Ad Lib

What a great little pop up. Even though it is closed now I still wish I could go and enjoy a nice dinner here. We had reservations and showed up right on time. The golf course was beautiful and was a wonderful background for dinner. We were celebrating our one year anniversary and thought we’d come back to Napa after celebrating our honeymoon here the year before. We went to The French Laundry for our honeymoon and that had been our only Thomas Keller restaurant experience. We went here and were so excited to try more of Chef Keller’s dishes. The Cesar Salad was so good and prepared tableside. We also got some warm rolls and some butter with a little finishing salt on top which were delicious. I got the pork chop and I figured if there was anyone who could do it right Chef Keller would be the one. I was right, this was by far the best pork chop I’ve ever had and I dream about having this again, ever since I finished. So glad we were one of the few to experience this gem and will never forget this meal. ( Unilocal LA Challenge #13 of 100)

Excellent.
Perfectly executed.
Shorts? It is a golf course. There were people eating here that just came off the green which was strange considering the quality. This was a casual dining experience and I was overdressed.
We took a 5:30 reservation on a Saturday afternoon which to us is the perfect time. On the day we arrived there was a huge PGA championship which added to the excitement especially because there was a Bucheon tent!
When we finally found the restaurant (in the mansion to the right of the bar and down the old hallway on the left through the little door) we were greeted and seated immediately. Upon seating our server welcomed us with a friendly smile.
We had the baby cow and Mac n Cheese. The baby cow was excellent. Cooked to perfection and a great value.
I guess I didn’t get this review up soon enough to encourage you to go but it was amazing and apparently you missed out.

Nothing super creative or amazing. On one hand, we definitely expected more because it was a Thomas Keller restaurant. On the other hand, if we hadn’t known that it was a Thomas Keller restaurant, I’m sure we would have left feeling more impressed by our meal.
All the entrees were solidly well cooked proteinss. But that was pretty much all you had to choose from. Pork chop, steak, chicken, some fish.
The sides were all yummy, but the autumn squash was my fav side. A nice fall dish, warm and spiced with seasonings… we think nutmeg, cinnamon, etc.
Overall, I think I would stick to going to Adhoc (which I loved for bunch!) if you want to experience a Thomas Keller restaurant. If you want a nice steakhouse meal, this would be a good choice, but in Napa there are lots of other good choices as well.

Reading other reviews I kind of wonder if we were in the same place. This is a really good restaurant with terrific food and very good unhurried service. Those that focus on the cost are missing the point. Great value is not just price.
First, this really is a pop up restaurant, hidden in a hallway for the bar with a small, easy to miss sign. It is the old Oak Room, fifty years ago probably full of cigar smoking golfers relating their wives to a nice steak. You can still smell the cigar in the room, but the golfers are by and large gone.
The food is what you would expect from Thomas Keller, very good, very well presented and in what has become the standard: small portions. My Salmon was not quite as large a a half deck of cards. Not complaining, just reporting. It was seared with a crisp caramelized outside, which hide an almost sushi quality inside. A little sauce and a small garnish it sat proudly on the plate. It was accompanied by sides of Mashed Potatoes and blackened Brussels sprouts, and both were wonderful. The potato are almost beyond comparison.
Nancy had a Cesare Salad, done table side and by report both tasty and satisfying.
We shared an order of kumomoto oysters on the half shell which were cold and fresh with a Cabernet Sauvignon Mignonette. By the way, the bread is a fresh baked affair that resembles small parker house rolls. That does no justice to them, they are incredible.
Yes it is expensive. We spent over $ 200 with just a half bottle of wine. And the corkage fee is $ 75 per bottle. And please remember to tip your server on that fee.
It is dark inside, and the noise level is high. It’s an old high ceiling room with giant picture windows looking out on the gold course. In other words, loud room.
We enjoyed ourselves. Will go again if it is still open the next time we are there. If you are concerned about the cost, ok, I understand, I suggest you find another place to dine. As a hint, if your concerned about the price, don’t go to the French Laundry either.

