Fodor's Expert Review The French Laundry

An old stone building laced with ivy houses chef Thomas Keller's destination restaurant. Some courses on the two prix-fixe menus, one of which highlights vegetables, rely on luxe ingredients such as calotte (cap of the rib eye); other courses take humble elements like fava beans and elevate them to art. Many courses offer "supplements"—sea urchin, for instance, or black truffles.