Curtis Stone and his brother Luke both began their culinary careers in an Australian butcher shop, so it makes sense that their joint venture, Gwen, is a meat-focused entity. Named after their maternal grandmother who lived on a farm near Melbourne, Gwen features a full-service butcher shop alongside a fine-dining restaurant that offers Wagyu beef, Kurobuta pork, and other carnivores’ delights.
“The glassed-in counter could double as a museum of steaks,” wrote Jonathan Gold, the late, lamented Los Angeles Times food critic who gave Gwen a rave review. “Well-marbled tomahawks from Creekstone Farms in Kansas, pastured slabs of impossible-to-find rib-eye cap from Napa's renowned Five Dot Ranch and, most significantly, the spectacular, breathtakingly expensive Wagyu from Australia's Blackmore Farms, which the Stone brothers like so much that they set up an import company just so they could get the steaks in Los Angeles.”
A massive, magnificent fire pit is the focal point of the room and serves as the undeniable hub of culinary activity. But Curtis, a veteran of Top Chef Masters, Take Home Chef, and many other cooking shows, is hardly a one-trick pony. He trained in London with Michelin-star chef Marco Pierre White and knows his way around every corner of the kitchen.
His team dishes out seasonal sides that range from creamed leeks to roasted carrots to inventive plates inspired by the nearby Hollywood Farmers’ Market. Reservations are strongly encouraged but walk-ins are welcome too—you may even land a coveted spot at the chef’s counter where you can watch the culinary crew cook for you all night.
