“Steak” may not appear in its name, but no one who visits Harry’s doubts that red meat is a main focus. Despite cosmetic upgrades over the years, the dining room still puts the prime rib-carving station on prominent display, and prime rib remains Harry’s signature dish. No one-trick pony, Harry’s—founded in 1988—has pioneered trends involving chicken, pork and seafood.
Today the restaurant also applies its creative license to steak dishes. Every few weeks, the presentation changes. The 18-ounce bone-in Black Angus sirloin, for instance, may come with olive oil-poached potatoes and a red onion marmalade, made with onions smoked in applewood chips that were bathed with bourbon.
Order the 12-ounce New York sirloin strip, and you may get a pretty package. Cut in half, the meat sandwiches a tri-color pepper salsa. Spritz the steak with the grilled lime that’s provided, and turn up the heat with a chorizo-scallion pancake.
TWO HANDS TO HOLD
Even the burgers here receive special attention. Take a seat at the new communal table in the “grill” side of the restaurant for a steak burger, made from pasture-fed cattle from a Unionville, Pa., farm. Forget the American cheese. This baby comes with Swiss cheese and an apple-fennel remoulade.
â–¶ â–¶ 2020 Naamans Road, Wilmington, 475-3000; harrys-savoy.com