An Introduction to Gwen
Gwen Butcher Shop & Restaurant is the second restaurant from fine dining Chef Curtis Stone (of Maude) and the first he’s opened with his brother Luke Stone. Gwen is both a European-style, chef-driven butcher shop and a restaurant that is redefining fine dining in LA, with an elegant feast style menu presenting up to 20 dishes that call on fire-based cooking techniques.
An á la carte menu is also available at the bar and patio where bookings are not essential. Whether you’re picking up house-made charcuterie, prime and rare breed meats from the retail store, enjoying an elegant feast in the dining room or relaxing with a bite and cocktail on the patio, Gwen delivers the highest standards of quality, taste and service.
The Butcher Shop
The heartbeat of the space, Gwen's butcher shop not only drives the offerings in the dining room, but also caters to the home cook in its premium selection of products and hands-on guidance. We find and make the best-tasting meats available to you, and also skillfully produce items like charcuterie, sausages and cook-ready foods prepared daily in-house. Working directly with ranchers and purveyors to source animals, Gwen's butcher shop will bring back traditional butchery practices, using only the best tasting product, all hormone-free, ethically raised and slaughtered.
Opening Hours :
Tues - Sat 10 am - 10pm
Sun 10am - 4pm
Mon 10am - 7pm
Dining Room

Dinner at Gwen is more than a dining experience — it's a visceral one, as you're surrounded by raw meat visibly hanging in glass-enclosed dry age rooms and whole animals roasting over a fire pit. The visuals at Gwen subtly call to mind our primitive past and are meant to offer a glimpse into the meal that's about to unfold and how it came to be. These age-old cooking techniques are presented in a beautifully composed chef's feast featuring up to 20 dishes within the menu.

The main event is meat-centric highlighting the best the butcher shop has to offer. Complementing the main event are seasonal sides that pull from the nearby Hollywood Farmers Market, just steps away from Gwen. Feel like really indulging? You can upgrade your menu with a choice from our supplement menu – think bone in dry aged rib eye Blackmore wagyu. An amazing meal is deserving of an amazing space and Gwen surrounds its diners with comfortable luxury. Marble, copper, walnut and leather combine beautifully to showcase the artistry of the kitchen and the bounty of the butcher's case. We also offer an al a carte menu at our bar and patio where reservations are not essential.

Opening Hours :

Tuesday Saturday

5.30pm - Midnight

Click here for reservations

Walk-in's welcome and will be accomodated if seating is available. 

My granny and my restaurant

MaudeRealizing a lifelong dream, chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA) in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience.

For the first four years, the menu at Maude was a set ten-course chef’s tasting menu created around one seasonal ingredient each month and creatively woven, to varying degrees, through each course. Some courses calling for the hero ingredient to be at the center of the plate, whilst at other times playing a supporting role.

The Concept

In January 2018, Maude debuted a new muse: drawing inspiration from the great wine regions of the world. Changing four times a year, tasting menus are inspired by the hero region, and for each forthcoming menu the team travels to the region of focus to become immersed in the terroir, food, wine, and culture of each destination.  The team found themselves in Rioja, Spain and Burgundy, France for the first two menus of the new concept.

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The core team at Maude travels to each region ahead of the menu debut for immersive research, where they experience the culture, history, food, and wine of the territory. 

While the wines for each menu are required to be from the hero region, Executive Chef Justin Hilbert is given free rein to create a menu structure that are literal to the region or merely inspired by what will pair best with the wines.

Serving only a special, small group at any one time means our dishes are strikingly detailed, refined and appreciated in a small, intimate space.

A menu-less restaurant

It's my way to say, "I got this".