Harris'

The story

Crafted with passion, served with love

The San Francisco Steakhouse, Since 1984

Harris' Restaurant has a clear, unapologetic identity: it is the San Francisco steakhouse. Founded in 1984 by Ann Lee Harris in partnership with Executive Chef Goetz Boje and General Manager Joey Buhagiar, the restaurant occupies a historic address at 2100 Van Ness Avenue — a corner where first-rate meals have been served for nearly ninety years, on the site of the former Grison's Steakhouse. Ann Harris's original vision was an atmosphere of traditional elegance and charm, realized through dark wood, high ceilings, brass chandeliers, and large leather booths that still define the room today.

A Family That Kept the Vision Alive

The story of Harris' is also the story of Chef Michael Buhagiar. Under the mentorship of Goetz Boje, he worked his way up from morning cook to Sous Chef, then Head Chef in 1991. After Ann Harris passed away in 2003, he became part owner, and in 2018 he became the sole owner of the restaurant. Today, Chef Michael Buhagiar runs Harris' alongside his two sons and daughter-in-law — a family team committed to preserving exactly what made the place legendary in the first place: exceptional dry-aged beef and gracious service.

The Beef, the Bar, the Cellar

The centerpiece of the menu is award-winning Midwestern Angus beef, dry-aged in-house. Signature cuts include the 24oz Porterhouse, the bone-in New York known as the Harris Steak, a generous Bone-In Ribeye, and slow-roasted Prime Rib available in regular or executive bone-in cuts. For those seeking something rarer, Harris' also offers authentic A5 Japanese Miyazaki Wagyu Ribeye alongside American Wagyu options — a nod to the restaurant's commitment to sourcing the best beef available. Seafood holds its own too, with Steamed Whole Maine Lobster, Dungeness Crab Cakes with Beurre Blanc, and fresh Salmon Fillet among the options.

The wine program earned Harris' a Wine Spectator Best of Award of Excellence, and the list reflects the ambition behind that recognition: California bottles from well-known producers and boutique family vineyards sit alongside reserve selections from Bordeaux, Burgundy, Piedmont, and Tuscany. The Bar and Piano Lounge completes the picture — outstanding martinis, strong cocktails, and a nightly jazz trio that gives the room its particular, unhurried energy.

Old-School Elegance, Genuinely Earned

Harris' is the kind of American steakhouse that doesn't need to reinvent itself. The swanky room, the tableside classics like Steak Diane and Pepper Steak, the Baked Alaska for dessert — all of it speaks to a confidence that comes from four decades of doing one thing very well. As one guest put it simply: "Classic San Francisco old school steakhouse. This place is awesome."