Curtis Stone’s Maude Is Seasonal, Intimate, and Has a No-Tipping Model

Video Produced by Vanessa C. Rodriguez

A tiny Beverly Hills eatery serving a creative menu to about two dozen guests is Chef Curtis Stone’s life-long dream. Its name, Maude, pays homage to his first culinary mentor — Curtis’ late paternal grandmother. Her influence can be seen throughout the restaurant fixtures and china used to serve food.

Since opening in 2014, Foodable Top 25 Restaurant Maude has been serving a 10-course seasonal tasting menu, focusing on one key rotating ingredient each month.

“The reason we do only a tasting menu format here at Maude is because some of Curtis’ experiences are going to restaurants that friends of his own, sitting down, they take off the menus out of your hands, and just cook for you…no decision to make, you just sit back and let brilliant people do what they do best,” Ben Aviram, general manager and wine director at Maude, said, explaining the premise of Maude’s mission to recreate that experience for all of its guests.

In this "Table 42" Vignette, Maude Head Chef Justin Hilbert demonstrated for us a seasonal dish with pistachio as its star ingredient: Ravioli with Pistachio Ricatta and Broccoli De Cicco.

Preparing the Dish

  • Start by making the pasta with all-purpose flour, salt, and some eggs; mix for 30 mins.
  • Heat up milk until it reaches 200 degrees, then add lemon juice; let the mixture cool down on a deep tray.
  • Garnishes for the dish include: Sweet Italian broccoli de cicco, rapini flowers, fresh dill
  • After pasta dough has come together and rested nicely, it is rolled out two to three times through a stretch machine; then, it’s laid out on table and even strips are cut.
  • The ricatta will be the ravioli filling, which was whipped with pistachio. Each one is placed between a pasta blanket and cut through to make the ravioli. They are later thrown in boiling water to be cooked for three minutes.
  • In the meantime, the broccoli de cicco is sautéed to achieve a char-grilled flavor profile.
  • Pasta is then picked out of the pot of boiling water and thrown into a bowl of butter and water; dill, lemon juice are then added to the mixture.
  • Dish can be plated by laying the pasta over the sautéed broccoli de cicco. Pour a little bit of dill butter sauce and the ramini leaves and flowers.

Service Charge Model

The prix fixe menu at Maude is designed to create an intimate chef’s table experience for every guest. Foodable was curious to learn more about their no-tipping model, as this topic along with minimum wage is still being debated at the national stage.

“We feel it is the best way to fairly compensate all the employees,” Aviram said. “Restaurants generally have a pretty large disparity of what the dining room makes and what the kitchen makes, and by us charging a service charge and taking that 18 percent and being able to spread the wages both in the dining room and the kitchen, helps us to level that playing field a little bit.”

To learn more, watch the full episode!