Victorian turn of the century building, they serve mesquite grilled, mid-western, dry aged beef. The menu also offers a variety of seafood and a "classics" section with items such as Steak Diane, Rossini and sweetbreads. From their beautiful Brunswick bar they serve a classic Harris' martini on the stem and their wine list is extensive and diversified.
Harris' been voted one of the top ten steak restaurants in the United States by both Gourmet Magazine and the Wine Spectator.
The New York Times said," In a town that idolizes nouvelle cuisine, eating here can be a downright relief."

You’ll feel like a cattle baron” at this “old-world” “coat-and-tie” Van Ness “carnivore castle” serving some of the city’s “best steaks” and “greatest martinis” to locals and visitors alike; it’s “still a pleaser” after nearly 20 years thanks to dry-aged beef at a “reasonable ransom”, “top-notch” service and “retro” “gentlemen’s-club” decor in the all-booth dining room and “intimate” bar; naysayers are medium rare about the “blue-rinse crowd” and “dowdy interior”, but fans still holler “holy cow!”
Clusters of carnivores call this venerable Van Ness “temple to beef” among “the best in town”, citing its “dark, clubby atmosphere”, “memorable martinis”, servers that make you “feel pampered” and, above all, “perfect steaks”; of course, “perfection can be expensive”, but no matter to the “blue-haired blue bloods from Pacific Heights” that patronize the place; besides, what’s a few bucks to enjoy “a throwback to the gracious days of SF dining”? -Zagat Survey

Harris' offers three elegant private dining areas for your event needs.

  • The skylight dining room - seats to 72 persons - features a variety of seating arrangements - private bar - audio equipment available
  • The boardroom - seats to 12 persons - features a single large round table
  • The library - seats to 22 persons - features a single large rectangular table for parties up to 16 persons or three tables for larger parties

Call (415) 673-1888

Dinner Menu


Harris’ famous martini shaken and served on the stem 8.50

King Eider Martini 10.
Duckhorn Winery’s King Eider Dry Vermouth with your choice of
Grey Goose vodka or Bombay gin served in our classic barrel presentation

Fresh oysters on the half shell with three sauces 11.50

House cured and smoked farm raised Atlantic salmon 10.75

Gulf prawn cocktail 12.75

Steamed clams marinière 10.50

Crab cakes with beurre blanc 11.50

Harris’ steak tartare 16.

Sweetbreads sautéed with wild mushrooms and cream 10.25

Deep fried onion rings or mushrooms 7.


Traditional onion soup 7.50

Soup of the day 8.

Harris’ Caesar salad 8.75

Baby spinach salad with apple wood smoked bacon, pine nuts,
mushrooms, soy vinaigrette 9.50

Mixed field greens with balsamic vinaigrette 7.
with crumbled Roquefort add 2.25


Classic Béarnaise sauce 4.

Brandy sauce 4.

Creamed spinach 6.

Sautéed button mushrooms 5.

Caramelized onions 5.


Entrées include sautéed seasonal vegetables and a choice of baked potato or the evening’s potato

Filet mignon 41.

The Porterhouse steak 44.

The Harris steak — a thick bone-in New York 36.

The 49er cut — a generous cut of boneless New York 44.

Kobe ribeye steak — a thick cut of boneless Wagyu beef ribeye 75.

Petite filet mignon with steamed whole Maine lobster A. Q.

Petite boneless New York 34.

Petite filet mignon 34.

Ribeye steak 36.


Cut thick or if you prefer, cut English style (thinly sliced), served with creamed
spinach and a choice of baked potato or the evening’s potato

Regular cut 33. or The Executive cut on the bone 40.


Steak Diane — a paillard of filet mignon grilled and finished
with a demi glace of cognac and shallots 35.

Filet mignon Rossini — filet mignon with grilled Sonoma foie gras
and black truffle, cabernet sauce 42.

Pepper steak — a boneless New York patted with cracked black pepper,
grilled and served with brandy, cream and peppercorn sauce 35.

American lamb chops — three Colorado chops cut from the rack, grilled over mesquite 35.

Pan roasted breast of chicken with a sherry glaze 22.


Atlantic salmon grilled or poached with rice and champagne sauce 24.

Steamed whole Maine lobster with steamed clams A. Q.


18% gratuity added to parties of 6 or more • Please silence your cellular telephones while in the dining areas!



Location of Harris'

Location of Harris' Restaurant

2100 Van Ness Ave. (at Pacific Ave)
San Francisco, CA 94109


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