"I call Thomas Keller a
genius. But now we call everyone
with the slightest talent a genius. So I
will allow the food
he produces do the talking. It speaks of a palate which
is sensitive, refined and sophisticated; it speaks of an
intelligence which
is wide-ranging, adventurous and
playful; and it speaks of a technique which
is disciplined, masterly and firmly rooted in the French tradition."
~ Francis Bown, Bown's Best
"The restaurant emphasizes the kitchen's connection to
the land around it. Ask a waiter at The French Laundry where a vegetable on
your plate came from, and he or she will likely say, 'Across the street.'" ~ Frank Bruni, The New York Times
