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Sally Schmitt opened the restaurant in a stone building in Napa Valley in 1978 and built her menus around local, seasonal produce. Thomas Keller bought it in 1994 and it now holds three Michelin stars.

Daniel Humm reopened the three-Michelin-star dining room after the pandemic having cut every animal product from the menu, the first restaurant at that level to go fully plant-based. It has since added optional meat and fish substitutions.