O' by Claude Le Tohic

The most amazing dinner of 9 course of heaven on 9 different levels.. everything was spectacular !!!!!! The service / wine selection / cheese / and grand finale of mini guilt free desserts . Wow wow wow . I am already planning my return date at their chef's table

Came on a Thursday night with my friend and had the five course tasting menu. First course: Beet soup left everything to be desired. Cold blended beets with a surprising bite in the beginning. Not unpleasant, but not appetizing.Second course: Seafood salad was my friend's fav course of the five. The caviar was overkill imo, but we both loved the crab in it. The jelly texture was not my favorite but every seafood component was delicious. Third course: Black cod was cooked perfectly. Melt in your mouth and so delicate. Fourth course: Heaviest course and the default was Venison, my friend got it and I found it unpleasant and like an overseasoned char siu. Was not gamey at all though. For the $105 supplement I got the wagyu and it was amazing as wagyu always is. Super filling. Fifth course: Chocolate dessert was great. Not sure what it was but we love chocolate. Dessert cart was easily our highlight of the night. You can pick whatever you'd like and they're all so delicate and spectacular. Service here is really attentive. This place was very quiet and intimate which was well appreciated. I do think it's a bit crazy that it's an extra 105 per person for wagyu considering the five course menu is already 210 per person. Not sure if I'd want to come again, but this was a generally pleasant experience.

We made a reservation to celebrate our 6 year wedding anniversary December 7, therefore we enjoyed the Autumn Tasting Menu (5 course menu)They reached out prior to our arrival to obtain certain information, that in itself had me looking forward to our evening. .When we arrived we were able to see the results of the information they asked for. The attention to detail was outstanding. We had personalized menus. The level of service we received from the entire staff was exceptional. I took photos of the food, but will not be posted so as to not ruin the experience for you. What I can say is that every dish was well thought out and was exceptionally delicious and Michelin star quality.The only picture I will post is the one of their dessert display and our anniversary cake.

An overdue review, but better late than never! We came here for an anniversary dinner back in August and it was one of our most memorable meals.The restaurant is located above the bakery that's on the ground floor so don't almost get lost as I did. There was a staff member that saw us looking lost and helped guide us which was really helpful!We opted for the 5 course menu and everything that came our way was full of flavor and the details on the dish were immaculate. The star dish of the night was the Seafood Salad. My instinct when I heard Seafood Salad was greens with some seafood, BUT when the dish came out I was in awe. I've never seen such a beautiful and delicious salad in my life. If I could've licked the dashi gelée off my plate I would've. Don't underestimate the 5 course menu because the bread board and desserts will get you.If you're looking to celebrate any sort of occasion this is your sign to do it at O' by Claude Le Tohic!

(This review is based on the New Year's Eve menu for the upcoming 2024)My girlfriend and I were excited about our dinner reservation at this restaurant at 8:30 pm. The dinner takes about 2.5 to 3 hours to complete, and we had a 9-course tasting menu.Everything we tasted was exceptional from start to finish. I opted for a wagyu substitute for the main course, which melted in my mouth. My absolute favorite dish was the seafood medley with golden ossetra caviar.The dinner experience was smooth and nearly perfect. The only issue was that we were charged twice for our wine, but it was quickly corrected.

Service was phenomenal. I love how dark and moody the restaurant is. Waiters do a great job of explaining each dish. Everything was packed with flavor and unique. Sadly, I did not take pictures of the food. 5 courses so you will leave full!

This was our second time coming to O' by Claude le Tohic a couple of days ago and it won't be our last. As with our previous visit, the experience from start to finish was terrific. I had the 9 course option and and my wife the 5 course and both were superbly put together and delivered with extraordinary service. Rather than go into all the food, which is covered by other reviews, we wanted to celebrate the incredible people who make it happen. From the moment we walked in, Kevin at the front door was welcoming. Marc the Maitre d'Hotel was hugely accommodating and was kind enough to take us on a tour after dinner of the various kitchens that make up the several businesses Chef Claude has there. It was stunning to see. We were professionally assisted by Jasmine, Venron, Joaquin and Jeremy with the wines. They were always there when you needed something as one might expect from a Michelin starred restaurant but one does not always get, or gets too much. Chef Claude who comes out of the kitchen to greet his guests is a very engaging guy. I do agree that the wines on the list are very expensive but there is ample choice and reasonably priced options by the glass. We eat at many Michelin starred restaurants as we travel extensively and O' by Claude le Tohic is as good as any of them and better than most. We will be back.

