La Toque is a restaurant in Napa, California owned and operated by Chef Ken Frank.[1] Since its relocation to Napa Valley, La Toque has received critical acclaim, including a Michelin star each year from 2008 to 2021.[2][3][4]Fodor's has described the food as French-inspired modern American.[5]
La Toque was established in 1979 by chef Ken Frank on the Sunset Strip in Los Angeles, when he was just 23 years old.[6][7]
The restaurant gained attention for its use of fresh, seasonal ingredients and its blend of French culinary techniques with Californian influences.[8] After operating in Los Angeles for nearly two decades, Frank relocated the restaurant to Rutherford in Napa Valley in 1998.[9] In 2008, the restaurant moved to its current location within The Westin Verasa Napa hotel in downtown Napa.[10]
Cuisine
The menu at La Toque integrates classic French cooking techniques with ingredients sourced from the Napa Valley and surrounding regions.[11] The restaurant emphasizes on locally sourced products, focusing on seasonal availability to shape its offerings.[12] Known for its food and wine pairings, La Toque provides wine list with over 2,300 selections.[13]
Design
La Toque features an interior designed to balance comfort and sophistication.[14] The dining room includes an open kitchen, allowing diners to view the culinary process.[15] The space now features a permanent translucent roof on the Terrace, installed in July 2023.[16]
The Terrace also includes a fireplace and seating.[17] Tables are equipped with floral arrangements, and crystal stemware.[4]
Reception
La Toque has received critical acclaim for its fusion of French and Californian culinary traditions.[5] The restaurant has been celebrated for its refined dishes and use of seasonal ingredients.[18]
Restaurant's wine program has been recognized by Wine Spectator for its curated wine list, the restaurant has been commended for its food and wine pairings.[19]
A 1994 LA Times article, titled Last Impressions: A Final Tip of the Hat to La Toque, highlighted Frank’s impact on the Los Angeles culinary scene.[20] Similarly, a piece by Colman Andrews in The New York Times praised Frank for his approach to French cuisine and his ability to adapt to the evolving tastes of his clientele.[21]
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