O' by Claude Le Tohic
French restaurant · Union Square
165 O'Farrell St 5th Floor, San Francisco, CA 94102
Highlights
French fine dining with tasting menus & wine pairings.
French fine dining with tasting menus & wine pairings.
"Ride the elevator all the way to the top floor of ONE65, the many-layered French emporium, and O’ by Claude Le Tohic is the fine dining room, complete with gasp-inducing cheese and dessert carts. (1 star)" - Eater Staff
"This restaurant is the crowning jewel of Chef Claude Le Tohic's ONE65, the six-floor homage to fine French cuisine. Chef Claude Le Tohic's five- and nine-course menus are composed of outstanding courses that may pair classic French techniques with pristine Californian ingredients. The rotating lineup may begin with a generous trio of caviar with freshly baked breads; and end over an enticing mignardise cart. In between, you may be greeted by the likes of abalone with seaweed butter, curry, daikon, and crispy rice or barbecued langoustine with braised fennel, tomato confit, and rouille. All the while, professional service enhances the elegant experience." - Michelin Inspector
"Chef Claude Le Tohic's prix-fixe menu is composed of outstanding courses that may pair classic French techniques with pristine Californian ingredients. Exquisite sauces work their way into this rotating lineup that may begin with a generous trio of caviar with freshly baked breads and end over enticing mignardise." - The MICHELIN Guide
"Chef Claude Le Tohic's prix-fixe menu is composed of outstanding courses that may pair classic French techniques with pristine Californian ingredients. Exquisite sauces work their way into this rotating lineup that may begin with a generous trio of caviar with freshly baked breads and end over enticing mignardise." - The MICHELIN Guide
"O’ by Claude Le Tohic, the namesake restaurant from James Beard-award winning chef, is now serving in Union Square. The restaurant from the former executive chef at Joel Robuchon at the MGM Grand serves a $250 10-course prix fixe menu focused on classic French cooking techniques and California ingredients. The dinner starts with an amuse bouche and a caviar course, followed by a “seafood royale” (with scallops, kumomato oysters, and uni in a wild fennel emulsion) and roasted duck breast with spicy lavender honey. The restaurant caps off Le Tohic’s One65 patisserie, bistro, and lounge." - Susan Stapleton
