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Maude in Beverly Hills. Any early reports?

Curtis Stone's farm driven restaurant with no set menu. 9 courses each night for $75pp. Have reservations for 2/8. Anyone been? Really looking forward to this dinner.

They also have $55 wine pairing or wines by the glass. Corkage is $30/bottle.

http://www.mauderestaurant.com/

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  1. Maude doesn't open until tomorrow. But here's an early insider's taste by Ruth Reichl.

    http://www.ruthreichl.com/2014/01/my-...

    5 Replies
    1. re: Bob Brooks

      They've been soft opened for a few weeks afaik.

      When i called to make reservations, they had an open slot for tonight at 5:30pm.

      1. re: TailbackU

        Actually, a week or so soft. Was by yesterday. Looks nice. Small but warm. Definitely will try.

      2. re: Bob Brooks

        look, i dig ruth reichl's writing and all, but there's no way this review can be objective.

        1. re: linus

          What does this joint have to do with ol antediluvian reichls ??????

          1. re: kevin

            they do a t.v. show together.

      3. Is this Maude's from hound fame's restaurant ?????

        1. It's named after the chef/owner's mother.....

          1 Reply
          1. The reviews on Yelp are outstanding, for what it's worth. I've got a reservation for March, when the key ingredient is artichokes, one of my favorite foods.

            1. I'm really surprised there hasn't been more buzz about Maude here. We went last night and it was FABULOUS. Such delicious food and such a good deal at $75pp.Service was also excellent. I don't have time to do a full writeup now, but I've attached the menu below.

               
              1 Reply
              1. re: aching

                Going for April peas dinner in 2 weeks. Looking forward to it

              2. I know! I am very surprised Maude hasn't been talked up more on this board. Went there for our anniversary dinner yesterday and was thoroughly impressed. Best 'high end' meal we've had in LA for a very long time. For $75, it's a steal. Compared to recent experiences at Shunji, for example, Maude is our current favorite! The service is super friendly and not stuffy. Like eating at a good friends table. Highly recommended!!

                45 Replies
                1. re: lakeshow318

                  Went for our Anniversary dinner at the beginning of February. High end yes, satisfying no - the small bites doth not make a whole dinner and while we didn't leave hungry, no attention was given to the fact that it WAS our anniversary or that I specified that I was allergic to grapefruit (it was the citrus dinner). Couldn't see the table or the food - needed more light and the constant change of cutlery and china was wearing. That said, interesting evening but asked the waitperson where in Northern England Grandma came from and was told the Chef would be over to tell us. Didn't happen. Maybe back for the peas performance.

                  1. re: ZoeZ

                    Having the four courses be small bites is the only way I can make it through a nine course course meal! Courses 5-8 were quite substantial in our meal (although obviously not entree sized) - in fact, I couldn't finish my cheese and gave it to my husband. I've had other tasting menus where I've only been able to eat one little bite of the later courses and even then still felt sick afterwards - so this meal was perfect for me. I could see how if you have a very large appetite though, it might not be enough.

                    1. re: aching

                      You can always grab a few slices from Mulberry right after, or sit down to a steak at Ruth's Chris afterwards if one is still hungry.

                      1. re: kevin

                        Ruth's Chris bar underrated spot when u want the casual whisky. Watch a game. Chill comparison to tanas.

                        1. re: jessejames

                          Hmm, maybe I'll check it out.

                          And maybe they even have happy hour treats.

                          you hit up the bar there often ?????????????

                          1. re: kevin

                            They have a happy hour menu. Sliders etc. I like it there. Taught a bar tender how to make a sazerac on them. They're still working on it....

                    2. re: ZoeZ

                      So you are complaining that a restaurant focused on tasting menus (many small portions, constant change of cutlery and china after each course etc.) is serving you a tasting menu ?

                    3. re: lakeshow318

                      I too am surprised at Maude doesn't get more love from CH. After I created this thread, i went and had a fabulous meal and even reported back, yet there wasn't much discussion. I don't get it but whatever, I dont' mind it as it'll be an easier reservation to get when I go back given how small the restaurant is.

                      1. re: TailbackU

                        Part of the reason may be that it is insanely difficult to get reservations. Maybe not that many people from CH are able to get in.

                        1. re: Porthos

                          While it's not the easiest reservation to get, that's never stopped chowhounders from eating at places with good food.

