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| ==Reservations== | ==Reservations== | ||
| The restaurant is in high demand and the space is very limited, so it is quite difficult to get a reservation. Suggestions: | |||
| # Call two months prior to the calendar date of your desired reservation. For example, for April 1st, call on February 1st. | # Call two months prior to the calendar date of your desired reservation. For example, for April 1st, call on February 1st. (For April 29th or 30th, try on February 28th—or the 29th, if there is one.) Reservations are not accepted more than two months ahead of time. | ||
| # The |
# The line will be busy. Usually redialing for hours is needed to reach the auto attendant, and another wait of 10 or 20 minutes for a reservation agent, at which time the tables likely will all be booked. | ||
| # Parties of four have a better chance of being accommodated. Probably they are less requested, or maybe more tables are dedicated. | |||
| # For Friday and Saturday dinners, private functions often close the restaurant. There is no official way to learn in advance when this occurs (according to the reservation agents). | |||
| If you have a party of 2 or 4, and are not particular as to the date or time that you are looking for, you can book your reservation on ] . | If you have a party of 2 or 4, and are not particular as to the date or time that you are looking for, you can book your reservation on ] . Only one slot is allocated per mealtime to Opentable. | ||
| ==Awards and Accolades== | ==Awards and Accolades== | ||
Revision as of 22:59, 4 November 2005
The French Laundry is a gourmet restaurant located in Yountville, California in Napa Valley. The chef and owner of the French Laundry is Thomas Keller who is also involved in the restaurants Bouchon, in Napa Valley, and Per Se, in New York.
The Building
History
The building was built as a saloon in the 1900s by a Scottish stonesman for Pierre Guillaume. In 1906 however, a law was passed prohibiting the selling of alcohol within a mile of a Veterans Home. This caused Guillaume to sell the building.
In the 1920s the building was owned by John Lande who used it as French Steam Laundry.
In 1978 the mayor of Yountville renovated the building as a restaurant and in 1994 Keller bought the building and named the restaurant the French Laundry.
Facts
- The building is surrounded by gardens.
- The capacity of the French Laundry is 62 people in the dining area.
Food
The food of the French Laundry is mainly contemporary American with French influences. Most of the recipes are extravagant in a culinary sense and in a presentation sense. The meal is either seven or nine courses of an assortment of fish, meat, and other foods.
Reservations
The restaurant is in high demand and the space is very limited, so it is quite difficult to get a reservation. Suggestions:
- Call two months prior to the calendar date of your desired reservation. For example, for April 1st, call on February 1st. (For April 29th or 30th, try on February 28th—or the 29th, if there is one.) Reservations are not accepted more than two months ahead of time.
- The line will be busy. Usually redialing for hours is needed to reach the auto attendant, and another wait of 10 or 20 minutes for a reservation agent, at which time the tables likely will all be booked.
- Parties of four have a better chance of being accommodated. Probably they are less requested, or maybe more tables are dedicated.
- For Friday and Saturday dinners, private functions often close the restaurant. There is no official way to learn in advance when this occurs (according to the reservation agents).
If you have a party of 2 or 4, and are not particular as to the date or time that you are looking for, you can book your reservation on Opentable . Only one slot is allocated per mealtime to Opentable.
Awards and Accolades
- 2005-1999, Five-Star Award, Mobil Travel Guide
- 2004-2003, "Best Restaurant in the World," Restaurant Magazine
- 2003, "Outstanding Service Award," James Beard Foundation
- 2003-1998, Voted #1 - Top Food, Zagat Guide to the Bay Area
- 2002 Awarded the top honor of World Master of Culinary Arts 2001, a 1st annual award given by Wedgewood
- 2001, "America's Best Chef," Time Magazine
- 2001, Outstanding Wine Service Award, James Beard Foundation
- 2000, "Favorite Restaurant in the U.S.," Food & Wine Restaurant Experts' Poll
- 2000, Inducted into "Who's Who in Food & Beverage," James Beard Foundation