At his celebrated Beverly Hills restaurant Maude (which is currently one of the hardest reservations to snag in Los Angeles), Curtis Stone and his team create an elaborate tasting menu centered around one seasonal ingredient every month. So if you come in during, say, Radish Month, the veggie will be incorporated in some way into each of the nine courses. The restaurant is named after Stone’s grandmother, and is lovingly decked out with antique linens and dishes as a homage to her kitchen.

You may also like