Curtis Stone's latest project is a family affair
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Los Angeles chef Curtis Stone is expanding as a family operation with the recent opening of the new concept Gwen.
The 80-seat restaurant was developed in partnership with his older brother, Luke Stone, who serves as co-owner and g.m.
Both raised in Melbourne, Australia, Curtis is known for his tiny 25-seat-restaurant Maude in Beverly Hills and many television appearances. Luke’s background is in the floral industry.
The two brothers have been talking about doing a restaurant together for years, Luke says. But with both building families, the timing never seemed right.
That is, until last year, when the two found a stunning Hollywood location that has become a handsome art deco-inspired venue they named for their maternal grandmother Gwen. Luke moved his family to Los Angeles and worked with Curtis at Maude for about 18 months as Gwen came to fruition.
At Gwen, it’s all about meat.
At the front of the dinner-only restaurant is a European-style retail butcher shop, with daytime hours. The shop area includes a dry-aging room and curing room.
The shop is designed to spotlight premium animal proteins from small, boutique farms in the U.S. and around the world—from Scottish grouse to pasture-raised Mangalitsa pork from California. Gwen, for example, is the sole distributor of Australian Blackmore wagyu beef, a richly marbled product that will be for sale through the butcher shop but also on the menu.
Also available is house-made charcuterie, with products ranging from terrines, pates, rillettes and head cheese, along with dry-cured pancetta, culatello and salami. Patrons of the shop can also grab a sandwich or a coffee, featuring Australian roaster St. Ali.