Per Se, New York City from Best American Cuisine

Best American Cuisine

Deborah Jones
Slide 1 of 14
French Laundry, Yountville, Calif.

How did a chef whose innovative restaurant in Manhattan failed and who headed west to cook in a downtown L.A. hotel suddenly emerge in the Napa Valley to create a restaurant to rival the great three-star establishments of rural France? Hard work and outsize talent, most probably. Taking over what had been a good but far simpler restaurant, chef Thomas Keller approached contemporary American food with French technique and his French Laundry established new standards for fine dining in this country.

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