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Aug 7, 2014 12:20 PM

Maude reservation

Gah... so maddening. So this is how it's gone for me so far. Put on calendar to dial for reservation on the first business of June for a July reservation. Kept speed dialing for hours for that elusive ring tone before finally giving up. Called a few days later and of course they are fully booked but put my name down in case of a cancellation. They actually called me with a cancellation a few weeks later but I was in a meeting so it went to vm. By the time I called back a mere 20 minutes later, the spot was already taken. Called me again a few days later offering me a 10:30 spot. uh... kinda late for dinner and I was going to be out of town anyway.

Same story this month so far for a September reservation (tomatoes!!). Will I get lucky this time? Is there a trick to this?(other than waiting for the hype to subside, although there seems to be no sign of that happening any time soon)

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  1. I finally scored reservations through Opentable. I believe you can only do it through them if there are two diners. It wasn't flawless, I put in a date trying for September's menu and it gave me openings for three weeks earlier in August (going next week), and it turned out the times it gave me were wrong, but we at least got reservations and the people at Maude handled the time issue beautifully.

    I'd be curious for anyone who has been what the beer and non-alcoholic beverages are like, and if they do sell wines by the glass. I saw on their site a sample wine list, but it was only for bottles. Anyhow, will report back after.

    2 Replies
    1. re: missy85

      They have a decent wine by the glass selection. In fact, they offer a regular wine pairing and a premium wine pairing.

      Didn't pay attention to the non alcoholic beverage selection ;)

      I'll dissent. It was good. I went for morels theme dinner, ordered a bottle of 1990 Cali Sparkling (very good, and priced nicely about $100). I brought 2 bottles and it ended up $225+ pp after tax, tip, and corkage with a sauternes and a madeira at the end. It was fun and everything was very good but not necessarily a *must*. Haven't felt compelled to go through the brutal dialing process again. Worth going to. Not worth dialing 30 minutes non stop to go.

      The place is tiny. That's why reservations are so tough.

      1. re: Porthos

        Ah, thanks for the additional info. I wouldn't normally ask about the non-alcoholic either (I do love my wine), but thought it might be a good option to avoid getting too buzzed during dinner. We're planning to bring one bottle for at least part of the meal. :)

    2. My time is worth more than putting up with that. I say give it up. There are lots of great restaurants in Los Angeles. (IMHO).

      8 Replies
      1. re: maudies5

        Perhaps I am one of the lucky ones. I've gone 3 times now and each time, I've spent about 30 minutes re-dialing and made contact each time. I know it's a lot to put up with. Trust me, it's worth it. A wonderful evening!

        1. re: maudies5

          'My time is worth more than putting up with that. I say give it up...'

          From what I've seen so far, Maude appears to be one of the more compelling fine dining options in recent memory for LA. Dare I say, a bit anti-establishment compared to our dining scene of late.

          1. re: Sgee

            im with you ... reminded me a bit of iron chef with the theme ingredient. we loved it and hope to return.

            1. re: Dirtywextraolives

              But u put up with it in other ways. Gjelina ring a bell? Sign? Parking? I'll just leave it at etc. Here you have some modest drag or occasional disappointment on front end. Then a chill awesome fiesta. Just consider getting a sitter and do open table for 2. Curtis James out.

              1. re: jessejames

                But I can score a seat for one or two or even four by walking into Gjelina most times..... You can't even HOPE for that at Maude. So we're really not comparing apples to apples here.

                1. re: Dirtywextraolives

                  you're right they're not the same at all...but lots of pain in the tucchus at gjelina for me and didn't think any of it was worth it but I am glad it's popular and I'm in the minority for sure. you've got nothing to lose here tho. Maude's a lot different than gjelina. if you like just push a few buttons on open table and see what happens. I think you'd find it pretty fun and good, sort of a cozier iron chef experience.

          2. Your post fits to perfection the new S&M trend in food.
            Or rather not so new, as the founding fathers of said trend (French Laundry, El Bulli,...).

            7 Replies
            1. re: CharlesDarwin

              there's something all those spots (and trois mec) have in common tho...

                1. re: CharlesDarwin

                  maybe you can join portos at red medicine where getting a reservation is ez?

                    1. re: jessejames

                      Been, Founding Fathers and elsewhere, and tasted the New Clothes.
                      JJ, most of them belong into your same exact line of business.
                      Over & Out.

