Chef Curtis Stone is permanently converting the space of his former Beverly Hills fine dining restaurant, Maude, into the Pie Room starting today, November 19, 2024. The chef and his team first introduced the bakery in February 2021 during the height of the COVID-19 pandemic, transitioning Maude into an Australian-style pie shop serving savory pies, sausage rolls, and other baked goods that the chef grew up eating. Stone closed the Pie Room’s storefront in November 2021 and moved its baked goods to the butcher counter at his other restaurant in Hollywood, Gwen, to accommodate Maude’s reopening in February 2022.
When Stone announced Maude’s closure in July 2024, he shared the news that the Pie Room would be resurrected in its place. Expanding from its original savory and sweet Australian pie shop offerings, the rebooted Pie Room sells pastries like croissants, pan au apricot, muffins, cookies, and bread loaves that are baked at a separate 6,000-square-foot commissary. By evening, the Pie Room turns into a wine bar serving charcuterie by Gwen, cheeses, and shareable bistro-inflected dishes like loup de mer and duck ragu gnocchi.
Serkan Çetinarslan (formerly of Maude, Spago) is overseeing the kitchen, while pastry chef Mitzi Reyes (formerly of Dominique Ansel, Somni) is managing baked goods along with baker Luis Flores handling the bread. Three-decade-long hospitality veteran Jolie Klein is the Pie Room’s general manager. Much of Maude’s shabby-chic interior is intac.