The culmination of a lifelong dream, chef Curtis Stone opened his first solo restaurant in Beverly Hills in February 2014, named for his paternal grandmother and eternal muse, Maude.

Maude’s first iteration was focused on highlighting the multiple applications and manipulations of seasonal ingredients, focusing on one hero ingredient a month. From 2014 to 2017, we showcased everything from white truffles to the humble potato, finding new and innovative ways to elevate these ingredients while challenging ourselves to create a new menu every month.

As we developed our monthly menus, the wine pairings became equally as important as the hero ingredient. These pairings inspired the second evolution of Maude: four menus, inspired by four wine regions a year. From Burgundy to Sonoma, we allowed the rich history and local flavors of the regions to spark the menus we created.

Our current menu is refined Southern California cuisine. It is forever evolving, imbued with the seasonal, sustainable, and diverse bounty California has to offer, from produce to seafood. The individual dishes will be inspired by Chef’s daily life and travel, telling the stories of his experiences through flavor, ingredients, and texture. Each dish is a snapshot, put together to tell a story. While we were home, we were dreaming of all the adventures we had. Now we can share those experiences with you, one bite at a time.

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. Maude received a Michelin star in June 2019 and retained its star in the California guide released last fall.