Harry's Steak

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)

Food: **
Service: *½
Ambiance: *½
Overall: **