Maude Reviews

Fairies are doing cartwheels on my tastebuds . I've been waiting four months for this day and our meal (s) was worth the flight from Australia and then some . The unassuming ℳ on the door is the only thing that's low key about this upscale food extravaganza. 🍽🍽🍽🍽 I reckon this team lead by Aussie Curtis Stone could make a On olde leather boot taste good . See you next time Gwen & thanks a bunch ℳᎯUⅅℰ ..

We had a fantastic time at Maude. The tasting menu was superb with the trout and the duck being the standout dishes. The wine pairing menu was very good. John and the wait team were very friendly and knowledgeable and added to the experience. Once we finished the savoury courses it was upstairs to the wine room for pre-dessert, dessert and post-dessert. It's not cheap, but worth every cent

We had an excellent dining experience at Maude during our short stay in LA. Loved the intimate ambiance, the very creative dishes - in our case potatoes, with perfect wine pairing and impeccable but not pretentious service. Sad that we won't be able to repeat the experience anytime soon as we live in Europe.

Came here for my bday dinner. Some of the food was amazing. Some soso. The pace they set is slow. I told them I was tired and would like the check. They said to have dessert I needed to go upstairs. Great bday dessert ZERO.

My fiance & I have been lucky enough to visit Maude twice so far. Our first visit was on January 25th for one of their preview night dinners and then again on February 22nd when they were officially open for business. Both meals were amazing but I think we enjoyed our first experience the most overall. They way they start you off with a simple plate of Cara Cara Oranges with a Lime Sorbet, awakening your taste buds and alerting them for whats to come. Each bite increased in intensity flavor wise and size. He managed to make me do something I never though I would do and thats eat a Raw Oyster and Caviar not just once but twice and I enjoyed both quite a bit. The Carrot Soup is something I always want to have on a rainy day and is what I consider to be comfort food at its highest. MY favorite overall component on any of the dishes though had to be the Dijon Mustard Ice Cream(its amazing and pairs perfectly with the nice warm chicken terrine). The service is absolutely outsanding and we were even recognized on our 2nd visit which was a nice feeling. With such a small team you really start to get to know each one and feel like you can have a conversation with them on just about anything. We already have our reservation for March and again in April(we are planning on going each month). It is highly reccomended, go for the food, the staff and the wine(they have some good teas as well). Even though Curtis has been there regularly do not be disappointed if he does not visit your table(and I feel like its tacky to go up and bother him during service for a picture).

After missing out on a reservation on our last visit to LA, we made sure we studied the odd booking system and snagged our table for 4 during July (basil month). It was spectacular. It was also spectacularly expensive but having paid well in advance it didn't hurt so much on the night. Highlight for us was probably the service. It was impeccable. All staff had personalities and expressed them on their work. Food was stupendous - we have eaten (and grown) a lot of basil but even we got a surprise. All four of us had different standout dishes. And different favourite wines. The pork larb dish may have challenged the taste buds of those less accustomed to spicy Thai food but for me it was the most brilliant dish. The beef carpaccio with marrow jelly was beautiful. Even he farewell basil and caramel popcorn which we enjoyed in the departure terminal of LAX was great. All in all, a fantastic experience.

We have been wanting to dine here for a long time, so finally been able to dine here (we live in Australia), was a dream come true. The wine pairing was superb. In keeping with other fine dining experiences, I would suggest providing diners with the menu at the beginning of the service, than at the end of the meal. Its always nice to follow the courses and what you are having. Definitely worth the experience. The staff and service were top notch.

We had the absolute pleasure of visiting Curtis's restaurant recently. We had the 9 course degustation meal which featured garlic, and as expected the food was fabulous. Our meal experience included the wine pairings for each course and the staff were extremely knowledgeable about both the food and the wine choices. The restaurant accommodates a limited number of guests per evening so we booked before our trip from Australia. My friend stayed up until 3am to ensure that we had a table for 4. The décor was a mix of traditional and modern with meal courses served on vintage style plates. My only complaint was that Curtis was not there himself.

I have wanted to go to Maude since I read about it in one of my cooking magazines. I was able to get early reservations for a recent Friday night. Unfortunately my husband and I were both disappointed with our meal. The food was good, and some of the dishes were very good. It was obvious each dish was prepared with a lot of care, but some of them lacked color and visual appeal. Given the fact that you don’t get a copy of the menu until the end of the meal, I would have expected to hear more specifics about what we were eating. Although the wait staff did introduce each dish, they seemed almost bored when they described it. I also would have enjoyed hearing more about the lime in each dish since that was the featured ingredient e.g. type of lime, how it was used, etc. The restaurant itself is attractive and homey but the tables are so close together (maybe 24” apart?) the wait staff has very little room to work. When they were serving other tables it felt like they were on top of us.

We have tried to get into Maude for over a year, we finally got a reservation for last week. (We called about 50 times until we got through). HINT: Call for a reservation the first of the month, at exactly 10 AM. It is a small restaurant with approximately 25 seats or so. The room is modern and light with some old fashioned touches. It is named after the chef/owner Curtis Stone's grandmother and he honors his attachment to her with the delectable place. Each month he chooses a theme (August was fig) and the 9 course tasting menu has fig in each of the dishes. The only option you get is for a wine pairing, a premium wine pairing or no pairing. the food is complicated, with soft/hard, salty/sweet, bold/subtle. I had to close my eyes many times to taste the subtleties of the ingredients. Nothing is tricked out, this is food at it's best. This restaurant honors food allergies. All that being said, it is not necessarily a restaurant I could recommend to everyone. You must be the type of diner who not only wants a good or great meal; you have to want to experience the entire flavor palate, the preparation and planning that goes into it. We got to sit at the bar and watched how these chefs carefully and lovingly prepare their dish. Chef Curtis Stone was there, affable and busy! Wait staff and sommelier were helpful and friendly. Most of the dishes used were beautiful old china and some were of the modern variety. It is sort of a ying/yang place. I absolutely loved it. No valet parking but a parking structure ($5.00 flat fee) right next door. Oh and they sent us home with a lovely gift (their take of Fig Newtons)

Curtis Stone's homage to his grandmother is a truly transcendent experience. His multi course menu has a story and theme that is inspired by Sonoma. The beauty of Sonoma is evident is the layered course of fresh produce and meats, complemented with amazing wine pairing. As each bit slowing dissolve in my mouth, I can taste the essence of the beautiful wine country and dream about my return there. Each dish creates a wonderful layer and progression culminating in the dessert court in their wine cellar on the second floor. A definite must for all foodies. I'll be back next time I'm in LA.

Many of the dishes for this particular month (apple) were not something I would have chosen from a menu of my own accord, however, the point of an elevated dining experience like this one is to challenge the palate, and Maude excels in this area. My only real complaint is the piece of fish I received during one course actually tasted quite fishy. There was obvious skill and creativity in the preparation, but unfortunately I wasn't able to overlook this detail. Outside of that, everything was expertly prepared with high quality ingredients and beautifully presented on charming, antique looking china. The dishes were exceedingly creative - with particular highlights including a Wagyu corned beef, a flax seed crusted venison, and a delicate pasta accented with blood sausage. Service was excellent, as expected, and not at all stuffy or pretentious. The well-decorated space is very small so expect to be within earshot of fellow diners. It would be fun to visit monthly, if living in the area, however the rumors are true about getting a reservation - I called in excess of 100 times before being connected to a reservationist. Overall, an enjoyable and unique dining experience.

We travel overseas every year and like to try as many restaurants as possible. Having heard good things about Maude, we booked from Australia when the seats were released. The restaurant is small, there is no room to wait for your table, you must wait outside. Fortunately the weather wasn't too bad, would not be good in rainy weather! A point to note - as there are few tables, you will not be seated until exactly your reservation or later. The food wasn't bad- there were a few standout dishes for the basil theme, particularly the Margherita balsamic dish, the goat terrine and the blackberry dessert. There were one or two dishes that were average. Our waitress was lovely, we felt that some of the other staff could do with some polish, particularly the hostess. We didn't feel a welcoming genuine vibe from her. We would recommend this restaurant as a nice place to eat.

The room. Casually elegant. Or dressy-casual as they say. You can wear a suit (I did), or not (most people). This was a celebrity chef named Curtis Stone. I'm kinda turned off the celeb chef thing - often they are decent cooks, but have a personality that popls on the small screen. There are plenty of great chefs by the way - who are not particularly charming. But that's another subject. There's a conceptual component to this restaurant similar to Iron Chef. A focus on ONE seasonal ingredient, and every dish in the 9 course meal will have that ingredient. Good for a month or two. I also had the wine pairings. There are two wine pairings - one is pricier. If you're not sure - get both of them. But the cheaper one was very good. I'm not crazy about the 1 ingredient - unless the chef is so insanely talented that he can make a edible silk purse from a sow's ear. 9 times in a room. My ingredient was rhubarb. To be honest I cook at home, but I've never used rhubarb. Don't love it, don't hate. Don't find myself craving rhubarb. I figure blow me away and get me to love rhubarb! I wasn't. It was all very good, but my advice is - if the ingredient isn't something that wets your whistle and gets you a little excited - I'd skip it. there was nothing in there that made me love rhubarb. Not one stand out dish. Some very good, others were pretty good. But very competent cooking without a bull's eye. A lot of base hits, a couple of doubles, no home runs. I'd wait for an ingredient that I love. Maybe it will get another "star". BTW - for a reference standard - I say this was like a sold, contemporary, 1 Michelin star restaurant. i wish he'd skip the one ingredient and hit the ground with a full barrel of diversity. This is interesting, but handicapped cooking. Why do it to yourself? Also, kind of a funky reservation system which I found more annoying that anything . Have to call at a certain time, etc. And a warning of a $100 per person charge for cancellation. Didn't frighten me off. I just don't feel compelled to go back. Unless there's an ingredient that strikes a solid note in my culinary monkeybone. Could've gone to Melisse (which I much prefer - as did my date), or Providence, or n/naka.

