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 :
5.30pm - Midnight
Walk-in's welcome and will be accomodated if seating is available.
Maude, Realizing 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.
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.
Click here for Reservations
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.