Ad Hoc

Just down the road from the French Laundry, Thomas Keller initially intended Ad Hoc to be a temporary place, just something he was trying out. It was meant to be a casual spot to serve neighbors and the staff itself. It's take on comfort food was so popular that it stuck and there was no way that they could close. The menu changes daily, and Keller's almost maniacal adherence to perfect technique carries through the preparation of food at Ad Hoc. However, when the menu here says shrimp and grits, or fried chicken, that's exactly what you'll find on your plate--just the most perfectly executed, delicious version of it.