Curtis Stone’s new restaurant is open. Want spiced lamb ribs and burnt cucumbers? Get in line
For those of you who’ve been patiently waiting for Curtis Stone to open his new restaurant Gwen — the butcher shop inside opened two weeks ago — or who have gotten tired of waiting to get a table at Maude, his Beverly Hills restaurant, there is good news. Gwen opened Tuesday for dinner service.
Gwen, which the Australian chef owns and operates with his brother Luke Stone, features a five-course tasting menu that makes liberal use of the fire pit and that in-house butcher shop. Also orchestrating your swank dinner: executive chef Gareth Evans, as well as house butchers Alex Jermasek and Daniel Roderfeld. Ben Aviram (a wine veteran of the French Laundry, Alinea and Maude) leads the wine program; Mitchel Bushell heads up the cocktail and beer programs.
The opening dinner menu includes focaccia and ‘nduja and duck speck; piperade; grilled sardines with fennel gelée; pork and liver terrine; a salad of squash, fennel chips and burnt cucumbers; orecchiette with confit tomatoes, chiles and pancetta; Stemple Creek Ranch lamb served three ways with eggplant caponata, charred corn with beans and radishes; and a créme fraîche panna cotta with lemon verbena meringues and apricot sorbet.
There’s also a separate à la carte “Butcher Scraps” menu (terrines, smoked lamb ribs), served at the dining room six-seat bar and the mezzazine wine room bar (also a six-seater), as well as on the outdoor patio, which is not yet open.
Gwen is reservation only — though you can shop at the butcher shop any time — with reservations available online through Tock.
Gwen, 6600 Sunset Blvd., Los Angeles, (323) 946-7500, gwenla.com.
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