Discover Burrata Caprese at Harry’s Burrata Caprese at Harry’s brings together creamy cheese, tomatoes, fresh fruit, and aromatic ingredients in a preparation built around contrast. While the traditional Caprese combination is closely associated with tomatoes, cheese, and basil, Harry’s takes the idea in another direction. Its current Garden to Table menu features Burrata Caprese with […]

Discover the Cristalinos Festival 2026 at Harry’s The Cristalinos Festival 2026 at Harry’s returns this November with a collection of spirits and signature cocktails that explore the different expressions of cristalino. Available from November 1–30, 2026, this edition brings together four cocktails: Solstice, Savia, Alba, and Midnight. Each begins with a different cristalino spirit and

What is the difference between carpaccio and tartare? Carpaccio vs tartare is a common comparison when choosing a raw beef appetizer. Although both preparations begin with uncooked beef, the way the meat is cut, seasoned, and served creates two very different results. Carpaccio is traditionally made with thin slices of beef arranged across a plate.

A different kind of appetizer at Harry’s Krispy Cauliflower at Harry’s brings a plant-based preparation into a menu best known for steaks and seafood. Rather than trying to imitate meat, this vegan appetizer uses cauliflower, tempura, and contrasting flavors to create its own character. At Harry’s Prime Steakhouse & Raw Bar, the dish appears in

Why steakhouse soups make sense as a first course Steakhouse soups can set the tone for dinner before the main course arrives. While appetizers often focus on contrasting textures and individual ingredients, soups bring several flavors together in one preparation. At Harry’s Prime Steakhouse & Raw Bar, the Soups section offers three different options: Lobster

Why lamb, pork and chicken belong at a steakhouse Lamb, pork and chicken at Harry’s show that a steakhouse does not have to be defined by beef alone. Steaks, marbling, dry aging, and different cuts remain an important part of the Harry’s identity. However, the way a kitchen works with fire, sauces, texture, and cooking

Why Harry’s burgers and Handhelds belong in a steakhouse Harry’s burgers show how beef can move beyond the traditional steak while still keeping the character of a steakhouse. Cuts, marbling, grill marks, and carefully chosen cooking temperatures may define the classic steakhouse. However, beef can take other forms too. The steakhouse burgers at Harry’s use

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