                    2. re: CharlesDarwin

                      We went the first month it was open - citrus deal. Reminded Mme Z and I of going to French Laundry years ago with everyone oo and ahing over cuisse de poulet which was about a match stick worth of baby poussin with a curl of carrot. That was one course. My six foot five inch bro in law was aghast (and hungry). Maudes to me is a one time because of the tight surroundings, the dim dim lights, the over whelming number of courses and and and. You gather we aint going back. Oh and the Chef was not very forthcoming even in week Two.

                2. So what are the ingredients? August is corn? September is tomatoes? Do they go beyond that?

                  1. September menu's out. Totally reads like an iron chef competition.

                    1. Corn Ice Cream, Soy Shiso, Smoked Macadamia Nut – Corn juice palate cleanser, corn infused ice creamwhere the starchy juice is used in places of milk for the ice cream.
                    2. Mexican Street Snacks – Inspired by an East LA Field Trip and homage to the local area:
                    •Yellow Tail Ceviche – chopped corn tortilla, yellowtail and lime rolled in a nasturtium leaf.
                    •Spot Prawn bite sized taco – warm tortilla made with corn masa is filled with avocado mousse, pickled radish, fennel fronds, freeze dried corn, and spot prawn.
                    •Gordita – deep fried corn tortilla filled with confit frog legs, sour cream, jalapenos, habaneros, and watercress.

                    3. BBQ Baby Corn, Traditional Mexican Garnish (Elote) – Blanched baby corn & grilled husk rolled in a brown butter emulsion, lime, mayonnaise, spicy cayenne pepper & sprinkled with cojita and sour cream foam
                    4. Cuttlefish, Chorizo, Herbs, Ink Aioli, Spiced White Corn – Cuttlefish atop in sauce, fresh herbs, chorizo,white corn kernels pickled in vinegar, sugar, cinnamon, star anise, cloves.
                    5. Wagyu Tartare, Burnt Corn Salsa, Cilantro, Juniper Lime Crisp, Sorrel – Australian Waygu accompanied by charred kernels with marinated cucumbers and peeled Sun Gold tomatoes.
                    6. White Corn and Black Truffle Agnolotti, Romanesco, Buttered Popcorn – Fresh pasta filled with silkycorn mousse (yellow corn kernels with sweated garlic, shallots, cream, chives), topped with buttered popcorn powder, shaved Australian truffles, and a yellow tomato sauce.
                    7. Pork Loin – Snake River pork paired with poached red apples, shaved green apples, pickled figs (from Curtis’ backyard), nasturtium leaves, and bright corn pudding.
                    8. Cheese and Bread – Housemade cornflour bread roll wrapped in chestbut leaves paired with Occelli Castagno cheese,
                    9. Melon and Prosciutto – Quenelle of melon sorbet atop a cornmeal tuile and thin, crispy proscuitto.
                    10. Blue Corn Parcels with Crème Caramel and Chocolate Passionate Cremeux – Paper thin crepes made from blue corn batter filled with plaintain puree, mini crème caramel, chocolate and passinoate cremeux, glazed blackberries, and 3 dots of Chicha Morada (sweet Peruvian beverage made with purple corn).
                    11. Corn Flakes – Guested leave with a bag of corn flakes and almond milk. Corn flakes are made with corn meal, flour, honey, vanilla bean, water, sugar, and salt.

                    39 Replies
                    1. re: ns1

                      Really a hell of a deal for 80 or so.

                      1. re: jessejames

                        that's only 80 bucks? HTF did porthos end up at $225pp?

                        1. re: ns1

                          Vino tax tip?
                          Web says 85 for corn.

                          1. re: jessejames

                            that IS an incredible bargain for 80. that tour of east la bit sounds awesome.

                          2. re: ns1

                            $85 pp is $110pp after tax and 18-20% automatic gratuity. That's if you don't drink anything but tap.

                            Morels was $115.

                            Like I said, good, but not worth redial 30 min to 2 hours good. Morels was constant redial from 10-noon.

                        2. re: ns1

                          OMG, when I first looked at that menu I thought it was a foodie satire. Corn flakes? Really!! :)

                          1. re: ns1

                            That's the August menu, not September.

                            ok, the rant aside, it's not like I was sitting by the phone dialing while doing nothing else. just kept hitting redial while sitting at my desk and being productive in other ways. wouldn't say it's S&M at all. to me the truly masochistic go to food truck fairs, wait for an hour+ at Gjelina, stand in line for 25 minutes at Intelligentsia for a capp (which I have done but refuse to do any more), etc.