Let me just say that Ad Lib is a very good hotel restaurant. Don’t get too excited that it is a Thomas Keller restaurant because it definitely isn’t The French Laundry (it’s not $ 400 a person either!).
I will say that the waiter we had, Joe, was really great. Just enough wit and humor to keep things fun but also had s strong grasp of the wine list and the menu.
My wife had the chicken, which was moist and very tasty. I had the lamb porterhouse, two chops that were expertly seasoned and perfectly cooked. Sides included brussel sprouts (these were over-​roasted, very dark and a little bitter because of it) and mashed potatoes (very creamy and flavorful). We had a bottle of wine that wasn’t on the list, priced well at around $ 110. Dessert was also good, the lemon tart was especially good.
All in all, we had a wonderful meal and would certainly consider returning.

Now I know why this spot is not rated higher on Unilocal.If it wasn’t for the fact Mr. Keller was dining two tables away from us and that it was entertaining seeing waitstaff bring him three different pairs of glasses to read the menu, I would have given a two star rating. First time reaching typing limit for a review, had to re-​edit to fit everything!
DRINK/​FOOD & some service comments– $ 35 glass of red wine was marvelously delicious. Sorry I don’t remember the name, blame the other wines I drank prior at wineries earlier! BREAD– their signature loaf of bread with some salted butter was pretty good, light and buttery but their other sliced bread was meh. CLAM CHOWDER– like drinking milk/​cream, very rich and I couldn’t taste any clam flavor unless I tried really hard to search for it, definitely not worth $ 15 or even $ 5 in my opinion, huge disappointment and I used up a Lactaid for it. CEASAR SALAD– okay, much better compared to the soup and it was entertaining watching it being prepared by the table side. TRUE RIBEYE– asked for medium rare and it came partly medium, partly medium rare, and partly medium rare-​rare. Flavor was good, but too bad it wasn’t more consistent. T-​BONE LAMB– waitress asked me if I wanted medium rare and I said yes. One order had two pieces and both pieces were medium well. Informed the waitress and she sent it back for a redo. By the time another plate came, my husband was already done eating his ribeye (I don’t blame him for not waiting as he was hungry and steak isn’t good cold anyway!). The waiter set down this second plate while telling me it is «rare». I thought I heard wrong and just crossed my fingers that it was cooked perfectly medium rare as I had ordered (plus my stomach wasn’t feeling too well since I was hungry. Waited too long!) I cut open the first piece and it does look pretty rare. Cut open other piece and it was even more rare. Waiter did not lie, but it wasn’t what I ordered! I was in shock and just sat there, then decided to take a pic. The waitress saw and came by and asked me «is this what you wanted?» I asked her «is this medium rare?» She said loudly «yes» and I think she rolled her eyes too. I just said «wow, ok». Then she walked away as if I was the problem. I didn’t know what to do at that point. Not even the entire glass of expensive wine would make me feel better or ease my stomach. So I sat there and told my husband I am going to box it home and eat the other items that we ordered. There is no way I am going to wait another 20 minutes for a third plate even if they offered. The manager eventually walked over to ask me if there was anything wrong. I told him what I ordered, what I got the first time, what the waiter and waitress told me. He asked me what I would like to do. I told him frankly I don’t know and asked him while pointing at the red meat if that was medium rare. He said the way they prepare it is cook it to rare then remove it from the hot top to let it cook on its own to medium rare. Hmm he didn’t answer my question but mind that each piece of lamb was two inches thick. Would that thick piece of meat really cook on its own to medium rare when just lightly seared outside!?! So I told him «I would like to box this up». He asked me if I wanted to try their fish. I thought in my head, NO WAY! If you can’t make steak, there is no way you can make good fish! Forget it! In real life, I politely declined. He informed us that dessert will be on them. Um I would hope so. Sheesh. SUMMER CORN– sweet and salty, tasted Asian. WILTED SPINACH– cooked with garlic, my favorite dish of the night. Husband said «they better know how to make spinach!» LEMON MERINGUE TART– looked beautiful, tasted decent, not bad but not spectacular.
STAFF/​SERVICE– like the food, it was hit or miss. Another waitstaff wheeled the salad cart over to our table after we’ve already ate out salad. She later smiled and wheeled it to the correct table behind us. Manager was nice. Our waitress did not revisit our table for a long while after telling me that loud «yes». My cup of water was empty for the longest time and I didn’t ask for refill because I did not want to talk to her. Finally, after we ate everything and asked for the bill, she returned and filled my after my husband asked her to. Key words: after and ask. Manager brought the bill and told us we weren’t charged for lamb and dessert.
AMBIANCE/​SPACE– snug space with about 16 – 18 tables. Brightly lit, nice view of golf course by the window and it could get a bit loud when the restaurant is filled.
This is TK’s Pop-​up, so the $$$ is expected. Sure you can say what I experienced was 1 in 100 000, but given it is TK, heavy price tag, and a second chance given, there really shouldn’t be that ¹⁄₁₀₀ 000 mishap and they should have been more apologetic about it. If I was crazy mad and wanted to make a scene, I probably could’ve ruined TK’s dinner as well. Many better restaurants in the Napa area that I really have no reason to return.

