Walking inside Cowboy Star feels like entering an old west saloon if the saloon had a seriously classy makeover and the benefit of power tools. Diners sit among exposed beams and eat off white tablecloths, which are often spattered with meat juices by the end of each meal, since steak is the real focus. The decadent 35-day dry-aged rib eye is a standout, cut in-house like all steaks at the butcher shop. Housemade charcuterie and steak tartare start the menu, alongside roast mushrooms and steamed mussels. Eager diners should arrive early for half off signature cocktails during happy hour.
Special Dishes: steak, steak tartare, housemade charcuterie
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