What can diners expect at Curtis Stone’s restaurant, Maude?

I named it after my granny, so I’m bringing Old World nostalgia to the room. It’s tiny, super intimate — 25 seats — so it feels like you’re more in someone’s living room than you are in a big, glossy restaurant. The kitchen is open. I tried to design it so it feels a little like you never know where the kitchen begins and ends, and you never know where the dining room begins and ends, either. There are comfortable leather banquettes. I’ve gone out and sourced all the plate ware, silverware and glassware from a variety of flea markets, so it’s stuff that has a history. We have this gorgeous antique, hand-cranked meat slicer, which just slices prosciutto so perfectly. I guess everything in the room has a bit of a story. Then we have this ridiculously beautiful hand-blown, fine-stemmed glassware. So it’s a juxtaposition between the old and the new, which I think is reflected also in my food.

I’m the main chef there. There are a few things that take me out of L.A. I have to go back to Australia for a little bit of work that I do each year. So when I’m not in town, I obviously won’t be there; but I’ve got an incredible team of guys that will be executing the vision just as well as when I am there, hopefully. But that’s the whole reason of doing it. I really miss being in that little environment of the fast-paced kitchen.

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