And Then There’s Maude

Sturgeon with Tea, Tomburri and Dandelion

Maude is the pretty new girl at the ball that everyone wants to dance with. An ultra-ambitious endeavor by celebrity chef Curtis Stone, Maude serves solely a nine course fixed price tasting menu inspired by one seasonal ingredient which changes every month. This past January I dined with my wife and friends on a Pomegranate-centric menu. Other past monthly themes have included rhubarb, artichoke, morels, parsnips, berries and truffles.

The restaurant is beautiful, cozy and intimate. The whole place seats only 25 diners, and some of the courses are served directly by Curtis Stone himself. Reservations are extremely difficult to get and can require a lot of repeat dialing.

As for the food, while I thought it was good, the Pomegranate menu did not blow me away. Maybe my expectations were too high given the praise heaped on Maude by several friends and fellow bloggers. It’s not surprising, though, that a nine course menu which completely changes each month might not always be uniformly amazing.

The price each month varies based on the seasonal central ingredient, but ranges between $90-$125 with the exception of the truffle menu, which costs a whopping $250. This excludes wine, tax and a madatory 18% “service charge,” which they inform you is for the kitchen staff as well as your server, and you’re encouraged to leave a separate “tip” as well for your server. This is a new trend which I’m not a fan of. It’s confusing, makes you feel cheap for leaving 18-20% all-in, and is not the best way to end a nice evening of upscale dining.

Maude is located at 212 S. Beverly Drive in Beverly Hills.

Carrot Salad with Sunchoke, Blood Orange and Leeks

Carrot Salad with Sunchoke, Blood Orange and Leeks

Salmon Crudo with Rye, Radish and Celery

Salmon Crudo with Rye, Radish and Celery

Duck Terrine with Braised Red Cabbage and Frisee

Duck Terrine with Braised Red Cabbage and Frisee

Duck Raviolo with Winter Greens, Celeriac and Valoute

Duck Raviolo with Winter Greens, Celeriac and Valoute

Lamp Rump with Turnip, Cous Cous and Chard

Lamp Rump with Turnip, Cous Cous and Chard

Chocolate with Burnt Orange, Tarragon and Hazelnut

Chocolate with Burnt Orange, Tarragon and Hazelnut

Cookies

Cookies

Intimate and romantic

Intimate and romantic

Center map
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Maude on Urbanspoon

2 Comments

Filed under Beverly Hills

2 Responses to And Then There’s Maude

  1. Corey

    I have a real problem with the new way of tipping. I consider myself a decent tipper at 20%. I expect that the money I pay for the food will cover the rest of the restaurant’s expenses. Am I wrong?

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