Hours: Dinner: seven days
Open late: Friday & Saturday till 1, Monday-Thursday till 11:30
Luxe bar and restaurant from Brendan Sodikoff; Alinea vet Jeff Pikus is behind the menu, which features a raw bar, house-made sausages, and French-influenced preparations.
Maude's Liquor Bar, from Brendan Sodikoff (Gilt Bar, Doughnut Vault, Au Cheval, et al) and executive chef Jeff Pikus (Gilt Bar, Alinea), feels more like a New York brasserie than anything else—I was constantly reminded of Balthazar. The gorgeous first-floor dining room is anchored by a marble bar; there's also a sunken, inky-plush bar on the second floor. Drawing its influence in part from the bistro, in part from the brasserie, the menu features charcuterie, braises, and classics like French onion fondue. All of the dishes are plated for sharing, and while there's more than one way to build a meal from the list of offerings, every evening at Maude's should start with raw oysters from le bar a huitres. One variety from each coast is offered nightly—maybe creamy, deep-cupped Shibumi oysters from the Puget Sound or silken, sweet Conway Royals from Prince Edward Island. The festive Grand Plateaux seafood platter includes a dozen each of the Kumamoto and Conway Royal oysters, as well as ample portions of bay scallops, mussels, clams, and shrimp cocktail. (For a surcharge, we could have added king crab legs and lobster handpicked by purveyor Ingrid Bengis.) Fans of Gilt Bar will recognize the roasted marrow bones with red-onion jam and grilled bread; other carryovers are cones of exemplary pommes frites made from Kennebec potatoes fried in lard and an excellent steak tartare topped with a slow-cooked egg yolk. The cocktail program was a disappointment given our high expectations—even house cocktails bitter by nature strayed sweet. But champagne, beer, and wine from the well-curated list seem better suited for the menu anyway, and service is seamless, refreshingly free from many of the affectations currently plaguing the industry. Read the full review >>
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Maude's Liquor Bar, one of the earlier projects of Brendan Sodikoff (Gilt Bar, Bavette’s, Au Cheval, Green Street Smoked Meats) and executive chef Jeff Pikus, feels more like a New York brasserie than anything else. The gorgeous first-floor dining room is anchored by a marble bar; there's a sunken, inky-plush lounge on the second floor as well. The cocktail program includes a signature smash—floral, icy, and sweet—and house cocktails that, though bitter by nature, also stray toward the saccharine. —Kristina Meyer