10 Comments October 14, 2011
The French Laundry
My journey at The French Laundry began with a trip through the garden. With an hour to spare before our reservation, we explored the autumn-colored late-season tomatoes practically falling off their vines in ripeness. I turned to my left and noticed, in shock, a farmer pruning the vines and discarding these perfect tomatoes. “We’re clearing the vines out today, want some tomatoes?” he asked. That may have been the fasted I’d ever ran looking for a bag; as I knew, The French Laundry grows and has access to some of the finest ingredients in the world.
During the first decade of the restaurant’s operation, Chef Thomas Keller melded California’s impeccable ingredient quality with innovative fine dining. The restaurant has won numerous awards and accolades, arguably making it the most famous restaurant in the country. We hoped to find the same inspiration that made the restaurant famous now that chef Keller is no longer in the kitchen. Our meal overall tasted very good, but it felt uninspired.
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This is easily the most thoughtful review of Alinea that I've encountered--thanks a lot! While I still made a reservation to dine at Alinea a few weeks from now, I did it with far more hesitation due to some of the shortcomings you noted.
Hi, I'm a chef-in-training and I find your blog really amazing!! Really helps me to push me on to where these guys are!! Thanks and I hope to see more!! BTW, Mongo-Ika is cuttlefish as oppose to squid so you may wanna try that.
Drooling OMG
Hi Josy -- So glad you found it. Sounds like you had a nice lunch! Were the coordinates correct?
Found it! Still great.