One of the newest additions to the San Francisco fine dining scene comes from an experienced international chef hailing from France.
Chef Claude Le Tohic opened his ambitious multi-level culinary building last summer near Union Square with 4 stories, each with a different concept. The bottom floor is a patisserie, followed by a café and bistro on the second floor, a swanky cocktail bar on the third floor, and O’ by Claude Le Tohic on the top floor. While I knew that the high-end French restaurant wasn’t as cutting edge as other restaurants in the city, I was curious to see chef Claude’s classic French technique and style.
A beautiful array of various breads and pastries. Of course, we got one of each to taste them all! Highlights were the cheese canelé, seaweed bread, and country raisin bread.
A tasty miniature “fancy” grilled cheese with truffle cream. What’s not to like?
The natural sweetness from the roasted beets and tanginess of the pomegranate made for a vibrant, refreshing, and balanced opening dish. The fresh herb salad only enhanced the dish.
A beautiful presentation of caviar prepared in several ways. The silky smooth corn velouté was a canvas for the lobster gelée and caviar which was hiding on the bottom of the bowl. The madai carpaccio was cured in seaweed, a delicious preparation. My least favorite of the trio was the crab only because it lacked some brightness where some acidity really would have amped up the flavor.
A crispy accompaniment to the following soup.
The seafood broth was flavored with Mimolette cheese which added a rich umami flavor. Pieces of luscious scallop, scampi, and geoduck were underneath the pillowy ravioli morsels.
The beautifully cooked lobster was dressed in a seafood nage with soft sweet gnocchi and roasted chestnut.
Black cod is easily one of my favorite types of fish due to its natural fattiness. Perfumed with lemongrass and seaweed, this was scrumptious.
Perfectly medium-rare venison had an intense pepper crust which I thoroughly enjoyed. The accompanying vegetables were fine but not outstanding.
While the wagyu was impeccable, fatty and luscious, the overall dish slightly fell flat. I find that typically main courses are always the weakest dishes in a tasting menu.
This was my kind of dessert where numerous flavors mingled together to create a cohesive and delicious dessert. It truly was a tropical explosion.
This was their take on a mont blanc, a classic French dessert. Creamy vanilla pudding topped with chestnut cream, cassis jelly, and rum ice cream. Another stellar dessert.
The mignardises cart was one of the more impressive ones I’ve seen. Of course, we got one of everything and took home whatever we didn’t finish.
O’ by Claude Le Tohic showcased beautiful classic technique and flavors. To find this style of cooking is almost rare these days when it comes to fine dining so it was a fun change. However, the food was what I was expecting and not as innovative as I would like. The demographic at the restaurant were older couples and I could see why this type of cuisine would perhaps be more enticing to them. Since I personally like more modern high end restaurants, my rating is a 7.5-8/10.