Maude, Curtis Stone’s new restaurant is phenomenal. Thomas Keller has an expression that great cooking is all about finesse. Curtis Stone cooks with finesse. He has an unique way of taking a seasonal ingredient and handling it with inspiration yet not letting the ingredient be overshadowed as an overwrought creation. His ability to let texture play an important role in his dishes makes for great cooking with finesse.

M- Curtis

Chef Curtis Stone

Maude is named after Curtis Stone’s grandmother a very important figure in his life.

M - the real Maude better

A photo of Maude on her wedding day.

Chef Stone’s own words best describes the restaurant:

“It has always been my dream to open a tiny, little restaurant, where I’m able to cook with the very best of the season, and create an incredible menu that changes regularly. Maude, named after my dear granny who opened my eyes to cooking and food, is the realization of my dream.”

“Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course. Some courses call for the hero ingredient to be at the center of the plate whilst at other times, it plays a supporting role to the rest of the produce and proteins making up the dish. By choosing a special ingredient to star in each course, from first bites right through to desserts, a beautiful, little challenge is born!”

The above is from the website:

Let me also add that Curtis Stone’s biography is very very impressive!!!!!!!!

The  ingredient for the the night was rhubarb. Each dish was phenomenal. The service was impeccable. This is a must go restaurant.

My photos of the dishes are rather poor and honestly don’t do the dishes justice. They didn’t want me to use flash and as a result the color and quality of the photos are not very good.

M - first

Whipped Rhubarb, cucumber sorbet, marigold flowers – a refreshing, vibrant beginning

M- Chicken

Far left – Chicken wing that had been rolled in pimenton and then in rhubarb glaze and deep fried, rhubarb compressed celery, pickled rhubarb, rhubarb ranch dressing – you dipped the wing in the ranch dressing – what a treat and what a superb combination

M - Prawn

Santa Barbara prawns served escabeche style – carrot, onion, radish, celery, extra virgin olive oil and the grilled head of the Santa Barbara Prawn – as a good Bostonian I picked up the head and ate every single bit including the tentacles – I was in seafood heaven

M - white wine

White wine from their list – excellent

M - asparagus

Composed Salad – charred green asparagus, white asparagus custard, dandelion greens, brown butter croutons, rhubarb vinaigrette – this is where texture is such an important aspect of Chef Stone’s dishes – the toasty croutons were an essential component of this dish

M - Curtis working - open kitchen

The open kitchen and Chef Stone hard at work – his attention to detail is extraordinary

M - chicken pate

This photo just doesn’t do justice to this dish – Chicken liver parfait, spring garlic, crumbled pain perdue, rhubarb pickled spring onions, pickled mustard seeds, banyuls vinegar, herb puree (the green blob) – this was off the charts fantastic – again the texture from the pain perdue was crucial and the parfait was a rich and unctuous mouthful. “Finesse Cooking!”

M - Branzino

Branzino wrapped in rhubarb, zucchini blossom, fried zucchini, pickled peppers, fava beans, dehydrated nicoise olives, rhubarb puree as a base

M - Sweetbread

Sweetbread ravioli, rhubarb beurre blanc, turnip and rhubarb remoulade dressing topped with puffed rice (“overcooked” ) jasmine rice that had been fried – again the photo doesn’t do this dish justice – a triumph of flavor and texture

M- Duck

Duck 3 ways – duck breast, sous vide duck pastrami, savory granola with duck skin, smoked beet puree, leeks, dehydrated fennel – again flavor, texture and ingredient quality was handled expertly

M - cheese

Comte Cheese, underneath the slice of cheese –  Madeira-Rhubarb gelee, macadamia nuts, microgreens

M - underneat cheese

underneath cheese

M - Ginger Parfait

Red Rhubarb sorbet – I didn’t get a full description of this dish

M - last dish

Ginger parfait, almond streusel, vanilla-rhubarb gratin  vanilla poached rhubarb with sabayon), salted honey

What a meal – this was exceptional in every way. I hope I captured the essence of Chef Stone’s cuisine. Many restaurants are listed as chef driven – this really is – I can’t wait to go back!



2 Responses to “Maude”

  1. 1 Kattbelly May 26, 2014 at 3:16 pm

    I live vicariously through your fabulous meals! I live in Sonoma, and I wish I could visit LA just to go to many of the restaurants you describe. My husband and I went to the French Laundry for our 20th anniversary, and I thought of you because I know you go there whenever you’re in town. I wish you lived here and I could shadow you to some of the local hot spots, because I imagine you get superlative attention from the house, and I’d like to enjoy that on your coattails. 😉 Such a fabulous blog you have!

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