The French Laundry

Row 1

6640 Washington St (at Creek St)
Yountville, CA 94599
(707) 944-2380
French, New American
$ $ $ $
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

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
  • There are no coin-op washing machines here.
  • #3 on Bourdain's Places to eat before you die
  • I don't need to tell you this, but probably the best restaurant in the country.
  • 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.
  • 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!
  • Succumb to the whims of the chef for a meal I've been waiting years for.
  • It was either this or In-n-out burger...
  • Between the food, sommelier-suggested local wines, incredible staff and amazing conversation, this was one of the best experiences I've ever had.
  • Chef Thomas Kellers iconic restaurant is located in a buildingthat used to be a brothel.
  • 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.
  • wanted to not love this place as much as I did. searched for flaws. couldn't find any. I want to marry french laundry.
  • Want to know how to get a reservation? We have the scoop.
  • 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.
  • The location is amazing. Their food is extraordinary. -Timothy Dean, Top Chef
  • 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!
  • 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.
  • 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...
  • Like Arnold said in Pumping Iron, I am cumming.
  • Taking over what had been a good but far simpler restaurant, chef Thomas Keller approached contemporary American food with French technique and established new standards for fine dining in America.