The entrees and wines were all good but overpriced which was expected.
We sat at 8:15pm and were served our entrees at 10:15pm after most other patrons had left. A lot of the side dishes were very overcooked. The lightly cooked squash dish was a pile of mushy, dark brown, squash slices.
One in our party ordered the salmon and was brought roasted chicken and told it was because they were out of salmon.
The music was at a horrifying loud volume. I could hardly hear any of the other people in our party of 7.
Use your imagination at the final bill compared to what one would expect for that amount of money.
In my humble opinion Keller’s name shouldn’t be on this place.

Really disappointed. I’ve ate at all the Keller restaurants and have liked them all. This was the exception.
Lamb my wife got was great as were the sides (spinach, fingerlings) but my chop steak was a dry piece of hamburger covered with a uninspired mushroom gravy.
My main issue was $ 75 corkage at a place that doesn’t even have a entrée that expensive. I’m a Sommelier in Napa so I have a pretty good frame of reference. Also it’s not printed anywhere nor where we told until it ended up on my bill. I hope they give that to the server because it was most of his tip.
Service was very good.

All in all it was pretty good and I am glad we went. The venue was very nice located greenside at the Silverado resort and for a pop up restaurant they did a great job with the space.
Service was provided by Tyson who was very professional and personable. We very much enjoyed his style, humor, and knowledge of the company.
The food was outstanding. I had the rib eye cooked to medium and right on point. The Mac and cheese was unreal especially with the black truffle. The pricing was a little hard to figure out though and we ended up paying $ 39 for this when we thought it would have been $ 25. Not a big deal but should be more clear. The table side Caesar salad was fantastic and we should have ordered two of them as we were fighting over who got more. Haha. My wife ordered one of the daily specials, the tagliatelle, which had great flavor but overly salty. All in all we were quite pleased with the cuisine.
The one big negative is that coming from Miami Beach, we think that LIV gets to set the bar on how expensive cocktails can/​should be. $ 21 for a greygoose martini is the only reason I would not go back to this restaursnt. I understand it is Thomas Kellers restaurant and you pay for what you get in terms of food quality, service, and ambiance however there is nothing special about a greygoose martini other than using it to gouge your guests and really pad the bottom line. We stopped at hotel bar on the same property and it was $ 18.36 I believe with tax for the same martini 12 steps away. Not cool!
Hope this helps. Go for the food, drink somewhere else! For sure worth the visit!!!

