Five miles north of downtown Colorado Springs—within University Village Colorado—a fine-dining space with rustic touches, industrial elements, Old West accents and indoor fire pits can be found. The interior ambiance provides a refined yet laid-back atmosphere perfect for private parties and special occasions. The restaurant—rounded out with a butcher shop—serves hand cut steaks, along with an extensive wine list and much more to the locals and visitors who walk through their door.
Nick Ryder, Cowboy Star Restaurant & Butcher Shop’s chef de cuisine, began cooking at a young age, with influences from Upstate New York and Maine. After enrolling at the University of Maine with a focus on accounting, he quickly realized that path was not what he wanted to pursue. Pivoting, Ryder moved to Portland, Maine, and began washing dishes at The Grill Room & Bar for prolific restaurateur Harding Lee Smith.
From Maine to Colorado
“During my time in Portland, I worked under gifted chefs who'd been classically trained at the Culinary Institute of America, New England Culinary Institute, Johnson & Wales and Le Cordon Bleu,” says Ryder. “The vast amount of owner-operator establishments made Portland a premium place for me to cut my teeth in the culinary world.”
Moving up within Maine’s food & beverage scene, Ryder’s time in Portland was not only very influential in his vocational development but also in his personal life. He met his wife while serving as a sous chef. She was a bar manager and a front-of-house lead—a restaurant romance. Eventually, the two moved to the sprawl under America’s Mountain.
“I’ve been at Cowboy Star since joining the team in 2018 as their lead butcher,” says Ryder. “My title and position has changed from butcher to sous chef and now I’m Cowboy Star’s chef de cuisine.”
Heirloom Recipes
Cowboy Star’s kitchen creations are influenced by American heirloom recipes, highlighting local sourcing. The menu features the finest selection of natural products of the nation while committed to supporting neighborhood farmers and producers. Cowboy Star’s menu maintains quality and consistency with perennial mainstays, but also serves seasonal dishes and enticing updates.
“We have recently put on a Berkshire pork chop and updated our fan favorite crab cakes with a new composition perfect for the winter months,” Ryder says. “Our Loch Duart salmon is now being served with a meunière sauce with butter roasted celery root and polenta. The rich brown butter, garlic and celery root is finished with lemon juice and pairs beautifully with the Atlantic salmon.”
Their most popular cuts of steak are the filet mignon and ribeye, with the dry aged bone-in rib chop and porterhouse being close contenders. And all the beef available on Cowboy Star’s menu can be purchased in their butcher shop for family-favorite recipes at home.
Ryder confesses that it’s becoming less and less of a secret that Cowboy Star has a highly praised happy hour.
Personal Favorites
When asked for some of his personal favorites, Ryder professes his love for the bar menu’s shrimp and potatoes bravas.
“The crispy potatoes are doused in the garlic butter that the shrimp is cooked in, and served with a Calabrian chili aioli,” he says. “Also, having spent many years in Maine, I have an affinity for oysters, and ours are always outstanding.”
“We have a charcuterie board that we rotate meats and cheeses on, some meats are sourced and some are made in-house,” continues Ryder. “This is a unique outlet for the butcher shop to feature some great offerings, and we always source domestic cheeses from all across the country. I’d call it a must-try on our menu.”
Cowboy Star’s beverage offerings are curated to complement their steaks and seafood. From the whiskey selection to craft cocktails to the fine wine list selected by in-house sommeliers, there is something for everyone—even an off-menu request or non-alcoholic substitution.
“Here, we hope to provide a space for people to unplug and enjoy the experience of a great meal with exemplary hospitality,” concludes Ryder. “Whether they come in for a burger after work or a wedding anniversary, our goal at Cowboy Star is to provide excellence in food, beverage and service.”
Website: https://www.cowboystarcs.com/
Facebook + Instagram: @CowboyStarCS
“We hope to provide a space for people to unplug and enjoy the experience of a great meal with exemplary hospitality."