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This restaurant is the crowning jewel of Chef Claude Le Tohic's ONE65, the six-floor homage to fine French cuisine.
Chef Claude Le Tohic's five- and nine-course menus are composed of outstanding courses that may pair classic French techniques with pristine Californian ingredients. The rotating lineup may begin with a generous trio of caviar with freshly baked breads; and end over an enticing mignardise cart. In between, you might find such delights as an intricate zucchini cannelloni filled with diced squash and garnished with crisp tempura flowers. Lobster presented two ways may highlight succulent meat dressed with Chambertin sauce and pickled onion along with ultra-tender morsels, tangy purple cabbage and pepperberry bearnaise.