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Hollywood's high-end butcher shop and elegant steakhouse from chef Curtis Stone and brother Luke Stone. Buy Curtis Stone's Good Food, Good Life: 130 Simple Recipes You'll Love to Make and Eat


Cuisine

Open
Butcher shop open Sun.-Thurs. 10 a.m.-9 p.m., Fri.-Sat. 10 a.m.-10 p.m.; Dining Room open Sun.-Thurs. 5 p.m.-9 p.m., Fri.-Sat. 5 p.m.-10:30 p.m.
Features

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Gwen, Los Angeles, CA


Even as cities re-open businesses, some restaurants may remain temporarily closed due to COVID-19. Be sure to contact the restaurant to find out its operational status.


Gwen Restaurant Review

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About chef Curtis Stone: When Australian celebrity chef Curtis Stone opened his first restaurant in the Los Angeles area, he named it Maude, after his paternal grandmother. Luckily for us, he also loved his maternal grandmother very much and created a culinary tribute to her with Gwen. We imagine the two women must have been quite different from each other, considering the former restaurant is a fine dining establishment while the latter is an upscale and elevated steakhouse. His brother, Luke Stone, is also an owner in this Hollywood venture, further emphasizing the family theme.

About the restaurant and décor: A carnivore’s paradise, Gwen houses both a European-style butcher shop and a beautiful restaurant with an open kitchen in the back. The glassed-in grilling station and wood fire pit add energy to the sexy décor that honors the history of the 1920s building, channeling Old Hollywood glamour with its blue velvet booths and sparkling chandeliers. The entire experience makes it clear that this is not your usual steakhouse. It is more than just cooking meat and bringing it to your table on a warm plate. It starts with the presentation of a box of assorted steak knives for guests to select their own cutlery.

About the food: We suggest trusting Stone and executive chef Gareth Evans and opting for the 10-course tasting menu ($185), but there are also prix-fixe menus of three and five courses (priced at $55 and $85, respectively). A baby gem salad might serve as a vegetable interlude between house-made charcuterie and terrines like tête de cochon and the meaty main event, perhaps a porcine trio of glazed cheek, grilled rack and smoked belly. Before the sweet ending, you might find an interesting entremet with a savory note, such as celery sorbet. An à la carte menu is available at the six-seat dining room bar, six-seat bar in the upstairs Wine Room and outdoor patio. Browse the Supplement Menu section for big-ticket cuts such as a 45 oz. bone-in rib-eye for 2-4 people.

About the drinks: Classic cocktails get a modern spin, while the wine list features bottles from France, Germany, Spain, Italy, the United States and, naturally, Australia.





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