Harris’ Restaurant

This upscale steakhouse has been an elegant standby for over 30 years. Executive chef Michael Buhagiar works with an in-house butcher to prepare the beef to exacting specifications. You can go two routes: dry-aged Midwestern beef, grilled on the open-rage mesquite grill, or wagyu beef prepared Kobe-style. (Splurge on the 13-ounce authentic Japanese Kobe ribeye.) The former is served laden with rich sauces, including classic bernaise, brandy, or truffle madeira. You can’t go wrong with classics like the pepper steak (a boneless New York steak coated in cracked black pepper, grilled, and served with a demi place of cognac and shallots), or the Steak Diane, grilled filet mignon finished with a demi place of cognac and shallots. The sides are equally worthy, particularly the Maine lobster mac and cheese.