“Our European-style butcher shop is the heartbeat of Gwen. We use primitive fire-cooking methods over the in-house fire pit and asador to prepare pasture-raised, hormone and antibiotic-free meats (many of which are local). We also create charcuterie, seasonal vegetable, and pasta dishes. We reduce food waste through our whole animal butchering, using every part, and we purchase ‘dual-use animals’ from ranchers (e.g., ewes that have already provided dairy and wool). We hire through Chrysalis, a nonprofit that gives jobs to low-income and homeless men and women, and we have worked with the National Young Farmers Coalition and AdoptTogether.”
Gwen, a world-class butcher shop and fine dining restaurant by chef Curtis Stone and his brother Luke Stone, aims to deliver the best-in-class for quality, taste, and service. Curtis brings a careful sensibility to his fine temple of meat, from the sourcing to the plating. Not to be missed.
“The charcuterie might include a rich ‘nduja, the spicy spreadable salami that’s all the rage with meatheads these days, as well as light feathery fiocco, pork leg cured with pinkn peppercorns and rosewater that gives it a hint of floral funk at its edge. The multiple vegetable dishes that come as salads and sides are deceptively simple but always reveal a trick of technique or creativity that makes them shine.” –Besha Rodell, Eater LA