"Richard Neidich" in ...
....
>
> The French Laundry - Legendary and nearly impossible to get into; call 3
> months
>
> should be 60 days in advance. You cannot call 90 days as they don't open
> for res until 60 days

Actually there's more to that story. For example traditionally the
restaurant has taken reservations at any time, if the party was at least
eight. There are other alternative ways of dining there too, especially
when you are present in the area. All described in the Sandersens'
independent Web site, the standard helpful consumer reference for getting
into "the Laundry." The site has long figured in (or prompted) journalistic
side stories on the subject. I recommend including it in the FAQ if the
subject of that restaurant is mentioned.

http://www.thesandersens.com/res/fre...ervations.html

Here is even more to that story. I carry an American Express Platinum card
and one would feel certain that their concierge could get me a table for a
night.

I had gone to opentable for two tables two nights apart. One night for
party of 4 and another night table of 2. The table of 2 was avaialble.

I challanged Amex Platinum Concierge but as a back up I also did same with
my Visa Signature card which happens to be a Nordstrom Card. Amex failed in
a 5 day window to get me anything. The visa signature concierge gave me a
choice on any of the 5 nights...they told me that they actually manage some
tables there. :-)

Amex later came back after I was ****ed that when paying $450 a year for
their added valu card they could not get me a res but Visa could. They gave
me 10000 points in membershit miles. woopee.

Meanwhile I will be in Napa for dinner soon. Never been to french laundry
but have enjoyed Kellers other places.


"Max Hauser" > wrote in message
...
> "Richard Neidich" in ...
> ...
>>
>> The French Laundry - Legendary and nearly impossible to get into; call 3
>> months
>>
>> should be 60 days in advance. You cannot call 90 days as they don't open
>> for res until 60 days
>
> Actually there's more to that story. For example traditionally the
> restaurant has taken reservations at any time, if the party was at least
> eight. There are other alternative ways of dining there too, especially
> when you are present in the area. All described in the Sandersens'
> independent Web site, the standard helpful consumer reference for getting
> into "the Laundry." The site has long figured in (or prompted)
> journalistic side stories on the subject. I recommend including it in the
> FAQ if the subject of that restaurant is mentioned.
>
> http://www.thesandersens.com/res/fre...ervations.html
>
>

oh year, forgot to mention...I gave this to them 70 days in advance.
"Richard Neidich" > wrote in message
...
> Here is even more to that story. I carry an American Express Platinum
> card and one would feel certain that their concierge could get me a table
> for a night.
>
> I had gone to opentable for two tables two nights apart. One night for
> party of 4 and another night table of 2. The table of 2 was avaialble.
>
> I challanged Amex Platinum Concierge but as a back up I also did same with
> my Visa Signature card which happens to be a Nordstrom Card. Amex failed
> in a 5 day window to get me anything. The visa signature concierge gave
> me a choice on any of the 5 nights...they told me that they actually
> manage some tables there. :-)
>
> Amex later came back after I was ****ed that when paying $450 a year for
> their added valu card they could not get me a res but Visa could. They
> gave me 10000 points in membershit miles. woopee.
>
> Meanwhile I will be in Napa for dinner soon. Never been to french laundry
> but have enjoyed Kellers other places.
>
>
> "Max Hauser" > wrote in message
> ...
>> "Richard Neidich" in ...
>> ...
>>>
>>> The French Laundry - Legendary and nearly impossible to get into; call 3
>>> months
>>>
>>> should be 60 days in advance. You cannot call 90 days as they don't open
>>> for res until 60 days
>>
>> Actually there's more to that story. For example traditionally the
>> restaurant has taken reservations at any time, if the party was at least
>> eight. There are other alternative ways of dining there too, especially
>> when you are present in the area. All described in the Sandersens'
>> independent Web site, the standard helpful consumer reference for getting
>> into "the Laundry." The site has long figured in (or prompted)
>> journalistic side stories on the subject. I recommend including it in the
>> FAQ if the subject of that restaurant is mentioned.
>>
>> http://www.thesandersens.com/res/fre...ervations.html
>>
>>
>
>

Interesting, thanks for posting, Richard! Your experiences go beyond what's
in the Sandersons' site ...

