My appetite for red meat comes nowhere close to that of my husband, aka Meat Boy.

But admittedly, I have a weak spot for beef Wellington.

Maybe it’s the retro vibe, the stately tradition, or celebratory nature that ropes me in.

So, I couldn’t pass up a chance of partaking recently when I was invited in as a guest of downtown San Mateo’s Porterhouse, where fittingly, Wellington Wednesdays are de rigueur each week.

Dry-aged beef is a specialty here, as you can tell from the moment you walk through the doors and spy the dry-aging refrigerators loaded with hefty cuts of mid-West beef.

Hamdi “Bruno” Ugur has owned this classic, old-school steakhouse since 1987, and you’ll see him greeting guests at tables nightly. Hospitality runs in the family, as his son, Steve Ugur, is not only the director of butchering at Porterhouse, but co-owns Pausa in San Mateo, and the just-opened Sekoya Lounge & Kitchen in Palo Alto.

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