The French Laundry

Thomas Keller's flagship restaurant, The French Laundry

Know Before You Go: Eating at one of the most esteemed restaurants on the planet is not without its price--make sure you're prepared to spend handsomely for a meal here.

Save Time: Due to its high demand, reservations should be made two months in advance to the calendar date.

There are few restaurants where dining inspires a pilgrimage. Since its opening in 1994, The French Laundry's vortex compels zealots from around the world. Many document their odyssey here be it by snapshot or blog, relaying every detail… Read More

NOTE: WHILE THE FRENCH LAUNDRY KITCHEN UNDERGOES A MAJOR RENOVATION, CHEF-PROPRIETOR THOMAS KELLER EXERCISES HIS EXEMPLARY CULINARY SKILLS IN A TEMPORARY KITCHEN. There are few restaurants where dining inspires a pilgrimage. The French Laundry’s vortex compels zealots from around the world. Many document their odyssey here, relaying every detail from the hard-to-score reservation to the journey...

"Consistently" "superior" standards continue to mark Thomas Keller's fine-dining "nirvana" in Yountville, which "awakens the senses" with "soul-satisfying" French-American tasting menus paired with "amazing" wines and served with "formal" flair in a setting that "oozes class and sophistication"; the "otherworldly" "event" ("plan on three to four hours") requires "scads of money" and scoring...

Thomas Keller is the chef-owner behind this discreet restaurant that regularly ranks as one of, if not the, best restaurant in the world. Plainly put, a meal at the French Laundry is unlike any other dining experience. Part of its unique character has to do with the intricate preparations, often finished tableside, presented with uncommon artistry and detail -- from the food itself to the...

Foodies from all over the world flock this romantic jewel in the Napa Valley, considered to be one of the most outstanding restaurants in the world. The exquisite American-French food defies description or convention. Chef Thomas Keller takes care to use as much produce from the restaurant's own private garden as possible, as well as making sure no ingredient is repeated anywhere on the...