Who joined you in the absurdity of waiting three months for a table? "Is that Yo-Yo Ma at that two-top by the window?" you lean over and whisper to your date. The question is inevitable before even Keller's legendary first course of "Oysters and Pearls" (Island Creek Oysters and White Sturgeon Caviar) arrives. Play icon The triangle icon that indicates to play Remember this meal is more about your palate than your stomach. Allow your eyeballs to roll into the back of your skull. If you're famished by the time the napkin hits your lap, the first three courses will go by in blur.
#French laundry plus#
All told the prix fixe menu boasts seven courses plus dessert. The pacing of the meal is glacial, and the portions are small but intensely rich. The French Laundry is going to slay your appetite, but will do so with strategically shot arrows rather than by a giant swipe of the sword. Or close to it anyway.ĭon't make the mistake of fasting before dinner.
If you're lucky enough to land a reservation at his Napa Valley flagship, The French Laundry (no openings on OpenTable), here's what you need to know to get your money's worth. After New York Time s critic Pete Wells roasted the famed chef's New York City landmark Per Se in a recent review that lopped off two of its stars, it's safe to assume that the meticulous Keller has all his restaurants on high alert and it might be easier than ever to get a reservation at one ( OpenTable currently shows dinner openings for two every night over the next week except Saturday). There could perhaps be no better time to dine at one of Chef Thomas Keller's restaurants than now.
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