Cuisine

  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
  • Maude - A Restaurant by Curtis Stone
Maude About Justin Hilbert

Maude’s “menu-less” format and intimate 24-seat dining room, open kitchen chef’s counter, and wine loft invites guests to put their trust into the hands of the chef, and allows for a strikingly detailed, personal, and attentive experience.

Maude About Justin Hilbert

Using the world’s great wine regions as our inspiration, we take a deeper look into individual areas and bring you a ten-course degustation menu that reflects the traditions, culture and authenticity of each region.

The Maude culinary team will design four menus per year around four different wine regions of the world. With Rioja, Spain, Burgundy, France, and the Central Coast of California in the books, our fourth and final region of our inaugural year takes us to the home of the Slow Food movement, as excellence cannot be rushed.

Maude About Justin Hilbert

Anticipate a degustation with odes to regional favorites such as bagna cauda, vitello tonnato, risotto, panna cotta, and pasta. Lots of it. From agnolotti and tortellini to Piedmontese tajarin, a thin, long pasta that respects the egg yolk. And let us not forget the diamond of the region, truffles.

Maude Curtis Stone
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