Ad Hoc

After achieving success in traditional French fare at both Bouchon and The French Laundry, famed Chef Thomas Keller strayed from his roots to create a home-style American concept that pays homage to everyone's favorite childhood dishes--with an inevitable upscale twist, of course. Easygoing and pared down, the dual-room space features a bar area and simple dining room arranged with redwood-trimmed stainless steel table tops. Serving one four-course prix-fixe dinner five days a week, diners are treated to a nightly surprise. (Seriously. The dinner menu isn't available until day-of around 2pm, so guests can either call in or sign up for a daily email to find out what's cooking. Or just show up and enjoy the spontaneity of it all.) Folks can count on the meal including a soup or salad, an entree such as buttermilk fried chicken (usually on Wednesdays) or slow-roasted pork short ribs, a cheese course and family-style dessert. There's also brunch on Sundays.