The French Laundry

Row 1

Details
6640 Washington St (at Creek St)
Yountville, CA 94599
(707) 944-2380
French
New American
4
9.20
Hours
Mon–Thu: 5:30 PM–9:15 PM Fri–Sun: 11:00 AM–1:00 PM

Thomas Keller is a perfectionist who approaches contemporary American food with classical technique. His French Laundry, with its now-famous blue door, has established new standards for fine dining in this country. Two $295 nine-course tasting menus are devised each day (one traditional and one vegetarian), and no single ingredient is ever repeated throughout the meal. The classic "oysters and pearls," pearl tapioca with Island Creek oysters and white sturgeon caviar, is a perennial favorite.

While items like sautéed fillet of Pacific yellowtail, Elysian Fields lamb with Castelvetrano olives, and kettle garlic pudding might sound simple, the refinement with which they are presented are anything but. In 2012 The French Laundry received a coveted AAA Five Diamond Award, and it is perennially named one of the 50 Best Restaurants in the World.

— Arthur Bovino, 101 Best Restaurants, April 1, 2015

Map: Surroundings & Nearby
Foursquare Tips
The setting is serene, the food very sophisticated & delicious, the service of outmost grandeur. Overall it's a very unique experience from a very caring team guided by one of the world's leading chef
Bravo
Thu, 12/02/2010 - 08:58
With a tasting menu, best meal EVER. -Mary Schmidt Amons, Real Housewives of DC
Bravo
Mon, 11/15/2010 - 07:38
There are no coin-op washing machines here.
Manoj
Tue, 12/27/2011 - 14:47
#3 on Bourdain's Places to eat before you die
Stasch
Thu, 11/10/2011 - 06:22
The location is amazing. Their food is extraordinary. -Timothy Dean, Top Chef
Bravo
Mon, 11/29/2010 - 08:07
Request a fireside table in one of the tiny stone rooms and settle in for a tasting menu that is whimsical, flavorful, and worth every minute of the two full months you waited to get a reservation.
Epicurious
Wed, 08/25/2010 - 10:16
Get 9 of your friends and book the private room. You won't be disappointed. One of the best meals I have had in my life. If you can sneak a peak of the kitchen afterwards, its a must!
@JaumePrimero
Thu, 10/27/2011 - 20:50
I don't need to tell you this, but probably the best restaurant in the country.
Aaron
Thu, 10/20/2011 - 08:55
Many of the ingredients come from their garden across the street. Don't even look at the menu, let the chef surprise you with every dish.
Rony
Sun, 09/02/2012 - 19:58
Succumb to the whims of the chef for a meal I've been waiting years for.
Courtney
Fri, 03/13/2009 - 08:22
It was either this or In-n-out burger...
Hilmi
Sat, 03/23/2013 - 12:53
Between the food, sommelier-suggested local wines, incredible staff and amazing conversation, this was one of the best experiences I've ever had.
Colleen
Wed, 06/19/2013 - 22:00
Chef Thomas Kellers iconic restaurant is located in a buildingthat used to be a brothel.
The Daily Meal
Fri, 03/04/2011 - 05:19
wanted to not love this place as much as I did. searched for flaws. couldn't find any. I want to marry french laundry.
anne
Mon, 08/17/2009 - 07:19
Want to know how to get a reservation? We have the scoop.
AJC
Mon, 07/01/2013 - 11:06
Ask you server about Blue Apron Brown Ale, a special bottle fermented beer from Brooklyn Brewery. Only found at TFL, it is excellent to share with your cheese pairing.
Harris
Sun, 02/03/2013 - 19:01
I still can taste and smell my last meal. Divine truffle permeated the air and rendered me intoxicated on first bite. Pricey but ohhhh so worth it!
Kathy
Sun, 03/07/2010 - 12:31
No question, one of if not the best meal I have ever had. If you are a party of 6 get the table in the garden. Absolutely incredible experience.
ben
Tue, 08/26/2014 - 07:31
Bill Addison recommends mac and cheese: "Handmade tube pasta, sweetbreads, and a binding sauce fashioned from fava beans...one of the staffers giddily buried the dish in black truffle shavings.
Eater
Fri, 08/15/2014 - 07:13
How did a failed Manhattan chef who was L.A.-bound emerge in the Napa Valley to create a restaurant that rivals the three-star establishments of rural France? Taking over what had been a simple res...
Tom
Mon, 04/01/2013 - 13:59
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