Aaron Eats: Harry’s provides fancy feast, reasonable prices

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Fine dining appeals to the more sophisticated side of our palate. A more costly meal deserves a more unique service and we come to expect that from these upscale establishments. Every established city needs a classy restaurant and Harry’s is just that.

Harry’s has a nice option for making reservations online through the service of Opentable.com or it can always be done over the phone. With a table just a click away, it’s easy to find out what kind of availability there is for a certain day without ever leaving home.

On arrival, Harry’s is a beautiful property. With large windows running the side and front of the building, there is so much light during the day and a very pretty night flows through at sunset. With ornate chandeliers and lavish wood trim, Harry’s is very much the classic hotel atmosphere from days past.

Our server was promptly with us and our drinks and soup were ordered. Starting off the meal with soup is a lovely way to warm your appetite. Salads are crispy and fresh and light, but soup can really draw you in and the warmth makes you feel good inside.

I chose to start with a cup of Cream of Tomato Basil soup. Not the grilled cheese style tomato soup, this was a hearty and chunky tomato soup. Rich and creamy with fresh basil and pepper it was a delight to ease into the meal with such a lovely soup.

Sadly, I was informed upon ordering the entree I had chosen was sold out, and an on-the-spot decision took me to Harry’s Meatloaf. Originally planning on a very intricate dish, I was concerned I had settled and wasn’t going to be pleased.

The meals came fairly quickly, and the aroma from the sauce on the meatloaf convinced me I had in fact, not made the wrong choice. It was a combination of ground beef, pork and veal that has been slow roasted, with a sweet tomato sauce, caramelized onions and a rich cabernet sauce.

The meatloaf was layered between decadent garlic “smashed” potatoes and served with fresh sauteed asparagus all with that rich sauce. Each bite, trying to combine every flavor was just amazing. Even better, at a very good price of $15 I did not feel guilty at all about the dish.

Finishing with dessert is always a great way to round off the night. Being able to indulge just a bit and leave with that sweet tooth conquered can make dinner such a delight. Fine restaurants that have a dessert chef or have very appealing desserts sometimes make up a tray for the servers and they will show it to your table, so you can see what in fact you are getting. We chose the black bottom pie and housemade cheesecake.

The cheesecake was Amaretto and raspberry for the night and the flavors were just off the chart. A bit more crumbly than I would have liked, the cheesecake was delicious just not quite as perfect as the rest of the meal.

The black bottom pie was a combination of chocolate espresso custard and vanilla rum custard with pie crumbles and a very fine piece of chocolate lattice. This dessert was much more impressive and overall very rich and thick.

Harry’s manages the upscale restaurant feel but matches it with a very solid price level. Of course, the prime rib and the steaks are bordering $30 a plate, but they have a very nice menu of realistically priced options that are full of flavor and appeal to every appetite. Overall, with my soup at $4 and my dessert at $7, the restaurant really isn’t much more expensive than local chain restaurants, and the atmosphere is so much more appealing.

The restaurant promotes a feeling of importance and confidence. Taking a business deal there over lunch, I can only imagine, would be a great way to seal the deal. The “high life” boasts power, and that’s exactly what you feel when you dine at Harry’s.

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