                            1. re: Dirtywextraolives

                              "We accept reservations over the phone between the hours of 10am and 6pm, Tuesday through Saturday."

                              I'll try to remember tomorrow, but really, it would behoove them to make it easier, not harder. I understand these obstacles create the impression of demand, but if you've been around the block a few times, it's just comes off as inconvenient and annoying.

                              1. re: foodiemahoodie

                                In comparison to the hoops i had to jump through to get a reservation at Frenchie in Paris, I'd say this was super easy :)

                                Enjoy your dinner and please report back!

                                1. re: TailbackU

                                  Frenchie was easy. Concierge.

                                  This one is much tougher for me.

                                  1. re: Porthos

                                    But don't you have to drop a couple hundred bucks with the concierge for Frenchie ???????

                                      1. re: Porthos

                                        I called today to Maude, beginning at 10:00am. At 10:15 I got through and made my Rhubarb reservation for May. Yah! This will be my second visit. I doubt that it will be this easy every month, though

                                        1. re: xoxohh

                                          How many redials is that? I remember I could do about 80-90 redials between 09:59:55-10:15 for TFL.

                                          Calling non stop for 15 minutes straight on the first day of the month the month before may not be considered "this easy" by some ;)

                                          1. re: Porthos

                                            I agree with you...It's not fun. I called both with my land line (which is slow to re-dial) and also my cell, which ended up being the winner. Must be a "better" way!

                                            1. re: xoxohh

                                              BTW, price has gone up $5 so it's now $80pp. Still a good deal imo.

                                            2. re: Porthos

                                              Just called, got through on my 2nd dial and was on hold for 6 minutes. Got res for May. Not bad.

                                              1. re: TailbackU

                                                Was it your first choice time or did you have to get a 530 Thursday seating like me? Couldn't even book a party of 3 because they wanted to seat a 4 top for their last table on one of the Saturdays I was interested in.

                                                It's not ideal and certainly a hassle. Not like you can just do this on Opentable in seconds.

                                                1. re: Porthos

                                                  I wanted 8pm, got 8:15pm, so non issue.

                                                  I've found that getting a table for 2 is a much more manageable hurdle than a table of 4 or bigger.

                                                  1. re: TailbackU

                                                    Would like to see you try to say the reservation isn't tough to get after today.

                                                    100+ redials and still can't break through.

                                                    EMP and Per Se last week were way easier. Getting flashbacks of stupid TFL back in its prime.

                                                    1. re: Porthos

                                                      Ditto here, Porthos (about Maude, not EMP/Per Se). I'm starting to panic that I won't get my morels.

                                                      1. re: jenniferpelota

                                                        Just got through.

                                                        Morels is $115.

                                                        Good luck Jennifer!

                                                        1. re: Porthos

                                                          That's a steal. This year's harvest in Oregon was really skimpy. I think I got in right before you, but they except to be at least 3/4 booked by the time they close the line today. But I'll be there on the 5th and 27th! Also looking forward to this month's rhubarb.

                                                          1. re: jenniferpelota

                                                            Perfect! Take a picture of the red and white burgundy list for me please? ;)

                                                      2. re: Porthos

                                                        I went from constant redials starting from 10am, getting nothing but busy tone, gradually decreasing to once per hr until I finally got through early afternoon. Reserved for late June, at a later time than I preferred, mind you just for party of 2, granted it's a Sat.

                                                        Dining out shouldn't be this tough?!?

                                                        1. re: zack

                                                          Why shouldn't "dining out be this tough?"
                                                          It is very small and very popular (not to mention very good). How can they do it fairly without it being tough?

                                                          I got in from the wait-list for "peas" and had to dine at 9:45. Tough? Yes, I guess. Worth it? Absolutely.

                                                          1. re: Ciao Bob

                                                            How was "peas"? Do you remember the dishes? Unfortunately, had to give up my seat.

