Our first dinner of the Cabo trip was Harry’s Steakhouse & Raw Bar, the Grupo Anderson’s steakhouse on the Tourist Corridor at Km 5 — the same stretch as Ilios, where we’d eat two nights later. Harry’s is the group’s classic steakhouse play: certified Kobe A5, Australian Jack’s Creek wagyu, USDA Prime cuts, a raw bar, and a terrace that looks straight across the bay.
We were seated as the light was going down, and that terrace view is the real deal.
First impressions
Inside, the room is warm and low-lit: tiered chandeliers, an open kitchen running along the back, and a floor-to-ceiling wine wall behind the tables. It’s a handsome room — although, as we’d find out once the sun was fully down, “low-lit” is doing a lot of work in that sentence. More on that below.
Before you order, they bring the steak tray to the table — the raw cuts on display, each one tagged by origin: USDA Prime, Jack’s Creek, the works. It’s a bit of theater, but it works. You know exactly what you’re choosing.
What we ate
Caesar Salad — We split the Caesar to start, and it was amazing: crisp romaine, proper homemade-style dressing, shaved parmesan, and crostini on the side. One of the better Caesars we’ve had anywhere, full stop.
The bread service deserves a mention too — warm, glossy rolls with a little herb salt on top. Simple, and gone fast.
Filet Mignon, 9 oz — We shared the USDA Prime filet, ordered medium rare, and it came out cooked perfect: a real outside char, and a warm red center all the way through. For a shared steak at a resort-corridor steakhouse, this was exactly right.
Giant Shrimp (add-on) — We added the giant shrimp to make it a surf-and-turf, and they were grilled to perfection: big, butterflied, with that garlic-butter finish. Worth the add.
Creamed Spinach — Ordered as a side, and excellent — rich without being heavy, and the right call next to the filet (that’s it in the bowl behind the steak photo above).
With dinner we drank a Terrazas de los Andes Reserva Malbec 2024 from Mendoza — a steakhouse staple that did exactly what a Malbec is supposed to do next to a charred filet.
And because the night called for it, espresso martinis — properly foamy, three beans on top.
Two celebrations, one table
This trip is doing double duty — my birthday and our anniversary — and Harry’s leaned in. Out came a tower of cotton candy with the Harry’s sign for my birthday….
…and then champagne and a slice of red velvet cake with a sparkler for our anniversary, “Happy Anniversary” written across the plate in chocolate. The service all night matched that energy — attentive without hovering.
The one knock: bring a flashlight (kidding — sort of)
Everything above is why this is almost a five-star night. Here’s why it isn’t. Once the sun went down, the dining room got dark — properly dark. We kept having to turn our phone lights on just to see our food, which is a shame when the food looks this good. It was also hot and humid, and our table sat in the middle of the room — not along the wall, not under a ceiling fan — so there was no air moving at all. On an October night in Cabo, that adds up.
None of it is about the kitchen or the staff; the food and the service were great. It’s a seating-and-comfort thing, and it’s fixable on your end: ask for a table on the terrace, along the wall, or under a fan when you book.
My Rating
⭐⭐⭐⭐ 4/5
The food and service earned a five. The darkness and the dead air at our table cost it a point — when a restaurant cooks a filet this well, you should be able to see it.
Highlights
- The 9 oz USDA Prime filet: perfect medium rare with a real char
- Caesar Salad and Creamed Spinach both excellent
- Giant shrimp add-on makes it a proper surf-and-turf
- Sunset terrace view straight across to El Arco
- Birthday cotton candy and an anniversary cake — they celebrate well here
Good to know
- Harry’s Steakhouse & Raw Bar | Cabo (Grupo Anderson’s), Carr. Transpeninsular Km 5, Tourist Corridor, Cabo San Lucas
- Reservations via OpenTable or by phone: 624 181 0881
- Open daily from 5 PM; dress is resort casual
- Menu prices are in Mexican pesos (our filet was $1,500, Caesar $380, creamed spinach $260)
- Ask for the terrace, a wall table, or a spot under a ceiling fan — the middle of the dining room runs hot and dark