Having been a bit of a fan of Curtis Stone for many years after seeing him on Masterchef Australia many moons ago, we had to visit Maude whilst we were in LA. We were here for the Piedmont tasting menu and I have to admit it was absolutely stunning. The food looked and tasted incredible. We were also helped with the wine selection and the lady was very good in understanding what we were after, both in flavour and in price, which meant we got a brilliant wine without breaking the bank. The only reason I've given Maude four rather than five in the rating is the price. Whilst the food and wine, and service and surroundings, were brilliant I personally don't feel it was worth such a high price. We were charged extra for the additional truffles, which wasn't explained just how much this would be when we were asked. So this added $45 onto the bill. Even without that it would have been more than I was willing to pay but we did have a great evening.

Went for Potato Month. Half the dishes were good, other half bad. Wine pairing was fair but they repeated the same wines for some courses. Would not try again at this price point.

Ok, I haven't been every month, but it would be fun to try. I love that each month the restaurant features one key ingredient in each course. The first time I went, the ingredient was citrus, so it was a little more open ended than some of the other ingredient choices, but everything went so well and was delicious. I just went back this month and the ingredient was apple. I love apples, and I don't think it's any fault of the restaurant, but I realized I don't love cooked apples. Everything else about the dishes was amazing, but I think I would choose to go back for a more savory ingredient next time. It's a really great dining experience if you're looking for one. Very small, intimate setting with a great and attentive staff. If there is one thing I would warn you about, it's that your meal will take 3 hours. The reservationist said 2 and a half, but it was a solid 3. And you get a copy of the menu with the date on it to take home, but you don't get it until the end of the meal, so just know going in, you won't know what's coming until it comes (which is part of the fun of the experience) and that you're going to be there for 3 hours. Don't bother trying to figure out how many more courses there could possibly be...just sit back and enjoy.

Hands down the best dining experience I have ever had in my life. From service,to food, to the friendliness of the staff everything was five star. I am already planning another trip to come back! It is worth the wait it takes to get a reservation! I highly recommend doing the wine pairing with your dinner!

My daughter took me here for my Birthday and we enjoyed the nine course Sonoma inspired dinner menu. The service is outstanding and the experience is as well.

I absolutely loved Maude. Yes, getting the reservation is trying. It took me 45 minutes of re-dialing, but I was rewarded with the exact date i wanted, so I was pretty excited. When I had seen that March was fennel month, I knew that I had to have that dinner. I had been wanting to come, but fennel pushed me over the edge. While I dislike licorice, i love the flavor of fennel. It's sweet anise taste goes so well with both savory dishes and sweet and from salads, to entrees, to dessert. I was very excited. Our reservation was for 5:30 so we were their for the first serving and I was very excited that we were lucky enough to have Curtis Stone in the house the night we were there. He was so very friendly, personable and kind. The staff was very friendly. They were efficient and professional, but still joked around with us and made our meal even better. Thank you to all of them for taking such great care of our party of four. The meal. Wow. I have to admit that I was having such a great time and was so excited by the dishes that we missed a few photos and I'm even embarrassed to admit that I'm not sure of which dishes some of the photos were! It felt like a lovely parade of deliciousness was brought to our table and each dish was so overwhelmingly amazing that I immediately forgot about the last one! Okay, except that first little bite of fennel meringue which I cannot stop thinking about. I really liked that and plan to try making it at home because it is a beautiful use of the fennel. The fennel ice cream with vegetable crudo. Yum. Just yum. But then came the lovely cool spring onion soup with fennel bubbles. We were all blown away. What a really nice flavor combination, so light and refreshing. Of the proteins, I really loved the bison tartare with fennel seed toast and the chicken galantine was a perfect balance of savory and sweet. I think the grilled sardines may have been my least favorite because I'm not a big sardine fan in general, but even that had a really nice balance of flavors. Finishing up with kunik cheese course, a yummy ricotta and chocolate dish and then petit fours (one being a fennel marshmallow... YES, FENNEL MARSHMALLOW. I could so eat that right now. It was a superb finish to a truly fantastic meal. I know I'm all adjectives here, but we were truly awed by the meal and the experience. The restaurant is cozy, even the restrooms are comfy (with great soap and lotion, by the way!). We felt welcomed, fed well and then we were sent home happy with a fennel caramel treat for later. Oh, another truly delicious masterpiece. Who would have though of fennel caramel, but it is perfect. Our same group of four loved a meal at Trois Mec last year, but this one beat that meal and we have plans to return for the July chili menu, so there you go. Do try to dine at Maude, it is an experience you should have if you love food. And, a huge thank you to Curtis Stone for being so gracious and taking photos with us and inviting us into his kitchen. He really is as nice as he seems on television!

This is a really great eating experience. The ambience is great - small and intimate. There was a little bit of a hipstery vibe among the wait staff, but it wasn't too pretentious. It's hard to review since the menu changes every month (as does the price) but I would highly recommend. I went in September and the theme ingredient was passion fruit so every dish had passion fruit in some form. My favorite was the foie gras and the dessert, but really all nine courses (and snacks) were great. At $140 per person, it's not cheap, but it was worth the expense. Highly recommend one of my new favs in LA, would definitely go back.

I was lucky enough to get a booking on the official opening night and it was a truly a great food experience. The focus is on seasonal produce so Feb is citrus, root veges, goose, beef and lobster, the menu is a set nine courses enabling you to experience many flavours. The food is excellent, the wine list is good but would love to see more premium American wines and it is nice to see a restaurant use something other than the standard white plate. Service is excellent.

Couldn’t recommend this place highly enough. If in LA and looking for an exceptional dining experience, Don’t miss it.

It took me a few months, but on November 1, finally remembered to grab a date for December and was able to nab December 18th. Reservations are now done thru Tock website and you have the option of table or bar (although there are occasions I enjoy watching an open kitchen, this night was for intimacy, so opted for table). There are only 25 seats, so this place fills up quickly. Every month is a different ingredient theme and December is Black Truffle. 10 courses with Black Truffle? 2015 was good to me! In addition, we ordered the the wine pairings. I had to prepay for the evening's dinner and an 18% gratuity is included. We ubered over, but there was a parking garage next door. Restaurant front is discreet and there's only an "M" above door to identify. It's a small space and feels like you stepped into a friend's home for an intimate dinner party. Our jackets were taken for us and although I had concern our table seemed close to the table next to us, the spacing was perfect for intimacy. I loved the monogrammed cloth napkins and eclectic collection of china dishes. Service: 5 STARS. Pacing was perfect. Servers, sommelier, etc. were personable and courteous. I couldn't ask for more. Food: INCREDIBLE. I personally loved that the menu was given at the end because I love the suspense of waiting for the next unique dish. I started running out of steam on the 9th dish, but husband was more than happy to finish up my Elk & Chocolate. Wine: SUPERB. We found the pairings complemented each dish perfectly. Having visited Per Se in June, I wondered if Maude could measure up. A RESOUNDING YES. Final Note* They gave us little bags of ice cream & toppings to take home. When I went to snack on it, they were gone. Yep, the teens cleaned it out!

This is an experience restaurant. You come here for more than just the food. My wife and I were hosting a friendly couple. Atmosphere: lighting is good, I don't remember any music (good thing,) a bit noisy although the restaurant is particularly small, accommodates only 24 people. Service: I think it tries hard to emulate the arrogant Michelin star restaurants. The candle lights have to be in a particular place. You have to arrive at a particular time and so on, No problem. Wine list: extensive, mark-ups are eye-watering. I prefer the wine pairings anyway, but the price is very high again: $125/person for the cheap choice, $250 for the middle of the road and $500 for the reserve wine list. I opted for the low-cost option and the wines were really low-cost and young. The reds were at least acceptable; the whites, not so much. If you visit this restaurant bring your own wine and pay the $50/bottle fee. I would have more fun with 2 bottles of my own wine and some cocktails. Food: well, it was creative, but not great. The different ingredients did not quite mesh to give you the excitement you expect from such a place. Experience: changing over for dessert is a fun experience. They should bring the coffee with the first dessert, not the last round. Note: I am not sure about the wheelchair accessibility of this restaurant. While the restaurant itself is accessible, the dessert is served at a different place, which I am not sure about. Still, I answered that it is accessible, since they could offer the dessert at the restaurant if need be.

Tiny, but congenial spot. The food is served around a theme, such as rhubarb, artichoke, citrus, etc. Every one of the 9 plus courses includes the themed ingredient in some inventive and delicious way. At first you are afraid you won't get enough to eat and you always want more of each course, but by the end you are completely satisfied and can't eat more. There were three small dessert courses instead of one! I think we had about 11 courses. We kept repeating "this is the best one yet" after many of the courses. Favorites were the duck breast, the veal raviolo, and the chicken liver parfait with pain perdu. The Bronzino was cooked perfectly but missing flavor. The wine list is good, but a smallish glass served. The service could not be better. Chef Curtis Stone is in plain view to all diners. It's hard to get a reservation as there are only about 7 or 8 tables, which are set close together. It didn't seem to bother anyone. Everyone watches other people getting their courses served, as the presentations are beautiful. Pricey, but definitely something to try for a special evening.

I loved every second of our Beet oriented nine course tasting menu! My wife and I shared a premium wine accompaniment which was just superb! Discovered something called Beet Butter. WOW! If there were a way to reduce the noise level, that would be helpful.

We soooo enjoyed our experience here. The food was absolutely amazing. We didn’t do the wine pairing but enjoyed a wonderful bottle of burgundy recommended by our server. The ambience for dessert was so coo, alsol. A little walk to what looked like someone’s living room. Really special night!

We went to Maude to celebrate a birthday and to experience an unusual tasting menu. Chef Curtis Stone - while not on the line - was in the house, expediting - which is what chefs d in busy kitchens. Fig was the featured ingredient jin August, and each of the 12 courses featured it needless to say each of these courses was exquisite in presentation and the quality and taste was incredible, While they are tiny in size, the meal was quite filing. Service was excellent. Chef Curtis delivered one of them - now THAT was a pleasant surprise, and in all of my dining experiences in "Celebrity Chef" restaurants, the Chef is rarely in the front of the house, if in the house at all. My son, who was celebrating his birthday wished to take a picture with him, and the maitre d' - who happens to be Chef's brother - arranged for that to happen. there are only 25 seats, and you must call on the first day of the month to try to get a reservation. we were on a waiting list and luckily, a spot opened up. it is very pricy, but worth it.