                                                            1. re: Porthos

                                                              Peas was not nearly as good as artichoke. Here's the rundown of the menu with my notes and ratings:

                                                              Homemade bread, pea pesto, charred garlic, burrata. The pesto is sans basil and sans garlic, made with snap, english, and snow peas pureed with a drizzle of olive oil. Burrata was nice and mild-tasting but with a a buttery texture. And the bread was absolutely fantastic! 4/5

                                                              Amuse 1: Rabbit pie, pea foam, terragon. A perfectly delicate crust, with warm meaty braised rabbit shoulder and leg. Delicious! 5/5

                                                              Amuse 2: Turmeric flatbread, pea hummus, lamb tongue. The tongue was warm and perfectly brined to bring out its natural flavor 5/5

                                                              Amuse 3: Pea & salt code fritter, espelette creme fraiche. The fritter had a deep, earthy split pea flavor while the espelette was bright. A good balance 5/5

                                                              Amuse 4: Pea stuffed with rabbit truffle mousse. It didn't taste like much (subtly like rabbit) but the dim sum presentation with its leaves and tendrils was beautiful! 4/5

                                                              Spring onion creme fraiche, red wine vinegar-marinated potatoes, asparagus, cucumber lemonade foam, dried peas, green almond. A very nice spring salad that is a true full-mouth experience in terms of flavors and textures! The peas were crunchy, the foam tangy and sweet, the creme fraiche slightly salty, and the red wine vinegar had my cheeks puckering. 5/5

                                                              Pea soup, carrot foam, dehydrated carrot. The carrot brought a lightness to the deep pea reduction, and the textural carrot garnish gave a nice mouthfeel. 4/5

                                                              Cured ocean trout, wasabi snow, peas. A very interesting take on sashimi! The snow was very strong and unfortunately overshadowed the excellent cut of trout. The peas felt a little forced but it was good. 3.5/5

                                                              "Vitello Tonnato" An interesting version of the Italian veal-and-tuna dish, and when you mixed it all together it really did taste just like vitello tonnato! The pea & tuna sauce unified the mild sweetbread, salty anchovy, and thin-sliced tenderloin. 3.5/5

                                                              Dungeness crab & shrimp ravioli, bouillabaisse sauce, pickled fennel, critus goat cheese. Apparently the peas are in the pasta flour. The crab was quite strong and I missed the shrimp flavor. The fruity fennel was an interesting accompaniment and the ravioli seam was much too wide, making for a chewy ring of pasta. 3.5/5

                                                              24-hour braised lamb neck, pea & ramp purees, butter-poached morel, cured lamb belly, ramp tops, pea powder. Without the ramp puree (very muted in flavor and slightly gritty) this would have been a homerun. The neck was delicately gamey, the morel was perfectly cooked in the lamb jus, and the pea puree had a lovely warmth. 3.5/5

                                                              Pea and elderberry ice cream coated in white chocolate. A mouth teaser! Started out sweet, became earthy and slightly savory with the elderberry, and then ended sweet and creamy again. A nice transition piece. 5/5

                                                              Pea & strawberry frangipane tart, terragon cream, tangerine sorbet. The tart was a bit dry and missed the fruity flavors. The drops of strawberry compote were nice, but the overall flavor wasn't pervasive enough. 3/5

                                                              Mignardises: Matcha almond dragee, pea & ginger shortbread, yuzu caramel.The only hit here was the yuzu caramel. Chef Curtis apparently isn't a fan of traditional sweet petit fours. 2/5

                                                                1. re: jenniferpelota

                                                                  Thanks. This is one of the reasons I love Chowhound. In looking at the Maude menu which Jenniferpelota posted, I did not find it particularly appealing. Love peas and loathe rabbit so I would not have been happy with this blind tasting menu. As I understand it, the menus are blind. No indication of what the courses will be save for the featured ingredient?

                                                                      1. re: maudies5

                                                                        Sort of - depending on when you go: the day after the new ingredient "premieres" it is quite easy to find a blog of the menu.

                                                                2. re: Porthos

                                                                  Thanks, maybe I got it!
                                                                  I loved it. Same meal as jenniferpelota.
                                                                  Loved the pea and carrot soup.

                                                                3. re: Ciao Bob

                                                                  To start, making reservations available more than a month in advance would help, not to mention online access. I'd even take the ticketing system that Trois Mec has in place, which is another pain due to it's res limitation of 2 weeks in advance window.

                                                                  1. re: zack

                                                                    Those are indeed good suggestions zack.

                                    1. re: Porthos

                                      It took me an hour and a half today to get a reservation for mid-May. Definitely over 100 calls on my cell. But I got my preferred date and time, which is excellent since I'm from NYC.

