Where: Yountville
Bourdain said this rarified Napa Valley institution was the best restaurant in the world; French Laundry's organic garden is likely more impressive than your favorite park; and it’s seemingly easier to gain admission to Stanford business school than nab a reservation. The historic stone structure actually served as an actual French laundry during the early 20th century, and is an inspiring backdrop for chef-owner Thomas Keller’s carefully considered, three Michelin-starred tasting menu designed to imbue the perfect bite—artfully plated dishes of Alaskan King Crab with crispy garden cauliflower; charcoal grilled Japanese wagyu with cèpe mushrooms—while leaving you craving another, until the next course arrives and the sensation repeats.