Maude - Wine & Spirits Magazine


Ocean trout crudo

No restaurant in Los Angeles owns the term “wine-themed menu” the way Maude does. Four times a year, Aussie chef Curtis Stone changes his menu from top to bottom, focusing on a single wine region. The team has sought inspiration from Burgundy, Rioja, Santa Barbara and Piedmont, composing a rigorously regional tasting menu and pairing the region’s wines with it. Currently, the theme is Western Australia, and wine director Andrey Tolmachyov has stocked the list with wines rare here, like Blind Corner’s Margaret River chenin, Dormilona’s Skinnie sauvignon blanc and Cullen’s Kevin John Chardonnay.

212 S. Beverly Dr., Beverly Hills, Los Angeles, California

New American


Patrick J. Comiskey covers US wines for Wine & Spirits magazine, focusing on the Pacific Northwest, California’s Central Coast and New York’s Finger Lakes.

This story appears in the print issue of April 2019.
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