O' by Claude Le Tohic
San Francisco
De relance
Avaliações
French fine dining! Very pretty presentation of the dishes. I like all the dishes except one that I found weird the smoked salmon, it’s warmed I preferably like my smoked salmon cold. The standard one pairing was outstanding. Lot of the wines are from a small vineyards in France according to the sommelier. Overall it was a fantastic food and wine experienced.
I didn't have dinner here. I had a culinary experience of my life. Every dish was so unique and amazingly prepared with such amazing service. If I'm ever having a special occasion, I'm hosting it here.
Absolutely phenomenal experience. We had the 5-course menu with the premium wine pairing and loved every part of it. First, the food. We had the cherry gazpacho, which had a very nice acidity that paired beautifully with the Riesling. Then, we had a seafood salad which was very fresh and balanced. The black cod with wasabi sauce was delicious. The meal's highlight was the wagyu, cooked and seasoned to perfection, and the pairing with the 2008 Heitz Cabernet Sauvignon Martha's Vineyard was one of the best I've had. We enjoyed the wine so much that we decided to add a visit to the Heitz winery to our itinerary. The service was stellar. We really enjoyed the various breads and pastries they offered, as well as the attention to detail. We could not finish all the desserts, and the server, noticing how much we enjoyed the bread, included some in a box to go. The kitchen also made us a small cake to celebrate our wedding anniversary. We went on a weekday, so the restaurant was not busy but the ambiance was nice. My wife really enjoyed the playlist, and the lighting and decor were great.
The technical mastery in Claude Le Tohic’s kitchen is undeniable in parts, but inconsistent. The salmon, prepared over low heat, was the standout—it literally melts in your mouth, a testament to perfect temperature control. The lobster gelée with carrot and Earl Grey was a geometric marvel of clinical precision, and the geoduck offered a perfectly clean, oceanic snap. Culinary execution here is clearly operating at an elite level in these specific moments. However, for a total of $822 (two 9-course menus and a single IPA), the experience is marred by operational and technical friction. While the lamb pastilla featured high-quality ingredients, it failed to achieve the delicate, shattering crispness expected of the dish. The sanctuary effect was also compromised before we left the ground floor by a check-in process that felt loud and intense. Upstairs, we navigated a 20-minute void after the initial bite, and despite the theater of the 5lb tower of butter, crumbs were only cleared from our table once. The atmosphere shifted as the night progressed; the soundtrack was swallowed by the room’s volume, and the dessert cart appeared scavenged and depleted by the time it reached us. While I am rating this experience five stars due to the technical highs and a service team that offered genuine warmth, the value-to-precision ratio doesn't justify a second visit. I am happy to have experienced the kitchen's brilliance once, but at this price point, it is a one and done for me.
