Harry's is new to me, but they've been killing it for years. Only after 3 or so decades of exclusive catering have they added a small dining area to their algorithm, where a pair of colleagues or a few good friends can enjoy a register-to-grill-to-table meal.
And what a meal it has been. The reason behind their catering success is clear, and it started with the tender, smoky-ringed Pork Ribs. The Brisket is also brilliant, tying the ribs for first - even the lean bits are silky-soft, and for only the second time in SoCal, I've found the smoke to be strong enough.
Their specialty is Tri-Tip, which is good and steak-y. It's quite different from the usual suspects; more chewing, less shredding, plenty of beefy juice. Burnt Ends are never a bad idea, but I do think the brisket is better. The Fried Okra is fantastic.
The ambiance is casual contentment, simple tables sitting under photos of famous people. The competence justifies their confidence, and their longevity speaks volumes. In a world where everyone struggles to remain relevant, classics like this are here to stay. I don't know Oklahoma, and I didn't know Harry's, but after having had Harry's, I'd sure like to know both better.
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