Celebrity chef Curtis Stone has teamed up with his brother Luke to open Gwen, a new fine dining restaurant in Hollywood.

Inspired by the Stones’ maternal grandmother Gwen, who lived on a farm outside of Melbourne, the opening of the restaurant follows the recent opening of its European-style butcher shop.

The restaurant’s five-course degustation menu created by Curtis and his executive chef Gareth Evans, showcases a mix of individually plated and shared dishes including charcuterie from the butcher shop; classic and innovative vegetable and pasta dishes; and beautiful meats prepared with fire-cooking methods over the in-house fire pit and asador.

Gwen serves a five-course tasting menu, which begins with a wave of small plates, emphasizing housemade charcuterie from the butcher shop. Next, a composed and individually plated salad arrives, while the main attraction, is of course the meat, with main courses highlighting one animal broken down and cooked in several different ways.

In addition to the tasting menu, Gwen’s six-seat upstairs mezzanine bar (set in the stunning wine room that can also serve as a secluded private dining area) and outdoor patio (opening soon) will all offer a separate à la carte “Butcher Scraps” menu that makes the most of odds and ends from the butcher case.

Set in a 1920’s old Hollywood building, the elegant 80-seat restaurant pays homage to the original character of the space with one-of-a-kind furnishings by HOME STUDIOS.

Ideal For

Carnivorous gourmands

Favorite Room

The upstairs wine room

Signature Dishes

Grilled sardine, served warm from the fire and topped with fennel gelée, and a pork and liver terrine; salad of “burnt” cucumbers, summer squash in basil oil, grilled squash blossoms, Hawaiian hearts of palm, fennel chips and buttermilk purée; Stemple Creek Ranch Lamb served three ways: ribs, brined for 24 hours, spiced, slow-roasted, and finished over fire; shoulder, slow-roasted and smoked over the fire pit, then pulled and finished in the Josper oven; and grilled merguez sausage; and Créme Fraîche Panna Cotta with lemon verbena meringues and tart apricot sorbet.