Steakhouses in West Portal

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Mozzarella Di Bufala Pizzeria: A User’s Guide

Pizzeria and Brazilian Cafe | Lunch Buffet | Variety of Crusts | Gluten-Free Options

Sample Menu

  • Appetizer: steamed mussels, jalapeno poppers, and bruschetta
  • Pizza: the Portuguese, with linguica mixed with black olives, ham and onions on a New York-style or cornmeal crust
  • Brazilian dish: moqueca de camarão (prawns sautéed with coconut milk, cilantro, red palm oil, peppers, onions, and tomatoes)
  • Sandwich: pizza sub with salami, pepperoni, mozzarella, and fresh tomatoes, baked on a soft french roll
  • Dessert: raspberry cheesecake or tiramisu cup

When to Go Stop by between 11 a.m. and 2 p.m. throughout the week for the hot lunch buffet.

Who’s in the Kitchen?

  • Pedro Galletti (founder), who opened the restaurant in 1992. Pedro brings his Brazilian and Italian roots to the menu and atmosphere.
  • Edgar Aguilar (senior cook), has worked at the restaurant for nearly 20 years. His signature dish is the chicken marsala.

Inside Tip A splendid crust is guaranteed for all, regardless of dietary preference or geographic hometown. If you’re from the Midwest, go with the thin and crispy crust. If you hail from the Big Apple, then order up a big New York-style version. There’s also a thick and buttery cornmeal option, and even a gluten-free crust. For the non-conformist, pies can also be folded into calzones.

While You’re in the Neighborhood
Before: Work up an appetite by hiking at the scenic Mount Davidson Park (Dalewood Way & Myra Way), which is famous for its 103-foot cross and memorial to the Armenian genocide.

After: Keep the fun going by belting out your best “Thunder Road” in a private singing room at K-Net Karaoke (870 Taraval Street).

69 West Portal Avenue
San Francisco,

Five Things to Know About Bullshead Restaurant

Unassuming both inside and out, Bullshead Restaurant isn’t a local staple because of its wood-paneled walls and simple table settings. Once your towering burger or aged bison steak hits the table, you’ll know why its dedicated customers keep coming back. Read on for more about this West Portal favorite:

  • Steak and burger fans have plenty of options. Most steaks and burgers are made from USDA Choice beef and bison, but turkey, fish, and veggie options ensure everyone can find something tasty.
  • Cooks hand cut steaks and grind meat for burgers in-house.
  • It’s unpretentious. Rustic wood paneling and the eponymous mounted bull head give the restaurant a neighborhood hole-in-the-wall feel.
  • The burgers are no joke. Third- or half-pound specialty burgers range from the simple chuck burger—with beef, turkey, or lean buffalo—to the fan-favorite Challenger, stacked high with avocado, bacon, cheddar, jack, mushrooms, and onion.
  • They have a display case—for meat. The glass case in front displays aged steaks for customers to choose from and ground beef and bison to take home.

840 Ulloa Street
San Francisco,

Five Things to Know About Parkside Tavern

Parkside Tavern melds the atmosphere of a sports bar with the comforts of a classic pub—a combination that’s proven successful with locals. Read on to learn more about this popular watering hole.

  • It’s a great spot to catch the big game. Grab a stool and watch the Niners, Giants, or Warriors play on multiple flat-screen TVs.
  • The menu might surprise you. Though Parkside Tavern serves up bar-food mainstays, such as buffalo chicken wings and burgers, it also serves the likes of duck ragout, filet mignon, and grilled pork chops.
  • The chef is serious about pub grub. Irish-born Chef Larry Doyle has a passion for hearty Irish cooking. He even authored a cookbook on the subject, aptly titled Irish Pub Cooking.
  • You can drink your dessert. The bar pours sweet cocktails, including a crème brûlée martini that’s made with vanilla vodka, Frangelico, Cointreau, and cream.
  • It pays tribute to the past. Parkside Tavern’s building has housed many neighborhood businesses since its construction in 1948. One of the previous operations boasted a circular bar, a feature that’s still reflected in the architecture of the tavern’s ceiling.

1940 Taraval St
San Francisco,

Almost too beautiful to eat, the carefully-plated cuisine at Will Sushi is thoughtfully constructed by experienced sushi chefs working behind a long, dark bar. Here, they roll colorful cuts of fish into specialty maki rolls which then twist across a plate in the shape of a writhing dragon or surrounded by colorful flourishes of house-made sauces. The kitchen works collaboratively with sushi chefs to build bento boxes, which can be customized with components such as salmon and beef teriyaki.

1380 9th Avenue
San Francisco,

PPQ’s signature beef pho, which earned praise from SFGate, comes with five types of certified Angus beef: rare flank steak, well-done brisket, tendon, tripe, and meatballs. You can pair the steaming dish with an order of fried imperial rolls filled with ground pork, taro, carrots, and silver noodles.

1816 Irving St
San Francisco,