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 dining establishment is literally taking it to multiple levels, with four extraordinary French 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, quite clearly, the hottest new restaurant to open in San Francisco.
165 O’Farrell St.
San Francisco, CA 94102
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 and features a patisserie on the ground level, ONE65 Bistro on level three, Elements Lounge the fourth level and the fine dining restaurant O’ on the fifth and six levels. The historic Beaux Arts building opened in 1908 as the Orpheum Annex Hotel, located adjacent to the Orpheum Theatre. Today, the Ellis-O’Farrell Garage occupies the space of the former theater.
Celebrated Founder/Executive Chef Le Tohic previously served as Executive Chef of Joël Robuchon (MGM Grand), the only restaurant in Las Vegas to be awarded three Michelin stars. Prior to coming to the United States to help Joël Robuchon open his restaurant, Chef Le Tohic served as chef de cuisine at the Michelin Three Star Paris restaurant Jamin. In 2010, Le Tohic received the James Beard Award for Best Chef Southwest and is also a recipient of the prestigious MOF (Un des Meilleurs Ouvriers de France).
In addition to Chef Le Tohic, ONE65 features a world class team which includes General Manager Olivier de Roany, Executive Pastry Chef Yannick Dumonceau and Wine Director Vincent Murrow.
ONE65 Patisserie is a fabulous patisserie offering an impressive collection of French chocolate, pastries and other delicious confections, as well as beverages, breakfast items and more.
Popular items include croissants, baguettes, fruit tarts and 18 varieties of macarons. Breakfast and lunch items include French omelettes, brioche egg and bacon sandwiches, tartines and quiche. Also available are daily grab and go items, like berry parfait, ratatouille quiche and soup of the day. Customers can also order beverages like drip coffee espresso, lattes, café au lait, hot tea and iced options.
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 remarkably talented chef de cuisine, Jennifer Dewasha, a native Canadian and proud member of the Wahta Mohawks First Nations. However, it’s never surprising to see Chef Le Tohic and his wife spending time in this high-end kitchen and greeting their lucky diners.
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.
The bar and lounge also hosts afternoon high tea and happy hours, in addition to private dining and special events. The bar menu includes ONE 65 Wine Cooler ($14) with Comoz Blanc, dimmi, elderflower and lavender and All Bark & No Bite ($16), with Five Amari Blend, Carpano Blanco and Rittenhouse Rye. The bar and lounge also offers servings for 4-6 guests, like Bird in the Hand ($75) with Espolon Blanco, Campari, honey, grapefruit, lime and Absinthe and Ransom Note ($75) with Ransom Old Tom, Fernet Branca, cassis, chamomile and lemon.
O’ By Claude Le Tohic
O’ is Chef Le Tohic’s extraordinary signature restaurant with two tasting menus and superb à la carte options.
Sample items from the 10-course Fall Tasting Menu include Caviar Composition, with exceptional ingredients like Carpaccio of “Konbujime” Madai and Shawamuchi and Uni Sabayon, Roasted Lobster with Chambertine sauce, and Black Sea Bass, with lemongrass oil, cauliflower and seaweed butter. The Chef’s Tasting Menu is priced at $250, with a $30 cheese cart option, standard wine pairing at $150 and Grand Pairing for $350. Guests also have the option to include Kagawa Wagyu Ribeye in place of Farm-Raised Chicken Fricassee for a supplement of $110.
The Vegetarian Tasting Menu is priced the same, with current dishes like Roasted Celery Root, with wasabi nage and shitake dashi, Red Cabbage with chamgertine sauce and pearl onion, and Matsutake Ravioli with matsutakes in daikon ravioli. Current à la carte options include Steamed Scampi with Ossetra caviar ($125), Lobster in Two Services ($80) with roasted tail and chambertin sauce and White Truffle Pasta ($190) with uni spaghetti, soft-boiled egg and shellfish emulsion.
Private dining is the ultimate culinary experience at O’. Located on the top floor, dining options include the Moss Room for up to six guests, the Cherrywood Room for up to 20 guests and the amazing Chef’s Table, located inside Chef Le Tohic’s dazzling kitchen, for up to eight guests.
About the Author:
Randy Yagi is an award-winning freelance writer who has covered national/international travel for CBS Local and all things San Francisco for CBS San Francisco. He is a Media Fellow of Stanford University and a member of the Freelance Council of the Society of American Travel Writers (SATW).
He is a lifelong resident of Santa Cruz County, in California.