Harris' Restaurant   

The SceneThe throwback decor has the trappings of a venerable steakhouse, with oversized half-moon booths, a skylight banquet room, starched white tablecloths and a nostalgic mural of rural California dominating one wall. Amiable waiters coddle a clientele of Midwestern emigres and carnivorous tourists.The FoodLike the decor, this traditional steakhouse menu makes no concessions to the modern palate, unabashedly celebrating monstrous slabs of meat and stiff martinis. Garlicky Caesar salad is crowned with a whole anchovy, and time-honored shrimp cocktail is served with a lightly spicy cocktail sauce. Expertly cooked mesquite-grilled steaks are the kitchen's stock-in-trade. The Harris cut is a hulking, bone-in New York that's nicely marbled; the buttery filet mignon is achingly tender. Culinary relics like melt-in-your-mouth prime rib, steak Diane, and steak paillard in cognac demi-glace also make appearances. Desserts include brioche bread pudding and creme brulee.