But the other night they were offering a special so unusual that I had to blog about it: a bone-in filet mignon. Filet is virtually always served off-the-bone, so I was sufficiently curious that I ordered it. Steaks cooked on the bone are usually more flavorful, and that certainly seemed true here. The combination wet–dry aging process left it with a cool mineral flavor. It was cooked with a nice char, to the requested medium-rare temperature.
Harry’s offers all of the usual steakhouse sides, but I ordered the Peas & Bacon ($8.50), which is a bit more offbeat. It was the kind of dish that could make me into a pea-lover (not an easy task), though I didn’t taste much of the bacon.
When the bill arrived, I was surprised to learn that the filet was $55. The other steaks at Harry’s, including their off-the-bone filet, are around the $40 mark (the going rate in Manhattan), and I had no reason to expect the filet would be any different. Most restaurants don’t recite the price of the specials unless you ask. But I do think they have an obligation to say something if one of the specials is significantly more expensive than the rest of their menu.
In multiple visits to Harry’s, I’ve never found it crowded. Servers are friendly and competent, but as noted here and on past occasions, they have a tendency to up-sell. However, for the pure steak lover, Harry’s gives the better places in town a run for their money.
Harry’s Steak (97 Pearl Street at Hanover Square, Financial District)