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Porterhouse

4.5

About this business

Gorgeous and comfortable Bar and Lounge featuring small plates and hand-crafted cocktails. Private booths in our intimate dining room promises a special outing. And of course, Midwest Certified Angus Beef with distinct flavor; excellent wine; and friendly service. 

Location details

60 East 3rd Avenue, Ste 131, San Mateo, CA, 94401, United States

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WeekdayScheduleStatus
Mon9:00 a.m. to 6:00 p.m.
Tue9:00 a.m. to 6:00 p.m.
Wed9:00 a.m. to 6:00 p.m.
Thu9:00 a.m. to 6:00 p.m.
Fri9:00 a.m. to 6:00 p.m.
SatClosed
SunClosed
4.5770 reviews
Select a rating
Kevin Kymer's profile image
Kevin Kymer 
recommend  Recommended
4 years ago

excellent Porterhouse Steak. 

Andreana Lewis's profile image
Andreana Lewis 
recommend  Recommended
4 years ago

tender steak . very nice staff 

Shannon Rae Lopez's profile image
Shannon Rae Lopez 
recommend  Recommended
4 years ago

All around fantastic! Great everything! 

Yolanda Paloma Garcia's profile image
Yolanda Paloma Garcia 
recommend  Recommended
4 years ago

The service was great . the steaks were so delicious and tender. I will return 

Inmaculada Reyes de Lacayo's profile image
Inmaculada Reyes de Lacayo 
recommend  Recommended
5 years ago

the food was delicious, but the service can definitely improve. we felt super rushed every step of the way. the server spilled water all over my hubby by accident but we had to ask for napkins 3 times to dry the water on his pants, coat and shirt. they also dropped his beer and in the end only one dessert was taken off the check. By the time we ate the food was cold. ☹ 

Kris John's profile image
Kris John 
recommend  Recommended
5 years ago

winning soul for God's kingdom. God is the porter we are the clay. 

Emma Chen's profile image
Emma Chen 
recommend  Recommended
5 years ago

早在17世纪,人们就发现,把屠宰后的肉放在室温下数日或者数周,当外部已经腐败的时候,内部的肉却会变得比鲜肉更加软嫩,口感也越发浓郁而富有层次,这就是“熟成”带来的改变。“Dry Aging”源于美国,美国人认为上好的牛肉要有“肉味”,而干式熟成导致的脱水状况可以将肉味浓缩,同时长时间熟成会为牛肉带来火腿和橡果的香气。能享受干式熟成“待遇”的首先一定是优质乃至顶级的牛肉。开始时,大块的牛肉会被放在0-4℃的恒温、恒湿且通风的环境里,让肌肉中的血水慢慢流尽、表层风干硬化,内层牛肉产生的酵素让肌肉纤维松散、组织软化,过程中产生的鲜美肉汁又被外壳锁在其中,反过来渗透入纤维组织。在熟成间里,会有专人照顾每一块牛肉,好决定熟成的进度,而牛肉表面的颜色会暗示你它已经经历过的时间。这样难伺候高损耗的牛排,足以让普通餐厅望而却步。即使在美国,也只有极少数的高级餐厅才会采用真正的干式熟成法。经过28天酝酿的牛排,本身已经具有浓郁的风味,简单香煎就能最大程度保留原汁原味。只要尝过那软嫩香浓的牛排,你就会知道,花费的时间和金钱都是值得的。 

Cynthia Wilcox's profile image
Cynthia Wilcox 
recommend  Recommended
5 years ago

The steaks here are exquisitely tender and flavorful. The petite filet mignon is always cooked to perfection. Their caramel bread pudding is one of their signature dishes and highly recommended! 

Colleen O'Rourke Lavezzo's profile image
Colleen O'Rourke Lavezzo 
recommend  Recommended
5 years ago

Hosted a 30th Birthday party for our daughter with 20 people. It was by far one of the best parties we have ever hosted. The food, service and atmosphere was off the charts! I will definitely be back for future parties! 

Frequently asked questions about Porterhouse

How is Porterhouse rated?

Porterhouse has a 4.5 star rating with 770 reviews. 

When is Porterhouse open?

Porterhouse is closed now. It will open on Monday at 9:00 a.m. 

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