Maude
Restaurant · Beverly Hills
212 S Beverly Dr, Beverly Hills, CA 90212
Highlights
Michelin-starred tasting menu with seasonal ingredients & wine pairings
Michelin-starred tasting menu with seasonal ingredients & wine pairings
"An ambitious and exciting restaurant that contributed to LA's fine dining scene." - Eater Staff
"Michelin-starred Maude is a 24-seat treasure opened by chef Curtis Stone in 2014. Stone, along with chef de cuisine Osiel Gastelum (formerly of Somni), collaborate on the restaurant’s nine-course menu inspired by seasonal California produce for $215 per person. Savory courses are served in the main dining room that peers into the kitchen, while the final courses including cheese and dessert are presented upstairs in the restaurant’s wine loft. Two tiers of wine pairings are available to enhance the menu; the classic pairing is $155 per person and the reserve pairing is $255 per person. Reservations are available on OpenTable." - Cathy Chaplin, Eater Staff
"Curtis Stone’s Michelin-starred fine dining restaurant has found its form once again after a decade of operation (it was briefly an Aussie-style pie shop during the pandemic). With Stone and Osiel Gastelum, previously of Somni, at the helm, Maude remains one of the most coveted tasting menus in town, featuring seasonal ingredients and stellar wine pairings with some of the best service anywhere. A true dining destination with the intimate, almost hard-to-find location that Angelenos love." - Matthew Kang
"Unlike that time you tried to do a gin-and-burger tasting, wine tastes better when you have it with food. The people at Maude understand this, which is why every three months, they pick a region to base their food and wine menus on. This is another place where you want to be doing the beverage pairing, if only so you can eat some Central Coast oysters with a wine made from grapes grown down the road." - jess basser sanders
"This Michelin-starred restaurant is tiny, sitting only 24 lucky diners per night. Featuring concrete floors, and lots of illustrations, paintings and photos in mismatch frames that hang from the subway tiled walls, the dining room feels relaxed and welcoming. Chef Curtis Stone and his team focus on the best of SoCal's fresh ingredients, from sea and land. Each course, which arrives in the kind of dainty little plates you might find in your eclectic great aunt's home, is a thoughtful and well-executed homage to the season's bounty and flavors; offerings might include standouts such as abalone with koshihikari rice, seaweed, and oyster mayonnaise; a delicate buñuelo stuffed with blue cheese and macadamia nuts. Dessert takes place upstairs in a temperature-controlled room (in essence, the wine room) that's decorated with cozy sofas, upholstered armchairs, and bric-a-brac. The tasting menu can be accompanied with the "classic wine pairing," ($155) that leans towards California vintages, with a few standouts from Rioja and the Loire Valley—or spring for the "reserve wine pairing" ($255)." - Hugh Garvey, Celeste Moure, Krista Simmons
