On Wednesday, February 1st, Porterhouse unveiled its new downtown location, set in a historic 1924 bank vault and well-known San Mateo landmark. Owned and operated by restaurateur Hamdi “Bruno” Ugur, Porterhouse has been a local institution since its doors first opened in 2007 and has since become a prime dining destination for local residents and tech workers.
The new Porterhouse location offers the same quality, service and atmosphere that guests have come to expect from the steakhouse, but with a completely reimagined dining menu and all-new happy hour menu. The menu features a selection of signature cuts sourced from Midwest stockyards, ranging from filet mignon to porterhouse steak, all dry-aged in-house for maximum flavor and tenderness.
Porterhouse features an inclusive menu from Executive Chef Mynor Ajvix with dry-aged Midwest beef, fresh seafood, vegetarian options, and seasonal produce and ingredients, all laced with the philosophy that house-made is the only way. French influences are drawn from Bruno’s first restaurant, Bogie’s, and are felt throughout the menu with house-made stocks, sauces and desserts, in addition to tableside experiences, such as Bananas Foster.
With the reimagined menu, Porterhouse introduces a range of new dishes. The Surf & Turf and Cauliflower Steak are just two examples of the offerings now available.
Greeting guests upon entry is Porterhouse’s custom meat locker where meats are dry-aged, some for over 28 days. Steve Ugur, the Director of Butchering and Bruno’s son, introduced the art of in-house, dry-aging in 2013 and is constantly bringing new innovations to the program. Later this month, Porterhouse will begin introducing dry-aged grass-fed beef sourced from local ranches in CA, a rarity in the Bay Area and beyond.
With the grand opening, Porterhouse introduces its cocktail program, created by Bar Manager Donald Bodan Jr. Donald’s cocktail program not only showcases his inventiveness by recreating his own twists on classic cocktails, but also his consideration for all patrons’ preferences. The inclusion of non-alcoholic cocktails and a non-alcoholic beer option ensures that everyone can enjoy a delicious beverage, regardless of their choice to consume alcohol or not.
Highlights include:
- The Castaway – Coconut Washed Vodka, Crème de Cacao, Honey, Pineapple, Lime, Served over Shaved Ice
- Ready Aim Fire – Del Maguey Vida Mezcal, Honey Pineapple Syrup, Lime, Habeñero Shrub, Pink Peppercorn
- The Monroe – Mai Tai with Hamilton Jamaican Pot Still Black Rum, Agricole Blanc, Pierre Ferrand Curaçao, Orgeat, Lime, Served over Shaved Ice
- Jungle Free Bird (0 Proof) – Ritual Rum Alternative, Lyre’s Italian Orange, Pineapple, Lime, Demerara
Porterhouse’s owner, Bruno, also takes a hands-on approach with the wine selection, handpicking each option to offer a diverse and quality-focused selection.
At Porterhouse, guests are transported back in time to the Golden Age of Hollywood through its design. The restaurant pays homage to Bogie’s, the first establishment of owner Hamdi Ugur, which was located in the historic San Mateo Theatre. There, Bruno opened Porterhouse’s doors in 2006 and with the reopening, creates a nostalgic atmosphere for diners in an all new location. American cultural icons such as Humphrey Bogart and Marilyn Monroe are celebrated in the design through original film billboards and posters sourced from the San Mateo Theatre, as well as Bruno’s personal collection, inviting guests to dine alongside these legends from the Golden Age of cinema.
The design of Porterhouse is further enhanced by the addition of red velvet curtains. These curtains can be drawn for private dining experiences, allowing guests to enjoy a more intimate atmosphere. The attention to detail in the design, from the nostalgic elements to the inviting textures, creates a unique and memorable dining experience for guests at Porterhouse.
