Over 20 years old and topping every foodie’s bucket list, Thomas Keller’s legendary destination still doesn’t miss a beat. The cuisine, staff and state-of-the-art kitchen embedded with the chef's renowned sense of purpose and functionality remain at their pinnacle. In fact this may be known as the greatest cooking space in America, as every aspect is carefully determined—from the counter height to the flowing lines of the ceiling. It's a meeting point of the past, present and future.
Chef Keller continues to pair classic French techniques with wildly fresh ingredients in a setting that is a perfect storm of restaurant greatness—we should all be so lucky to score a reservation here. His is a menu that pays homage to the seasons and underscores products from boutique purveyors.
Dinner may bring signature oysters with white sturgeon caviar in a warm sabayon studded with tapioca pearls, or Pacific shima aji tartare composed with puffed grains for texture and a vibrant tomato and jalapeño "chiffon" for (immense) flavor. Wolf Ranch quail is then presented with white asparagus and dark cherries; while "Coffee and Donuts" along with a box of handmade chocolates ends the experience on a sweet note.