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Ruth Reichl gives an early rundown of Curtis Stone's new Beverly Hills restaurant, Maude, with a blog review-style take on the tasting menu-only establishment. Though she does state she's not without bias, Reichl lauds the cooking: "Curtis clearly thinks in dramatic terms, and the menu was building, each course becoming larger than the one before in both size and flavor. We were exchanging subtlety for boldness, and as the flavors grew bigger, the presentation went in the opposite direction" [Ruth Reichl]
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