Every quarter of the year, Maude finds its new culinary theme in a wine region. Whether focusing on Italy's Tuscany or Spain’s Rioja, the menu is a creative exploration of the profound connection between food and drink. Despite having to refocus each season, the emphasis on viticulture and cuisine ensures its success as a wine destination.
Make your way inside to discover an intimate and elegant dining room, with views of an open kitchen. While the latter is fun to peek into, it remains peaceful throughout the meal. Chef Curtis Stone's cooking, while serious, is consistently delightful. Find evidence in his recent Tuscan-inspired menu, which opened with such delightful bites as raw baby vegetables crowned by olive oil jam. Then chicories—starring orange-glazed and roasted radicchio with pistachio foam—arrived deliciously cool and nutty; tailed by fish stew reimagined as a single spot prawn paired with tender squid. Of course, it's hard to resist the "Ravioli Mugellani"—filled with smooth potato and plated with an espuma of pecorino.
A meal at Maude may conclude with dessert—like a tartlet of Campari cream topped with a sugar cage mimicking Il Duomo—which is served next door in the "wine loft."