Enjoy the Laundry. (TK's* prototype restaurant, which made him known.) It
also tends to have a good wine inventory, and very knowledgeable,
full-service sommelier assistance.

*Chef Thomas Keller is justly well known now in the US. A point of regional
detail is that the much longer-known Bay Area "Keller" -- one of San
Francisco's leading chefs since the early 1980s -- is the energetic and
good-humored Alsatian-born Hubert Keller.


"Richard Neidich" > wrote in message
...
> Here is even more to that story. ... American Express ... concierge ...
> challanged Amex Platinum Concierge but as a back up I also did same with
> my Visa Signature card which happens to be a Nordstrom Card. Amex failed
> in a 5 day window to get me anything. visa signature concierge gave me a
> choice on any of the 5 nights...they told me that they actually manage
> some tables there. :-) ...
> Meanwhile I will be in Napa for dinner soon. Never been to french laundry
> but have enjoyed Kellers other places.

Very interesting. Just saw him on Network tv last week...he was showing
some cooking techniques and he had no accent.

I have been to Per Se, Bouchon,( vegas and Yountville) Ad hoc and all were
outstanding. French Laundry I have never gotten in to---until now. Will
keep notes...with all those courses I hope they have 1/2 bottles or wine by
the glass. I am only 300 yards away and will walk back to my place.


"Max Hauser" > wrote in message
...
> Interesting, thanks for posting, Richard! Your experiences go beyond
> what's in the Sandersons' site ...
>
> Enjoy the Laundry. (TK's* prototype restaurant, which made him known.)
> It also tends to have a good wine inventory, and very knowledgeable,
> full-service sommelier assistance.
>
> *Chef Thomas Keller is justly well known now in the US. A point of
> regional detail is that the much longer-known Bay Area "Keller" -- one of
> San Francisco's leading chefs since the early 1980s -- is the energetic
> and good-humored Alsatian-born Hubert Keller.
>
>
> "Richard Neidich" > wrote in message
> ...
>> Here is even more to that story. ... American Express ... concierge ...
>> challanged Amex Platinum Concierge but as a back up I also did same with
>> my Visa Signature card which happens to be a Nordstrom Card. Amex failed
>> in a 5 day window to get me anything. visa signature concierge gave me a
>> choice on any of the 5 nights...they told me that they actually manage
>> some tables there. :-) ...
>> Meanwhile I will be in Napa for dinner soon. Never been to french
>> laundry but have enjoyed Kellers other places.
>
>

Max Hauser wrote:
> Interesting, thanks for posting, Richard! Your experiences go beyond what's
> in the Sandersons' site ...
>

Thanks to you both, Dick and Max, for a very helpful discussion about
the FL. And Dick, sorry about not updating that fact earlier in FAQ
after you mentioned it: a senior moment for me, I'm afraid.

Mark Lipton


--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

Mark, you are not old enough for a sr moment.

I am 50 this year and I am.

On a side note my youngest is in the honors chemistry at UNC-Chapel Hill for
pre-med...so far so good 2week in.
"Mark Lipton" > wrote in message
...
> Max Hauser wrote:
>> Interesting, thanks for posting, Richard! Your experiences go beyond
>> what's
>> in the Sandersons' site ...
>>
>
> Thanks to you both, Dick and Max, for a very helpful discussion about
> the FL. And Dick, sorry about not updating that fact earlier in FAQ
> after you mentioned it: a senior moment for me, I'm afraid.
>
> Mark Lipton
>
>
> --
> alt.food.wine FAQ: http://winefaq.hostexcellence.com

Richard Neidich wrote:
> Mark, you are not old enough for a sr moment.
>
> I am 50 this year and I am.
>
> On a side note my youngest is in the honors chemistry at UNC-Chapel Hill for
> pre-med...so far so good 2week in.

Dick,
I'm close enough to 50 myself now that I can claim it on futures ;-)
And good luck to your son. Chemistry is a tough path for a pre-med,
mostly because of my subject (organic chemistry). I hope that he enjoys
the subject well enough to stick with it... and maybe even discovers
that he prefers it to medicine! (Chemists don't even have to pay
malpractice insurance )

Mark Lipton
Chemproselytizer



--
alt.food.wine FAQ: http://winefaq.hostexcellence.com