Feels like only yesterday we were here together discussing Curtis Stone’s new butcher shop.
Good times were had by all.
So now we’re back talking about Gwen, Stone’s new full-on restaurant/tasting menu experience benefitting from proximity to all that superior meat. It opens tomorrow in Hollywood and is taking reservations now, and here’s your slideshow.
You’ll find two bars here. One among the banquettes and crystal chandeliers of the elegant art deco dining room. And another upstairs on the mezzanine, doubling your chances of dropping by for a Manhattan Schooled with saffron vanilla, pot still rum, sherry and sweet wine.
But this is less about dropping by and more about the chef’s five-course tasting menu you’re placing a deposit on to try. The one you’ll enjoy beside the raging flames of the fire pit. Or at one of the five coveted chef’s counter seats where Stone mans the open kitchen.
Regardless of the exact coordinates of your posteriors, your five courses will center on high-quality meat. Things will start with some of the butcher shop’s charcuterie. Then they’ll hit a crescendo with a tasting of whatever whole animal is being roasted over wood in the asador.
Which you can still call a fire pit if you want.
Good times were had by all.
So now we’re back talking about Gwen, Stone’s new full-on restaurant/tasting menu experience benefitting from proximity to all that superior meat. It opens tomorrow in Hollywood and is taking reservations now, and here’s your slideshow.
You’ll find two bars here. One among the banquettes and crystal chandeliers of the elegant art deco dining room. And another upstairs on the mezzanine, doubling your chances of dropping by for a Manhattan Schooled with saffron vanilla, pot still rum, sherry and sweet wine.
But this is less about dropping by and more about the chef’s five-course tasting menu you’re placing a deposit on to try. The one you’ll enjoy beside the raging flames of the fire pit. Or at one of the five coveted chef’s counter seats where Stone mans the open kitchen.
Regardless of the exact coordinates of your posteriors, your five courses will center on high-quality meat. Things will start with some of the butcher shop’s charcuterie. Then they’ll hit a crescendo with a tasting of whatever whole animal is being roasted over wood in the asador.
Which you can still call a fire pit if you want.
