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Walnut Creek Magazine

Knives Out! Porterhouse San Mateo's premium aged steaks make the cut

Mar 19, 2023 02:10PM ● By Pam Kessler

When searching out a world-class steak, places like Harris’ or Morton’s in San Francisco probably come to mind. It would be easy to overlook San Mateo, but it would also be a big mistake. Giant cuts of beef hang in a glass-walled aging chamber at Hamdi "Bruno" Ugur’s Porterhouse Steak


His popular San Mateo restaurant first opened in 2007, introducing the art of in-house, dry aging to the Peninsula. Now the family-run business has unveiled their new location on B Street. Inside the redesigned historic bank vault, devilishly delicious steaks are served in a modern dining room accented by high ceilings, iconic Hollywood art, and curtained booths. Service is flawless, meats are cooked perfectly, and the tableside bananas foster flambe is festive.


For starters, dirty martinis do wonders paired with the crab cakes remoulade or clams and mussels in white wine garlic sauce. French influences are found throughout the menu in house-made stocks, sauces, and desserts.

All of Porterhouse’s steaks are dried in a temperature and humidity-controlled room from 21 to 120 days, depending on the cut. Most hang out for 28 days, to tenderize and build concentrated flavors, ranging from filet mignon to the signature porterhouse steak. The “Cowboy” an 18-ounce dry aged bone-in ribeye is served with twice-baked potato and fresh vegetables. 

 Steak house staples—creamed spinach, French fried potatoes, and garlic mushrooms—complement the meal. Besides the boozy banana foster with vanilla gelato, which Bruno prepares tableside, there’s Crème Brule and Grand Marnier Souffle for dessert.

Open for dinner at 5:00pm daily; happy hour weekdays 5:00-6:00pm;

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