We dined at Maude last night at the end of our California trip. This experience was second to none and along with Birch restaurant were easily the two highlights of our dining experiences this year. The restaurant is very well decorated creating a lovely atmosphere with very friendly staff both on the floor and in the kitchen. I personally loved the loos as well. Avocado is one of my favourite foodstuffs and to find it presented in so many interesting and delicious ways was a real treat. Curtis was there himself and was the life and soul of the evening. Highly recommended and if we lived in the US we'd be back every month!

I recently ate at Maude restaurant which opened to the public, in February 2014. I had a great, all-around experience and will definitely return. I found the on-phone reservationist very friendly and helpful and was able to squeeze me in on an evening when it was booked. When I made my reservation, I mentioned my food restrictions and it was not a problem at all. I even received a phone call, the morning of the reservation, to review them once again. Also upon arrival, they were reviewed and discussed so that I could have the best dining experience possible, of which I did. I found the service tops, the staff very friendly, and Chef Stone very personable. Twice he left the kitchen area to come over to me to discuss what could be or had been prepared for me. There are no menus. What will be prepared revolves around either the fruit or vegetable of the month. February was citrus month and the citrus, in the dishes, was tops. The flavors really popped. The menu is set up for everyone to eat the same thing and the feel of dining is like eating at a friend's house. There are only 25 seats in the restaurant. I was luckily seated at the 5-stool counter, which is connected to the open kitchen, where the food preparations can be viewed. Happy Travels!

I was not impressed with this place. It definitely did not live up to all the hype. The food was good. Small tasting portions but nothing id run back to

First night of the new Burgundy menu. The restaurant is small and intimate with the staff providing great service and making you feel very welcome. The food was all delicious. I especially enjoyed the rabbit which was presented uniquely and tasted fantastic. All the wines went with the food beautifully as well. I would highly recommend this restaurant in Beverly Hills.

My wife is a huge Curtis Stone fan, and we had wanted to visit Maude for the old (truffle month) menu for a long time. When they switched to the new, regional menu, we were excited, as Rioja is a favorite of ours. We spent a bit of time in Cambrils, Tarragona, and Barcelona, so we had very high hopes for the evening. Our courses included Snacks in the Cellar, Clams, Pan con Tomate, Foraging with Francis Paniega (wild mushrooms, juniper, pine) , Aged Bonito, Dinner with Juan Carlos Sancho (caparrones, chorizo), Croquettes, Chuleton, Sheep's Milk Curds dessert. All of it was good, but sadly, none of it was mind-blowing, roll-your-eyes-back amazing, and we so wanted it to be. There were three wine pairings offered, the Rioja ($125), Riserva ($250), and Grand Riserva ($500). Three of us ordered the Rioja, and one of our party wanted to splurge and order the Riserva, so we could all share and see what is the difference between the two pairings. Our waitress very graciously informed us that there were only two wines difference (out of five total) between the two, and suggested that we might not find it worthwhile. While we were super grateful that she saved us the money, that does seem like an odd choice for the restaurant to make! The pours were not especially generous, either, so you are paying $25 per "short" glass of wine for the Rioja pairing, or $50-100 for the upper pairings! The service was very casual, but timely and professional. Definitely not stuffy, but also not as spot-on as you might expect for a meal at this price-point. (It falls short of, say, Restaurant Gary Danko in San Francisco, which has truly mastered casually perfect service.) At the end of the evening, driving home, my wife and I realized we were actually still somewhat hungry, which I find unusual at a multi-course service. It was nice not to feel stuffed and gross, but a disappointment to not feel sated, either. I'm not 100% sure I'd return, but I suppose I would give it a try if the new region is intriguing enough. It feels like there are other places nearby where the ratio of price/service/meal/quality is a little better. At the end of the night, meal/drinks/tax/tip came to about $1,200 for four, which is a lot for most people and certainly for me!

After looking forward to this for I special occasion all four of us left disappointed. Some courses were very good=some not so good-what they all had in common was they were all small. All ten courses could fit onto a small plate.You basically pay for about 10 good mouthfuls and 10 ok mouthfuls, Although I know its fine dining I do not expect to leave hungry. I am not a big eater but this was not enough for me-it was a snack for the two male diners with us and ok for the other lady diner who is very petite and this is the first time I have seen her eat the whole meal. However good some of the courses are its hard to get past the lack of any substantial food. We voiced our disappointment to the staff member who commented that he had heard that before and although he had sampled the individual dishes had never sat down and eaten them all as a meal-perhaps he should.If they have heard that before then why not do something about it.That was as far as it went,his concern stopped there-after all the meal and tip is paid in advance so what do they care-we were left dissatisfied and powerless.The rest of the service is excellent if not a little over the top but personally I would prefer less napkin folding more food. I feel that this restaurant is a case of "the emperors new clothes" and is pretentious,over rated and overpriced. My advice is either take a sandwich with you or better still save your money.By the way I have never felt strongly enough to feel the need to leave a restaurant review before

It just means it will be even more challenging to get a reservation. But if you can, go. Just go. And sit back and enjoy a welcoming wonderful dining experience that is unsurpassed. Each month is a new menu centering on a theme ingredient ... citrus, peas, winter squash, etc. The ingredient is influenced or featured into all nine courses of the tasting menu. It is so rare to get any thing that is simply meh. It is a treat for your eyes, your nose, and your taste buds. Let Ben & Kamden pair the wine and it's over the moon. I've eaten there every month I've been in LA and am anxiously looking forward to the next menu!

Outstanding and unique. The 8 course tasting offered unusual and unusually tasty variety. Excellent wait staff and warm environment.

Not what you would except from a chef of this caliber - rather disappointed- rabbit pate and gelee was the worst dish There was nothing that was exceptional Also rather odd concept of taking you to a building next door and sitting you in a Parlour to have dessert

I love this restaurant. The service was great, the ambient was perfect and the food was amazing. Only 24 seats and one main ingredient!!

This is a small intimate space—ideal for a quiet conversation and/or a romantic dinner. They change their menu four times a year—in each instance they focus on the cuisine of a certain region of the world. Each course is prepared beautifully and incorporates an interesting array of flavors—we would have liked a little more of each of the courses. Our server was professional and had a keen understanding of the menu. In addition, the sommelier was knowledgeable and helpful. Be prepared to set-up price-wise and I do think their corkage fee is a bit high. Check out my photos for more details.

So I have been there for corn, tomato, and avocado. This restaurant features a different ingredient each month, and incorporates it in various subtle ways in dishes between 7-10 courses. This is a place that makes me wish I lived in LA. I had to miss Truffles! And Pear! REALLY genius preparations, and beautiful to look at too. AND The service is the total opposite of stuffy- fun and friendly! ( and though we've only been three times, they remember us, and our wine choices!)

If you're open to new ideas and tastes, you will LOVE this restaurant! You've got to be quick on the draw to get a reservation though. Small place but worth it!

This was our third time dining at Maude and we are still in love with the place! This month was Lime and it may have beat out pepper for our number one. I think Maude may be my favorite restaurant on all the globe. And the way they do their menu (a new ingredient each month) has me constantly wanting to return. In fact, if I was in LA full time is definitely come each month. They obviously have fun in the kitchen and love what they do. It really shows through in the food. The service is proper yet casual in all the right ways. I can't recommend this place enough!

Wow! What a great evening. Had heard a lot about Maude and the idea of picking one ingredient per month and building the degustation menu around that ingredient - we were there in May 2017 and the ingredient was strawberry. First off, book the bar. Sitting right there watching the chefs doing there thing certainly enhanced the experience without detracting from an intimate dinner with my wife. The restaurant is tiny, only 24 seats, but if it's just two of you book the bar. Maude was chef Curtis Stone's grandmother and there is a lovely picture of her at the bar as well as many gestures in cutlery and crockery to a bygone era. The food was, however, nothing like grandma Maude would have eaten! Start with their take on a strawberry daiquiri, move on to Hoja Santa (a Mexican herb leaf) wrapped around clam with mango and strawberry or king crab with different parts of wild onion (seeds, flowers, etc) and of course strawberry, this time green, lovely John Dory with white asparagus, blue spruce needles and green strawberries again, etc, etc, etc. Wonderful and interesting and unusual flavours. The strawberry was never contrived and always made a perfectly logical contribution to the dish. Fascinating. Service was excellent, often by the chefs including executive chef Justin Hilbert, with each dish described and any questions enthusiastically answered. Given the opportunity I would go back each month just to see what they come up with for each chosen ingredient!

Completely wowed is from go to woe. Impeccable service and the glassware alone is outstanding. Truly an individual take on a sincerely heartfelt concept. The food INCREDIBLE and the old style record player in the private lounge was the tipping point to excellence. Thank you! Will be back.

Very nice atmosphere, cozy, good music, service. Meat cooked very tasty. And of course the desserts will not leave anyone indifferent. Everyone will find something special for yourself.

Well I have to say, I was expecting it to be good !!!! All I can say is, "How much better can a Michelin Star Restaurant actually be" Unlike a previous reviewer, I have to tell people how good it is because everyone should experience a night of theatre and art at it's best. We realised a quarter into the service that tonight was going to be something special and special it was. We did not want to see the end of the night or the question being put to us if we wanted coffee or tea. We then new the night was heading to a close. To think that I booked Maude on our last night, I will live to regret. Therefore, my intentions is to do NY next year and we plan to stopover just to enjoy another Curtis Stone night. It must be added that the guy is one hell of a person with immense talent, however we all know that in the end your only as good as the people around you. My wife used the word amazing and continued to say "I trying to think of a better word" and there isn't. She refuses to eat 2 ingredients in our 30 years of marriage, Lemongrass and Pork but on this night she refused to miss out on what was placed in front of us. Curtis and Team thank you so much for a wonderful night. The only negative that I can see, is why should the Americans enjoy your talent ? When will you open Maude in Sydney, in fact I really don't care even if it's in Melbourne, a good excuse for a weekend away. Come on Curtis "Come on Down"

I had planned this reservation a month in advance and I was not disappointed. The room is comfortable and intimate; however it can be a bit loud when full. The wait staff was extremely friendly and helpful; every course was more memorable than the next with the wine paring spot on, the Sommelier was great with recommendations for those not partaking in the full paring. The only person missing was Chef Stone as he was in OZ working. The whole experience was amazing and I would go back in a heartbeat!

