Hollywood’s restaurant scene is about to get even meatier.
The in-house butcher shop at brothers Curtis and Luke Stone's forthcoming restaurant Gwen is set to open on Thursday, weeks ahead of the dining space itself. The European-style shop is headed by Alex Jermasek (formerly of Lindy and Grundy, ink., Chi Spacca and Belcampo) and Daniel Roderfeld (formerly of Eataly and Dean & DeLuca).
In addition to in-house curing and dry aging, the butcher shop at Gwen will offer whole animal products. Entire pigs and lambs hang inside a glass-walled room that is visible from the elegant dining room. At first glance, this might seem shocking — but frankly, it shouldn’t, as it simply allows diners to see exactly what they are eating. One section of the enclosed case is dedicated to dry-curing. In another section, beef dry-ages next to whole hanging ducks.
Jermasek and Roderfeld have begun the long process of Gwen’s extensive house-made charcuterie program, most of which will be ready to eat upon the shop’s opening this week (though some items will take up to a year to cure). House-made sausage including merguez, bangers, sweet Italian, hot Italian, chicken, ginger apple rosemary and chorizo will be available.
Seasonal game such as Scottish grouse, venison and wild boar, heritage breed poultry and Jidori chicken as well as lesser-known meats like Red Wattle, Mulefoot, Gloucestershire Old Spot and Tamworth hogs will add to Gwen's European charm. Once it opens, Gwen will become the first Southern California vendor of Five Dot Ranch beef, which is pasture-raised in Napa Valley. And thanks to the Stone brothers' Aussie connections, Gwen will be the only U.S. distributor of Australian Blackmore Wagyu.
6600 Sunset Blvd., Hollywood; (323) 946-7500, gwenla.com.
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