"Work your way north on the Post Road to Hartsdale, and you'll find another Steven Palm creation, opened last month: Harrys of Hartsdale, in the old Rockwell's building, across from the train station. Its specialties: steaks up front, a raw fish bar in back. Its really three restaurants rolled into one: first-floor casual dining with an open kitchen featuring the raw bar; second-floor, more formal, dim lighting, more romantic; basement, private dining inside a wine cellar, with a wine tasting menu."

- Westchester Spotlight Magazine (Premier Issue, January 2001)

"The raw bar is splendid. Prettily presented on raised platters filled with crushed ice, oysters proved luscious."

"From a number of appealing appetizers, a generous portion of Prince Edward Island mussels proved exquisitely fresh, the tomato broth lively with chopped scallions and a breath of curry . . . . Lemon grass and ginger provided zing to five succulent sea scallops arranged around a 'pillow' of basmati rice and bits of lobster."

"The best of very rich desserts will please chocolate lovers, who will go for chocolate tear, a teardrop shaped, fabulous conglomerate of chocolates and textures."

Rating: Very Good

-The New York Times 3/11/01

Just Wild About Harrys

"This isn't your father's steakhouse."

"The lower level holds a comfortable bar area with several tables and counter seating at a separate raw bar where one can watch Harrys' talented chefs in action."

"At three months, Harrys ran like a place open for years. Service was low key but highly professional."

"A salmon Napoleon entrèe took oft-combined flavors to a higher level. Resting on a creamed spinach base, the Napoleon sandwiched a potato lattice between two substantial salmon fillets . . . . The salmon was so rich and oily we wondered if it was a belly cut."

"One of Harrys most popular dishes is its sautèed Hudson Valley foie gras . . . . All the elements in this dish pulled together so well."

"Inspiration was found in a warm savory crepe filled with sautèed apples, dates, walnuts, Roquefort cheese and a splash of Chardonnay. The balance of flavors was like nibbling on good cheese, eating fresh apple slices and sipping a good sherry."

-Westchester County Weekly 3/29/01