Buffalo Rising Online

Jul 31st 2007, 10:53am By Christa Glennie Seychew

In the spring, sparkling ice floes break free, gracefully making their way down the river. Throughout the summer, warm weather and breathtaking sunsets can call the most stubborn of land lovers to our river's edge. Autumn provides a colorful and lush view of the changing leaves along the Canadian border. Winter finds a sky that is often crystal clear, the sun bouncing off of the lake's pristine blanket of snow and ice.

Harry's Harbour Place Grille is a hot spot in the spring and summer season, its expansive patios an ideal place to enjoy a fine meal or refreshing cocktails. But, don't fool yourself into thinking that Harry's is any less stunning in the colder months.

In its tenth year, Harry's Harbour Place Grille has undergone its share of changes, and the very recent return of former General Manager Jeffrey Lang is certainly one of them. Those that have not dined at Harry's as of late will find that the menu and extensive wine list have evolved into something most will find more accessible.

Donald Breitkrus, Harry's Executive Chef, has been running the kitchen for over five years- a rarity in the restaurant industry- leading me to believe that the restaurant and kitchen are well run, the food properly executed and consistent. His lunch and dinner menu change seasonally, an especially wise choice for seafood inspired cuisine.

The lunch menu features a few of Buffalo's favorite appetizers- fried calamari ($9), stuffed peppers ($9) and a jumbo prawn cocktail served with a creole remoulade and cocktail sauce ($16).

Soups are a popular starter and include a seasonal soup du jour and Harry's very popular seafood chowder ($5 each).

As with most lunch menus, you'll find good sandwiches and salads. A reuben ($9), turkey club ($9), chicken wrap ($9), cobb salad ($11) and increasingly popular wedge salad ($8 and $10) are just a few of the selections. A hearty half pound burger ($9) and steak sandwich ($14) easily provide the very hungry diner with a substantial meal.

Pasta is also geared toward favored choices. Shrimp scampi ($14) and chicken sausage penne ($14) are worthy representatives of the offerings.

A lunch entree is a good choice, particularly during a business meeting. A sampling of them are the sirloin filet with vegetable and garlic mash ($15) and the sea bass with cracked peppercorns served with sauteed vegetables and a lemon beurre blanc ($16).

The dinner menu is sure to please almost any guest, providing a broad variety of choices with eight appetizers and nineteen different main courses.

Examples of the approachable appetizers include beef tartar ($13), coconut crusted lobster satay ($15), artichokes with blood orange and sweet vermouth aioli ($8) and tuna tempura ($12). The pasta and risotto portion of the menu features, among others, veal wrapped with prosciutto over fettucini ($27) and a grilled lemon-basil chicken breast served over butternut squash risotto ($25).

Of course, with its stunning view of our waterfront, Harry's true specialty is seafood. Though there are meat options like a strip steak ($23 and $32), a nice pork chop ($20) and filet mignon ($36), in my opinion it is a shame to waste the opportunity to enjoy good seafood in a city overrun with the frozen stuff.

During my visit I saw beautiful plates bursting with scallops, mussels and shrimp. Yellow Fin tuna ($27), Pacific halibut ($28) and king salmon ($23) are a few of the other choices. And, as expected and appreciated, the classic surf and turf puts in an appearance, offered at Harry's in a number of different variations. You'll find sirloin and tail, mignon and crab (all market price), and one of Harry's signature dishes, the Seafood Grill. Comprised of a 10 oz. grilled sirloin with a balsamic glaze, sauteed shrimp and scallops, grilled asparagus and garlic mashed potatoes ($35) it is sure to please any seafood connoisseur.

A lovely selection of after dinner drinks are a perfect complement to the meal, but those in search of a sweet treat will find Breitkrus's housemade desserts worthy of attention. A final touch to the meal is the complimentary handmade cotton candy presented at your table as your experience draws to a close.

Harry's classic American menu, with subtle Italian, French and Asian influences, has gathered a dedicated clientèle, deservedly so. The large dining room, spectacular view, atrium, outdoor raised patio and tasteful decor certainly lend to that as well. Finally, let's not forget the magnificent banquet room, replete with an attractive and full stocked bar, audio visual equipment and impressive floor to ceiling view.

I strongly encourage you to visit Harry's Harbour Place Grille a minimum of four times in the next year. With each change of season experience and enjoy the changing menu and view.


Harry's Harbour Place grille
2192 Niagara Street, Buffalo 14207
716.874.5400, call for hours
www.harrysharbour.com