Just completed our dining experience at Maude. We were really excited to see what Curtis Stone is all about. Yes, it is very difficult to get a reservation. We found the service and ambience warm and friendly. The presentations were exquisite. Each course was different and tasty. Some were, of course, better than others depending on your personal preferences. Overall it was a delightful evening but .... You shouldn't go away hungry and we were. The courses, about 9 of them, were tastes, not really what one would consider a serving. Also they knew ahead of time some of us had dietary restrictions. In some dishes that was taken into consideration. In others it was ignored. Ridiculous for the prices they charge. If you are a real foodie who doesn't mind spending a lot of money for a dinner that will leave you wanting more, I highly recommend it!

We made our reservation in Australia so as not to miss out. 8 course degustation Thought it would be a fun enjoyable night but we’re disappointed, staff were serious, food was try hard,overall over rated

Maude redefines the LA food experience. Outstanding service and irresistible food. Almost impossible to get a table, but try, try ... and then try all over again.

Celebrity chef Curtis Stone opened Maude in early 2014. It's a 25-seat jewel, and an absolute wonder. Each month, Stone chooses a seasonal muse, an ingredient that drives the menu. When I went in July the muse was berries. It's a set price for nine courses, each of which features that month's focus in some form, though it's subtle. There's a tantalizing combination of flavor and texture and everything is exquisite. I sat at the counter which for me was the absolute best spot. I was able to see everything being prepared right in front of me - and observe the care that was take with each dish. The wait staff explains each ingredient, and is extremely attentive. As you might imagine it's not easy to get a reservation. You have to call the first day of the month for that month's seatings. It's so worth it.

Went to Maude for chilli month. The dishes are very creative and if you appreciate fine food you will enjoy. Of course if is expensive and they set out to delight your taste buds, not have you feeling very full. The matching reserve wines were fantastic and complimented the dishes. The chilli was spicy but not so much that anyone needs to be very afraid of it. Service friendly and knowledgeable. Different chefs bringing out different dishes was a a nice touch. Intimate room. Worth the trouble to get a booking.

It was just fine. Some dishes were very good, some of them were not good at all. It could be jet lag for me, but may be not. You can come there once, but i am not sure you should do it twice. Staff is very nice, but it does not always help.

One of the best tasting menus I've ever tried. Each dish was unique, well thought-out, and very creative. For those who enjoy dining experiences, I would highly encourage everyone to try Maude. AND - they change their menus often. Giving me more reason to come back!

Our first visit. The monthly theme for August is corn. Each dish featured or included corn. One of our first observations was that there is an incredible attention to detail that permeates every aspect of the "Maude experience." From the decor and ambience, the elegant stemware. the varied and artistic serving plates, the cut flowers, to the surprise endgame take-home gifts. Everything sings out caring for the customers. The service was warm, friendly and informative- from the introductions to each course to the detailed replies to our endless questions as we worked our way through the varied courses. We brought two of our own wines and bought one bottle off the list. the food was savory, creative and iconoclastic. Our favorites were the opening dish of corn ice cream (what? starting with a dessert? You bet!), cuttlefish in corn sauce with crisped potatoes, crab and broccoli, and black Australian truffles with Romesco and buttered popcorn. Actually every course was tasty. No bummers. Maude made us very happy and we'll happily go back for the different monthly featured cuisines.

We had the treat of "berry" month and were thoroughly impressed with the ingenious creations placed in front of us. The service is pleasant, but takes a backseat to the palate building tasting menu. This is a place for a true foodie that is willing to explore and be adventurous. We can't wait for December and truffle month!

The menus at Maude are so unique and creative that your meal progresses as if a story is being told in each course. The food was very good--some dishes I loved, some were just okay. It's what's to be expected, really, since taste can differ so vastly from one person to the next. The staff was extremely attentive, and I especially loved their special location for dessert. All-in-all, Maude offers a pricey but unique and exciting experience for that special occasion.

Maude was outstanding - no other way to describe it. It is important to distinguish between matters of taste or preference and fundamental quality. From our warm welcome to a good wine list and well put together menu - we loved it. The trip upstairs for the finale was quirky - some like it , others don't. My view - it was different so we embraced it. Food was great with each course unique and highlighting the French seasonal menu ( with a bit of a Aus/ Cal twist. The 7.3 quake just after the first course was pretty interesting - for some locals - understandably scary.The staff handled it with aplomb!

Second meal at Curtis Stone's 26 seat restaurant in Beverly Hills confirms that it deserves to join the ranks of not only the best in Los Angeles but perhaps one of the best restaurants in the Country at this point in time. The food is first a work of art such that you don't want to eat it, you just want to photograph it while you're saying to yourself how beautiful this food is, how do they do it? Then, you mess it all up by tasting it and you are in awe as to how such flavors can come from assorted beets or a cup of pea soup. It goes on and on...for each dish. This is exemplary cooking - the best in creative dishes; the best in provisions and the absolute best in preparation. Our meal was even better when I did a double take as Curtis Stone himself, came out of the kitchen to personally serve 3 of the courses. Camden and Ben are at the top of what is sure to be one of the best service staffs assembled --- anywhere. While it may take accepting a reservation 60 days away, this is one that's well worth the wait.

Had a fantastic meal here. Arrived and our table wasn't quite ready so they took us to a little private room where they finish the meal with cheese and dessert. Gave us a couple of glasses of fizz while we waited before taking us for our Burgundy tasting menu. The restaurant is lovely, very intimate and you can see the kitchen which I always like. Service was impeccable, sommelier was very informative and easy to talk to - we had the village wine pairing and they were all great. Food was outstanding, lovely small plates but you didn't leave feeling hungry or stuffed - very well judged. Foie gras dish was a highlight for me, my 3rd foie gras dish of the holiday and easily the best. The dessert and cheese room was a great way to end (and start in our case) the meal, staff there were very friendly and you finished with a selection of 5 cheeses and a choice of several desserts (I had 4), all of them fantastic.

The prebook and pay option is a great concept which more restaurants in Australia should do, the food was great especially the smoked chicories with blue cheese and beet fudge was the standout for myself however, they were all a standout in someway shape or form as it turned me back to eating venison again and other combinations I wouldn't even think about with a chicori. The only negative I would say is the premium wine selection isn't cracked up to be and some Australian wines could have done a better pairing. But, on a positive the staff and overall experience was exceptional from an well known Aussie face. Book in early on the website and don't ask to see the menu when you arrive..... keep it a surprise.

This is the ultimate why bother Somm doesn't know anything about wine ? Waiter cares more about his hair I don't get it ? Please pass on this joke and fly to Europe and enjoy what Maude pretends to be - wow what a joke

Considering the hype on the restaurant and also that one has to make reservation more than a month in advance, I was very disappointed with the quality of the food. Grant you that the preparation was innovative and the plating was beautiful, the flavor or most of the dishes just did not score more than an average for my palate. I definitely will not go back again.

We've visited Maude in April for the first time (it has been a reddish month). The restaurant only serves a pre-set course. Ours was 9 course meal with the wine pairing. They only ask you for the possible allergies and the food you don't eat. Each of the 9 courses was a size of ONE SMALL BITE, except for two dishes, that were the regular appetizer size. So I can hardly call it a dinner, but a TASTING EXPERIENCE. Very sophisticated tasting menu with excellent service (warm plates, polite and attentive waiters). But please, DO NOT come to Maude hungry! Not only the portions are tiny (the size of a medium egg or smaller), but it takes them about 2,5 to 3 hours to serve it. The wine pairing was very good (I personally think it was the best part of the dinner). And overall in my opinion the experience doesn't justify the price (for roughly $270 per person for food and wine you can have an amazing meal elsewhere).

Over the top. I have been to similar restaurants and was very appreciative of the pains they took with the details. We did the wine pairing with the meal and they were well chosen. Everything was great. My favorites were the tuna and tomatillo flowers, halibut , cheese corse, crab with cactus and the bread. The new cutlery and glasses with every course and dessert next door. It’s pricy and if you are looking to pamper yourself this is it. We took and Uber over and walked back to the Beverly Hilton - it was the perfect temperature and the storefronts and restaurants made it entertaining.

This was our third trip to Maude. The service was great, as always. They remember your name and your drink. We’ve enjoyed the strawberry and basil menu last year. Two of the best meals we’ve ever had. Went last night to the new menu. It was good, but not as fantastic as previous meals at Maude.

I made the reservation from Sydney and the lady taking my call was very helpful in trying to get me and my husband a table. This cozy 26 seat restaurant is just awesome for date nights. The concept of a star ingredient is also soo cool, especially cause the menu changes every month!!! Each dish was very well thought of! My favourite was our take away brekky... Yummiest muesli and yoghurt ever!!! =D

Will not give the menu away. Love pistachio so pistachio month was perfect. Was overall happy with our experience. Parking can be challenging. Would've liked to get the wine flights but was driving. Pressed coffee delish. Parking gift looked yummy. Didn't love all the desserts but I'm not dessert fan overall. Would consider returning for radish month.

