SF Chronicle critic Michael Bauer wonders aloud if Thomas Keller's French Laundry is worth the price, presenting as his argument a recap and gallery of a recent 18-course lunch. Don't miss dishes like the goose pie (presented tableside), the special machine that makes ice for Scotch service, and a cheese course that "features a slice of dried persimmon that looks like a flower." [ISSF] [Photo: Flickr]
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