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Maude

I thoroughly enjoyed my dinner at Maude last night. This month each of the nine courses incorporates rhubarb. Every course was interesting and flavorful.

A few favorites -
Asparagus with brown butter croutons and rhubarb vinaigrette
Branzino with rhubarb, fennel, pickled peppers & squash blossoms
Duck breast with leeks, beets, rhubarb and savory granola
Ginger Parfait - vanilla rhubarb gratin, salted honey & almond streusel

The staff was competent and friendly, the rooms is pleasant and the pace of the meal was spot on.

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  1. I love rhubarb. I couldn't get in though. I'm admittedly jealous! Very sad to miss the rhubarb menu =(

    1. It all sounds so terribly gimmicky...the chef needing to incorporate a single ingredient into all 9 courses. It sort of reminds me of Chopped. But on the other hand, folks who go to the restaurant seem to like the food. Trying to decide if I want to go!

      24 Replies
      1. re: josephnl

        People seem to LOVE the food. With that being said, I'm gonna pass on the $125 morels and see what's happening in July.

        1. re: set0312

          So, there is no morel to your story then? (I'm so very sorry for not being able to resist my punishing impulses!).

          1. re: set0312

            With that being said, I'm gonna pass on the $125 morels and see what's happening in July
            ==============
            No need to wait. July is berries. Morels was a real pain to book (3 hours of calling non stop on May 1st). Berries should be easier. Not saying easy. Just easier than morels.

            http://www.mauderestaurant.com/storie...

            1. re: Porthos

              It all looks incredible. Thanks for the link!

              1. re: Porthos

                "3 hours of calling non stop on May 1st"

                S&M is as old as humankind. It's association with food, however, is fairly new.

                  1. re: Porthos

                    S&M is as old as humankind as well though.

              2. re: set0312

                I called them 2 weeks ago and got the dreaded corner seat at the chef's counter for mid-June, but price wasn't announced yet.

                Yikes, $125! Having 2nd thoughts, but I'll keep it. I'll be done for a while after this visit.

                1. re: FoodShutterbug

                  It's $115 - not as bad as $125 ;)

                  I'm going next month as well. Hope it works out for the both of us.

                  1. re: chrishei

                    My bro is still raving about his time here. Have fun!

                    1. re: jessejames

                      Thanks! Maybe I'll tell you about it next time I run into you at Shunji lol.

                      1. re: chrishei

                        I hope that is soon. My wife myself shunji u and your pals need another date

                    2. re: chrishei

                      Thanks @chrishei! $115 is still a bit steep, but never having had morel before, the 9 courses should more than sate my curiosity :-)

                      1. re: chrishei

                        Hey Chris,

                        Sorry it's taken me a few days, but about my thoughts on the meal I had at Maude on 6/17/14, I'd say it was an excellent intro to Morel mushrooms for the uninitiated such as myself. A few thoughts:

                        Strong dessert program:
                        As I experienced during the Citrus theme in February 2014, desserts by pastry chef, Vanessa Garcia were very strong and a special highlight. I went in very skeptical about whether or not the Maude team could successfully pull off Morel desserts, but that was accomplished with flying colors, imho with the Morel ice cream bar and brilliantly so with the Black Forest Floor dessert. The Mignardise at the end was intentionally devoid of Morel, as conceived by the Maude team to "give the diner a break" according to a server.

                        Slightly sugary savories:
                        While not faltering in execution, I'm not exactly a fan of how Maude adds a sugary note to savories. I would've preferred that the Passionfruit Snow that came with the Kampachi crudo be a separate course or in a shot glass. I tend to taste all of the components of a dish separately if presented in a deconstructed manner before composing my bites; the Morel Anglaise Foam for the Pork Belly course was also a wee bit sweet for my tastes. Still, I attribute my lack of cheery enthusiasm to my preferences and would not lower my overall rating for the Morels tasting menu, nor my cumulative experience at Maude (5 stars to be eventually posted somewhere on the internet).

                        My missed Food Porn opportunity:
                        Posting pics from the Morel meal. However, please note that I'm missing a photo of the Duck Egg dish, which came in as #6 if you count the Morel popcorn as a 1st course (cursed be the effects of the wine -- I lost track of what I photographed :/ ).

                        The Duck Egg dish was delivered to the table covered with a porcelain lid, the hickory smoke scenting the contents underneath -- a photo op not to be missed, hope you have better luck than I did.

                        A list of photos I'm uploading to CH-LA:

                        1. Amuse | Brown Butter Popcorn with Morel Salt
                        2. Acquerello Risotto
                        3. Cream of Morel Soup
                        4. Kampachi Crudo
                        5. Seared Scallop
                        [Photo missing for 6. Duck Egg]
                        7. Raviolo
                        8. Pork Belly
                        9. Lamb Saddle
                        10. Cheese course | Taleggio [looks like a baked gooey cheese ball]
                        11. Coffee and Morel | Vanilla Ice Cream Bar
                        12. Black Forest Floor | Chocolate Cake
                        13. Mignardise [No Morels used in Mignardise]
                        14. Morel Salt tin and menu as a parting gift

                         
                         
                         
                         
                         
                         
                         
                         
                         
                         
                         
                         
                         
                        1. re: FoodShutterbug

                          While the likelihood of my making it to Maude are probably about equal to my owning a flying pig or a talking dog I had a bit of a laugh when looking at your very nice food photos. Number 8 made me think you had a Spam course, but I guess it had to be pork belly...

                          1. re: Servorg

                            Servorg, since you seem to know every LA restaurant discussed here, I'm curious why you rule out Maude's.

                            1. re: VenusCafe

                              Well I can't take my wife there. She won't do a tasting menu at any restaurant because she has very restrictive likes and dislikes. I would like to go, but it's just not going to happen due to circumstances beyond my control.

                              1. re: Servorg

                                I feel your pain. gotta keep the squaw happy.

                                1. re: jessejames

                                  We are coming up on our 28th wedding anniversary...so far, so good!

                                    1. re: jessejames

                                      Admirable, indeed. I made it only 24 years. And that exhausted 3 wives.

                      2. re: FoodShutterbug

                        Oh, how sad...they quickly left the value pricing of $75/dinner huh?

                        Considering Orsa is doing 8 courses for $85, it seems like 9 for $125 is a bit of a rip off =/

                        1. re: BacoMan

                          Obviously pricing changes based on ingredients. Morels are more expensive. I would expect truffles in December to be even pricier and pricing to return to $75-80 for corn and tomato. Pricing has been adjusted to $115 for morels according to their website.

                  2. glad you liked it fg - we loved peas!

                    1. that may have been the best duck dish I've ever had. Was outstanding.

                      The ginger parfait was also fantastic and one of the standouts.

                      Great dinner.

                      1 Reply
                      1. re: TailbackU

                        I am sure peas were great and morels will be as well. The rhubarb was incorporated so well into each course and the evening didn't feel gimmicky or like it was trying too hard at all. Yes the duck was amazing as well as the dessert. There were four of us and there was not a single item that was not delicious.

                      2. You go flowergirl! Clusi followed by Maude. Well done to say the least!