I was seated under an air conditioning duct and it was freezing and the staff seemed unable (or unwilling) to do anything about it. In fact, the staff was only mildly friendly and seemed to be annoyed if our table didn't stop talking immediately upon the presentation of each course, so that they could explain to us what we were about to eat. Those issues aside, I would still recommend that you try this restaurant at least once. The decor is terrific - very comfortable and chic, and the lighting is perfect. It's a small room with an open kitchen, so it's all very intimate. The food was eclectic, with some micro-gastronomy and a lot of fusion... very inventive dishes. Some were great, some just average, but none were bad. You don't get a choice, so you have to be a somewhat adventurous eater to go here, but nothing was too wild or out of the norm. Lots of little courses (over 10 courses), so you eat slowly and take your time, and you don't leave hungry. It's a fun spot, great for special occasions. Just bring a sweater and some earmuffs in case you get seated where I did.

Went with dear friends in November after hearing so much about it. We were struck by the lack of ambience in the restaurant. Almost seemed like a take out place with a small dining area attached. The food is brought out by course and it’s brought out for each diner at the exact same time. The plates are then removed all at the same time. This was annoying for us, mainly because one in our group did a lot of the talking and because the servers were anxious to clear, they tried taking all the plates (because they won’t just remove one or two or three), even though our talker friend wasn’t finished. I realize it may be more polite to wait until everyone is finished before removing all the plates but it was just very awkward in our opinion. The food was ok, nothing to rave about aside from a charcuterie platter we ordered and loved. Unless the food gets better, we’d be hard pressed to give it another try.

This is a tastings menu. There is one element each month. We have been there for "beet" and "basil". It is amazing how Chef Curtis Stone comes up with so many creative ways to use the element. Presentation is just plain perfection. It is costly, but I think it is an exception deal, when you consider the quality of food and the balance of the meal. The restaurant is made up of a very fun staff. They do offer a wine paring for the meal, this can be shared. I personally find the wine to be too much for me. I prefer to enjoy the meal with out wine. Our table did have wine paring and it was enjoyed by those who participated. Many European wines, as well as California was included. A truly exceptional culinary experience. Great attention was given to any special dietary needs. Each person was accommodated perfectly.

This was a wondeful way to have a nate night in LA . Our server was amazing and sadly it was her last day before persuing a photogrpahy career. I loved the Picnic espcially a little jar of pickled vegetables from the shelf. Everything was champagne based One of the best M* restaurants I have been to. Perfect food ambiance and service Thank you for making Beverly Hills Date Night Fantastic

What a great experience. We chose zucchini month - mostly because we wanted to go so badly. Loved the atmosphere, the food was interesting - but by dessert we were done with zucchini. The chocolate covered zucchini leaf was it.... Threw me over the edge. I will go back again..... But probably not for zucchini. Maybe peach month would be interesting. Worth the money.... If you can get reservations I would suggest going.

I absolutely loved my experience at Maude. We'd been trying to go to this restaurant forever and was sort of frustrated with the reservation system. When we FINALLY got a 5:30pm reservation we leapt at the chance. We were the first in the dining room and it was amazing to see the kitchen totally quiet and waiting for us to sit down to start their evening. The service was outstanding. Honestly, grape is not my favorite. it would not be my first choice to spend a ton of money on a dinner that featured this ingredient, but i still loved almost all of the courses. Most of the courses had some sort of surprise element to them- ranging from the chicken liver wrapped in grape leather amuse to the popover with bone marrow inside. I just really appreciated how thoughtful everything was. It all felt very deliberate and specific and prepared with an overall sense of confidence and care. The food is indeed very very expensive but it is an experience and thats what i pay for. (And I get not including wine, but for the cost of dinner a cup of coffee should be included!) I have already made my next reservation for the Chicories menu (i really don't care about this ingredient but i'm willing to let Maude persuade me.)

I was surprised this is such a small and intimate restaurant. It was wonderful on all levels. You know you will have a 9 course meal centered around a seasonal item - in our case apple. Each course was creative and beautiful and perfectly prepared. Our meal included items that I wouldn't have ordered off a menu, I.e. Corned beef but My expectations were exceeded on all courses. The wine selections and recommendations were perfect. The service was perfect. In my opinion this is one of the best fine dining experiences in the U.S.

Was at Maude last night for the chicory tasting. Do not go expecting to see Curtis Stone as he spend most of his time at his new restaurant. First the high points- superb venison course, amazing goat butter dressing in the salad, tasty amuse. Now for the problems - service was rushed at times and no one ever asked if you liked or disliked a dish. While food allergies and aversions are asked dishes were not adjusted appropriately to accommodate them. The ravioli was made with escargot that my wife does not eat. Instead of substituting another protein the ravioli was made with nothing but the butter sauce inside. There was also an obnoxiously loud guest from the early seating who stayed well beyond his time and despite numerous dirty looks and patrons who were clearly upset the staff did nothing to address the problem.

A truly memorable experience. Food cooked and served with passion and love. I wished i lived in LA so I could visit every month for the different themes.

My husband and I and our friends returned to Maude for chili month. If you want to be surprised by the menu, skip this review! We LOVED fennel month, but as I consider it, chili month was even better. Saturday night we showed up at 5:30 happy to see our previous server, Diane, was there again and welcomed us back. We had gotten our same round table as requested for our reservation. As before, service was perfect. Diane and Kevin took great care of us as did all of the other staff. We were served by many people delivering and picking up dishes, explaining each course, taking excellent care of us overall. I like that everyone is not just friendly, but also infuse their interactions with humor. We leave happy. Unfortunately, Curtis was not there on this occasion, but we were there for the food and all went well even with his absence. I feel so sorry for the couple who left because he wasn't there. Those people totally missed out. The food was AMAZING. Chili month did have a nice selection of heat to them, but none were overwhelmingly hot. I think that was the only disappointment to my friend and my husband. They like food HOT, but the heat levels were really nice. The meal began with an amuse of a chili half, stuffed with something crunchy. I can't remember what exactly it was in that chili, I think it might have been a cheese of some kind, but it was a tasty treat with a mild heat. The appetizer course scared me. It was oysters. WHAT? I DO NOT eat oysters, but, there is a first time for everything and this was my night for oysters. This one was served cold with a chili oil and a sweet-tart granita. I have to admit, I loved it! I'm a sushi fan, so it makes sense. My friend did warn that not all oysters are that delicious. Our salad was like no salad I've seen or tasted. It had long thin slices of vegetables and a strong cucumber flavor from a compressed cucumber with slices of red chilis on top. We were all impressed and if all salads taste like this, I would be much more of a salad fan. The heat on this was very mild, but nicely balanced with the cool cucumber. Next we had the first of our two favorite dishes. It was Curtis' twist on huevos rancheros. The star was a delicious hen egg yolk served over a creamy sauce with potatoes with some fresh herb and topped tableside with a spicy cheese, so you could spice it up more by adding more cheese. We wanted to lick our plates clean... actually, it looked like we did! To cleanse the palate we had a mango and lemongrass sorbet. Then we headed into the first protein course with a hiramasa fish course that was served with watermelon, tomatoes and scallions and a watermelon and pepper water poured over it. It was a satisfying combination of sweet, sour, and salty. Next up... my next worry. OCTOPUS. Another food I don't normally eat, but I knew it was coming and I was glad that it was a tentacle vs one of those whole baby ones! It wasn't bad at all. The meat is firm and white and not rubbery at all. It was served with sea beans and glazed in a spicy sauce that I can't remember the flavor, maybe jerk? The only thing that put me off was those suckers, which kind of fall off. I would have been good with it if it were not for the suckers! But, edible and good flavor. We then had a soup course. Another palate cleansing combination of creamy melon. On to the ninth course with cannelloni with chicken and chantarelles. My husband was not excited about the mushrooms, but after he ate it, he said it was his favorite so far! Our favorite dish of the night was the final meat course. The pork shank was fall off the bone tender, flavorful and served with romano beans, a tomatillo verde on top and a little bacon corn bread that was so sweet and salty perfect. Better yet, there were dollops of corn creme fraiche that I begged to have a bowl of brought to me. After that we had a spicy popsicle Otter Pop style. I cannot remember the flavor though! But, I DO remember I loved it. The spice seemed mild, but it had a lasting slow burn. YES! The cheese course had a tasty goat's milk cheese and was served on a crumpet with house made pluot jam. It was good, but we were not very excited by it, even though the cheese was quite tasty and a nice texture for goat cheese. The jam was our take away for the evening and a small jar was presented to each of us at the end of the meal. Dessert was a chocolate, peanut, raspberry frozen confection with this yummy sheet of berry "glass?" that I loved. I'm so often disappointed with dessert, but this was awesome. We finished up with our mignardises. This time there was a tamarind chili ball that I wanted a whole handful of. I mean really, why CAN'T we have seconds!?! Also a macaron and an awesome spicy caramel. Yes, the meal was expensive, but we enjoyed it so thoroughly and had such a great time, with fabulous service that it makes it all worth it and we have every intention of returning. I have to say it is shocking to me when I read reviews from people who have less than stellar service or don't enjoy the meal overall. We love that you have a quality experience in a friendly atmosphere. After two outstanding visits, I recommend Maude to anyone who is okay with spending a little more to get something extraordinary.

I visited for Basil month. My expectations were high. I had a great experience at Curtis Stone's other restaurant in Los Angeles and came with very high expectations. The decor was beautiful. I love small intimate restaurants like this. We decided to enjoy the dinner with the premium wine pairing as well. Without going into too many details about the actual food, 1 of the dishes was too salty and 1 I could have done totally without (did not taste good). The rest of the dishes ranged from okay to great. Since it was Basil month, I had the expectation of having Basil be the stand out flavor which I found to be lacking on some of the dishes. The wines were tasty but the service was a bit all over the place with the wine. They poured some wines out of order and forgot to describe one of the wines as well as having to replace a couple dirty wine glasses. Overall the meal was pleasant, but I have higher expectations when I spend this kind of money on food and I unfortunately left disappointed. I do not think I will go back because I really expected to be wowed but left disappointing.

Excellent meal, based on Morel mushrooms. My personal favorites were the pork belly, diver scallops and deconstructed black forest cake. The wines were exceptional: great bubbles, reisling and orange wine. A white grenache was a miss. The red and dessert wine were awesome, but the serves were stingy for the price. Price was high. But I thought it was great value. 9 chefs to 24 customers. Plus serving staff. 18% service charge included. Was OK by me. Coffees could have been included.

