claude le-tohic is the former ec at joel robuchon and opened a new multi-story complex near union square. The six story building contains a patisserie, a bistro, a bar, lounge, and on the top floors a fine dining restaurant, O. The place reminds me of a french china live.
The menu at O is french-japanese and not surprisingly similar to joel robuchon.
Highlights
bread
caviar composition
seafood broth
sea bass
pineapple dessert
amuse-bouche 1 - tartlette, carrot mousse infused with jasmine tea
ooe bread
How I count my carbs @TheCookie, @Chowseeker1999
amuse-bouche 2 - pomegranate gazpacho, marmalade of charcoal roasted beets, herb salad
caviar composition
carpaccio of “konbujime” madai, finger lime, seaweed
shawamuchi and uni sabayon, toast melba
lobster gelee, geranium, corn veloute
seafood broth - scallop, geoduck, shrimp ravioli, scampi tarama, mimolette
roasted lobster - chambertin sauce, juniper, bone marrow, red cabbage, pepper berry bearnaise
caramelized black cod - lemongrass oil, cauliflower, seaweed butter
roasted veal chop - sweetbread and porcini, squash, creamy semolina, natural jus
ooe cheese
exotic pineapple - silky coconut milk, rum emulsion, frozen pineapple, passion fruit
kumquat & chocolate - confit and spicy prune, banyuls, kumquat ice cream
ooe mignardises
toto
Sounds like a nice place. Do you feel it’s worth a visit on a visit to SF?
