The Maude Experience
Realizing a lifelong dream, Curtis opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience.
The menu at Maude is a set twelve-course chef’s tasting menu that is created around one seasonal ingredient each month and 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.
This simple concept of devoting an entire menu to one ingredient each month ambitiously challenges the culinary team to be perpetually innovative. With the development of each monthly menu, the team experiments with the hero ingredient to see how it can be best prepared for the taste of each dish, whether it be poached, sous vide, fried, frozen and shaved, or smoked. There are endless possibilities, yet one main goal remains at the center of their focus: delicious triumphs concept. Approaching its third anniversary, Maude has developed, tested, tasted, and refined over 1000 dishes to-date, with not one replicate.
Maude’s “menu-less” format and intimate 24-seat dining room and open kitchen chef’s counter, invites guests to put their trust into the hands of the chef, and allows for a strikingly detailed, personal, and attentive experience. Mirroring the menu, the decor is eclectic with both nostalgic and modern pieces, including Windsor chairs, teal leather banquettes, dark stone countertops, deep stained wood, brass shelving, and trinkets sourced from antique markets across Los Angeles.
Since opening, Maude has garnered accolade from the James Beard Foundation (2015 Best New Restaurant semifinalist), TIME and Travel & Leisure (list Maude as one of the best new restaurants in the world), Eater LA (2014’s Restaurant of the Year), LA Weekly (2014’s Best New Restaurant followed by 2015 Best Restaurant in Los Angeles), LA Magazine (4 out of 4 stars), Angeleno and more. In April 2016, Curtis named Justin Hilbert Executive Chef of Maude. Justin, who joined the team in December 2014 and worked closely with Curtis on the monthly menu development, now leads the kitchen.