During the day, this enticingly arranged butcher shop sells humanely raised meats from local partner farms. By night, Gwen opens into a glowing dining room showcasing the same upscale cuts à la carte and on its multicourse tasting. Named for their beloved grandmother, this collaboration between Chef Curtis Stone and his brother, Luke, conjures Art Deco glamour with crystal chandeliers and a roaring fireplace.The menu is concise and stars house-made charcuterie and wood-fire grilled steaks. Watch from the chef's counter as the crew deftly cooks high quality meat, perhaps a Blackmore Wagyu New York strip, to perfection. Save room for dessert, like a round of cheesecake nestled in a mound of graham cracker crumbs and topped with a quenelle of mango lime sorbet.

A butcher shop that turns into a dining room at night

• Humanely raised meats sold during the day, then the same supply becomes the centre of a steakhouse menu after dark.

Fire, smoke and char as the house seasoning

• Wood-fire grilling drives the menu, from charcuterie through steaks.

Art Deco room with chef's-counter sightlines

• A glamorous, chandelier-lit space with a chef's counter for watching the grill and pass.

Signature Ingredients

• Dry-aged beef (New York strip)
• House charcuterie meats
• Lobster
• P.E.I. mussels
• Purple sweet potato
• Pistachio and brown butter
• Sunchoke
• Blood orange

Gwen Menu Summary

The format

• A steakhouse built around a butcher shop, with a concise a la carte focus and a multi-course tasting option.

Chef's Carte Blanche, sample progression

• Purple sweet potato soup with pistachio, crème fraîche and brown butter.
• P.E.I. mussels with cone cabbage, cream and leek oil.
• Lobster rice with crispy ginger and scallions.
• Dry-aged New York with barbecue sunchoke, caramelised onion and thyme jus.
• Toffee squash cake with smoked molasses ice cream and blood orange marmalade.

Menu items change with seasonal availability.