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Maude in Beverly Hills. Any early reports?

TailbackU Jan 29, 2014 04:21 PM

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.


  1. Bob Brooks Jan 31, 2014 03:34 PM

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


    5 Replies
    1. re: Bob Brooks
      TailbackU Jan 31, 2014 04:30 PM

      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
        Thor123 Jan 31, 2014 07:28 PM

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

      2. re: Bob Brooks
        linus Jan 31, 2014 05:10 PM

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

        1. re: linus
          kevin Jan 31, 2014 07:11 PM

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

          1. re: kevin
            linus Feb 1, 2014 08:07 AM

            they do a t.v. show together.

      3. k
        kevin Jan 31, 2014 03:48 PM

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

        1. perk Jan 31, 2014 07:25 PM

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

          1 Reply
          1. re: perk
            TailbackU Feb 3, 2014 12:02 PM


          2. aching Feb 4, 2014 11:11 AM

            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. aching Mar 29, 2014 04:12 PM

              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
                Porthos Mar 30, 2014 03:56 PM

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

              2. l
                lakeshow318 Mar 30, 2014 12:56 PM

                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!!

                27 Replies
                1. re: lakeshow318
                  ZoeZ Mar 31, 2014 12:00 PM

                  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
                    aching Mar 31, 2014 05:44 PM

                    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
                      kevin Mar 31, 2014 06:16 PM

                      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
                        jessejames Mar 31, 2014 07:30 PM

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

                        1. re: jessejames
                          kevin Mar 31, 2014 07:37 PM

                          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
                            jessejames Mar 31, 2014 08:21 PM

                            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
                      honkman Apr 1, 2014 09:28 AM

                      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
                      TailbackU Mar 31, 2014 12:27 PM

                      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
                        Porthos Mar 31, 2014 02:07 PM

                        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
                          TailbackU Mar 31, 2014 02:15 PM

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

                          1. re: TailbackU
                            Dirtywextraolives Mar 31, 2014 03:09 PM

                            Um, sure it has.....

                            1. re: Dirtywextraolives
                              foodiemahoodie Mar 31, 2014 06:43 PM

                              "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
                                TailbackU Apr 1, 2014 09:31 AM

                                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
                                  Porthos Apr 1, 2014 09:34 AM

                                  Frenchie was easy. Concierge.

                                  This one is much tougher for me.

                                  1. re: Porthos
                                    kevin Apr 1, 2014 11:26 AM

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

                                    1. re: kevin
                                      Porthos Apr 1, 2014 12:26 PM


                                      1. re: Porthos
                                        xoxohh Apr 1, 2014 02:42 PM

                                        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
                                          Porthos Apr 1, 2014 02:47 PM

                                          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
                                            xoxohh Apr 1, 2014 02:49 PM

                                            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
                                              TailbackU Apr 1, 2014 03:00 PM

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

                                            2. re: Porthos
                                              TailbackU Apr 1, 2014 03:13 PM

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

                                              1. re: TailbackU
                                                Porthos Apr 1, 2014 03:24 PM

                                                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
                                                  TailbackU Apr 1, 2014 03:43 PM

                                                  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.

                            2. re: Porthos
                              AquaAllegoria Apr 1, 2014 06:40 PM

                              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
                                Porthos Apr 1, 2014 06:55 PM

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

                                1. re: Porthos
                                  TailbackU Apr 2, 2014 09:46 AM

                                  lol nice!!

                            3. re: TailbackU
                              foodiemahoodie Mar 31, 2014 06:34 PM

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

                          2. The Chowhound Team Mar 31, 2014 02:30 PM

                            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. a
                              a213b Apr 1, 2014 05:04 PM

                              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
                                Porthos Apr 1, 2014 05:07 PM

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

                                1. re: Porthos
                                  TailbackU Apr 2, 2014 09:51 AM

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

                                  1. re: TailbackU
                                    JAB Apr 2, 2014 10:33 AM

                                    What is June's ingredient?

                                    1. re: JAB
                                      jenniferpelota Apr 2, 2014 11:24 AM

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

                                      1. re: jenniferpelota
                                        JAB Apr 2, 2014 11:31 AM

                                        Oh boy, thanks!

                                        1. re: jenniferpelota
                                          kevin Apr 2, 2014 12:03 PM

                                          Morels sounds great.

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

                                      2. re: TailbackU
                                        Porthos Apr 2, 2014 12:05 PM

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

                                      3. re: Porthos
                                        aching Apr 2, 2014 12:45 PM

                                        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
                                          xoxohh Apr 2, 2014 12:56 PM

                                          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
                                            JAB Apr 2, 2014 01:06 PM

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

                                            1. re: JAB
                                              xoxohh Apr 2, 2014 01:07 PM

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

                                      4. m
                                        maudies5 Apr 1, 2014 08:00 PM

                                        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
                                          TailbackU Apr 2, 2014 09:50 AM

                                          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
                                            maudies5 Apr 2, 2014 10:02 AM

                                            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: maudies5
                                              jessejames Apr 2, 2014 10:03 AM

                                              just tell them you're maude

                                              1. re: jessejames
                                                kevin Apr 2, 2014 11:13 AM

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

                                              2. re: maudies5
                                                TailbackU Apr 2, 2014 11:54 AM

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

                                                1. re: TailbackU
                                                  kevin Apr 2, 2014 12:04 PM

                                                  It's great for PR for
                                                  Them too.

                                              3. re: TailbackU
                                                aching Apr 2, 2014 12:40 PM

                                                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.

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