Amanda Olynik

San Francisco Michelin Star Dining: O’ by Claude Le Tohic

The Solo Scale:

The truth about any fine dining solo is that it’s a strange experience. It’s something that people usually like to do together or to mark special occasions, but if you’re a foodie (like me), then you can simply savour the experience and treat yourself. At Claude le Tohic, I did end up feeling a little awkward, but also struck up a chat with the table next to me and that helped pass some time.

Dining in a city like San Francisco means having endless choices. There are any number of amazing experiences that range the price gamut from the easily affordable to the mid-range and then to the very expensive experiences. On the higher end are restaurants like O’ by Claude Le Tohic. Located near Union Square in the ONE65 building, this experience doesn’t come cheap, but what it will provide is an incredible array of techniques, ingredients, flavour combinations, and service.

Ready to dine with O’ by Claude le Tohic?

To dine at the restaurant, you go to the top floor of the building. Don’t expect fancy views. The restaurant is fully indoors, but extremely classy without being fussy. You’re not elbow-to-elbow with other tables, but if it’s a calmer night when you go (as it was for me), you might end up striking a conversation with the table next to you.

You’ll have two dining options — five course and a nine course (with vegetarian versions of both). I opted for the nine course (at the time, being the summer grand tasting menu) and added the wine pairing to this as well. The wine glasses are full pours and come with nearly every course. Personally, I had already been to Napa and Sonoma that day and the wine pairing might have been a touch overboard. However, some of the pairings were absolutely perfect and worth the culinary match in heaven.

If you really want to be a big spender, there are a few other opportunities. You can add a cheese cart, black truffle, and sometimes even option for wagyu when it’s on the menu. There’s also a normal wine pairing and a grand pairing, which offers wines of a slightly finer variety.

The service was incredibly attentive, the food delicious, and the atmosphere fantastic. In terms of Michelin quality, O’ certainly held up to expectations. Below is the summer 2023 menu to give you a glimpse of the food.

What was on the menu?

The view from the table at O'.
The view from the table
The meal began with an amuse bouche of nori, red pepper, and snap peas served in a cone form.
The meal began with an amuse bouche of nori, red pepper, and snap peas. The cone was an adorable touch and the taste was fantastic as well!
Asparagus panna cotta with heirloom tomatoes, fresh almond, extra virgin olive oil and herbs
The asparagus panna cotta with heirloom tomatoes, fresh almond, extra virgin olive oil and herbs. This was served with a Sauvignon Blanc, with herbal qualities to complement the dish. This was a bit one-note in texture and was overly focused on technique vs taste.
Caviar three ways. This is the dungeness crab, heirloom tomatoes, and avocado
Next came the caviar three ways. This is the dungeness crab, heirloom tomatoes, and avocado (the best of the three ways to my tastes).
Part of the caviar composition, this second is the lobster gelee with cauliflower cream and lemongrass oil.
Last of the caviar composition: Oyster and madai, fingerling potatoes, and wild raspberry base (and raspberry tuiles) — they seemed odd together, but honestly made for a fantastic pairing. This course was served with a champagne with mineral notes.
The mollusks were served in a croustade of seafood with a fennel emulsion and sauce vierge.
The mollusks were served in a croustade of seafood with a fennel emulsion and sauce vierge.
Morels & green asparagus
The morels & green asparagus (so good I dipped into it before remembering to take the picture) was slowly cooked in vin d’arbois and served with a foie gras royale.
The wild turbot, with roasted baby artichoke, gem lettuce, and truffle aigrelette.
The wild turbot, with roasted baby artichoke, gem lettuce, and truffle aigrelette.
Limousin veal with shank confit ravioli, white asparagus, black garlic, and natural jus.
The main course — limousin veal with shank confit ravioli, white asparagus, black garlic, and natural jus.

What was for dessert?

Cherries confit in banyuls, amaretto sabayon, and cherry ice cream.
The first of the desserts – cherries confit in banyuls, amaretto sabayon, and cherry ice cream.
The second dessert - with a focus on rhubarb -- a crispy arlette, fresh berries, lemon mousseline and vanilla.
The second dessert – with a focus on rhubarb — a crispy arlette, fresh berries, lemon mousseline and vanilla.
Pictured here are (L to R): Strawberry & Orange Blossom Chocolate, Raspberry Macaron, Peanut Butter & Chocolate, and Banana Pastry.
To finish, items from the dessert tray – with as many as you liked. Pictured here are (L to R): Strawberry & Orange Blossom Chocolate, Raspberry Macaron, Peanut Butter & Chocolate, and Banana Pastry.

Ready for a unique experience that you won’t soon forget (no matter how much wine you have?) – check out the O’ section of the ONE65 website here to see their latest menu and make reservations.

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