We were so thrilled to score a table at Ad Lib. Being a lover of French Laundry and Bouchon, I must admit I was expecting more. For those of you that have frequented these restaurants often, I was less impressed with Ad Hoc and similarly Ad Lib. After perusing the menu online before we dined, I was excited by the description of several items. Let me be the first to say that the descriptions were much better then the food delivered at Ad Lib.
We started with the Clam chowder, which surprisingly was my favorite part of the meal. (Besides the Parker rolls.) we then ordered the short rib Wellington for two. Quite a commitment for its $ 76 proce tag. (Not a fan, and I love short ribs as well as any type of Wellington.) Our meat was tough and the crust was burnt. Come on now, I expect more and should from Ad lib. We also go the salmon, which was good and helped me decide to rate Ad lib with three stars instead of two. We ordered two sides the carrots and potatoes, both were blah at best.
The biggest disappointment was the desserts. We ordered the coconut cake and the lemon tart. Both tasted like a treat you would get at a corner coffee shop. Not impressed.
Lastly, I felt like Ad a Lib should have a little of the extras that you grow to expect from nice and or trendy spots around the Bay Area. Where was my amuse bouche? Where was my little dessert bite? A little gift from the kitchen goes a long way… A truffle? A cookie bite? Even a mint would have pushed this dining experience in the right direction.
I so wanted to love this meal sadly, it was a huge miss.

I’ve been an avid Thomas Keller fan for the past decade and have been to all of his restaurants in California, Las Vegas, & New York. So, I wasn’t sure what to expect when I had heard that he was coming out with an elegant «pop up» restaurant.
On the site, they describe it as a «concept offering a classic American menu of traditional recipes prepared with the same quality ingredients» — and it was precisely that! They had the same delicious bread from the Bouchon bakery along with a pretty extensive (and more reasonably priced than the Laundry obviously) wine list. We went with a very delicious French Blend for $ 110 (2x markup, we were expecting 3x or more quite frankly).
We all shared several appetizers (including the Beef Tartare and Crudités) and opted for the Beef Wellington ($ 72 for two people). The Beef Wellington — EASILY THE BEST I’VE HAD IN MY LIFE. It was comfort food bliss… with an elegant flair and presentation… all cut table side!
We finished with the Coconut Cake — so rich yet delicate at the same time.
This place hits the spot — for date night, a special occasion, family meal, or even large group (we saw two large parties of 10 people each). The interior is more elegant than Bouchon, but obviously more casual than The Laundry.
Prices are roughly $ 75-​$ 100 per person after food/​wine/​tip! I’m bummed they plan to close down the pop up around October 2015.

Thomas Keller pop up restaurant so there was alot of hype about this place and they did NOT disappoint! The beef wellington was good and the mashed potatoes were phenomenal if you like sour cream. The old fashioned bourbon drinks were on point! Waitstaff was a little stuffy at times but overall a great experience. Outdoor patio area is beautiful with a stunning view :)

On this trip we went to Farmstead, Farmer & Fox, Calistoga Inn, Tarla Grill, Michael Warring, along with Ad Lib. Ad Lib came in dead last. For everything – food, service, ambiance.
Ambiance: NOISE. Ear-​splitting, everybody-​must-​shout level. It echoes around the room, reverberates off the high ceiling and plate glass windows. You might like this. We don’t.
Service: Laughable. A lot of people asking you if you’re happy, but if any comment that indicates dissatisfaction (such as saying, «this dish is really, really salty») receives a blank stare and zero follow-​up. The tableside Caesar? A disgrace. The mis en place was pre-​measured with the (faint) anchovy already pureed into the strong-​tasting mustard mayo-​like cream. This way, you see, the dressing won’t ‘break’ — which means absolutely no skill is required by the waiter. If you think Caesar dressing is a creamy mustard vinaigrette, by all means, order it here so that Keller can laugh all the way to the bank.
My spouse has his degree in hotel/​restaurant mgmt. He was appalled how the staff served him his soup while the Caesar was being prepped. They should have prepared the Caesar, then brought out his soup when my salad was ready to be served. «At these prices a diner should not have to sit and watch their soup get cold while someone is whisking dressing.»
Food:
Clam chowder: Huge pieces of chewy clams needed a knife and fork, not a spoon. Soup had no integrated flavors, as if everything was cooked separately and then thrown together at the last minute.
Lamb chops with minted apple jelly. Three lovely lamb chops were ruined by so much fine-​grind salt, even the bones were salty. Even my salt-​loving spouse admitted he could still taste salt in his mouth long after finishing them. The ‘minted apple jelly’ was applesauce with a thin drizzle of housemade mint syrup on top: tasty, but not a jelly.
Mac’n’cheese. Classic with toasted breadcrumbs but too much salt sprinkled on top before browning. Heated in a cast iron ramekin, the sauce hadn’t separated but it had released a fair amount of oil, so it was on the rich fatty side. Although not a large serving towards the end it began tasting a little too greasy.
Winner: salmon was a bargain for size/​price; easily twice the size of an average upscale restaurant portion. Properly underdone as requested (but not raw), cooked via sear-​roasting, and very lightly salted. Delicious! Excellent light, herbed beurre blanc.
Ended with cappuccinos. Good foam, regular was fine, decaf not as smooth as I expected.
Overall: Ad Lib is like Bouchon… not bad, but there are so much better places to eat for the price. Only Keller groupies need apply here. We’ll be at Auberge, Solbar, Farmer & Fox, or Michael Warring.