We are Australian & visited Maude with high expectations as Curtis Stone is a celebrity chef & Maude was voted Best LA Restaurant by LA Weekly 2014. The food-only prepayment per person was $135 + taxes. We had the Zucchini Tasting menu. There were 9 courses in total, we only enjoyed 2 of these (fish & lamb chop). A real let down, dishes lacked texture and punchy taste - if this restaurant was in Melbourne it would be empty. Don't bother dining at Maude, rip off & very disappointing. Suggest reducing the number of courses and perfecting the dishes that are served.

Was totally excited to eat here and try amazing food. Perhaps because it was the end of the month the crew was eager for the next month. A few staff members engaging when you questioned them. The food was inconsistent with taste and flavor. I should have left saying wow at the end of the evening but didn't. The squab was the one amazing item of the night. Wish the rest of the dishes it were like that. I am really sorry, I wanted it to be better.

We are travelling from Australia and we’re happy to support an aussie chef. Unfortunately, Maude is very ordinary. It is well over priced and the food average. Moving into a different staged room for desert is a gimmick that adds nothing to the meal. You walk outside , upstairs into an office building. Why? 2-3 years ago it was nigh on impossible to get a booking. The night we were there the small dining room was half empty. It was truly disappointing.

After surviving the reservation procedure, we were excited to experience Maude and all that it has to offer in mid August. It is "corn" month and although all dishes were tasty, only one really stood out which was the cuttlefish,crab and potato creamy soup. We opted for the deluxe matching wines and although they were matched well, we wouldnt consider them excellent value for money. More than once, the matched wine for the course was "the same as the last course" which we found a little odd. Chef Curtis was absent but overall it was a very enjoyable and lovely evening. I guess for $500 USD for 2 people we were just expecting to be blown away so I wouldnt rush back but I am very glad we went and would reccomend it to all foodies.

I went with my sister in June which was cucumber month. I have been dreaming of eating here since they opened. I only visit CA once a year and have never been able to get a reservation in the past but I lucked out this year. I was then afraid that perhaps I had built it up in my mind so much that I would be disappointed. I was not. It was one of the most awesome dining experiences I have ever had. Our servers were quite attentive and explained each dish to us. Everything was delicious. I wish I had written my review right afterward when things were fresh in my mind. We had the regular wine pairing and thought each wine definitely complimented each dish. I will visit again. Someone sitting at a table next to us also enjoyed their vegetarian version of the meal.

The meal around "Chicoree"was marvelous but why serve cider which kills the stomach of everybody and add nothing and this this undrinkable whine i forget the name of. As far as Viognier is concerned the selection is just poor: wine poorly done you can easily find much better Viognier: in this range of price why not try the Condrieu or all the wines around the Ampuls area if you want to go for French Viognier. to cut a long story short we find the selection of wine that evening pretentious and with no character (even if at the beginning we insisted for non French wine). again meal was outstanding.

Visit Maude‘s for my birthday dinner, and from entering the restaurant everything was exquisite. The wait staff were Sublime. Their attention to detail and care for you as a customer was genuine and they showed excitement with every dish they brought you. We enjoyed local, paired wines from the California region and the wine maître de matched these perfectly. The food continuously comes out, however, it’s only small portions, but I think we counted 19 different items to try so you will leave very full . I have been wanting to come to this restaurant for a very long time, and it was on my bucket list for things to do, and so glad we made the journey

After 40 years of traveling all over the world and dining in everything from Michelin to mom-and-pop restaurants, this is my first review. I connected in LA to dine at Maude while traveling for vacation. What a mistake. The restaurant is small and very nicely decorated. If Japan is still working on robots for restaurant servers, they should call this restaurant. Maude has already perfected robotic service. We were met at the door by a somewhat intimidating person who appeared to be the head server. No welcome or engagement; all business. Sit here. We dutifully did. With all the personality of an unplugged refrigerator, we were on the edge of our chair after each course, hoping that she would not serve the next dish. Better one of the robot servers who mechanically called out the ingredients of the dish. She served about half of the dishes, mumbling words, but we dare not to ask for clarification. The food is beautify presented, with tweezer applied flower petals on each dish. Unfortunately, every dish was tasteless and bland. This leads me to believe that Curtis has hired his Gardner to moonlight as his chef. He should stick to gardening. Hope fades after about the third dish that there is any hope for the evening. Still working to forget the entire experience, I won’t share each course as others do. But to provide some context, one dish was a Chile “soup” that was poured table side from a tiny bottle. I think that’s the Michelin part of the experience. The tiny bottle. In any case, the soup tasted like McCormick’s red Chile powder cooked in boiling water. The other dishes weren’t any better. The only highlight was the bread and butter. It has some green specs baked in which Broom Hilda mumbled, but again, we didn’t dare ask. When we thought the evening was finally over, we were brought upstairs to a wine cellar for dessert. Again, very nicely decorated with 100’s of bottles of wine and about every spirit you can imagine. This is a good strategy; try to forget you just wasted a ton of money for the worse meal of your life with alcohol. Maybe they’ll come back? One area that Michelin restaurants excel is desert. Always creative, beautifully presented and delicious. Not here. The first dish was some mandarin thing with nuts or seeds. The second was a sugar globe with dehydrated fruit. It looked like a dog’s breakfast, and someone must have put the cake in the dehydration machine along with the fruit because it was like eating sawdust. Mercifully the bill finally came to the table. While I always tip 20%, I was going to reduce the tip to 15%. But that isn’t possible as the service charge is already added at 18%. Another smart ploy, as some of the staff would go hungry. There is a tip line, which is quite presumptuous of them but after all that alcohol, why not give it a shot? I was going to actually add in a negative 3% and net out to a lower number, but recognized that would only extend the suffering. I just wanted out. I paid and left. When you leave, they provide you a copy of the menu. They should really do that upfront so you can follow along, given all the mumbling. But on second thought, I wish they hadn’t. Reading the menu the next day is like waking up in Vegas the next morning with a tattoo and asking what did I just do? I’m sure LA has a number of good restaurants. This isn’t one of them. Next time I want to dine at a Michelin restaurant to celebrate, it’s back to New York…where Maude wouldn’t last the proverbial “NY minute”.

We saw Curtis Stone talking about Maude's on TV and booked for diner during a visit to LA. Staff were very helpful with the booking process.. Restaurant is small, only seats 25 and with the great service from our waitress and the sommelier made for a great evening. Format is a 9 course degustation style menu based around a key ingredient. Every course has this ingredient in some shape of form. We were there is April, pea month. Food and wine were fantastic. every course was beautiful, the waitress explained every component of the dish, and the sommelier explained the wine in detail . Our whole evening was first class, i am so glad we managed to get a reservation and will try to do the same next time we are in LA. If you love great food, great wine and great service this is the restaurant for you .. *** Highly Recomended ***

We went during Beet month...expecting a great 8 course meal...we were not disappointed. Food was excellent...service was professional and proficient. Maude is small but intimate....maybe the only slight issue was the noise...but that can be quickly overcome considering the food. We made reservations for April... Walnut month.

Maude is an amazing place where the creativity of the chefs is shared with the patrons. Each month the menu changes to feature a seasonal ingredient and each month the menu is spectacular. Treat yourself to what I think is the best restaurant in LA.

I love this restaurant. Only 24 seats and one main ingredient that change each month. The service is excellent and the food amazing.

Curtis Stone is shaking up LA Dining with the Maude experience: fresh produce, perfectly sized tasting plates, well-matched wines, gratuity included (added) and the most superb taste sensation I've had in a long, long time. It's well worth the wait and pressing redial to get a booking. I can't wait to go back. Bravo!

The so-called Michelin one-star restaurant, but don't come here, don't waste your money! Our reservation was at 8 o'clock. We arrived 5 minutes early. The front desk manager Jessica said to take us to the waiting room to wait. We waited until 8:30! They started our dinner appetizers in the waiting room without asking us! I was very angry. I didn't pay to come to the waiting room to have dinner! Moreover, they didn't ask us if we accepted this. It was particularly rude. When I refused, the front desk manager Jessica immediately turned gloomy and took us to the table in the store below. I can only say that they don't have the most basic service ethics. Let's talk about the food. Don't waste your face. It's not salty at all. It can't even be considered a normal and delicious restaurant. The Michelin one-star restaurant is really overrated. Just based on its dishes and services, it's no wonder that it was downgraded from 2 stars to 1 star. It is estimated that in the near future, 1 star will also be lost.

Much is made of Curtis Stone’s association with this restaurant but his involvement is minimal, so go figure. I would have thought Curtis would be too busy acting as Mr, Coles in Australia to invest time in this little restaurant. The publicity is therefore misleading and it scores a -1. The food is not a 1-star Michelin. There are simply too many misses to warrant this accolade. The deserts were the most average and it simply is up to scratch. This scores another -2. Then there is the ambience. To serve deserts in a wine cellar may be cute (and a way to put more bums on seats) but it leads to a cold body and knees. Yes, they do offer blankets but seriously, blankets around one’s knees to keep warm while you try to eat deserts?!? Another -2. And a great restaurant needs to have a communicative and engaging sommelier to engage with people who know wines. This unfortunately, did not happen so we can take another -1 point of the rating. Where Mr. Stone is from, the Good Food Guide scores restaurants out of 20. This makes it a 14/20 restaurant and if I am being generous, I would add 1 point back to make it 15. This therefore is not a 1-star Michelin.

