|
|
I get irrationally excited about a salad bar.
|
|
|
Bullshead Is the Budget-Friendly Steakhouse for All |
Bullshead is a family-run restaurant that opened in 1979, holding court just next to the West Portal Station. It’s a local favorite, attracting fans from the neighborhood and beyond (thanks, Muni!). The burgers are admittedly the main attraction, made with a choice of beef, ground turkey, or bison (called “buffalo” in the menu parlance), but it’s also a solid steak place, with cuts charbroiled to your liking.
|
|
|
Bullshead has all manner of steak, including bison steak. | Dianne de Guzman/Eater SF
|
|
|
The scene reminds me of the Round Table Pizza of my youth (in the best way); it’s comfy and family-ready. The TVs are generally always broadcasting something sports-related, like ESPN, with Warriors and Giants paraphernalia hung around the restaurant. A salad bar keeps things nostalgic (albeit with present-day reminders to use hand sanitizer before reaching for the tongs). There are plenty of ingredients to keep your personalized salad interesting.
|
|
|
If you want to add an aura of “healthfulness” to your steakhouse selection, Bullshead offers bison steaks, which tend to have a lower fat content. The aged bison New York steak ($44.50) indeed was leaner and comes with your choice of soup or salad bar, plus an extra side (more below).
If you’re looking for a classic steak, the rib-eye ($47) is likely what you’ll want to order. It’s a 14- to 16-ounce cut, with the aforementioned soup or salad option, plus a choice of baked potato, rice pilaf, french fries, onion rings, or sweet potato fries. I opted for the onion rings, which were nice and crispy. Bullshead is mostly known for its burgers, of which there are plenty, and another reason why this place feels group- and family-friendly. The Western Burger ($22 for a third-pound; $24 for a half-pound) is a classic for a reason, cooked to order (rare, medium, et cetera). The burger plating is key, as it arrives with the top bun on the side with lettuce, tomato slices, and red onions. That keeps the onion rings from getting soggy before they hit the table; simply dressed to eat. The loco moco burger ($20 for a third-pound; $22 for a half-pound) was also good with its runny, yolk-y center, but it will definitely require extra napkins.
|
|
|
The Western Burger. | Dianne de Guzman/Eater SF
|
|
|
The drinks lean simpler here, with fountain sodas, bottled Boylan sodas, plus a handful of beers and wines. There are free refills on sodas and iced tea, though.
|
|
|
Bullshead just began later hours on Fridays and Saturdays, from 11 p.m. to 1 a.m., for “Midnight Munchies.” It’s a limited menu, but it includes items like cheesy bulgogi fries, mini corn dogs, and Buffalo fried chicken sandwiches. (Just be aware that the restaurant will be closed between 9 p.m. and 11 p.m.)
|
Bullshead salad bar, naturally. | Dianne de Guzman/Eater SF
|
|
|
Bullshead is a crowd-pleaser for a reason, and save for any vegetarian or vegan friends, it’s possible for everyone in your party to find something to order. And, hell, any vegetarians who enjoy a good salad bar (they seem so rare these days) will still likely find that suitable.
Bullshead, 840 Ulloa Street, San Francisco
High Steaks, a deep dive into steakhouse culture, continues across Eater all this week.
|
|
|
|
