Comments (0) Best Steak House - 2000
Harris' Restaurant
Have any doubts about the quality of the cuts at Harris'? You can meet your meat, proudly displayed in the aging coolers off the restaurant's entry. All the Certified Angus Beef is dry-aged on the premises for 21 days.
The soothing, Southwestern motif here might not instantly scream "steak house," but wait until your meal arrives. There's nothing light and fluffy about these mesquite grilled slabs. Our favorite is the Harris' steak, a New York sirloin served bone-in for optimum, juicy flavor.
And while other steak houses may put the squeeze on customers for side dishes, Harris' knows a real steak house serves the potatoes, too. Entrees include fresh vegetables as well, thank you very much.
For just a buck or two more, you can customize your cut of beef, enjoying it blackened, peppercorn crusted, Roquefort glazed, or smothered with caramelized onions and mushrooms.
Cowabunga!
Readers' Choice: Outback Steakhouse
