I visited Harry’s Steak last week, having dined at the companion Harry’s Café a couple of months ago. I went in with a steak on my mind, but the server talked me into other selections, and they were so good I just have to mention them.
Canadian bacon is common at New York steakhouses, but Harry’s version ($6.50), hickory smoked in-house, is served with the bone, and apple sauce on the side for dipping. I’ve never seen bacon served that way, but as good as it was, I was only too happy to gnaw the bone clean after polishing off the bacon.
Most steakhouses have a crab cake appetizer, but here too Harry’s made it special. Their version ($15.75) was served in a shallow pool of shrimp bisque—again, a unique touch that shows an extremely thoughtful hand at work in the kitchen.
At another table, I heard a guy telling his companions that Harry’s is now his favorite steakhouse. As he put it, “You can go to Sparks, wait for an hour, and have a mediocre steak; or, you can come here, get seated immediately, and have an excellent one.”
Once again, the restaurant was not full. Both servers that came to my table were rather obviously “up-selling” me, but service was otherwise a happy experience. The steakhouse is in the former wine cellar, but it has been totally redone and is quite comfortable.
Harry’s Steak (97 Pearl Street at Hanover Square, Financial District)