Maude restaurant

Celery root, chartreuse raisins and chervil at Maude.  (Ricardo DeAratanha / Los Angeles Times)

An architecturally arranged apple-centric dish at Maude features venison with flaxseed and mushroom.

Each of the 10 courses at Maude is served with its own distinct flair. This month, apple is the tasting menu’s focus. White truffles are up in November.

Vintage mugs are used for serving tea and coffee at Maude.

Sea bream, onion, smoked nage and green peppercorn at Maude.

Diners settle in at the open kitchen counter at Maude.

A mirrored wine rack at Maude in Beverly Hills.

A wine bottle sits in an ice bucket at the entrance of Maude.

Wine glasses at Maude.

Maude features a selection of vintage plates.

A picture of Maude restaurant’s namesake is displayed on the open kitchen counter.

Tea jars at Maude.

Part of the decor at Maude.