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French Laundry

French Laundry chef Thomas Keller may be one of the most sophisticated cooks in America, but Thomas Keller has a very simple passion—eggs. 'They transcend any other food,' he says. Want one of the coveted reservations at this Napa Valley staple? Take the reservationist's advice: "We're open seven days, so call on the weekend, not during the week. Also, try OpenTable.com - we usually release two tables (one seats two, the other four) on a daily basis to the website."

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From Food & Wine , AUG 2011

Bennett started raising oysters in the early 1990s. He grew up working on Duxbury Bay with his father (then a commercial lobsterman, now an oysterman) and originally...MORE>>

– Erin Byers Murray Oysters: An Odyssey

From Food & Wine , AUG 2011

First, though, we succumbed to the allure of La Forêt Chocolates, a new 'chocolate atelier' by Wendy Sherwood, former chef de partie at The French Laundry. La Forêt has a...MORE>>

– Daniel Duane Napa Wineries by Bike

From Food & Wine , JUN 2011

After attending the Culinary Institute of America in Hyde Park, New York, he worked at places like Napa Valley's French Laundry and apprenticed at...MORE>>

– Kate Krader Richard Blais: Top Chef Winner's Challenge

From Food & Wine , FEB 2011

This dreamy new hotel in Baja, Mexico, offers surf lessons, a resident cowboy and delicious food...MORE>>

– Jen Murphy Where To Go Next: Winter Travel 2011

From Food & Wine , DEC 2010

Lee, who spent eight years at the French Laundry in Napa Valley and also cooked at other three-star restaurants around the world, has created an unapologetically ambitious menu...MORE>>

– Kate Heddings Recipes by Benu's Corey Lee

From Food & Wine , JUL 2010

Chef-owner Brendan Sodikoff brings French Laundry training to this swank saloon, where he serves roasted pork meatballs with white grits...MORE>>

– Heather Shouse Where to go Next: Chicago

From Food & Wine , NOV 2009

The kitchen is run by Jason Berthold, previously the sous-chef at Napa's famed French Laundry, which helped power...MORE>>

– Ray Isle India to America

From Food & Wine , JUL 2007

He may be one of the most sophisticated cooks in America, but Thomas Keller has a very simple passion—eggs. 'They transcend any other food,' says the chef-owner of...MORE>>

– Kate Krader The Egg and I

From Travel + Leisure , SEP 2004

Best restaurant in America? Expensive, and worth...MORE>>

– Matt Lee Napa Valley, Reconsidered

Last updated August 2011