Our 2019 Journey re-visited
It’s been a milestone year for Maude. As our intimate little restaurant on South Beverly Drive celebrated its fifth anniversary in February, Curtis Stone commemorated the occasion with a return-to-his-roots menu showcasing Western Australia, its indigenous ingredients, and Margaret River wine.
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 2019, Chris Flint was named Executive Chef of Maude. Chris, who joined the team from Eleven Madison Park and the NoMad, debuted a summer menu taking inspiration from the Champagne region of France. The celebration of our new chef coincided with the Michelin Guide’s return to Los Angeles. In June, Maude was acknowledged with its first Michelin star.
The core team at Maude travels to each region ahead of the menu debut for immersive research, where they experience the culture, history, food, and wine of the territory. Curtis and the team’s journeys are documented and shared with our guests and audience. Field Trip with Curtis Stone premiered this fall on PBS and takes viewers behind-the-scenes of how a menu is created and informed by the travel and culinary exploration.
The Wine Team
We are able to explore these destinations through our first-hand travels in the world’s great wine capitals. Andrey Tolmachyov, Wine Director of Maude and Gwen Butcher Shop & Restaurant, thoughtfully crafts three wine pairings for each quarterly menu, bringing back to Maude some rare old bottlings, a few undiscovered gems, and the classics that have made the region one of the best in the world.
“By focusing on wine regions as the hero and co-star of our menus, the format will still feel like Maude but it gives our team creative freedom to build a menu unrestrained from the inspiration that we find in each region.“