As one of the world’s greatest culinary destinations, San Francisco is continually taking its fine dining options to the next level. But one new French dining establishment is literally taking it to multiple levels. In fact, there are with multiple dining options under a single roof. Just opened in May, ONE65 is the multiple culinary concept restaurant led by Michelin-starred and James Beard Award-winning Chef Claude Le Tohic. It’s also the hottest new restaurant to open in San Francisco.
ONE65
165 O’Farrell St.
San Francisco, CA 94102
(415) 814-8888
www.one65sf.com
ONE65 is the extraordinary multiple concept French restaurant led by Michelin-Starred and James Beard Award-winning Chef Claude Le Tohic. Named after its street address, ONE65 completely occupies a six level building. Moreover, it features a patisserie on the ground level and ONE65 Bistro on level three. Elements Lounge occupies the next level and the top two levels is Michelin-starred Restaurant O’ by Claude Le Tohic.
Historic Building
The historic Beaux Arts building opened in 1908 as the Orpheum Annex Hotel, adjacent to the Orpheum Theatre. Today, the Ellis-O’Farrell Garage occupies the space of the former theater. The proximity of the garage makes it a convenient places to park your car.
How To Get To ONE65
ONE65 is a short walk from the Powell Street BART station. From Market Street, just walk a few blocks up Powell Street along the cable car line. Turn right one O’Farrell Street. If you’re coming from Union Square, just walk down Powell Street towards Market. Then at O’Farrell Street, you turn left and the restaurant will be on your right hand side. On the other hand, if you’re coming from the Fisherman’s Wharf area, you can take Muni bus route 8 from Powell and North Point streets. You could also take either the Powell/Hyde or Powell/Mason cable car from Fisherman’s Wharf. Please note that these cable cars have separate pick up points in Fisherman’s Wharf.
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About Chef Claude Le Tohic
Celebrated Founder/Executive Chef Le Tohic previously served as Executive Chef of Joël Robuchon (MGM Grand). This acclaimed French restaurant is the only Las Vegas spot to earn three Michelin stars. Prior to coming to America to help Joël Robuchon open his restaurant, Chef Le Tohic served as chef de cuisine at three star Michelin restaurant Jamin. In 2010, Le Tohic received the James Beard Award for Best Chef Southwest. What’s more, he is a recipient of the prestigious MOF (Un des Meilleurs Ouvriers de France).
ONE65 Staff
In addition to Chef Le Tohic, ONE65 features a world class team. This includes General Manager Olivier de Roany, Executive Pastry Chef Yannick Dumonceau and Wine Director Vincent Murrow.
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ONE65 Patisserie
ONE65 Patisserie is a fabulous patisserie offering an impressive collection of French treats. For instance, there are pastries and other delicious confections. In additional to the colorful treats beverages and gourmet breakfast items.
What To Purchase
Popular items are croissants, baguettes, fruit tarts and 18 varieties of macarons. Breakfast and lunch favorites include French omelettes and brioche egg and bacon sandwiches. Of course, there are French delicacies like tartines and quiche. Also available are grab and go items, like berry parfait. Customers can order beverages like drip coffee espresso, lattes and café au lait.
ONE 65 Bistro & Grill
Featuring contemporary California/French “comfort food”, the Bistro & Grill has an open kitchen, allowing guests to look in at the cooking action. Overseeing the lively kitchen is the talented chef de cuisine, Jennifer Dewasha. However, it’s never surprising to see Chef Le Tohic and his wife spending time here while greeting their lucky diners.
Tasting Menu
Open for brunch, lunch and dinner, the Bistro offers four menus including the remarkably affordable Chef’s Tasting Menu priced at $95 with an optional wine pairing for just $50. The kitchen also features a Josper charcoal oven, known as the “Ferrari of the Kitchen” and the only one of its kind in San Francisco. Additional seating is available, as is private dining.
ELEMENTS Bar & Lounge
ELEMENTS is a contemporary bar and lounge offering an impressive assortment of classic and signature cocktails, as well as sophisticated bar and dinner menus.
What To order
The bar and lounge also hosts afternoon high tea and happy hours, in addition to private dining and special events. Featured menu items are ONE 65 Wine Cooler ($14) and All Bark & No Bite ($16). The lounge offers servings for 4-6 guests, like Bird in the Hand ($75) and Ransom Note ($75).
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O’ By Claude Le Tohic
O’ is Chef Le Tohic’s extraordinary signature restaurant with two tasting menus and superb à la carte options. This year, Chef Le Tohic’s signature restaurant earned its first Michelin Star.
Suggested Dishes
Sample items from the 10-course Fall Tasting Menu include Caviar Composition and Roasted Lobster. The Chef’s Tasting Menu is priced at $250, with a $30 cheese cart option. To compliment the meal are wine pairings at $150 or Grand Pairing for $350. Guests further have the option to include Kagawa Wagyu Ribeye for a supplement of $110.
Vegetarian Option
The Vegetarian Tasting Menu offers dishes like Roasted Celery Root and Matsutake Ravioli. Current à la carte options are Steamed Scampi with Ossetra caviar ($125), Lobster in Two Services ($80) and White Truffle Pasta ($190). Please check the restaurant’s website for up-to-date menu options.
Private Dining
Private dining is the ultimate culinary experience at O’ by Claude Le Tohic. Located on the top floor, options include the Moss Room. Cherrywood Room and Chef’s Table. The latter is inside Chef Le Tohic’s dazzling kitchen, for up to eight guests.
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About The Author
Randy Yagi is an award-winning freelance writer who served as the National Travel Writer for CBS from 2012-2019. More than 900 of his stories still appear in syndication across 23 CBS websites, including New York, Los Angeles, Chicago and San Francisco. During his peak years with CBS, Randy had a reported digital audience reach of 489 million and 5.5 million monthly visitors. Additionally, his stories have appeared in the Daily Meal, CBS News, CBS Radio, Engadget, NBC.com, NJ.com and Radio.com. He earned a Media Fellowship from Stanford University in 2012.
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