With more than 50,000 restaurants on OpenTable worldwide, we’ve got the right spot for you — and that includes at Coachella, which happens April 12-14 + 19-21. Gwen Specialty Butcher Shop & Restaurant, the hot Los Angeles eatery from celeb chef Curtis Stone and his brother Luke, is bringing its chef-driven concept to the VIP area at what is one of the most exciting, anything-goes music and arts festivals of the year. We’ve got a preview, plus chef Stone shares what he’s excited to experience at this year’s event.
The Gwen team had such a phenomenal time at Coachella last year, and they’re stoked to be back — this time bigger and better than ever! The team has customized and expanded the Gwen pop-up area with a lounge and full bar (open every day at 11 a.m.) where VIP guests can cool down with a cocktail and bar bites. VIP attendees can also make a reservation for dinner (Fridays + Saturdays, 4 p.m.-10 p.m. and Sundays from 4 p.m.-9 p.m.) to enjoy menu headliners, such as brisket and grilled shrimp and other signature Gwen favorites including the Blackmore wagyu steak and lamb ribs. The three-course prix-fixe menu is $60 per person, with Gwen signatures available as supplements.
Stone says, “We’re still talking about last year’s Coachella.” The Gwen crew was extra amped by the opportunity to cook al fresco and being able to offer diners a full-service dining experience against a backdrop of incredible live music performances. Of 2018’s artists, he recalls, “It was all about Beyonce. My wife, Lindsay, was pumped to see Queen Bey as was our director of restaurant operations, Ben Aviram.”
Looking ahead to this year, Stone notes, “I want to catch Tame Impala. They’re from Perth, and we just wrapped up the Western Australia menu at Maude – always good to have mates in the house. The team are huge fans of Childish Gambino. We typically wrap at the restaurant early enough to catch some of the headliner’s set, so they’re all talking about him.”
As for sampling other eats at Coachella, chef Stone admits, “I’m a taco fanatic — I love that Tacos 1986 will be close by in the VIP area. And I see Konbi all over Instagram so I want to get my hands on their pork katsu and egg sandwiches.”
“Ultimately, the weekend is about team building for the restaurant. It’s hot and we work our asses off, but it’s a party and we have a great time together,” he adds.