Gwen is both an old-world, European-style butcher shop and an elegant Art Deco steakhouse, by chef Curtis Stone. The menu is obviously meat centric, but I had plenty of options as a pescatarian. They also have a great cocktail program and wine list.
The “Pears and Figs” was delicious and innovative, served in a richly savory, creamy Urfa tofu and pecan vinaigrette, studded with tangy Kalamata olive. Their House made bread, a ciabatta with a crisp, buttery crust, was dangerously good. Our favorite dish overall was the Scallops, accompanied by a carrot butterscotch, vermouth, and chervil.
The Market Green Salad was good, albeit a bit soggy, and my husband remarked that the Wagyu Bresaola was just okay. I felt the same about the Butternut Squash Agnolotti, which was overcooked and one-note. The Duck Fat Potatoes were bone dry and flavorless. Most disappointing was my husband’s 30 Day Ribeye, which was so wildly over salted that he barely touched it.
Our server was kind enough to ask what was wrong with the steak, but did not take it off the bill, or offer anything aside from more house made bread to make up for it. Somewhat offensive, considering it was a $200 steak. Overall, 3/5.
Pitiful_Oven_3425
Looks very disappointing
Dirac3974
The plating is absolutely wack
orion455440
Yeah, that looks like a pretty bad experience,very little finesse on presentations.
Was that raw jackfruit on top of the market salad?
The steak at the end looks really disappointing, if I was served that, knowing I’m paying $$$$ for , I would have sent it back immediately.
4 Comments
Gwen is both an old-world, European-style butcher shop and an elegant Art Deco steakhouse, by chef Curtis Stone. The menu is obviously meat centric, but I had plenty of options as a pescatarian. They also have a great cocktail program and wine list.
The “Pears and Figs” was delicious and innovative, served in a richly savory, creamy Urfa tofu and pecan vinaigrette, studded with tangy Kalamata olive. Their House made bread, a ciabatta with a crisp, buttery crust, was dangerously good. Our favorite dish overall was the Scallops, accompanied by a carrot butterscotch, vermouth, and chervil.
The Market Green Salad was good, albeit a bit soggy, and my husband remarked that the Wagyu Bresaola was just okay. I felt the same about the Butternut Squash Agnolotti, which was overcooked and one-note. The Duck Fat Potatoes were bone dry and flavorless. Most disappointing was my husband’s 30 Day Ribeye, which was so wildly over salted that he barely touched it.
Our server was kind enough to ask what was wrong with the steak, but did not take it off the bill, or offer anything aside from more house made bread to make up for it. Somewhat offensive, considering it was a $200 steak. Overall, 3/5.
Looks very disappointing
The plating is absolutely wack
Yeah, that looks like a pretty bad experience,very little finesse on presentations.
Was that raw jackfruit on top of the market salad?
The steak at the end looks really disappointing, if I was served that, knowing I’m paying $$$$ for , I would have sent it back immediately.
How does this place have a star?