Another side of the Harry’s menu A steakhouse may be known for its cuts, but the main course does not always have to come from the grill in the form of beef. Seafood at Harry’s opens another part of the menu through fish, lobster, salmon, totoaba, and octopus, each prepared with a different combination of […]

Why pasta and risotto belong at a steakhouse A steakhouse may be built around great beef, but the menu does not have to move in only one direction. Pasta and risotto at Harry’s offer another way to approach dinner through lobster, mushrooms, truffle, creaminess, and Prime beef. Harry’s currently features three preparations in its Pastas

Why the side dish matters A great steak can stand on its own, but the right accompaniment can change the way the entire plate feels. Steak side dishes bring contrast, texture, freshness, or richness to the table. Some soften the intensity of a highly marbled cut. Others reinforce the deeper flavors of grilled beef. The

A Night Inspired by the Golden Age of Jazz Lumière Series returns to Harry’s Bar this Saturday, October 24, 2026, with its seventh edition: Sinatra & The Classics. This special evening celebrates Frank Sinatra and the unforgettable melodies of the golden age of jazz. Through live music, signature cocktails, and an elegant atmosphere, guests can

Why the first course can define the rhythm of dinner Appetizers at Harry’s are not simply dishes that arrive before the main course. The first course can set the direction for the entire dinner: beginning with fresher flavors, introducing something crisp, exploring deeper profiles, or sharing a preparation that allows the table to ease into

Why dessert matters at the end of dinner Desserts at Harry’s are not simply something sweet after the main course. The final course can completely change the way a dinner ends: it can refresh the palate after intense flavors, create contrast with what came before, or extend the experience with deeper, richer profiles. After a

Why steak doneness changes more than color A steak doneness guide is useful for more than knowing whether the center of a cut will be red, pink, or fully cooked. Temperature changes the way beef feels, how its fat behaves, how much moisture it retains, and how its flavor develops. That is why the same

Why the voice of diners matters Culinary Awards 2026 public vote gives diners a place within the culinary conversation of Los Cabos. A restaurant can be remembered for many reasons. It may be a perfectly prepared steak, a wine recommendation that changed the course of dinner, the service during a celebration, or simply the feeling

A nomination rooted in the essence of Harry’s Harry’s Cabo, nominated for Best Steakhouse at Culinary Awards 2026, is part of an edition that once again brings attention to the culinary scene of Los Cabos. The nomination is an opportunity to look more closely at what has defined the Harry’s concept from the beginning: carefully

Why Oysters Offer Such a Distinctive Dining Experience Oysters have a unique presence at the table. Fresh, delicate, and naturally connected to the sea, they offer an experience defined by simplicity and character. They may seem intimidating at first, but learning how to eat oysters is much easier than it appears. Part of their appeal