I think chef Curtis Stone may have helped me figure out what I want in life: a small, cute restaurant in the city with aesthetically pleasing, creative, filling food. That's what Stone's restaurant, Maude, is, anyways.
Here's how it works: Every month, the experts at Maude choose an ingredient. Your ten course meal at Maude will be composed of this one ingredient. Sometimes it's just an accent, sometimes it's the star player.
I was there for April and June, whose ingredients were peas and morels, respectively. I actually don't like peas very much, but reservations are so hard to get that I accepted the April spot graciously. And I'm so glad I did.
Here's April's menu:
And this is the yogurt and granola they gave us for the morning :)
And here's June:
I have to admit, while I love morels and could seriously live the rest of my life without ever touching another pea, I preferred April to June. While the portions look tiny, anyone who knows me knows I have a massive appetite. I don't get full easily, and when I do, I don't stop eating. I left Maude crazily full both times. I didn't even finish my dessert the second time. For me, that's saying something.
I know the pictures are of terrible quality, but they give you an idea of the kind of experience you get at Maude. If you're lucky like we were, Curtis Stone will be there cooking for you. And since the restaurant looks into the kitchen, you can spend your dinner staring at the handsome, kind, Australian man who's cooked the awesome food you're eating.