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Stone’s Seasonal Prix-Fixe

March 07, 2014

Maude

Celebrity personality Curtis Stone is probably best known for his TV persona – the effervescent Australian has competed on the Celebrity Apprentice 3, and is the recurring host of Top Chef Masters – but fewer people would have pegged him for a fine dining chef, despite his initiation into the F&B industry at London’s prestigious Savoy Hotel at the ripe age of 18. Twenty years later, Stone is set to turn heads and convince any naysayers with the February debut of his Beverly Hills 25-seater Maude, named for his grandmother and serving up a 9-course prix fixe tasting that has in its early days already wowed both critics and locals.
 
With a single ingredient inspiring the offering each month, Stone’s menus are both focused and market-driven, with February’s citrus feature yielding dishes like fried mussels with blood orange aioli, and carrot and orange soup with parsley puree and Serrano ham chip. March’s menu will highlight the artichoke, with the vegetable sourced locally and prepared in playful varieties like artichoke blini with ocean trout, and artichoke rosti topped with beef cheeks, broccoli and turnip. Four covetable bar perches face the bright open kitchen and afford prime views of the action, while a mix of wooden tables, polished white brick walls, and blue banquettes complete the convivial atmosphere. He may not exactly be hidden behind kitchen doors, but Stone’s mission to prove his talent isn’t limited to the front of camera? Check!
 
212 S Beverly Dr / Beverly Hills / +1 310 859 3418 / mauderestaurant.com

 

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