French Laundry

    When culinary innovator Thomas Keller purchased a restaurant that was operating in a century-old Napa Valley building in 1994, he kept its unusual name, which refers to a French steam laundry that once operated on the site. Now the French Laundry is now widely considered the best restaurant in America. Specialties: An amuse bouche of a scoop of salmon tartare atop a tiny crisp cone; “tongue in cheek,” which features braised beef cheek and calf’s tongue.

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    Photo by Luis Garcia Photography
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    Photo by Jim Bartsch
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    Photo by Robyn Mackenzie
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    Photo by Ray Kachatorian
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