This review is based on a 9 course Summer Grand Tasting with wine pairing in August 2023. Bring your appetite. You will not leave hungry. In a city where Michelin stars dot the culinary landscape like twinklings in the Mojave night skies, chef Claude Le Tohic lights up San Francisco's tastebuds with his interpretation of modern French cuisine. In culinary vernacular, "modern" suggests a chef stretching their culinary core in every direction, leaving all options on the table. As my old jazz guitar instructor once said, " hey man, if it sounds good then you're in the right key." Here the chef at times used seemingly dissonant ingredients but somehow orchestrated them into delicious harmonic bites.What do I mean? Abalone in seaweed butter with curry and daikon on top of crispy rice. The velvety butter with a mild hint of seaweed and curry coats the tastebuds as the tender abalone melts in your mouth. The crispy rice serves as a blank palate for the culinary artistry and added a wonderful contrasting texture. A nod to eastern flavors with French technique. Caviar on Dungeness crab with heirloom tomatoes, avocado on top of top of Melba toast. Bringing fresh local ingredients and flavors to the party. The nutty briny caviar paired perfectly with the clean crisp slightly sweet Dungeness crab. Yeah I know the caviar purist will say don't taint my fish eggs with anything but Champagne. To that I say, hey man this is San Francisco. The birthplace of the hippie movement where free culinary love can be expressed at the corner of caviar and crab. Plus the heirloom tomatoes added a wonderful drop of acid. The tasting menu came with Quail but for an additional $95 each you can opt for A5 Hokkaido Waygu . We shouted YOLO and opted for the latter. It did not disappoint. Not sure if this dish can be categorized as French, Japanese or other worldly, but left up to me ...it's pure fine dining carnivorism. If beef grew up to be butter, it would taste like this. Just make sure you close your eyes while chewing as to not get distracted by trivial things like space and time. Wine pairing:You have choice of the Standard ($150) or Grand ($350) pairing. We opted for the Standard because well... my jet plane was in the shop and I heard the mechanic was bidding on a 6 bedroom in Marin county. Although my gf is not much of a drinker, I insisted that she got her own pairing because when it cones to wine, sharing is not caring, ie... take your cute little fingers off my wine glass. We were absolutely blown away at how magnificently well the wine pairing complimented each dish to the point where she drank every drop and got drunk as a skunk ( light weight). At the end of the meal, we discovered from the waiter that our wines were selected and poured by a Master Sommelier and that there are only about 300 of them in the world because the exam is so darn difficult to pass. Obviously they haven't taken 10th grade algebra. Desserts:You get to choose from a jaw dropping Mignardises Cart. Refer to attached photo. Nuff said. We made our selections and the fine waiter graciously boxed them for us. FYI, I heard they're terrific with a hangover in your hotel room the next day. The Service:Impeccable! Along with the Captain Waiter and Master Sommelier, there was an entire team that worked very well together. Places like this can seem super formal and somewhat stuffy but our waiter welcomed my bad jokes to break the ice. At the end of the meal he actually thanked us for allowing him to interact and be less "robotic". The Ambiance The entry was well lit which helped to showcase the mignardises cart. The dining room was minimalistic and dimly lit with lots of dark wood. Until we eat again...Cheers!

(Ryan Reynolds avec a French accent voiceover)The vibe is best gourmet restaurant I have been to date in the entire Bay Area including Napa et Paris. Mais oui.Kevin warmly greeted us and flawlessly corrected the computer glitch. Jasmine took our order. She's not only awesome; she's the consummate professional.We just had to indulge in the 9 course meal for the immersive O' by Claude Le Tohic experience w/ many of the delightful supplements.Contemporary French/Nouveau AmericanVenron was great! Super friendly and made sure our dinner went perfect! Mabuhay!"Charcoal-Roasted Beets, Fresh Herbs (gazpacho de chou rouge, marmelade de betteraves à la braise, herbes fraîches)" C'est magnifique!"Shellfish, Dashi Gelée, Osetra Caviar, Baby Radish (salade de fruits de mer en gelée de dashi, caviar ossétre, jeune radis)" Incroyable!"Black Cod Lightly Smoked and Roasted, Celery Root, Hazelnut, Matsutake Tea (mi-fumée et rôti, céleri-rave, noisette, thé matsutake)" avec Black Truffle. Wow!"Chapon Roasted with Foie Gras, Trumpet Mushroom, Chestnut, Natural Jus (rôtie au foie gras, trompette et châtaigne, jus naturel)" avec Black Truffle. This was marvelous!And of course: "A5 Hokkaido Wagyu, Winter Vegetables, Black Garlic, Natural Jus (légumes d'hiver, ail noir, jus naturel)" avec Black Truffle. La pièce de résistance! Délicieux!The dessert was divine!"Vanilla Confit, Lemon Zest, Custard and Double Espresso Ice Cream (confit de vanille, zeste de citron, crémeux et crème glacée double espresso)" Amazing!"Mignardises Cart" Simply outstanding! Love ze petit chocolats! So decadent!What a fabulous meal!Marc then went the extra mile and gave us a tour of the different floors, dining rooms privée, and the kitchen!We're gonna have to dine at that special table by the kitchen next time! So great to see the kitchen where ze magic happens!We loved the chocolat factory! The heavenly aroma was intoxicating! mmhmm!Thank you for making the evening so memorable! Merci Kevin, Jasmine, Venron, and Marc!O' is clearly among the best French/Nouveau Americain restaurants we've been both foreign & domestic! The best for me et ma jeune femme préférée sur la planète Terre!We will be back for ze sequel!Woohoo!

Just because a restaurant has a Michelin star doesn't mean it's good. Eating here means small portions of fussy food that isn't good.I'm giving the restaurant two stars instead of one because the service was excellent. 5 for service. 1 for food.