Opening Night
Many-a beer on tap
Well, it’s official. Maude’s Liquor Bar is open for diners and revelers alike. Last night, our very first evening of open doors saw a near-full house. A steady stream of curious diners filled both the downstairs tables and the upstairs lounge. While the smashes and cocktails were being shaken and stirred at Maude’s two bars, the kitchen held court upstairs serving consistent, well-executed dishes. The far-from-ordinary shrimp cocktail was frequently requested, as were the marrow and tartar. On the sweeter side, the crème brulée was particularly popular (and with the new brulée burner, quite fun watching the steam pour off the sugar encrusted top).
A comfortable crowd that grew as the night went on
At work in the kitchen
Taking reservations
The marrow on its way out of the kitchen
Lining up the plates
Champagne, anyone?
And if the opening was any indicator of what’s to come, you might want to stop by or make a reservation soon, before word gets out. You can also visit our website: www.maudesliquorbar.com
Seated at the banquettes
Triple creme brie awaits
Orders come off the kitchen
A towering winter salad
Steaming mussels
Maude's broccoli side is carmalized to perfection
Glimmering yumminess
And as the Eater mentioned a few weeks ago, Maude’s has come a long way. Check out these early photos as well as some shots last night.
Outside Maude's on a frosty opening night
Maude's back in August
A comfortable crowd that grew as the night went on
Opening night at Maude's
Maude's in August was shell of its current self
The bar bears little resemblance to the image above
Upstairs was a wide open space; hardly cozy or inviting
Upstairs on opening night
Fries, hot and crispy
Congrats to the kitchen team and the front of the house for a sweet opening.
Sprinkle of spices to finish
Finishing the creme brulee with a little burn
Dark and moody, the upstairs bar recalls dive bars in New York
Shadowed by the kitchen
Congrats! Great photos.
And…might want to look up “caramelized” (one of the most frequently misspelled words on restaurant menus).
Congrats! Looks very appealing. I went to your website to learn more details. That was a mistake. What a frustrating turn-off. Take a read at this and maybe consider some viewer-friendly improvements to help drive diners in.
http://neversaidaboutrestaurantwebsites.tumblr.com/
At least you are on Opentable so I may never need to visit your damnable website again.