Ad Lib is a fun place to have dinner after a long day of wine tasting in the Napa Valley. My family and I really enjoyed our meal here on a recent Saturday evening. It has the high quality ingredients and service of the French laundry with a casual, retro atmosphere. Everyone seems to be having a great time here sharing laughs with friends and family.
We started with crudités and oysters. The heirloom veggies from Thomas Keller’s garden were beautiful, fresh and delicious. The oysters were fresh and delicious with a flavorful mignonette.
My wife and I split the beef Wellington, I haven’t had a Wellington in recent memory but this version made me rethink my past choices because it was extremely tasty. The onion sauce made the dish. My son had Alaskan crab legs but he was not enamored with them as they seemed a bit underdone and mushy.
For dessert, the Meyer lemon tart lived up to its name as it was tart and delicious.
The wine list is not large but it is well constructed. I had a beautiful La Jota cab from Howell mountain.
This place won’t be around for long so try it while Keller and crew are waiting for the renovations at French Laundry to wrap up…

What can I say, another amazing Thomas Keller restaurant. Food, service and ambiance all worked harmoniously which made for one spectacular night.
The restaurant is located inside of the hotel which took us a moment to find but after asking a staff member we found it right away. Walk straight in and when you see the bar, its to the right down the hallway. There’s no signage since it’s a pop-​up, but you’ll see the hostess stand. A few tips, be sure to make a reservation and bring a few bucks of cash to tip the valet (valet is complimentary).
Don’t let the restaurants modest foyer fool you, the stairs lead to a large open dining space. While the space is lofty, the use of dark paint colors still makes the room feel comfortable and intimate. If you can, try to request a window seat as it overlooks the golf course which is quite lovely.
Service was everything you’d expect from a TK restaurant. The evening was well timed with drinks and food at a slow and casual pace. Our server, Andrew, was incredibly helpful throughout our special evening. He suggested some wines that were stellar. In fact he even write down the names of the wines so we can purchase them later.
Of course the food, wow, the food. Being that we were there celebrating my husbands birthday, we ate and drank like kings. Here are the highlights:
Foie Parfait: Smooth, creamy, rich and while a little pricy, worth every single bite. I even swirled my finger along the inside of the jar, ya know, to make sure it was clean for the dishwasher. Don’t waste.
Caesar Salad: While seemingly ordinary, it’s not here. This version is prepared table side adding to the charm and class of the experience. Let me tell you, this was one of the best Caesar Salads Ive ever had. Ingredients and preparation make all the difference.
Short Rib Wellington: Another classic dish with that impeccable TK twist. Wheeled out on a cart, your Wellington is carved table side which also give the opportunity to have a Q&A with the server. I asked about the short rib inside the Wellington which as I found out, was cooked sous vide for 24 hours before being wrapped in a brioche dough instead of puff pastry. Let me tell you what, the short rib was so succulent that I cut it with my fork. According to the menu its serves 2, however I think a table of 4 could easily share this along with your salads and sides. We’re big eaters and only ate 1 slab each and brought the rest home. Cooking tip: I poached eggs and served them on top of the Wellington for breakfast the next morning.
Dessert: We ordered the Chocolate Layer Cake as well as the Cheesecake based on the recommendation from our server Andrew. Well we were surprised when the chocolate cake came out with a firework on top in celebration of my husbands birthday. The entire room was staring at my hubby as the sparks shot upward in front of him. Looking back now, Im not sure which was richer, the cake or the look on his face.
While these highlights are on a seemingly short list, the truth is we ordered so much more. I look forward to coming back really soon. Being a pop-​up AdLib will only be open until October so go ahead and make those reservations for an amazing evening.

