Maude is Australian chef Curtis Stone’s innovative and critically acclaimed Beverly Hills 24- seater restaurant, once known for monthly-changing tasting menus devoted to a single ingredient, and now inspired by the great wine regions of the world. Each quarterly tasting menu is an expression of the team’s research trips to various locations, realized through a culinary lens and then served with paired wines. Expect a top-notch nine-course, $195 tasting menu experience with highly contemporary cooking and a novel approach to seasonal ingredients. Recent highlights include: nopales with jicama and avocado; seabass infladita with wakame; and abalone with Suncoast farm beans, clams, and ham hock.
Maude is loungey, eclectic and salon-like: the signature turquoise banquettes have been swapped for a navy and maroon palette, with navy leather banquettes offset with patterned throw pillows.
Seasonally driven tasting menus
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