This iconic restaurant represents classic steakhouse dining, but chef Michael Buhagier adds a California sensibility, The Kobe rib eye, cut from select Japanese cattle reared for optimal marbling, has a rich and delicate texture. A red cabernet butter melts on its seared surface, typifying a subtle flair for the unexpected. The classic Bay Area steakhouse debuted in 1984 in the home formerly known as Grison’s, which was also a steakhouse. Without missing a beat, Harris’s picked up where Grison’s ended its story. That includes, of course, everything that most people love about steakhouses, from posh leather booths to hearty cuts of USDA prime beef paired with the perfect accompaniments. Harris’ boasts a wide array of dry-aged beef prepared by an in-house butcher. Top cuts include a 16-ounce signature New York strip called “The Harris Steak,” 20-ounce bone-in ribeye and 24-ounce Porterhouse. Other choices diners may consider are the roast prime of rib of beef, steak Diane, and lamb chops.