I’ve never had a bad meal at a Thomas Keller establishment, and Ad Lib continues that trend. Given the hype surrounding this restaurant, we were lucky to be able to snag a reservation early.
The experience was fun and unpretentious, yet the service was extremely refined and professional (as expected, given these guys’ day jobs is working at one of the finest restaurants in the world). Our early seating dinner consisted of smoked kielbasa, caesar salad, beef wellington, and a lemon tart. Everything was excellent– the beef wellington was memorable– filled with meltingly soft short ribs instead of the usual tenderloin. And the lemon tart was exceptional– impossibly lemony, and a fine way to end our decadent meal.
If you have the opportunity, go! I hope TK decides to make this a permanent gig.

It’s funny how some people’s expectations color their experience even before they’ve made it in. It’s not the French Laundry. Nor is it supposed to be. Have you ever seen so many relaxed faces in both the servers and the crowd at TFL? Hell no. While I love the former with all my heart, it was great to see all the familiar faces in such a laid back setting. TK comes out all mad debonair, Don Draper style. He pulls out a chair and sits at your table then asks: «What do you feel like eating?»
We start to stutter and then say we’re pretty much happy with anything on the menu. They were out of the surf and turf that night so we had initially thought Salmon and RIb Eye were as far as we’d gotten.
TK: «Why dont we just send out a few things here and there?»
US: «Yes Chef!»
TK: «You know this is the stuff that I love to eat»
US: «Yes Chef!»
TK: «Are you having drinks tonight?»
US: «Yes Chef!»
TK: «How about some wine?»
US: «Yes Chef!»
TK: «So we’ll send a white and red. something like that?»
Me: «Chef, I think we’ll take anything you believe we should try!»
When one of the best chefs in the whole wide world starts making suggestions about the food he loves, you can only sit and nod like a bobblehead. Im thinking to myself I just throw myself out the window onto the golf course to see if im not dreaming. One of the few chefs that started changing the way I think about food and hospitality was showing it in spades!
TK waves at a few of the staff and says «send x and y this way.» (Im paraphrasing here). They nod and the onslaught begins. At first the Caesar Salad Cart shows up. It’s next to us and Im thinking this is so crazy. TK comes back with all his swagger and we ask if the soundtrack is also his.
TK: «Of course, Do you like it?»
Me: «Im a huge Doors fan to start, but the interplay of classic rock, funk and classic jazz is awesome»
TK: «Good»
He then winks and starts into the tableside Caesar salad. He primes the bowl with garlic, letting us smell the bowl. He then adds roasted garlic, anchovies, egg, oil. all the ingredients with such care. He then portions it into our bowls and we’re off to a plethora of Country Club style delights:
–Parker House Rolls, Butter
–Deviled eggs
–Chicken Salad on Endive
–Garden Vegetable Crudités, Green Goddess Dressing
–Steak Tartare
–Fruitwood Smoked Kielbas, Pretzel Bread, Sauerkraut and Whole Grain Mustard
–Fillet of Salmon
–Grilled Elysian Fields Lamb Chops with Minted Apple Jelly
-«True» Rib Eye of Snake River Farms Beef, Red WIne/​Shallot Sauce
–Garden Carrots, Glazed with Wildflower Honey
–Braised Garden Greens, Bacon
–Cauliflower Amandine
–Pork and Beans
–Buttermilk Whipped Yukon Gold Potatoes
–Blood Orange Panna Cotta
–Assorted Ice Creams
Holy F! we were running out of room just with the starters. We needed a table of six for the three of us. I was thinking how were we going to eat our entrees? Much less the sides that came out in as crazy of a fashion? Somehow we powered through it cause were not about to let down TK! He came out and checked on us at the end and we admitted we were whooped. But it was an awesome whoopin’
For those who’ve been to TFL, know the ninja style, super elegant service, refined subtle flavors, and ultra finesse. Well, they’ve kept the overall hospitality but tipped it all over. Bold, brash, loud and fun. Sometimes you have to temper and let loose the Rock and Roll. But don’t just take my word for it, ask Abby S., illustrious SF Community Manager, as she witnessed it too!

