No. 19: Maude

Beverly Hills
470

Yeah, Curtis Stone’s also cute in person, as he grates cured duck yolk over plump raviolo sharpened with beads of finger lime. Every month the host of Bravo’s Top Chef Masters takes a lone ingredient, like citrus, as the throughline for a nine-course prix fixe menu. The result is a deft exploration that’s equal parts pastoral and plush. Even a salad with nasturtium petals and buttermilk dressing has resonance, while dishes like the hot carrot-and-orange soup with smoked parsnip cream and a “leaf” of dried Serrano ham reveal a knack for quiet complexity.  

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