Steakhouse

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The sister restaurant to Waterbar, Epic Roasthouse is Pat Kuleto’s homage to meat. The dining room, made to look like a pump house, is outfitted with deep leather banquettes, giving the room a clubby feel. Almost every seat offers spectacular views of the Bay.

Eats:What's on your menu.: <p>As you would expect at a self-described “roasthouse,” the focus here is on the beef. The usual suspects (filet, prime rib and porterhouse among them) are on the menu, joined by hearty lamb and veal chops. Sides are à la carte and include cream-rich scalloped potatoes, sautéed spinach and the requisite macaroni and cheese. Epic also serves what may well be the most expensive hamburger in town—a full three-quarter-pound, $25, ground-daily version. The chocolate soufflé, topped with caramel ice cream, is among the best in the city.</p> <p>MUST ORDER: The macaroni and cheese</p>

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Named after a famous North Beach saloon (and its saloon-keeper, Izzy Gomez) from the first half of the 20th century, this hofbrau-style steakhouse opened in 1987 on the corner of Steiner and Chestnut. Downstairs is the bar, full of sports fans and the post-college crowd, plus a dining area; upstairs, an ever-so-slightly more formal dining room. Both are decorated with photos from the original Izzy’s (which closed in 1952).

Eats:What's on your menu.: <p>Though there are a few “light” options on the menu—grilled chicken breast, shrimp Louis, a hamburger with Gouda cheese—you’re here for the meat. The possibilities include a New York strip steak, aged 21 days; an enormous prime rib; and a buttery filet mignon. Two sides come with each dinner: Go for the nutmeggy creamed spinach and the “Izzy’s” au gratin potatoes. Cholesterol be damned.</p>

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In a departure from some of the ultra-masculine steak houses in town, the Lark Creek Restaurant Group has applied a more soothing look to its outpost on the fourth floor of the Westfield SF Centre. The earth-toned dining room sports a cathedral-style ceiling, a small exhibition kitchen and sweeping landscape paintings by artist Catherine Buchanan, instead of the usual mahogany and leather booths.

Eats:What's on your menu.: <p>Here, steakhouse fare is given an elegant, sophisticated touch. Chilled tomato gazpacho is turned into a light gelée, topped with sweet yellow-pepper coulis and served with miniature grilled Mt. Tam cheese sandwiches for dipping, while crisp-but-not-greasy fried Ipswich clams can be dunked into celery-root rémoulade. Then there’s the beef: Perfectly charred, well-seasoned steaks are made even better by such farm-fresh sides as beer-braised brussels sprouts and garlicky sautéed mushrooms.</p>

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Harris'+Restaurant++sf&sll=37.835547,-122.43782&sspn=0.105205,0.212173&gl=us&ie=UTF8&ll=37.812768,-122.422886&spn=0.052619,0.106087&z=13&iwloc=A

2009 READER'S CHOICE AWARD: Best Steakhouse

2007 EAT + DRINK AWARD: Best Steakhouse

You've probably heard the name—the restaurant's been open since 1984—so prepare for an evening of classic steakhouse swank. The elegant-but-not-stuffy dining room is lined with big, round leather booths, where a buttoned-up waitstaff treats customers like royalty. Get dressed up and order a martini to get in the mood.

Eats:What's on your menu.: <p>It's all about the beef: Harris' dry-ages its beef in-house for 21 days, which produces melt-in-your-mouth tender steaks. There's also prime rib—which you can order sliced thick or "English-style" (for thin slices)—plus lamb chops and whole steamed lobsters. Traditional sides, such as creamed spinach and sautéed mushrooms, round out dinner while a piece of cheesecake seals the deal.</p>

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Steakhouse swank is brought up a notch when maroon leather booths meet zebra-striped linens and red walls. The upscale supper-club ambiance makes loyal patrons feel as though they’re living it up. Soft lighting and a private alcove upstairs set a romantic mood.

Eats:What's on your menu.: <p>Angling to be the best steakhouse in town, Boboquivari’s serves its beef that’s been dry-aged four to six weeks and offers a hard-to-find cut of bone-in filet mignon. Choose selectively from the overwhelming list of appetizers, then move on to the top-notch steak with a side of portobello mushrooms.</p>

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America’s two favorite pastimes—baseball and eating—converge at this unpretentious steak house attached to AT&T Park. Grand, illuminated pillars in the center of the room cast a warm amber glow on the lively mix of tourists and conscientious carnivores digging into bountiful plates of food.

Eats:What's on your menu.: <p>Local, grass-fed beef and fresh-picked produce give classic meat-and-potatoes fare the ultimate San Francisco treatment. Perfectly seasoned steak tartare with a single quail egg tastes sushi-grade clean, while a thin, creamy slice of goat cheese invigorates a citrusy beet salad. The juicy rib eye—aged for 40 days in-house and served bone-in or -out—gives filet mignon a run for its money. Top off your meal with a half-bottle of wine from the excellent selection and a sweet-and-salty butterscotch pudding for dessert.</p>