Maude
The Concept
A menu-less restaurant
My granny and my restaurant
Realizing a lifelong dream, chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA) in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience.
 
Once known for monthly tasting menus devoted to a single hero ingredient, then inspired by the great wine regions of the world, Maude now enters its next chapter. After rediscovering all the treasures our beautiful state has to offer over the last two years, Chef Curtis and his culinary team have created a menu focused on refined Southern Californian cuisine, highlighting California's finest ingredients from the land to the sea.
 
The Concept
In January 2018, Maude debuted a new muse: drawing inspiration from the great wine regions of the world. Changing four times a year, tasting menus are inspired by the hero region, and for each forthcoming menu, the team travels to the region of focus to become immersed in the terroir, food, wine, and culture of each destination. The team has found themselves in Rioja, Spain, Burgundy, France, and the Central Coast of California for the new concept. The current menu pays homage to Champagne.
 
Our current menu is refined Southern Californian cuisine. It is forever evolving, imbued with the seasonal, sustainable, and diverse bounty California has to offer, from produce to seafood. The individual dishes will be inspired by Chef's daily life and travel, telling the stories of his experiences through flavor, ingredients, and texture. Each dish is a snapshot, put together to tell a story. While we were home, we were dreaming of all the adventures we had. Now we can share those experiences with you, one bite at a time.
 

Each quarter a unique menu is created and inspired by the team's travel to one of the world's great wine regions.

The team immerses ourselves in the food, wine, and culture of the region during our research & development trips to gather inspiration for our quarterly menus. 

Serving only a special, small group at any one time means our dishes are strikingly detailed, refined and appreciated in a small, intimate space.

A menu-less restaurant

It's my way to say, "I got this".

The nine-course menu begins by chosing a pairing for your meal. We have two pairing option: Classic and Reserve. Or, we offer wine, beer, and non-alcholic beverages by the glass. Curtis has always believed that guests at Maude experience a meal the way he would cook for his family and friends at home; menuless, suprising, and welcoming. Savory courses are served in the dining room. For the final courses, you;re invited up to our wine loft, where we have over 3000 vinatge bottles of wine, as well as a piano and a stack of classic vinyl. It'll be the perfect note to end your meal.