Harry's Prime Steakhouse & Raw Bar (Polanco)

Four beef labels on one menu: USDA Prime, Kobe A5, Jack's Creek wagyu and Black Onyx, on Presidente Masaryk in Polanco.

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By Inès Vacher · Steakpedia editorial voice · Who writes

How to book

Book on their website (OpenTable) ↗Call Map ↗

Booking link from the restaurant’s own website, checked Nov. 1, 2026.

Why go

Harry's starts from four labels. Its cuts menu is split by origin: Kobe from Hyōgo, Japan, graded A5; USDA Prime from the United States; Jack's Creek from Australia; and Black Onyx, also from Jack's Creek. The Polanco house belongs to Grupo Anderson's, a Mexican group founded in 1963, and is described by the group as a steakhouse and raw bar. Excélsior in 2022 called the brand a pioneer of fine dining in Mexico. The menu counts weights in ounces, grades Japanese and Australian beef by BMS score, and carries one cut sold only in Polanco: a 14 oz kosher rib eye.

What to order

New York Dry Age, USDA Prime, 13 oz
Porterhouse, USDA Prime, 35 oz
Kobe A5, BMS 10–12, 3.5 oz

Ageddry

BreedWagyu (Jack's Creek), Tajima (Kobe)

GradeUSDA Prime; Kobe A5 (BMS 10–12); Jack's Creek Wagyu (BMS 6–7); New York Wagyu (BMS 8–9)

Not published: fire, price, year opened.

01What to order

New York Dry Age, USDA Prime, 13 ozServed with roasted cauliflower purée; also in a bone-in 18 oz version. The menu says the dry-age cuts are matured at a controlled temperature and does not give the days.
Porterhouse, USDA Prime, 35 ozMarinated in black adobo, per the menu.
Kobe A5, BMS 10–12, 3.5 ozFilet mignon or rib eye, from Tajima-gyu cattle raised in Hyōgo; the menu says it is never frozen.
Tomahawk, Black Onyx, 42 ozFrom Jack's Creek, Australia, with "Cowboy" sauce. A 14 oz Black Onyx rib eye comes with truffle jus.
Jack's Creek wagyu, BMS 6–7Rib eye of 14 oz or filet of 7 oz.
New York wagyu on hot stone, 2.5 ozBMS 8–9, seared at the table, per the menu.
Caribbean lobster risotto, grilled octopus, beef tartareDishes the house names on its website, next to Alaskan king crab and rigatoni spicy vodka.

02The beef

Four origins, each with its own grade. Kobe: Tajima-gyu from Himeji, Hyōgo, A5, BMS 10–12. USDA Prime: cattle raised in the Corn Belt; the group says the beef comes from Grand Island, Nebraska, and is aged, while Forbes in 2017 named Iowa, Kansas and Nebraska. Jack's Creek: wagyu at BMS 6–7, plus a 2.5 oz New York wagyu at BMS 8–9. Black Onyx: a Jack's Creek label for the tomahawk and a rib eye. The dry-age cuts are New York steaks of 13 oz and 18 oz; the menu gives no days. No source states the feeding of the Prime. The number: 4 labels.

03The fire

No source names the fuel or the grill. The menu says one wagyu cut is seared at the table on hot stone, and a 2026 festival note says steaks are seared on the grill in front of guests; neither describes the kitchen's fire.

04The story

Grupo Anderson's, which created Harry's, says it was founded in 1963 by Carlos Anderson. In July 2017 Forbes México, in a sponsored piece, listed Harry's units in Masaryk, Cancún, Acapulco and Playa del Carmen and a fifth being prepared at Samara mall, Santa Fe; it gave no opening years. Chilango placed the Polanco house at Presidente Masaryk 111 in February 2017, while the group now gives Masaryk 264; no source explains the change. Excélsior reported on Feb. 28, 2022, that Harry's was one of six group brands given the Star Diamond Award by the American Academy of Hospitality Sciences. The group lists Harry's among its Marcas de Confianza 2025.

05The practical

Presidente Masaryk, between Eugenio Sue and Aristóteles, Polanco IV, 11550. Open every day from 1:00 p.m. to 1:00 a.m.; the piano bar runs Thursday to Saturday from 9:00 p.m. Phone 55 9128 6997. Valet parking on Masaryk. The group lists 230 seats: 120 in the smoking area, 63 in the non-smoking area and 47 at the bar. The cuts menu publishes no prices; the Business Lunch adds MXN 350 for a 9 oz filet mignon.