The ingredient was peppers, the ambiance was romantic, the quality was top of the line, the plating was exquisite. My husband and I went on a date while he was in LA for business. We were able to (difficultly) get a reservation and the meal did not disappoint! Curtis Stone was in the kitchen, working the night we were there, which made it all that much more spectacular. We did the reserve wine pairing, which I highly recommend. Each wine felt as if it was in integral part of the dish, as if the chef created the dish and the wine at the same time. Hands down the most complementary pairing I've done. Kudos to the sommelier. Our server was great- knowledgeable, friendly, not stuffy, knew exactly when to come to our table and when to give us space. Each dish was impeccable. I can't pinpoint any one thing. So many things were out of this world and divine. I wish I could go back every month to try each new ingredient. What a great concept, and how much fun they must be having! In case you aren't familiar with this place, they focus on a single ingredient each month and do a tasting menu every night. This meal was worth every penny, and it was not a cheap meal.

Our party was disappointed in what we anticipated to be an exciting dining experience. The ambiance is charming, but in such a small space (25 diners), the room felt crowded and loud. The service was very, very good, but the servers are challenged by the tight space, causing them to continually bump into diners, and creating a sense of hovering, eve tho' they weren't. The food was not as exciting as hyped -- the overriding theme was pomegranate, and some dishes were exceptional in incorporating pomegranate, but other dishes just has the arils thrown in, without them really adding to the flavor. The amuse bouche, the soup, the salad and salmon dishes were outstanding. The duck, the raviolo, and the lamb dishes were not interesting. The cheese plate was wonderful. Tarragon ice cream was an amazing creation! Excellent coffee and cookies. Overall, this was a good meal, but not the great dining experience we expected.

Although it took us over an hour to get a booking it was so worth the wait. We had passionfruit month and I was a little sceptical of what could be offered but the entire menu blew us away. The restaurant is absolutely stunning, cute and very intimate. The staff are fantastic, not only front of house but back of house staff introduce dishes too. The food was absolutely stunning and could not fault one dish at all. One of the best dining experiences EVER - you need to make a booking. Very proud to be an Aussie.

As a Michelin star restaurant, the food quality and presentation is superb. Their abalone dish is the best abalone that I have ever had. The staff’s service is of professional manner. However, I did not like their old fashioned dinner plates. They offer contemporary dishes, so I expected the plates in the same line. The price is close to $300 per person, but they add 18% surcharge which is a lot, and I did not know till the bill came to my table! If I had known it beforehand, I would have been prepared to pay whatever would cost, so I kind of felt cheated. I thought the price is too high after all, and another Michelin two star restaurant, Providence is a way better choice to go.

Excellent in every way. Service, decor, food, wine service. All carefully and kindly executed. A memorable meal for sure!

My Daughter and I were so excited to get a reservation on our last night in LA. It was pear month and for someone who doesn't like pears the food was amazing. My disappoint was with the wine we decided we would have a champagne then a red and finish with a desert wine. The semoliner served us our red and commented he would be back as the wine had sediment in the bottle, my wine had alot or sediment in the glass which I asked if I could get a new glass which was not a problem but I received a small amount of wine in return, even though wine was still in my original glass, no apologies. Then we were not even asked if we would like another glass, so we did not get our dessert wine.

We visited on Oct 13th - their them of the evening was the apple and each of the 10 courses was accented accordingly. The only slight negative was our first waitress who had a dour flat presence but was quickly swapped out for a male who was as charismatic as the food. Meals like this have a high risk of trying so hard to be inventive that they completely forget that for $115/person, we'd also like to eat. I do not re call ever having such a perfect combination of an amazingly delectable - and filling meal which at the same time elicited in each course the recurring remark of 1-I never would have even thought to do that and 2-how did they do it so well. A course of ribbon width shaved apple steamed and baked in such a manner as to duplicate the experience of a great pasta even in flavor was just one of many examples-see photo. The décor was elegant, simple, and made you feel that you were at the chefs open kitchen in his home.

Curtis Stone has knocked it out of the park with Maude. It's a small restaurant with lots of charm & love evident. Corn was the key ingredient for August when we dined. We were lucky enough to sit at the seats by the kitchen watching the chefs at work. Staff were all fantastic, great service, great food, great atmosphere

Maude's prix fixe menu changes every month and the dishes served always include one seasonal item. When we went in December, the item was "winter squash." After eating the food, I'd rather that they dispensed with these "themed" menus. Except for one or two dishes, all the dishes were wonderful even if they did not include winter squash. In fact, I think a better theme for Maude every month should be "texture" because they did it so well. I really enjoyed my meal in this small and intimate restaurant and can't wait to go back. For detailed insights and pictures, please visit: http://travelbitsandbites.blogspot.com/2015/01/restaurant-review-maude-in-los-angeles.html

Well my long awaited dining experience was everything I thought it would be and complete with a few A-list Hollywood icons to boot! I will leave their names out but was nice to see this couple out on the town enjoying dinner! It was passion fruit this month and is was fabulous from start to finish. Our waitress was very pleasant in Beverly Hills fashion! Curtis Stone was absent and just wondered if the meal would or could have gotten any better. Delightful young Chef's who prepared an amazing meal! Thank you for a wonderful anniversary!

Went to Maude for my gf’s bday, the place was in her list after meeting the chef st a food and wine festival. The food is paired to the wine, it went well. I’m not sure about the cost/value of the wine pairing but we took t anyway. The pour is light but the selection was great and the food was very good. The after dinner drinks upstairs are interesting as a change of setting and the staff was very attentive except for the fact that we were not attended to until after a couple who was sat 15 minutes after us. We waited for someone for around 20 minutes. After that all was smooth sailing so I am gonna five 5 stars for the entire experience. Would repeat.

A friend fell in love with Maude's and invited me to join her. She sat on three different phones for 90 minutes to get a reservation and it was worth it! It's a small space on Beverly -good new a Beverly Hills City parking structure is just two doors down. The service is unbelievable and the food is both delicious and artistically presented. This is one place you want to eat! Just get on the phone and start dialing!

Perhaps the best dinner we've ever had in L.A. Everything we were served was delicious and interesting. The service was perfect. Impossible to fault in any way. Can't wait to return....if we can get a reservation!

What an incredible experience - the flavour combinations and depth and breadth of Cali food was just amazing! Quirky restaurant but adds to the ambience along with the wine room! So glad we booked and loved the surprise element for each course! The staff had an eye for detail and the wine pairing was great!

The overall experience of dining here is excellent, indulgent and a celebration on your taste buds. To start, getting a reservation online is easier than the previous method. But you have to be purchasing your meal ticket on the 1st of the month. Upon arrival at the restaurant, the dining area is warm, friendly and cozy. You do hear everyone's conversation. The wine list is respectable and there is something for every drinker. We opted for a bottle of wine to share instead of the wine pairing. The food tasting commences. Delicious...scallops were fresh, persimmons refreshing, elk was cooked perfectly, cauliflower was divine. The dessert portion was just right. By this time, I was stuffed. Ice cream, chocolate and sundae. We love the care package. You can have a taste of Maude at home! We tasted the black truffle on each dish. Its not over powering the dishes, an enhancement on the fresh ingredients. After all, the dinner is meant to be a tasting! The main star, black truffles is an indulgence. We don't eat this often and its worth the drive and anticipation. The staff were excellent, we never had to ask for anything. Our glasses were always filled with wine, water, each dish carefully presented with pride. Would I return - yes!! The experience is more casual, relaxed here than my previous dinner at French Laundry.

This year was our first time at the place. Absolutely lovely. We reserved a place right at the bar from where we were able to watch the chefs preparing our meals. The food was absolutely delicious, decorated with a lot of love. The chefs were explaining their ideas to us and the couple sitting next to us. Also they were very entertaining and up for a laugh, which made our evening even more pleasant. Definitely a great choice for special occasions. Curtis Stone even signed the menu of this day by himself, which they gave to us as a souvenir. They were just lovely and with a passion that just sparked a smile on everybody's face.

Couldn't wait to go to Maude for dinner! After all, it is a restaurant by famed Aussie chef, Curtis Stone. The restaurant is VERY small - only seats 26 patrons, which I loved. Noise level was moderate. You are seated very close to the next table - so it's not a good place for any private conversation unless you don't care if others hear what it is that you have to say. It's tucked away in a small space on S. Beverly Dr. in Beverly Hills - you would never know it was there unless you had reservations. The service was good - the food (Zucchini month July 2016) was just so so in my opinion. It was very zucchini...... the raw clams were beautifully presented - but not my favorite. The lamb chop was GREAT - All in all - I will go back again - it was fun.

One of the 3 or 4 best restaurants in the Los Angeles area. This is not a place for those worried about spending money. It is a tasting menu only. 44 diners a night and reservations are hard to get. But it is worth EVERY penny you spend. Check the website for what the menu is each month as it changes EVERY month.