Caddyshack meets Shag: The Movie. A perfect Valentine’s setting!
No, it’s not French Laundry. No, it’s not Ad Hoc. No, it’s not Bouchon. This Thomas Keller pop-​up is playful, unpretentious and not a tasting menu. Be still my heart.
As soon as I walked inside Silverado’s main dining room, it felt like we were in a time machine. A Country Club 1960’s time machine to be exact. The oldies were blaring, it seemed like everyone in their seats was snapping their fingers to the beat or, at the very least, smiling from the vibe. Not to mention the uplit golf course from the back window serving as our «HDTV» for the night.
TK himself was there, handing out roses to the ladies, preparing Cesar salad at group tables, and snapping selfies with patrons. Talk about 5-​star service on a special holiday.
A huge sucker for anything of that era, I immediately fell in love with the concept. Having read the menu ahead of time, wasn’t 100% sure that the food would be to my liking but so very glad the hesitation was all in my head. Between two of us, we ordered:
+ Foie gras terrine: Buttery, rich and could be served as a dessert! As a stand alone dish, foie isn’t my fave, but when it’s turned into a pâté or something as decadent as this terrine and served on thick, toasted country bread? Heaven.
+ Shrimp cocktail: As a kid, this was my favorite thing to order at restaurants. Ad Lib mastered the sauce.
+ Short Rib Wellington: My first Wellington experience, easily split between two diners. With enough for leftovers the next day. Not as heavy as I had expected, but still not something one could eat regularly.
+ Side of pork ‘n’ beans and mashed potatoes: Pair perfectly with Beef Wellington
+ Coconut cake: Not sure how we managed to force it down, but man, was it good! It was about this time I thought I might vomit from happiness and exhaustion. But I didn’t.
Ad Lib is fun, a special treat available for a limited time! Go enjoy yourself and the fact that you’re NOT eating expensive tiny food. The menu is still sophisticated and well-​planned and I appreciate the modern twist to classic dishes.

We were fortunate enough to dine at Ad Lib on opening week. Loved the country club/​plantation feel of the property. The menu was American fare with the TK twist. We enjoyed watching TK mingle and make Caesar salad tableside. Service was great but all the while much more relaxed than at TFL. The atmosphere was fun and buzzing. We brought our 15 month old along and they got a kick out of her.
We ordered the Caesar salad (only bc we wanted to see TK make it tableside for us) I thought it had a bit too much dressing and a little overpowering for my taste. We also had the foie gras parfait. You get a generous portion (approximately 4 oz worth it appeared) in a jar along with buttery brioche toast. It was good but probably would not have ordered it had I known it was something similar to what you can get to-​go at bouchon bakery. I had the salmon fillet– and it was quite a generous portion. I could barely finish half. He had the ribeye which he actually was a little disappointed in. We had the Yukon whipped potatoes and carrots for sides which we really enjoyed. I particularly loved the carrots. Very fresh and tender with lots of flavor (from TFL garden!).
We didn’t have room for dessert unfortunately. But tab came out to be $ 250ish including 2 glasses of wine. A little more pricey than Bouchon or Ad Hoc. We’ve eaten at all 3 of his restaurants in yountville and I’m glad I had the opportunity to try this Pop-​up but for the price, much prefer his other restaurants! We left a little disappointed in our experience considering the price and reputation.

