Simple Elegance, Aged to Perfection
Cowboy Star Restaurant and Butcher Shop is the first restaurant in San Diego’s East Village to serve up a unique Neighborhood Fine Dining experience by combining contemporary American cuisine with a western flare.
Make Reservation or call (619) 450–5880
American Heirloom Recipes Highlighting Local Products
The Cowboy Star menu features only the finest steaks in partnership with independent family operated ranches across the Northwest who use humane and sustainable practices along with the freshest seafood available under the Monterey Bay Aquarium’s stringent Seafood Watch Standards.
We are committed to supporting neighborhood farmers, fishers and producers by cooking food that recaptures the simple and pure tastes found in locally grown, natural and organic ingredients.
Japanese Omi Gyu Carpaccio
2oz of our seared A5 wagyu, served with fermented chili aioli, ponzu,
crispy garlic, micro cilantro, and radish.
Spinach and Artichoke Dip
A creamy blend of gruyère and parmesan cheeses, roasted poblano peppers,
served warm with grilled baguette.
French Onion Soup
Our version of the classic - thinly sliced onions simmered in a rich beef broth reduction,
topped with french baguette and melted gruyére cheese.
Banana “Pudding”
A house favorite! Served with nilla wafer crust, dulce and banana mousse,
bruleed bananas, chantilly, and miso banana ice cream.
Winner of the 2008 Orchid Award for Interior Design, the interior space features exposed beam ceilings‚ cowboy accents‚ and classic landscape photography. The focal point of Cowboy Star is our stunning display kitchen, which offers an insider's view of the heart of the house.
The Old West ambiance provides a laid-back and sleek background perfect for private parties and special events.
Melea has over 15 years of experience in the hospitality and tourism industry, with a decade spent in beautiful California. As a former college basketball player and team captain, she knows the value of teamwork and leadership. She earned her master's degree in Hospitality and Tourism Management from SDSU. She loves creating experiences that help people escape their daily lives. When she’s not daydreaming about mezcal in Oaxaca, she’s probably enjoying it in San Diego or Rosarito, Mexico. Her two adorable black cats, her "mini panthers," are usually by her side!
Arnold has over 30 years of culinary experience, specializing in French cuisine, with 8 years spent at the prestigious Mr. A’s. He graduated from culinary school in 1993, inspired as a child by a TV chef’s quiche recipes, which he recreated in countless variations for his family. Arnold’s passion is crafting French-Mexican fusion dishes, often in the kitchen with his granddaughter. When not cooking, he’s an avid off-road racing fan and a regular at the Baja 1000 in Ensenada, Mexico.
Jack grew up outside of Chicago and made his way to San Diego to attend the San Diego Culinary Institute. His love of cooking started early, sparked by time spent grilling alongside his dad. Outside of the kitchen, Jack is a devoted Eagles and Padres fan and enjoys golfing and unwinding with video games in his downtime.
Mychael fell in love with the world of pastry at 10 years old, watching his mom make cakes for family celebrations and secretly loving the attention they brought. Trained in Patisserie and Baking at Le Cordon Bleu in Pasadena, he once planned on becoming a photographer and now indulges that passion by collecting vintage cameras. When he’s not in the kitchen, Mychael can occasionally be found catching in a softball league, vegging out on Sundays with snacks and old movies, or confidently taking the karaoke mic for The Killers or Amy Winehouse.
Raised in Wichita, KS with East Coast ties and a West Coast heart, Tony studied visual communication and psychology at the University of Kansas before beginning his career as a graphic designer in Washington, DC. A move to San Diego in 2008 felt like coming home. The son of a hotelier and the oldest of four boys, Tony brings calm leadership and a lifetime of hospitality experience to every role—from barista to manager. A passionate golfer and proud member of the Balboa Park Men’s Golf Club, he’s always ready to tee it up or deliver exceptional service alongside a like-minded team.
Originally from Columbus, OH, Hannah followed her love of baking to the Culinary Institute of America in Hyde Park, NY, earning a degree in Baking and Pastry Arts. Her passion for bringing people joy through food eventually led her to front-of-house roles, most recently bartending and managing in New Orleans. A desire to be near the ocean, her happy place, brought her to San Diego. Outside of work, Hannah can usually be found with her corgi in Balboa Park or at the beach.
David has been with Cowboy Star for over 11 years, working his way through various positions in both the kitchen and dining room before stepping into his role as Facilities Manager. He knows every inch of the restaurant, having been involved in almost every detail. Outside of work, David loves fishing, being outdoors, taking long walks with his cat, and spending time with family and friends.
Alexandra grew up in the San Francisco Bay Area and moved to San Diego to attend SDSU, where she has stayed ever since. Inspired by her father and living close to Napa, she developed a deep passion for wine and fell in love with its rich culture. Alexandra loves continuously learning and expanding her wine knowledge. Outside of her passion for wine, she’s busy keeping up with her five kids, who keep her on her toes!
