Multi-Story French Dining Destination One65 Now Open

One65’s facade

Photo Credit: One65

Wednesday night San Francisco’s culinary industry came out in full force for the opening of One65. The new dining destination, which is four different concepts housed in the same six-story building, is from French chef Claude Le Tohic. Although Le Tohic is a newcomer to SF’s food scene, the Frenchman is a seasoned chef who previously worked at L’Atelier de Joël Robuchon in Las Vegas where he won three Michelin stars and a James Beard Award as the best chef in the southwest.

Chef Claude Le Tohic

Photo Credit: One65

“We are beyond excited to welcome San Francisco and the world to One65,” Le Tohic said at the opening party. “We are looking forward to unveiling each unique concept by introducing them one by one, culminating with the opening of O’. It’s my first namesake restaurant, and I am so proud to open it in this globally recognized food city. We have assembled a skilled culinary team, spanning nearly every continent, to make our dream a reality.”

The patisserie

Photo Credit: Katie Sweeney

The first floor, a patisserie, and boutique is the only concept that is currently open for business. The other three concepts will open in the coming weeks. However, guests were allowed to wander the entire six stories of One65 and revel in all its luxurious and beautiful glory. On the second floor are a chocolate room and kitchen lab. Here Le Tohic’s team will make artisanal chocolates and other sweet treats that will be sold downstairs in the boutique.

Chocolate bars in the boutique

Photo Credit: One65

The third floor is One65 Bistro & Grill. This space has a massive open kitchen and will be a destination for the ladies who lunch crowd. Partygoers sampled French fries, fish croquettes, and steak tartare, but there were no menus, so it’s hard to know if these items will appear at lunch when the Bistro opens on May 24. The fourth floor houses Elements Lounge & Bar, a sexy and dark space with plenty of seating for intimate conversations. Mixologists served two cocktails: a potent, but satisfying whiskey drink and a tequila concoction similar to a Paloma.

A private dining room on the sixth floor

Photo Credit: Katie Sweeney

On the fifth floor is O’, Le Tohic’s fine dining restaurant (which debuts June 6) where foodies can look forward to a sublime and extravagant experience. Three bites from O’s kitchen were passed: white asparagus pannacotta with caviar, baby vegetable tartelette, and salmon tartare with shies flower. All were delicious, but the tartare was a delicate balance of amazing flavors. The top floor has three private dining rooms and the kitchen for O’, so it’s the least accessible of all the spaces. All in all, One65 is an exciting new addition to the local food scene, and I can’t wait to check the concepts as they open over the next couple of weeks.

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