Cowboy Star Restaurant & Butcher Shop

Reviews 4

A

A Private User

Pardon my rant and rage but I couldnt be more DISAPPOINTED with Cowboy Star. I was really looking forward to a stellar meal, particularly the steak, with all the great buzz about the food there. They COULD NOT GET THE TEMPERATURE RIGHT on my steak (TWICE!) or my friends steak. I was shocked at the flavor of the steak as well, BLAND BLAND BLAND no salt, no pepper nothing but over charred exterior and tasteless interior - no juiciness, just a disaster. But let me start from the top. The amuse was a crostini topped with prosciutto, mustard and some sort of green. It was just barely ok, the crostini had a nice texture but dominated the toppings to the point that you could barely taste them. The two appetizers we ordered were the wagyu carpaccio and the crispy pork cheeks. The carpaccio was good but a little salty, probably the best part of the whole meal. The crispy pork cheek was ok. The outer crispy crust was too thick, however, the pork cheek was very tender and nicely done with ok flavor and the polenta it was placed over had a nice flavor. Now to the disaster zone - the steaks. My friend ordered the bone in ribeye medium and I ordered the bone in strip medium rare. Once I cut my steak to check the temperature, I could tell it was over cooked. My friend on the other hand cut into his and it was undercooked. My friend thought the waiter got the orders mixed up. As I tried the first bite, all you could taste was over charred exterior, fat and a bite of tasteless meat. To top this all off it was tough. The waiter came by to check on us and I mentioned that the steak was over cooked. I was planning on just eating it but he insisted I cut into the middle of the steak since the ends could be more cooked then the middle and that the middle could be med. rare...WHAT! THIS IS A STEAK CENTRIC restaurant and you CANT COOK MEAT EVENLY?! So I cut the middle and its clearly not red at all. I then try to cut a different part of the steak and the knife cant make it through the steak! He then takes out his handy LED flashlight and says lets check it with this and shines the flashlight on it in the middle of the dining room. The light is overwhelming and just washes out the whole plate as well as my vision. He then comments on how that didnt work. He then goes on about how they just want everything done right and to my liking. Again, I was just going to eat the steak but after his "instruction and inspection" (not to mention the steak was $46) I said Id like it returned to the kitchen. My friend then ominously says, your going to get a very rare steak now. Lo and behold the replacement steak returns a little too quickly. This time I touch the exterior of the steak to get an idea of the temperature. Another over charred (burnt on some parts) exterior and this time under done interior. I cut into it, its not even rare, they sent out the steak black and blue. I tried to eat it but could only manage half of it. The meat had no flavor, the fat was visibly white through part of the steak and there was a tough seam through part of the meat. If you want steak go to Flemings or Mortons, these mistakes are inexcusable at this price point and alleged level of steak restaurant.

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RI

Richard Spahl

Absolutely Outstanding!!! I had the Lamb Chop. Maybe the best lamb Ive ever had. Tender and cooked perfectly rare (if a good vet cant bring it back its been over cooked)! One of my companions had the Wagyu Skirt Steak. She prefers her steaks medium well and our waiter suggested this cut as being one that fits that preparation. He nailed it! It was exceptionally flavorful and almost literally melted in your mouth. The sides and desserts were also outstanding. Impeccable service (thank you Josh). The evenings manager (Luke) took a personal interest in making sure every table and every guest a great experience. My new favorite steak house in San Diego! Read some of the negative reviews here .... too funny!! Especially the Vegetarian who gave it 1 star because ... wait for it ... there was meat in almost all the preparations! HELLOOO! It is a STEAK House AND BUtCHER shop!. Also got a kick out of the person who complained that the capriccio was sliced very thinly ... It is carpaccio ... its supposed to be paper thin! Im only putting this here because I couldnt write replies to the actual reviews. Basically, if you dont eat meat, dont understand haute cuisine or dont get that this is a very high end restaurant, you might not like it and probably should stick to Outback or Trilogy in La Jolla (for you veggies out there and you non veggies too ... really it is great!). IF you do like meat and dont mind paying for the highest quality presented by a superb staff, Cowboy Star is a MUST visit!

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MI

Milica Mađar

Cowboy star become an easy desire for my dinner. first rate recognition, full bar, an collection of delicious slabs of cow and high-quality of all: I knew in advance of time that I wasnt protecting the bill. Apps: we went for the beef tare tare which became first-rate flavorful and got here with buttery, garlicky bread for scooping. We also opted for the fried red meat tongue....generally out of curiosity. It wasnt horrific. a touch unusual to assume that your food is tasting you lower back and the taste wasnt as gamey as youll think based totally at the darkish brown color. The fried panko crumbs are truely what make this palatable. beverages: Smoking Gun. Citrusy, whiskey laden and once more, loose for me. I had more than one. Steak: I went with the dry-aged ribeye and wasnt disenchanted. Layers of wealthy flavor, expertly cooked to medium rare with mashed potatoes and Bearnaise sauce for dipping. It clocks in at $fifty six for the off-the-bone range however although i was paying itd be a worth expenditure for a flashy night time out. Of path no loose meal might be complete without overindulgence, so we delivered a "aspect order" of mac and cheese to share, which became large sufficient to be an entree. Gooey, tacky, 1st Baron Verulam-y bliss in a skillet.

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DO

Donte Golden

I have worked in the hospitality industry for 10 years running up the ranks from server up to sommelier, my restaurant was a 4 star establishment. My Wife and I chose this place last minute in order to take advantage of our babysitter being available....the decor and ambience is ok considering they have no valet and ( in our case and mostly during normal dinner hours youre forced to park across the street in a grocery store parking lot and pay the trusty bill slot post on the south end of it. My Wife ordered the NY strip med-well....I on the other hand ordered the dry-aged boneless Ribeye MEDIUM....it all came out at the proper temperature that we requested but I was the one that ended up with FOOD POISONING!....I have never had any episodes of this until I decided to go to this place....in my line of work, this is unacceptable at any level, let alone when you price your menu as such!/....Proceed with caution with this place. Especially their dry aged steaks!!

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