                            1. re: ns1

                              You mean August menu. September is tomatoes.

                              August menu is $85 and September menu is $95. 18% gratuity added to every bill regardless of party size (i'm ok w/ this given how great their service is)

                              1. re: TailbackU

                                Do you know the Sept menu yet? Maybe it's not out yet..... Still. Tomatoes don't excite me much more than corn.

                                1. re: Dirtywextraolives

                                  im with you on hit or miss with the selections...I did rhubarb...rhubarb sweetbread ravioli, duck...really excellent

                                  1. re: Dirtywextraolives

                                    My guess is that even the restaurant doesn't know their september menu yet. Seems like a lot of people have a misconception that whatever the key ingredient is for that month, that ingredient is going to be the focal point of each dish. But it's totally not like that. Yes they do incorporate the ingredient in each dish, but for the most part, they are done very subtly. So i don't think it really matters what the ingredient is...just go because almost every dish they put out is excellent.

                                    1. re: TailbackU

                                      Right. I know what you mean, it's not the main thing in every dish. Still, unless it excites me, I don't need ten courses of corn. Or tomato. Foie gras? Yes, absolutely.

                                      1. re: Dirtywextraolives

                                        we need to get our people together in vegas for that fiesta!

                                              1. re: Dirtywextraolives

                                                the chef or gluttony impresario we need to locate outside of our jurisdiction!

                                                1. re: jessejames

                                                  Ok, I haven't started drinking yet, and I'm clueless on both threads.....ya need to spell it out for me..... I know, it's pathetic....

                                                  1. re: Dirtywextraolives

                                                    just someone who can do 10 courses of foie or until we tap out!

                                                    Sitter lined up and I'm going up into Hollywood with the ladies tonite! Uber-excited!

                                                    1. re: jessejames

                                                      Woooo HOOOO! You better start drinking now, so you can deal with all the rapid fire chit chat... Lmao...

                                                      Well, Kev fo shizzle...... I don't know anyone else who's as bad a glutton as us.....

                                2. re: ns1

                                  That'd be a good menu for those who need gluten free..... But it really doesn't excite me at all.....

                                  1. re: Dirtywextraolives

                                    Our palates are totally not compatible lol

                                    1. re: ns1

                                      except for the martini part im guessing

                                      1. re: jessejames

                                        I'm not a fan of martinis! Especially dirty ones, with extra olives. LOL

                                        1. re: ns1

                                          what's your drink? my go to is frozen vodka.

                                          1. re: jessejames

                                            as of late, when i'm out at a concert/club/whatever double whiskey x coke, when i'm at a fine restaurant with a good bartender old fashions + whatever's on deck that looks good

                                            if it's a questionable bartender I've never heard of, then it's bottled beer (and not the bougie crafty stuff either) LOL

                                            1. re: ns1

                                              have u hit up ten pound yet? awesome whisky cocktails.

                                              1. re: jessejames

                                                nope, pricing is designed to keep the riff raff like me out.

                                                1. re: ns1

                                                  fair enough...I hear that. real treat tho for some time when you get a hair.

                                            2. re: jessejames

                                              Actually, I don't make dirty martinis at home all that often.... Like you, it's mainly ice cold vodka w fresh lime juice. Like a gimlet, of sorts. Maybe next time my handle will be gimlet girl....

                                              1. re: jessejames

                                                Mine 'go to'too is frozen vodka.
                                                What brand do you most enjoy?

                                                1. re: VenusCafe

                                                  I can enjoy Chopin but happy w stoli.
                                                  What about u?

                                                  1. re: jessejames

                                                    I'm also a frozen Vodka drinker, and prefer Tito's or Chopin

                                                    I have to say, that menu posted above sounds absolutely awful to me. I will happily not speed dial Maude, y'all can have my seat.

                                                    1. re: yogachik

                                                      titos is solid...i'll happily have your seat

                                      2. re: ns1

                                        So can we clarify again, please? Is this the August or September menu, because I don't want to go in my birthday if it's this corn menu, thanks.....

                                        1. re: Dirtywextraolives

                                          this is this months. More corn for me!

                                          1. re: Dirtywextraolives

                                            August: corn
                                            September: tomatoes


                                            I got a Sat reservation after hitting redial for 40 minutes (while doing other stuff). =| At least I got thru. =) Good luck!