O' by Claude Le Tohic

Chef Claude Le Tohic builds the experience around five- and nine-course menus that pair classic French techniques with Californian ingredients. The rotating progression might start with a trio of caviar served with freshly baked breads and wind down at a mignardise cart. Named in part after O’Farrell Street and the French word for water, the dining room serves as the crowning fine-dining chapter of the six-floor ONE65 project, pairing attentive service with an unpretentious atmosphere.