                                      1. re: AquaAllegoria

                                        It's alright. Payback will be a b*tch. Have my alarm set for EMP when I visit Memorial Day weekend.

                                    2. re: TailbackU

                                      I'll trust your judgement. I look forward to it.

                                  2. We removed a giant tangent here about stupid restaurant names in hopes of refocusing this discussion on this restaurant.

                                    We don't think we missed any food-specific posts in that discussion, but if anyone posted any chow tips in there and you'd like a copy to repost, please email us at moderators@chowhound.com and we'll take look.

                                    1. FWIW I just called in and, after a short (< 2:00) wait, got my first choice date and time in May.

                                      Easy peasy.

                                      11 Replies
                                      1. re: a213b

                                        Could also be due to the ingredient. Some months will be more popular than others.

                                        1. re: Porthos

                                          this is true. I have a feeling a June reservation is going to be really tough.

                                            1. re: JAB

                                              June is morels. I come in every month but will be making a reservation call at 10:00am May 1st!

                                                1. re: jenniferpelota

                                                  Morels sounds great.

                                                  That was in the exceptional quesadilla at Guerilla Tacos a few weeks ago.

                                              1. re: TailbackU

                                                Yep. June res will wipe away any notion that the reservation process "isn't so bad" ;)

                                              2. re: Porthos

                                                FYI, if the March (artichoke) menu can be taken as typical, the featured ingredient is more of an inspiration than anything else. There were many dishes I wouldn't have even known contained artichoke if they hadn't told me - for instance, there was one that only had a tiny bit of artichoke foam, and another that had ice cream made from an artichoke liqueur. Even if someone wasn't a huge fan of the featured ingredient, I think it would be pretty safe to go anyway.

                                                1. re: aching

                                                  You just nailed my exact sentiment. I too, attended the artichoke meal. Without explanations, I would not have known what the theme was. That being said, it didn't matter, as the food was fantastic regardless.

                                                  1. re: aching

                                                    Just to be safe though, I'll skip rhubarb month. ;>)

                                                    1. re: JAB

                                                      Ha...I am already booked....Oh well.

                                              3. The days of my going through the strum und drang of restaurant reservations are in the past. Not long ago we went to Trois Mec. Yet another restaurant with a draconian reservation system.
                                                On this Forum there is a thread about a recent dining experience at Manhattan Beach Post. Now, that sounded just great and I'll bet the OP made his reservations via Open Table. I know that is how I made my recent reservation at Fishing With Dynamite. FWD is tiny and only accepts 2 reservations for each seating. I remember when Buffalo Club opened and it was so "exclusive" that it had an unlisted number. I don't think that serious restauranteurs have to resort to gimmickry. Surely, Nancy Silverton is doing just fine as are Wolfgang Puck and others who have been in business for a long time. Bob Spivack at The Grill never played dopey reservation games and I'll bet he'll still be in business long after Maude and Trois Mec are history.

                                                7 Replies
                                                1. re: maudies5

                                                  I don't find anything about Maude's reservation system to be gimmicky in any way. Troic Mec on the other hand, I agree 100%. What's so gimmicky about taking reservations over the phone? It's not like they are limiting the reservation line to one hour a day at some random time. You can call anytime from 10am to 6pm. This is how reservations were made before the popularity of online reservations. I have no issues with a restaurant not wanting to pay the fees to opentable if they can manage just fine on their own, especially for such a small restaurant as Maude.

                                                  People are just getting way too damn lazy if we're resorting to complaining about having to pick up the phone to make a dinner reservation.

                                                  1. re: TailbackU

                                                    Point well taken, TailbackU. The issue I have with Maude's reservation system is the hours from 10-6 in which reservations can be made. Those are prime working hours for most of the working population who may not have S.O.s or assistants who can make those calls. Even a voicemail, where one could leave a message and get a call back would make more sense.

                                                      1. re: jessejames

                                                        Yeah. I always thought this was the joint of our very own Maude.

                                                      2. re: maudies5

                                                        fair enough, but yes, you should just tell them your name is maude too and demand a table!

                                                      3. re: TailbackU

                                                        Speaking of Nancy Silverton, both Mozzas had a similar phone-only, one-month-in-advance-only reservation system when they opened and it was a real pain in the a** to get a reservation, remember? The fact that they changed to OpenTable gives me hope that other holdouts will as well.