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