Maude is chef Curtis Stone’s intimate restaurant in Beverly Hills. Each month the chef and his team showcase an ingredient to inspire their nine course tasting menu. The September ingredient was tomato. Getting a reservation for Maude is a big headache and very time consuming. Since I was trying to secure a reservation for our anniversary, I was determined to get through the busy lines. It took me almost three hours and when I finally got through, I could not believe it. At last, I was able to talk to someone and secure the reservation for our desired date. We were in Santa Monica earlier in the day and figured forty minutes is enough time to get there. We were wrong. With all the construction and big mess of a traffic, it took us one hour. Our nerves were fried and we kept looking at the clock. I tried to call the restaurant a few times to inform them that we are stock in the traffic and running late. After several unnerving attempts, they finally answered the phone. Another problem, they didn’t have any valet and that by itself was a waste of at least ten minutes. So moral to the story is allow plenty of time for travel. The manager was very grumpy, but our server was fun. Chef Curtis was in the kitchen and he served us one of the courses himself. He seemed like a pleasant guy. We had a good time and at some point we will return.
The restaurant was very dark so my pictures reflect that.
Chips and Salsa
This was very interesting and delicious start. The chips were made with tomatoes and went very well with the flavorful salsa.
Oven-dried Tomatoes, Pine Nut, Balsamic
This was a pretty good salad, but I am sure the tomatoes would have been more flavorful if we had dined later in the month.
Confit Ocean Trout
Tomato Powder, Cranberry Beans, Hatch Chili
This was our favorite dish of the night. The Tasmanian trout was so rich and luscious and was cooked confit-style in olive oil. The earthy cranberry beans were cooked perfectly and the hatch chili provided the heat to balance the dish.
Lobster, Tomato Fondue, Basil Ricotta
I love lobster and enjoyed this dish. The herbaceous ricotta was rich and the tomato fondue had a deep flavor. Dill provided a nice aromatic note to the dish.
Veal Tongue, Smoked Egg, Piperade
Loved the tomato gratin and I ate it slowly to savor the flavors. The tomatoes were very ripe and the crunchy topping was addicting. The accompanied veal tongue was flavorful, but I didn’t realize I was eating tongue until the end of the meal, when my husband was reading the menu!!
Braised Short Ribs
Quail Egg, Spicy Ketchup, Pomme Puree
By this point I was kind of full and found the short ribs pretty good but not memorable. The quail egg added a little richness to an already rich dish and the spicy ketchup helped to cut through all the richness.
Grilled Cheese & Tomato Soup
I enjoyed the velvety tomato soup, but the grilled cheese, while crunchy it was nothing special.
Waffle and Fruit
A refreshing dish to cleanse your palette.
Pistachio Financier, Watermelon Consommé, Tomato Sorbet
The pistachio financier was nutty, the mint semifreddo deeply aromatic, but what stole the show was the amazing tomato sorbet. So refreshing and delicious, I could eat it every day.
Dark Chocolate Macaron, Passion Fruit Caramel and Lychee Raspberry Pâte de Fruit
My favorite was the macaron. It was the best one I have had in a long time and much better than some we have tried in Paris. Because it was not sugary and had a great crunch. The passion fruit caramel was very good also. The pâte de fruit was good, but it paled in comparison to the other two.