212 S. Beverly Drive
Beverly Hills, CA 90212
Tues, 04/28/2015, 5:45pm reservation
*Still one of my favorites*
From parsnips of February to asparagus of April, Maude manages to deliver an exceptional menu once again. Curtis Stone and the team transform an ordinary vegetable to a unique set of dishes, only this time, there are twelve courses rather than nine.
The asparagus menu is lighter compared to previous menus in the past. The concept is to correspond to the Spring season, offering more courses but lighter textures and flavors.
The ambiance is still fantastic. The staff still manages to be personable and accommodating. And well, who doesn't love a pic of the chef's grandparents as a personal touch? After all, Stone's grandmother was the inspiration to this restaurant.
|Photo of Curtis' grandfather and grandmother
|A glass of orange wine- went well with the whole menu. And yes, I did really say orange!
|COURSE 1: SNACKS: FINANCIER: A delicate cake with crunch, texture, and richness that was utterly delectable. A great way to start off the meal.
|COURSE 1: SNACKS: FOIE GRAS CUSTARD: I can never get enough of foie gras. And when you turn it into a custard, I think I died and gone to heaven. It was smooth and creamy. The foie gras subtly shined through the custard. A perfect bite.
|COURSE 2: GRILLED ASPARAGUS: Buttermilk, black walnut, wild greens. The asparagus was cooked to perfection. All the flavors came well together. If you wanted a plate full of deliciously cooked asparagus, this would be the ideal dish.
|COURSE 3: KINGFISH: Avocado, green strawberry, Thai basil. The avocado mousse was light and airy. The crudo of fish was fresh, with the right amount of acidity. The Thai basil brought the whole dish together, bringing an earthy undertone to the dish.
|COURSE 5: SNAPPER: Yuba, fava beans, oysters. The Aussie snapper was a little on the fishy end, but that didn't deter me from finishing this dish. The fava beans complemented the snapper well.
|FRESH ONION BREAD....I COULD EAT LOAF AFTER LOAF AFTER LOAF.
|COURSE 9: CHEESE: Idiazabal. Spanish sheep's milk. Creamy and rich and perfectly paired with the asparagus and cracker.
|My cute and adorable cup of coffee
|COURSE 12: PETIT FOURS: Delicious, light, and went well with coffee. A great way to finish off the meal.
Overall, Maude is an extraordinary restaurant delivering dishes that go above and beyond. With the concept of a new ingredient each month, one can never get bored of this place. It is only necessary to check out the menu each month if you're lucky enough to score a reservation. Comprehensively, the asparagus menu was on the lighter end and I much preferred my dining experience with parsnips as the main ingredient (just a personal preference since I like heavier and richer dishes due to my piglet appetite). Word of advice: don't get discouraged when calling. I know some who have called 120 times to score a reservation on the first of the month.
Notable dishes: Rib Eye Cap and Spot Prawns