Gwen

"Part butcher shop-part restaurant, Gwen is chef Curtis and brother Luke Stone’s Hollywood meat sanctuary, which earned a Michelin star in 2022 for its overall excellence. The upscale steakhouse has more of a fine-dining feel with dishes like Josper-grilled squid with Thai chile or lobster tortellini leading into dry-aged cuts that are butchered on the premises. The wines and cocktails are also exemplary, but the real differentiator at Gwen is the service." - Matthew Kang, Mona Holmes

"Chef Curtis Stone’s Michelin-starred steakhouse, which operates as a neighborhood butcher, pastry shop with Australian pies, and sandwiches during daytime hours, makes for a celebratory destination in the heart of Hollywood. Start with the house-made charcuterie before diving into fine cuts of beef, like the 30-day aged ribeye. The menu spans plenty of seasonal steakhouse dishes with the finesse of a fine dining restaurant, with a glorious modern Art Deco-meets-midcentury bunker dining room." - Rebecca Roland, Matthew Kang

"This is it, folks. The best free table bread in LA and, arguably, in existence. Gwen is a fancy steakhouse in Hollywood where bread like this usually sets you back $10-15. The fact that it’s free and unlimited feels like a glitch in the system. The crispy, buttery crust crackles with each bite, giving way to a warm, pillowy interior that you should definitely smear with the accompanying housemade whipped butter. The servers will warn you multiple times to not fill up on it and it probably won’t work. And that’s OK." - brant cox

"Gwen in Hollywood makes all their charcuterie in-house, resulting in some excellent (and occasionally surprising) cuts, like cold-smoked duck speck, coppa secca cured with garlic and chilies, and incredible duck and pork ’nduja." - brant cox, kat hong, brett keating, james montgomery

"Gwen is the most consistent high-end dinner spot in Hollywood and a place where spending $200 on a hunk of meat feels worth it. The dining room has crystal chandeliers hanging from the ceiling, pendant light fixtures illuminating dramatic white pillars, and multiple hearths roaring with fire in the open kitchen. Though the menu changes seasonally, you can generally expect dishes like charcuterie boards arranged like a meaty painter’s palette, parmesan risotto with a marrow-filled bone towering from the center, and some of the best steaks in LA." - brant cox