9/23/2023 Sat 1* Michelin If this was not meant to be I - Maude Beverly Hills - Buy Reservations
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😍 5/5 - 9/23/2023 Sat 1* Michelin If this was not meant to be I
By 👻 @Shirley H., 09/28/2023 3:00 am
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9/23/2023 Sat 1* Michelin If this was not meant to be I don't know what is. I meant to book Maude for my LA trip but I slacked and by the time I remembered it was fully booked on the day that I wanted to go so I put us on waitlist. I didn't have high hope that there will be any availability but a slot opened up for the perfect time at 5:30pm. so I immediately grabbed it. We were the first party to arrive and Jean-francois greeted us and took us to our table. I double checked with JF if the counter is available but he confirmed it wasn't. Bummer as I always liked to observe each line cook meticulously prepare each dish. As soon as we sat down and ordered our drinks, the servers placed the amuse bouche in front of us. I believe it's a cut of watermelon with sprinkles of chili powder. It's a light and refreshing bite to start the meal. 0) Amuse Bouche - watermelon bite 1a) Snack - Raspberry Wasabi cracker 1b) Snack - Trout Pai Tee, a roe tart with hamachi filling 1c) Snack - Eggplant Bao, eggplant stuffed fried ball 2) Squash and Caviar (Burpee and black beauty squash, grilled little gem lettuce top with caviar, green mole) - super fresh vegetables and I like the smokiness of the caviar, perhaps it's the green mole sauce. 3) Santa Barbara Spot Prawn (Lacto-Green strawberry, sun gold tomato, aguachile rojo) - least of my favorite course, broth too sour and spicy for me. Bummer I left behind most of the broth. The prawn shaped cracker was good though, tasted all the essence of the prawn, almost like a concentrated prawn bisque but in a cracker form. Wish the broth is a prawn bisque instead of the sour and spicy broth. 4) Abalone & Rice (sliced abalone on crispy rice and oyster infused dashi broth) - Flavor was well done especially the broth which was an umami bomb. The abalone IMO sliced too thin so can't tasted much of it. The crispy rice cake was my favorite part of the dish as it soaked up the broth reminded me of the Japanese chazuke dish. 5) Mendoza Family Farm Corn (bicolored corn, egg yolk, poblano) - reading on Yelp, seems like this dish replaced the pasta dish. This was one of my favorites, creamy and tasty. 6a) House Made Bread and Butter - different kind of bread roll this time. Almost like a Hawaiian sweet roll taste. The cultured butter was just as delicious and how I remembered from last time. 6b) Black Cod (leeks, peas, miso beurre blanc) - like last time, the waitress told us to save a piece of bread for the cod. This time the black cod came almost immediately after they served the bread and butter. The waitress told me they timed it that way so the bread wasn't consumed all before the next dish arrives. Loved the black cod. Seems they sous v'd the fish so it's super tender. Love they wrapped the fish with seaweed. Once again I soaked up all the goodness on the plate, the miso white butter sauce was delectable. 7) Wolf Ranch Quail (Maui Onion, Soubise, Achiote Sauce) - super tender and flavorful quail, another favorite of mine 8) Point Reyes Blue Cheese (buñuelo, macadamia nuts, honey) - this is the same kind of Chinese cookie I was just researching for the mould to make at home! Chef Osiel added a twist to the mexican cookie with blue cheese stuffed to the underside of the cookie. So good I can eat a dozen of it! 9a) Dessert - K&K Ranch Red Flame Grapes (hibiscus ice, chocolate mint, fennel pollen) sorbet almost like a palette cleanser 9b) Dessert - Coleman Family Farms Thai Basil (Thai basil ice cream, peaches, ginger sabayon, brown butter crumble) 9c) Dessert - McGrath Family Farm Strawberries (Gaviota strawberries, poached rhubarb, vanilla cream, native bay leaf) 10) Mignardises - macarons, chocolate bon bon, cream puffs, sugar coated goose berries Another great meal at Maude, superior wait service, esp. Jean-Francois who made us feel welcomed. After dessert we went back to the main dining room to pick up our coat only to realize it was left upstairs. Jean-Francois told us to stay put downstairs and he ran back upstairs to get our jacket, showing the level of service equivalent to a 3 star michelin. Although I preferred the menu from last year, other than the spot prawn course did t catered to my taste this year, all the dishes we tried this time were still on point and delightful. I'd like to try another round of new dishes if I go back to LA again!
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