menu
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Went to Maude last night.
Lots of potential, the food was delicate, nuanced, and delicious. Service needs much improvement, especially the wine part.
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Can you share more details regarding the service?
We sat at the bar. Interaction with the chefs was zero - I get it they are busy but they did not seem interested in speaking with us much. Some of the servers had that ‘deer in the headlights’ look while others seemed at ease and very comfortable describing what the dishes. It took about 15 minutes to get someone’s attention to order wine, and then some more time to have it brought. Amuse bouche arrived well before the wine so we sat there another good 15 min waiting for the wine. I asked to keep the wine list so that I can order more wine for later, but the server took it away and never brought it back. When I asked the guy who seemed in charge of wine regarding recommendations to pair with later courses, he literally said he was not well familiar with wine list. He said he will think about a recommendation but never did come back with it. I think being open for only a few weeks and getting consistent staff and properly trained is a bit of a challenge. However, our experience at Kato two weeks ago was flawless.
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Wow yeah that sounds like amateur hour. Our two visits prior to Covid were flawless however, one of the dinners was at the bar and the chefs/cooks didn’t interact with the diners back then either. I think the only perk of sitting at the bar is just being able to see the dishes get plated.
I remember Maude had a job posting not long ago for a somm. I guess they haven’t filled that position yet.
thanks again to @NYCtoLA’s bad influence:
this was bang #2 after pizzeria sei
sat at the counter and was able to chat a bit with chef osiel, the former cdc at somni and got some intel on manzke and aitor.
shoutout to fellow peacock @winecatla who was also there.
seabass infladita wakame
cauliflower caviar
caviar for all the @moonboy403 caviar fuckers out there.
mushroom sfogliatella
nopales, jicama, avocado, jalapeno cucumber water
dungeness crab, citrus, apple
osetra caviar, tutti frutti farm peas, creme fraiche
more caviar for @moonboy403
“free” bread and butter
abalone, suncoast farm beans, clams, ham hock
one of the most tender abalone i’ve had, the texture reminded me of a scallop.
pasta, egg yolk jam, black truffles roasted chicken jus
and gotta have truffle for the asian @moonboy403s
squab, cabbage, onion, juniper
epoisse, kandarian farms toasted barley, spiced honey
love a composed cheese course
for dessert you’re led outside and up the stairs next door into maude’s wine cellar. bring a jacket because once the ac kicks on it’s like a wind tunnel in there.
thawing into spring - mandarin, buttermilk, fennel
flight of the bee - almond, honey, cara cara, orange blossom
breakfast - brioche, warm spices, chocolate, molasses
mignardises
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That’s some really nice plating!
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I can see the Somni influence on a few dishes.
Caviar 
Truffle
Wait a min, where’s my beef?! Sorry, hard pass.
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How can you eat truffles and caviar without A5 wagyu and foie gras?
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this is almost exactly our dinner.
you forgot a little box of cookies they gave to take home!
It was not an overwhelming amount of food, and I can not say I could not do a pizza afterwards, overall portions are just right for me.
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definitely the 
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It was the most delicious and tender abalone, complimented by a very smoky clam juice/foam. Amazing dish!
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What was the intel on Aitor? I hope he makes a return to non-private/event dining.
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I was told he has a “place” now.
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Peony: I like it more than last visit. I feel their food is more elevated than last time. I look forward to our next visit.
Warrior: Good dishes from start to finish. I like the pretty, old-fashioned plates. I’m disappointed that they eliminated the $500 wine pairing, which was my favorite thing about the restaurant on past visits. A few wines on the $250 pairing tonight were special, but others were merely “good” and lacked compelling character. I agree with Peony that tonight’s food was better than on our pre-pandemic visits, but there has been a drop-off in the wine program. I miss the old region-specific wine menu as well. (Although they dropped the quarterly regional food menu format, obviously tonight’s menu was Mexican-inspired.). 7.3 Warrior Points.
(The menu is mistaken on at least one wine. The Sancerre from Alphonse Mellot was the “Satellite” bottling; I’m not sure on vintage.)
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Thank you for posting. I think Maude has become quite excellent, and our last meal there was exquisite.
By the way, Alphonse Mellot Satellite is probably a nicer (and certainly a bit more expensive) wine than La Moussiere they have on the menu.
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Thanks for your note. Alphonse Mellot is my favorite producer of sauvignon blanc in the Loire Valley. The Satellite was my third favorite wine of the night. Not complaining, just record keeping.
dying to find out what were the wines that you liked as #1 and #2