Cowboy Star Restaurant and Butcher Shop opened as East Village's first Neighborhood Fine Dining spot, blending contemporary American cooking with a western sensibility. The restaurant runs its own butcher shop, sourcing steaks from independent, family-operated ranches in the Northwest that follow humane and sustainable practices, with seafood chosen under the Monterey Bay Aquarium's Seafood Watch standards and produce pulled from local farmers and fishers.
Chef de cuisine Nestor Iturbude has been with the restaurant since it opened, running the kitchen alongside executive sous chef Arnold Brown, who brings 30-plus years of culinary experience and eight years at Mr. A's with a specialty in French cuisine. That French-American throughline shows up on the menu in dishes like French Onion Soup with slow-caramelized onions and gratinéed Gruyère, Charred Spring Peas with whipped ricotta and house-made bresaola, and Pan Seared Salmon over Anson Mills red rice with herb velouté. Pastry chef Mychael Cadena, trained at Le Cordon Bleu in Pasadena, handles dessert.
The dining room features exposed beam ceilings and cowboy-themed accents built around a display kitchen that puts the cooking on view. Regulars keep coming back for the steaks, with the mac and cheese and a deep wine list frequently mentioned alongside them.
Chef de cuisine Nestor Iturbude has been with the restaurant since it opened, running the kitchen alongside executive sous chef Arnold Brown, who brings 30-plus years of culinary experience and eight years at Mr. A's with a specialty in French cuisine. That French-American throughline shows up on the menu in dishes like French Onion Soup with slow-caramelized onions and gratinéed Gruyère, Charred Spring Peas with whipped ricotta and house-made bresaola, and Pan Seared Salmon over Anson Mills red rice with herb velouté. Pastry chef Mychael Cadena, trained at Le Cordon Bleu in Pasadena, handles dessert.
The dining room features exposed beam ceilings and cowboy-themed accents built around a display kitchen that puts the cooking on view. Regulars keep coming back for the steaks, with the mac and cheese and a deep wine list frequently mentioned alongside them.