We have created an environment that is both comfortable and luxurious, reflecting the style of Curtis’ Los Angeles home. You’ll dine for approximately 2.5 hours, making your way through at least nine courses inspired by a key seasonal ingredient.
The menu price changes to meet the market price of our monthly seasonal ingredient.
We focus on wine pairings at Maude, and also offer wine, beer and non-alcoholic beverages. The wine list and selection of beer serve to support our menu.
We allow one bottle per two people with a corkage fee of $50 per bottle. Larger format bottles will be charged $50 per 750ml.
We can accommodate parties of up to 4 people. Parties larger than 4 require reserving the entire dining room. For private party enquiries, please send an email to email@example.com.
Maude has only 7 tables and seats one or two parties every 15 minutes until the restaurant is full, so times such as 7:00 PM or 7:30 PM are unavailable.
Smart casual is perfect!
Parking is available at Beverly South Public Parking.
Our chefs will make every effort to accommodate a vegetarian request. Please note the kitchen requires at least 48 hours notice.
We take great care in designing our seasonal tasting menu as well as a vegetarian alternative. Unfortunately, in order to maintain the integrity of our dishes, no other dietary requirements can be met.
The service charge not only enables us to offer our guests an unforgettable experience but it helps us to create the best possible working environment for our valued employees.
Tickets go on sale the first of the month for the following month. For example, tickets for November go on sale at 10 AM on October 1st. Tickets for December will go on sale at 10 AM on November 1st.
If you have additional questions about Tock or your reservation, please visit the Tock help page.
Realizing a lifelong dream, Curtis opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience. The menu at