Following the success of his restaurant Maude, much loved Aussie chef, Curtis Stone has opened his second restaurant, Gwen, in Los Angeles together with brother Luke.
Gwen pays homage to the Stones’ maternal grandmother, and features a premium butcher shop and fine dining restaurant, which work hand-in-hand with fire-based cooking techniques to bring you the five-course chef’s tasting menu.
Seasonally focused, it starts with a hand-crafted charcuterie selection of terrines, marinated seafood, pickles and antipasti, followed by a seasonal salad of fresh, local ingredients and a homely dish of hand-made pasta.
Meat is the hero of the main course, highlighting the butcher shop’s best offerings, and if you want to go all out, indulge in the Blackmore Wagyu – Gwen is the only restaurant in the US serving it.
Housed in a 1926 building, Gwen offers high ceilings, exposed marble floors, walnut and leather booths and dramatic chandeliers ooze art deco glamour with a rustic edge, while the glass meat case and open kitchen highlight the transparency which is at the heart of this restaurant.
This article was published in the Oct/Nov/Dec 2016 edition of Vacations & Travel magazine. If you would like to subscribe to receive Vacations & Travel magazine by mail and save A$29.45 off the cover price, please visit vacationstravel.com/subscribe