Harry's Cafe and Steak

Profile

A maze of rooms connects in the basement of the historic India Club to form two facets of Harry’s: a boisterous café on Stone Street and a classic chophouse in a former wine cellar off Pearl Street. The subterranean scene of the steakhouse feels so clandestine and high-powered, it’s almost like dining amid a Skull and Bones meeting. Post-work financiers sip whiskey at the low-ceilinged bar, while the ebony-paneled dining room—with murals of imbibing monks—and the brick-arched “grotto room” draw big-budget business lunchers. Some insider tips: Start with the sweet and smoky homemade Canadian bacon, which resembles a mini pork chop, or the fresh-lump-crab cocktail with a mellow old-bay mayo. Best options for entrées are the rib steak—aged on the premises for 28 days, it arrives with a charred crust and tender, flavorful meat—and the pork shank, a heaping, moist, and meaty carcass with a crackling layer of skin. Hash browns are a better pick than the bland creamed spinach as a side. And while the check is fitting for bull-market times, portions are a bear to finish, making it all well worth the investment in the end. — Kathleen Squires

Sat., 11 a.m.-3 p.m.

Bar
The bar stays open until 1 a.m. Mon.-Fri., 2 a.m. on Sat.

Homemade Canadian bacon, $14; rib-eye steak, $49; hash browns, $10