Founded by Louis and Greg Saig, the original store had about 20 stools and a very limited raw bar menu. It was by chance that our first menu items were influenced by a couple fellas from Louisiana. These bold flavors and unique ingredients made a lasting impression on the development of the menu that you still see today.

Louis and partner Jesse Jabot along with an incredible corporate team, general managers, managers and staff at every level; strive toward always providing quality food and impeccable service all at a great value.

  1. How did the idea for Harry’s  and the New Orleans theme come about? As fate would have it, our first cooks happen to be from Baton Rouge.  From this, came our early menu offerings of Seafood Gumbo, Crawfish Etouffee, Shrimp Creole and Red Beans and Rice with Sausage.  We still serve these items today.  
  2. How has the industry changed over the course of the last 30 years? Significant growth in competition with great diversity of menu trends and niche concepts…especially in fast casual concepts.  Also, a much more sophisticated consumer with the evolution of food channels and social media.  
  3. How would you describe the food at Harry’s now compared to when you started? The Bourbon Street Favorites mentioned above are still the same basic recipes.  However, over the years with a commitment to constant improvement, our menu has evolved into a great variety of unique dishes with flavor profiles  rivaling those of higher end restaurants, yet served at our casual price point.
  4. What is your “go to” dish at Harry’s? Rice Jambalaya with shrimp, chicken and sausage.  It’s our number 1 seller and when I’m on the fence as what to order, that’s my go to. 
  5. What has been the most rewarding experience as a business owner over the course of 30 years? One, is to have simply survived over these many years.  However, more rewarding has been relationships developed with many suppliers, customers and most of all the many incredible employees that have contributed to our success !!