Curtis Stone is chef-owner of Maude, an intimate 25-seat restaurant where he’ll serve a seasonal degustation menu. (Betty Hallock / Los Angeles Times)
Curtis Stone tops a Kusshi oyster with caviar in the kitchen at Maude. (Betty Hallock / Los Angeles Times)
A Kusshi oyster topped with caviar and Champagne gelee at Maude. (Betty Hallock / Los Angeles Times)
A framed photo of Curtis Stone’s grandmother, Maude, in the kitchen at the restaurant named for her. (Betty Hallock / Los Angeles Times)
Brass-and-glass shelving in the kitchen at Maude. (Betty Hallock / Los Angeles Times)
The dishes at Maude include some from Curtis Stone’s grandmother (Betty Hallock / Los Angeles Times)
Maude is tucked among the fast-casual restaurants and chain stores of Beverly Drive. (Betty Hallock / Los Angeles Times)
The hand-cranked Italian Lario proscuitto slicer in the kitchen at Maude. (Betty Hallock / Los Angeles Times)
A carrot-ginger soup with parsley puree and serrano ham chip at Maude. (Betty Hallock / Los Angeles Times)
Curtis Stone’s play on a chef’s salad, with citrus aioli. (Betty Hallock / Los Angeles Times)
Fried mussels, a “snack” on the monthly seasonal menu at Maude. (Betty Hallock / Los Angeles Times)
Shelving for wine decorates one of the walls at Maude. (Betty Hallock / Los Angeles Times)
A homey corner of Maude in Beverly Hills, set to officially open Feb. 1. (Betty Hallock / Los Angeles Times)
