Harris' opened in 1984, when Ann Lee Harris renovated the old Grison's Steakhouse at 2100 Van Ness with Executive Chef Goetz Boje and General Manager Joey Buhagiar. Under Boje's mentorship, Michael Buhagiar worked his way up from morning cook to Head Chef by 1991, became part owner in 2003, and took sole ownership in 2018. The restaurant is now run as a family operation, carrying the original vision forward.
The menu centers on dry-aged Midwestern Angus beef, including a signature dry-aged Porterhouse, the bone-in New York Harris Steak, filet mignon, and bone-in ribeye, alongside A5 Japanese Miyazaki wagyu ribeye and American wagyu cuts. Maine lobster and oysters on the half shell round out the beginnings.
The room keeps its original character: dark wood, high ceilings, brass chandeliers, and large leather booths and banquettes. Servers work in ties and vests, warm epi bread gets dropped tableside from a wicker basket, and live jazz plays nightly — details that have kept regulars returning for decades.
The menu centers on dry-aged Midwestern Angus beef, including a signature dry-aged Porterhouse, the bone-in New York Harris Steak, filet mignon, and bone-in ribeye, alongside A5 Japanese Miyazaki wagyu ribeye and American wagyu cuts. Maine lobster and oysters on the half shell round out the beginnings.
The room keeps its original character: dark wood, high ceilings, brass chandeliers, and large leather booths and banquettes. Servers work in ties and vests, warm epi bread gets dropped tableside from a wicker basket, and live jazz plays nightly — details that have kept regulars returning for decades.