Think you’re serious about steak? You’re about to meet your match in Porterhouse. Set on a busy strip in happening Al Olaya, this acclaimed eatery fuses classic New York steakhouse vibes with contemporary Riyadh interiors trends. Complementing a backdrop of smoky kitchen aromas, comfy leather banquettes and hefty wooden tables rub up against a canvas of brushed concrete and filament lamps. Piles of logs, meanwhile, lend a rustic, “fresh back from the hunt” wilderness edge that feels plucked from somewhere else altogether.
And then there’s the huge fridge that greets diners on arrival, where prime cuts can be window-shopped on the way to your table. So far, so eclectic. But it all just works.
This is Meat Valhalla, and one born, bred and pastured in Riyadh at that. And in case you missed it, the brand touts its 100 percent Saudi credentials at every given opportunity. Its steaks, however, come from the best cattle regions of the world.
As is generally expected at quality steakhouses, prices are premium, but Porterhouse does at least offer three set menus to choose from as well as the pricier à la carte. If you’re able to splash out – do. Because those cuts are worth every riyal.
Porterhouse’s menu changes with the seasons as well as trends, but that doesn’t stop staff knowing their stuff – from each steak’s origin to its chef-recommended cooking temperature.
Right now, one of the restaurant’s most popular dishes is the wagyu sando, served Japanese style between slices of slightly sweet, lightly toasted bread. It’s not cheap (SAR263, to be precise), but it’s up there with the best we’ve tried in the region. Cut into four shareable squares, the tender steak within more than stands up to the earthy truffle flavours that accompany it.
But even the simpler dishes are likely to leave those taste buds shook. Who’d have thought that chicken wings could taste this luxurious?
Of the mains, the New Zealand fillet is a top pick – and we’ll also vouch for the petter sauce. As with all Porterhouse’s steaks, the fillet dry aged in-house for 21 days, then grilled over wood and charcoal.
But steak aficionados will find plenty more interesting cuts to peruse, including in particular a 60-day-aged, 800g Australian Angus porterhouse steak designed for two.
If you’re not normally a dessert person, make an exception. And if you are, you’re in good hands.
Warm, sticky date cake, dusted with fennel and served with a creamy scoop of ice cream, is an absolutely winning way to end this frankly epic dining experience.
When you find a superb steakhouse, it can sometimes feel like you’ve met your new BFF. One visit to Porterhouse, and don’t be surprised if it feels like the start of a long and happy acquaintance.
