Cowboy Star Restaurant and Butcher Shop

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.

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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.

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Our Seasonal Favorites

Pan Seared Salmon

A perfectly pan seared salmon filet served over Anson Mills red rice with a delicate leek terrine, finished with a vibrant herb velouté and briny salmon roe for a balanced, elegant dish.sourcing signal

French Onion Soup

our version of the classic made with slow-caramelized onions in a rich, reduced beef broth, finished with toasted baguette and gratinéed Gruyère.

Charred Spring Peas

Lightly charred spring peas paired with creamy whipped ricotta, bright lemon zest, and thinly sliced house made bresaola for a fresh, savory balance.

Strawberry Rhubarb Mille-Feuille

Delicate layers of crispy phyllo and strawberry mousse, accented with bright rhubarb sherbet, strawberry gel, and a tangy rhubarb compote for a refined balance of sweet and tart.

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Escape to Elegance

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.

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Butcher Shop

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.

Meet the San Diego Team

Nestor Iturbude

chef de cuisine

Nestor has been with Cowboy Star from the very beginning and knows every aspect of the restaurant from kitchen to culture. With a passion for the art of cooking, to the detail of running a professional kitchen, Nestor has been the keeper of Cowboy Star’s high standards and impeccable reputation. With his attention to detail and knowing the “trail” of what we are, Nestor is the perfect addition to our outstanding culinary management team.

Melea Smith

General Manager

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 Brown

Executive sous chef

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 Pawley

Sous Chef

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 Cadena

pastry chef

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.

Tony Isaac

restaurant manager

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.

Alexandra Reynolds

wine director

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!

David Velasquez

facilities manager

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.

Best. Darn. Steak. Ever.

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