Maude's chef, Curtis Stone, does what few in the world have the capacity to do; creates several new art pieces every month. For that fact alone, I'm in awe of the man, but he also runs a well crafted restaurant experience on top of it all. For me? Unsustainable, but I am not one of the few. The food at any restaurant needs to be the star, and at Maude it is. As dishes were served there were many ohs and ahs as people tasted the fennel themed course. Some courses worked better than others. The grilled sardine had too many strong and competing flavors for most at the table, and fell into last place as far as course popularity went. Some weren't impressed with the ravioli, but given the fact that 5 of the party are Italian, that wasn't surprising. The meringues, spring salad with fennel ice cream, and bison tartar were highlights. The food was 5 star, but not 'out of this world' 5 star. I've had as good or better at other restaurants in LA, NY, Buenos Aires, Paris, London, and expect to in Japan next week. The servings were very small for me. I'm a big guy with a lot of muscle mass. The people in the party joked I was burning more calories sitting in the chair than were being served with each course. I couldn't have agreed more. I left hungry, and headed to get a midnight burger to tide me over until morning. Others weren't hungry, but the two ladies in the party have very small appetites, they ate everything, and were just comfortably full at the end of the meal. The ambiance at the restaurant is not as I expected. The space if very small and crowded. The servers often couldn't get to me crushed up against a wall. There are no soft surfaces anywhere in the place, so all the sound from the tables and the kitchen (which is open to the dining room, and great to watch in action. For clarification, the kitchen is too organized to add much to the noise level), ricochets off all the hard surfaces in the place with nowhere to be absorbed. Our party had a hard time holding a conversation, and at some times, couldn't hear the servers presentation of the dishes. For me, the noise level was difficult, more so than the size of the space. There may only be 25 people in the restaurant, but it was louder than restaurants I've been to many times that size. The decor is pleasant, but the chairs are thinly padded, and were uncomfortable 3/4 of the way through the meal. By the end, I couldn't wait to stand up. I do believe if you are serving a meal that will take 3 hours to serve, you have the responsibility to ensure your guests have seating that is comfortable from start to finish. I would give the ambiance of Maude a 2.5 stars. The service is meticulous at Maude. It seems everyone who is on staff at the restaurant came to the table at one point or another to serve something. I like the 'all hands on deck' type of service, b/c it allows for the customer to ask anyone for assistance, and it's his or her responsibility to make sure your request is taken care of. Just for the record, we didn't need to ask for a thing at Maude, everything was taken care of automatically. Curtis Stone came out and lead the service for two or three of the courses. That doesn't happen in other restaurants of this caliber. It's wonderful to see the chef serve, and explain his dish to you. It really shows how interconnected he is to the diners' experience. One complaint the ladies had was when the steak knives were brought prior to the main protein course, theirs were petite knives. They thought this sexist, and wanted the regular steak knives the men had place at their settings. I was happy to see that chivalry had not died at Maude, and the women were always served, and spoken to first, however, I believe offering women a choice between the petite knife and its non-petite cousin would be more in line with today's standards. Simply bringing both to the women during the setting change, would allow for the selection a woman is most comfortable with. While we didn't find Maude to be exceptional, we did find the overall experience to be very good. This is mostly due to the strength of the food, which is the reason one would come here in the first place, and the service. Before going to Maude, I had looked ahead at the year's seasonal flavors of the month. I had thought I'd like to book future reservations, but now, I think, it wasn't a an overall good enough experience to become a 'go to' restaurant. pI had to call 249 times before getting through on reservation day. I'm stubborn, and it was my spouse's birthday dinner, so I persisted. However, I'd much prefer online reservations be available, and Maude lose the inconvenience of phone only reservations. I had to listen to a busy signal for over two hours on the day reservations opened. When calculated into the overall experience, this is a negative.

An extremely small restaurant gives one the feel of being extremely lucky to manage to get a reservation. The menu, which changes monthly is based around 1 star item. The courses are the perfect size (since there are about 10)! Service is lovely! Book the month before to get a table the next month, it is well worth it!

Save your pennies and make this place a must! My truth-blue-Aussie-bloke was taken to a heaven he knew not existed! I personally ran out of positive objectives to describe this awesome, magical, delicious, mesmerising, high-class culinary experience. I would and will recommend this to ANYONE and EVERYONE to experience and cherish as my partner and I have! From dish 1 to dish 10 it was above and beyond every cent spent on this meal, thanks to the exquisite staff who made us welcome, filled us with drink knowledge and brought a sparkle to my eye from the first moment. Thank you all at Maude!

I guess there is a reason that Curtis Stone is a "celebrity chef," and it's not because he is on television every ten minutes. In his restaurant Maude, Chef Stone and his staff have created a dining experience that is warm and welcoming, with a menu that has incredible creativity. This month's featured ingredient is corn, and the ways it was used were full of whimsy. The opening bite, a corn ice cream, tasted like ice cream. And corn. Even ingredients that did not seem appealing to me individually, like cuttlefish or jalapeno, were combined with other ingredients to make them really delicious. Each dish was perfectly composed and the order of the courses was perfect, making for a wonderful dining experience. The staff is attentive and the restaurant felt welcoming, not stuffy. And they send you home with some goodies to go. I know it's hard to get a reservation at Maude, but you will be well rewarded for your patience with one of the best meals ever.

We were here for the black truffle month and everything was super delicious - especially the Foie Gras and ice cream all with some sort of truffle. We were so blown away from the food that we would definitely come back to try the new format next year! The service was also great, and we love the informal relax feel. This is probably one of our favorite LA restaurant.

Third visit to Maude, but our first evening at Maude 2.0. New decor, new menu, more amazing wines, beautiful plates, same great staff. Since our last visit, Maude has been gutted and renovated with a new menu and wines from the Rioja region. Dinner begins with Cava and snacks in a new upstairs room that is a sort of combination wine cellar and living room, with a piano and turntable playing vintage vinyl records. Then you move downstairs for the 8 course tasting menu with the usual succession of amazing flavors.

my wife has been dying to eat here after a couple of great experiences at Gwen, Maudes sister restaurant. so i decided to surprise my wife on our wedding anniversary. we went for the white truffle menu and we enjoyed the meal but it wasn't as good as we were expecting and although i rarely object to high end pricing, i don't think it was worth $350 per person + wine. at that price we should have received a michelin 3 star quality meal and this meal/menu wasn't in that league. i know truffles are expensive but i've been served more truffles on scrambled eggs for breakfast in Europe than i got in the whole meal at Maude. service was pretty good, although they didn't know i had prepaid for the wine and we found the sommelier to be a bit cold and officious. all in all the food was good but not great, we found the atmosphere and surprisingly, also the food, to be better at Gwen. Curtis Stone' brother runs Gwen impeccably and creates an atmosphere that seems lacking at Maude. we will not return to Maude but will continue to go to Gwen.

We were so excited to eat at Maude's - we've been waiting for just the right occasion and finally decided to pull the trigger w/my birthday. There's a big to-do with getting reservations and reconfirming the reservation several times (even though we pre-paid) which was aggravating. We arrived 5 minutes early and were seated right away - also aggravating that we were told we had to take the bar seat by the wall because other people had the other two spots - of course these people never showed up and one of us sat pressed against the wall for the entire meal. I have to say the food was top-notch. Several of the courses were tweezer food very overworked and underwhelming (tiny squares of melon - color coordinated into a patchwork . . . sigh) but in general the food was excellent. The best courses were the duck and the fish courses - rich flavorful sauces - A+. My main complaint is how snobby/snotty the staff was. Our server and especially the sommelier were both over the top hoity-toity "we know everything - oh my god, you don't want a $200 bottle of wine??" Usually I just laugh off those kinds of servers (after all they ARE serving ME) but for the price we were paying I expected to have staff who were pleasant and accommodating. The nicest person in the place was the dessert chef who was doing the tweezer work on the melon patchwork. She interacted with us and was super friendly - the nice person working there the evening we visited. All in all, glad we tried it - most definitely won't be back.

Visited in Feb 2015 for Parsnip month. It's all true what everybody says about the reservations, they sell out pretty quick and you have to keep working the phone. I called on Jan, 13th for booking in February. Took me 5 hours, but finally got the day I wanted. After that, it's just a waiting game. Took my wife as a surprise treat. We make it here and the service is impeccable, and certainly in line with expectations of a high-end restaurant. However, the food was not with my expectations nor my wife's. I'll preface that we don't have much experience with fine dining, but I can certainly tell if my meal was enjoyable. And of the 9 course tasting menu, we liked maybe 3, were on the fence for 3 more and the rest were very bitter. They certainly went to great lengths in preparations of some of the items, but it just wasn't tasting good. I don't know if Parsnip is in general not an ideal ingredient for this concept, but it could have been certainly better. Not so sure, if I will try it another time

Maude’s first review since 2019, hmm. The restaurant has no name on the outside. Very small restaurant with tables too close to each other. Fire or covid hazard. Lucky we sat at the chef counter. We didn’t see much except for a harried staff ripping petals off flowers all night We didn’t get to see the set menu beforehand so had to rely on the staff descriptions All portions are too small. The main course of lamb was so tiny we barely tasted anything. Most dishes are good to very good, none were exceptional Dessert was next door and ok 9/10 and barely

Went during burgundy dinner. wait staff was great...cgayy..informational..nice service e..wine was good but not great as I had expected..every plate that was presented looked like works of art..flavors were very good but not wow like last time I was there. After dinner we were taken upstairs to the wine room. .they have an incredible collection of wines. There was a server....a dessert server and a cheese server...the woman serving the cheese...assistant manager..was very abrubt..not welcoming and made us want to leave quickly. ..they asked if we wanted tea or coffee as if included in the meal..but surprise..it wasn't included. Cheese selection was very good..there was an area of desserts..they looked beautiful but we're not iutstsnding. Nice tiuch..assistant copy of the dinner menu and a breakfast muffin...we had such a nice time at dinner but we're extremely disappointed in our time in the wine cellar..soured by the artigamt..rude assistant manager. ..she needs some training on being a gracious host and making people feel welcomed..don't know if I will return to try next region..wasn't worth the price paid.

Having seen Curtis Stone talking about Maude on Aussie TV before we left, I made a reservation to have one night out without kids on a 3 week trip. The taxi took us to the door. Good thing we had the address because apart from an M, there is no other clue as to what is inside. We entered what felt like a private dining room, full apart from our table, with staff buzzing gently around the diners, in an intimate and sublime setting. For April, the menu is based around "pea", and we embarked on a degustation journey with some celebratory bubbles. I progressed to have the accompanying wines with each dish but be warned, the drink costs more than the food. The night was a delight on all fronts, expect the mild shock with the alcohol element of the bill. The food was equal to anything we had experienced back home, including Attica, and the service and experience were amazing. I recommend it to any gourmets visiting that part of LA.

Curtis Stone has created an interesting concept for his newish restaurant in Beverley Hills. The set degustation thirteen course menu is based on one main ingredient for the whole month! We managed to get a reservation which is a feat in itself. I do find this a little annoying personally it really doesn't need to be this difficult. The location is great and the restaurant itself is very small with seating for only 25 people , so be prepared to sit quite close to other patrons. No romantic candle lit dinners here. Staff are amazing very knowledgable and friendly which made for a really great atmosphere. The food was exceptional , we were amazed at the different dishes that were created from Asparagus, which was the ingredient for the month of April. There are some fantastic ingredients coming up in the next few months I would love to get back here but as I live in Australia probably not happening this year again. Well worth a visit really enjoyed the dishes and wine pairings !! Well done Curtis!