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O' by Claude Le Tohic
French Restaurant
Address165 O'Farrell St, San Francisco, CA 94102
Phone(415) 814-8888
WebsiteOne65sf.com
Emailinfo@one65sf.com
Book / orderOnline
Socialfacebook.com
A multiple concept French restaurant in the heart of San Francisco. Headed by Michelin-Starred and James Beard Award Winning Chef Claude Le Tohic.
Hours (as posted)
- Thursday, August 13 · 6:00 PM · Hosted at Elements Bar & Lounge, 4th Floor · $290 per guest, plus tax and gratuity
- Monday 8am - 6pm (Kitchen open until 2:30pm)
- Tuesday - Saturday 8am - 8pm (Kitchen open until 5pm)
- Sunday 8am - 6pm (Kitchen open until 2:30pm)
- The Whole building will be closed. Reopening on Friday November 29 with normal hours of operation.
- The Whole building will be closed. Reopening on Thursday, December 26 with normal hours of operation.
- The Whole building will be closed. Reopening on Thursday January 2 with normal hours of operation.
- Tuesday through Saturday 5pm - 9pm
- Tuesday through Saturday 5:30pm to 8:30pm
- Sunday through Monday Closed
Prices
| Item / service | Price | Source |
|---|---|---|
| Corison Wine Dinner (per guest) | $290 / guest | website, 2026-10-14 |
| Corkage Fee (750 ml bottle) | $50 / 750 ml bottle | website, 2026-10-14 |
| Corkage Fee (1.5 L magnum) | $100 / 1.5 L magnum | website, 2026-10-14 |
| Corkage Fee (750 ml bottle, higher tier) | $80 / 750 ml bottle | website, 2026-10-14 |
| Corkage Fee (1.5 L magnum, higher tier) | $160 / 1.5 L magnum | website, 2026-10-14 |
| Corkage Fee (first two 750 ml bottles, accessible menu) | $25 | website, 2026-10-14 |
| Corkage Fee (additional 750 ml, accessible menu) | $50 / 750 ml | website, 2026-10-14 |
| Corkage Fee (first two 750 ml bottles, accessible menu, alternate) | $50 | website, 2026-10-14 |
| Corkage Fee (additional 750 ml, accessible menu, alternate) | $100 / 750 ml | website, 2026-10-14 |
Prices as published by the business on the date shown. Confirm with the business before buying.
Services
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Sources: meta (CDLA-Permissive-2.0); business website read 2026-10-14. About our data.