Last Updated on March 7, 2024
I look forward to sunny beaches, lazy days by the pool, and Mexican culture and cuisine when visiting Playa del Carmen, Mexico. My husband and I also enjoy spending time on Quinta Avenida – 5th Avenue.
Although I often seek local cuisine, I was intrigued to find a prime steakhouse in Playa del Carmen. After my first exceptional dining experience, subsequent trips here will only be complete with a dinner at Harry’s Grill/Prime Steakhouse & Raw Bar.
Humble Beginnings of Grupo Anderson Dining Empire
Carlos Anderson began his culinary journey in 1960 with a food stand in Mexico City that expanded to include 28 locations. In 1963, he partnered with Chuy Juárez and opened The Shrimp Bucket Restaurant in Mazatlan. The duo then created the restaurant enterprise, Grupo Anderson.
Grupo Anderson continues to expand and includes well-known establishments like Carlos ‘N Charlies and Señor Frog’s. One of the largest restaurant groups in Mexico, Grupo Anderson has 15 brands with over 50 restaurants in Mexico, the U.S. and Canada.
Harry’s Prime Steakhouse & Raw Bar opened in 2007 in Cancun as Grupo Anderson’s first fine dining restaurant. The Playa del Carmen location opened several years later. The contemporary décor of warm woods, muted greens, subtle lighting, and large windows provide an elegant ambiance with wonderful views.
The menu showcases a wide selection of prime meats and seafood. From the land, Japanese Kobe, USDA Prime, and Wagyu. The raw bar features caviar, tartare, sashimi, oysters, shrimp cocktail, Stone Crab Claws and Alaskan King Crab.
A variety of appetizers, salads, soups, pastas, burgers and sandwiches round out the menu.
A Memorable Dining Experience
During my first visit to Harry’s several years ago, my husband and I sat at the bar to enjoy a cocktail before dinner. As we sipped our drinks, our bartender served us bacon strips. Yes, I said bacon strips—a delightful and tasty surprise. On our most recent visit, we couldn’t resist stopping at the bar before dinner to partake in this unique tradition.
We began our dinner with salmon tartare, a lighter version of its beef counterpart. Diced sushi-grade salmon, capers and chives combined for a fresh, clean and flavorful bite. Lightly toasted bread strips, crème fraiche with herb oil, and wasabi-infused avocado puree added a delectable melody of flavors without overpowering the salmon.
We ordered a Caesar salad before our main course. Reminiscent of a deconstructed salad, whole romaine lettuce leaves were topped with thin, crispy bread strip croutons, shaved parmesan cheese and house-made creamy Caesar dressing with a hint of anchovy.
I opted for an A5 Wagyu Mishima rib eye for my entrée. A5 wagyu is the highest grade of wagyu beef. I savored every bite of the intricately marbled, melt-in-your-mouth, umami-infused rib eye.
My husband ordered the Chilean sea bass. A beurre blanc and herb oil complemented the tender, flaky and rich sea bass. A roasted cauliflower puree and mixed greens enhanced the fresh and light flavors of the dish.
Dessert at Harry’s Grill/Prime Steakhouse & Raw Bar
Dessert anyone?
Yes, please. We sampled Harry’s Pie, Carrot Cake with a 24k covered chocolate bunny and lemon pie with a 24k gold leaf.
Harry’s Pie consisted of homemade creamy macadamia nut ice cream sitting atop an Oreo cookie crumb base. Melted chocolate topped this absolutely delicious dessert.
The carrot cake featured several thin layers of cake filled with cream cheese frosting. The colossal slice of cake was topped with a thick and gooey cajeta (caramel-like) sauce, toasted walnuts, and coconut shavings. A diminutive 24k covered Turin chocolate bunny added a playful touch to this decadent delight.
My favorite dessert was the lemon ice cream pie with a 24k gold leaf. A lovely ice cream pear topped with yet another 24k gold leaf sat on a beautifully toasted meringue base. Crunchy citrus dough pieces accompanied the dish. The cool ice cream, smooth meringue and crunchy dough created an irresistible combination of textures and flavors.
As a finale to our dining experience, our waiter appeared with Harry’s signature cotton candy. I could not resist the spun sugar treat, which brought back childhood memories of circuses, state fairs and lots of sticky fingers.
Each time I visit Harry’s, I am impressed with the superb hospitality, attention to detail, and exceptional food. I have enjoyed many splendid meals at Harry’s and look forward to my next visit here, as always.
Exploring Quinta Avenida (5th Avenue)
Quinta Avenida is a pedestrian street that runs parallel to the beach. The area contains a myriad of shops, restaurants, art galleries and street entertainers.
Diners will find options ranging from fast food to upscale cafes and restaurants. Many establishments have outdoor seating, which is excellent for people-watching.
Visitors have endless shopping opportunities along Quinta Avenida. Local specialty shops, familiar brand stores and luxury boutiques line the street. Souvenirs include colorful blankets, hand-painted ceramics, and handmade jewelry.
Culture seekers will enjoy the art galleries and museums in the area. Visitors will also find entertaining street performers along the Avenida.
The atmosphere and energy along Quinta Avenida make it worth a trip, and there’s always Harry’s Grill/Prime Steakhouse & Raw Bar to highlight your visit.
