Chef Thomas Keller of the French Laundry on iinnovate

[mrpicky510]

On a note about Gary danko. Fans of his might also appreciate Michael minna in the westin st Francis. Or, perhaps masa

[mrpicky510]

Ah, the dance. Even more important in a cramped kitchen

[jaysone247]

Great guy, Great food.

[koorong76]

I'm glad that TK emphasizes that success in the kitchen really DOES revolve around relationships, as TK states. Which is why it blows my mind whenever you watch the "reality" cooking shows these days with individuals who proudly state, "I'm not here to make friends" and expect to garner success in the kitchen. You don't need to go out for beers and know your co-worker's pet's name, but you need to develop that relationship of trust and respect at work to be successful - ANYWHERE!

[susan8one]

Wow, I'm a little incredulous about your TK statement "don't like what I serve ... ". But, alas. Gary Danko's is our favorite in SF, and we frequent more often. FL was a once in a lifetime experience for me; I won't pay that bill again; ANYWHERE. But, no regrets about a lovely, one of a kind experience, in cuisine, and the lovely service.

[sclogse1]

Panchitos on 16th just below Valencia makes an unreal chicken tamale, (huge, and only 2 bucks with a perfect red sauce) and also makes stuffed pupusas...(or is that papusas?) with chicken and mexican cheese. Extremely cheap...and it tastes like home cooking. Check it out. Very simple, very good.

[TheOriginalGerbil]

Thomas Keller is awesome!

[aanraku]

We dined with a party of ten in Sept. 2006 and 2007. At our 2007 seating they forgot the promised birthday cake and 5 of the 9 dishes were the same as the previous year. When we emailed and asked them to vary the menu, Thomas Keller called us personally and said, "If you don't like what I serve, don't come." We cancelled and will now dine at Gary Danko's in S.F., a much better restaurant. French Laundry is SO not worth what they charge you.

[Rodnox]

Well .. you've misunderstood the sense of different restaurants completely. Every chef follows a certain line and will only cook what he knows he can do perfect, will only cook what he would like to serve and if he doesn't, he might as well give up cooking at all. Now .. TK was offering you to come in, enjoy the evening and eat what he and his team had put together with love and joy. If you refuse, well there about 6 million restaurants on that planet.