TFL review

Per Se was my first ever 3 star experience, and it remains an incredible memory for 12y/o me. While my standards and understanding of food were far less developed at the time, they have since evolved enough for me to feel much more confident judging fine dining today.

As soon as I managed to secure a reservation at TFL, I could hardly contain my excitement. Upon arrival, we were fortunate enough to meet Chef Keller and were given a tour of the kitchen, which was absolutely pristine. The hospitality and attention to detail immediately set high expectations. That said, I ultimately left feeling satisfied rather than impressed. The food was well-executed, but very little stood out as truly memorable or mindblowing. To some extent, I anticipated this going in, as the restaurant remains deeply rooted in classic French technique and tradition. My favorite courses were the scallops, chicken, and desserts. I enjoyed the wine pairings even more as the sommelier tailored the selections perfectly to my family's preferences and made the experience feel highly personalized.

However, there was one aspect of the meal that significantly impacted our overall impression. None of us at the table enjoyed the cheese course, and as a result, it was largely untouched. There's nothing inherently wrong with a mismatch in taste, but what surprised me was that none of the servers acknowledged it or checked in with us about why an entire course had gone mostly uneaten. For an establishment of this caliber, that level of attentiveness felt notably absent and was difficult to overlook. Overall, while I appreciated the experience and was glad to have finally dined at TFL, I would probably choose to return to Quince or SingleThread the next time I'm in the Bay Area.