• 22. Curtis Stone’s Maude Is Seasonal, Intimate, and Has a No-Tipping Model

  • Sep 9 2022
  • Duración: 5 m
  • Podcast

22. Curtis Stone’s Maude Is Seasonal, Intimate, and Has a No-Tipping Model

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  • Resumen

  • A tiny Beverly Hills eatery serving a creative menu to about two dozen guests is Chef Curtis Stone’s life-long dream. Its name, Maude, pays homage to his first culinary mentor — Curtis’ late paternal grandmother. Her influence can be seen throughout the restaurant fixtures and china used to serve food.

    Since opening in 2014, Foodable Top 25 Restaurant Maude has been serving a 10-course seasonal tasting menu, focusing on one key rotating ingredient each month.

    “The reason we do only a tasting menu format here at Maude is because some of Curtis’ experiences are going to restaurants that friends of his own, sitting down, they take off the menus out of your hands, and just cook for you…no decision to make, you just sit back and let brilliant people do what they do best,” Ben Aviram, general manager and wine director at Maude, said, explaining the premise of Maude’s mission to recreate that experience for all of its guests.

    In this "Table 42" Vignette, Maude Head Chef Justin Hilbert demonstrated for us a seasonal dish with pistachio as its star ingredient: Ravioli with Pistachio Ricatta and Broccoli De Cicco.
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