The Napa Register reported that the French Laundry kitchen is undergoing renovations and rather than have his staff unemployed and lose his suppliers, Thomas Keller decided to do a pop up at the Silverado Resort in Napa. (Star for being an good employer!)
We tried to get reservations before they opened but by the time they put the story in the paper, they were fully booked to their end time of March 2^nd. They did say that 5 or 7 party tables are still available on some Sunday nights. My name was put on the wait list but was encouraged to check OpenTable daily for any cancellations. I pretty much forgot about the whole conversation until they called me on the first day they were open to let me know that someone had cancelled for the 2^nd day and am I still interested in joining them. Why yes, definitely I said!
I figured the place is going to be a cross between Ad Hoc and the French Laundry. Maybe like an American version of Bouchon. Arriving at the Silverado Resort, one can’t help but think of country clubs and gated communities that is foreign to many bay area city dwellers. The free valet and friendly greetings were aplenty. (For some reason I kept thinking I was in the movie Dirty Dancing)
We were ushered into the hotel/​resort, past the registration desk, lobby bar, and into a darker room downstairs. The contrast of the resort (which was white and bright all over) to the room where Ad Lib lives is huge. Loud lively lounge music (Tom Jones when we walked in), and diners animatedly speaking on top of each other. Excitement in the air. Walls all dark brown, dramatic lighting, gigantic floor to ceiling windows overlooking the golf course, and staff all wearing black jackets. Excitement abounds. And immediately we were excited because, Whoah!, in a sea of black jackets wearing white chef apron, Thomas Keller himself overseeing and checking in on guests!
The French Laundry staff came alive in this environment. Normally subdued, they are somehow peppier, more upbeat, accessible despite the formal wear. One of the maître d’ welcomed us taking photos of their wellington service and chatted amicably for a good amount of time. She also checked on us throughout dinner along with other staff. There were a lot of staff for such a small restaurant. There were only 14 tables (two less than TFL which also had two floors) so it’s hard to be neglected. I actually really liked the service here more than TFL (and since it’s the same people, I feel that I’m allowed to compare!)
The food is billed as American classic. They brought us endless Parker House rolls which were delicious! I told the maître d’ that butter is probably an overkill since it’s already very buttery. I was at the Parker restaurant in October and I would say Ad Lib’s version is flakier and more buttery than theirs. It reminded me more of a croissant.
For starters we ordered steak tartare (solid and traditional) and chopped salad was very good (the medjool dates was specially memorable). We heard that these were served table side but was not. The Prime Rib Short Rib «Wellington» (yes, it came with the quotes) was perfectly cooked, rich, and a modern twist to the original. I love Beef Wellington and was excited to see this in the menu. Sadly for me, it was not so traditional as the bread is not the delicate flaky puff pastry but a soft pretzel breading outside. To be fair, the puff pastry would not have survived the delicious and very moist short rib inside, so I see what they did there. It was nonetheless a good modern take and the table service is a nice touch. For sides we had the mac and cheese, which was good but not memorable, and the carrots which was a tad too soft for me but tasted great. The food was pretty substantial so we decided to share an order the coconut layer cake along with coffee. It was a good choice because it was a very nice version, not too sweet or coconuty.
Overall, the ambiance, the service, some of the food, and seeing Thomas Keller at each table helping with service or saying hello was worth the price tag-​twice what we pay at Ad Hoc and more than Bouchon, but ¼ of TFL– to check out Ad Lib. The food is probably not my favorite of all his restaurants so not likely to come back just for that if they decide to be open past their planned closed date. (The maître d’ told us that while they plan to only be around March 2^nd, there has been consideration for making the place more permanent –like Ad Hoc). But it was definitely the most fun I’ve had in any Keller restaurant, so if someone else is paying, COUNT ME IN!
So for these reasons, the fact that we came only on the 2^nd day they have been opened and the staff performed swimmingly well, and the parting Thank You from TK, I will give it an «I’m a Fan!» rating.