ONE65, the new multi-level culinary concept envisioned by James Beard Award-winning, Michelin-starred chef and partner Claude Le Tohic, has unveiled the design details that will transform a historic Union Square building into a one-of-a-kind French culinary experience. The design by San Francisco-based D-Scheme Studio showcases four distinct concepts unified by Chef Le Tohic’s overarching culinary vision.
“My goal is to create a morning-to-night, modern French culinary destination, accessible to everyone, without pretense, offering high-quality cuisine in a friendly and welcoming environment,” says Le Tohic. “Each floor has its own personality and its own menu to please every audience, and the design by D-Scheme Studio reflects that beautifully.”
Occupying six floors in the heart of San Francisco’s Union Square at 165 O’Farrell Street, ONE65 offers four distinct modern French dining experiences under one roof. The French Beaux Arts building was constructed in 1906 and is listed in the National Registry. The specific programmatic requirements of the various venues within ONE65, as well as the building itself, inspired D-Scheme’s design vision.
“We welcomed the challenge of bringing Claude’s culinary vision together with the architecture of the space – a historic, multi-level, French Beaux Arts building,” says project architect Marc Dimilanta, founder of D-Scheme Studio. “Being in San Francisco – a sophisticated and innovative cuisine hub – meant that we could be playful with certain design elements, like artwork, lighting and furniture. The result is a series of delightful moments organized around the building’s varied and interconnected spaces.”
Each restaurant has a distinct color palette and ambiance, reflecting each of One65’s unique dining experiences.
For ONE65 Patisserie on level one, the design mimics the classic French patisserie with white marble-patterned countertops, white wood paneling and black tile flooring. The simplicity of the black and white design provides an ideal backdrop for showcasing the beautiful, colorful pastries. The Patisserie’s high ceilings and floor-to-ceiling glass façade create a bright, clean open space that welcomes the day and connects with the energy of the street. The second floor of the building will house a room exclusive for chocolate making by ONE65’s in-house chocolatier Vincent Fredureux, along with a prep-kitchen, and private dining for the Bistro and Grill.
On level three, ONE65 Bistro & Grill is a casual spot for breakfast, lunch, dinner and weekend brunch menus, offering an inviting, social vibe. An emphasis on sustainability led to the use of cork flooring and paneling created from recycled porcelain China – a first in the United States. The space is bright, lively and warm, with an open kitchen that connects guests to the chefs and the food preparation. Wooden table tops and rich brown leather seating add to the warmth while a hand-drawn wall covering introduces playful elements. The space references its French roots with marble-patterned dining tables and tufted banquettes.
For ONE65 Bar & Lounge on level four, D-Scheme created an alluring and sophisticated destination bar overlooking Union Square. Seductive lighting and dark walls create a soothing palette that is punctuated with bright accents of intricate brass detailing and intriguing art elements. Artfully designed seating areas invite different types of socializing, from bar seating overlooking the open wine cellar, to low, plush armchairs, to a long communal table for sampling whiskies. The goal throughout is to transport guests to a joyful realm of sensual escape, far from the cares of the day.
Levels five and six are dedicated to O’ by Claude Le Tohic, a fine dining concept based on the elements of water, fire and earth. O’ is the design highlight of the building and features dramatic custom artwork with a natural tone color palette that differentiates it from the other floors. D-Scheme and Le Tohic teamed up with renowned photographer and artist Christian Andrade to create an art experience that enhances the restaurant’s elemental themes. Andrade’s pieces are wholly integrated within the design of the restaurant, created within the walls and as part of the architecture. (Even the menus are integrated into the overall experience – printed on transparent paper presented on pieces of birch wood, each uniquely painted with images of water, fire and earth.)
Andrade has created three custom pieces inspired by nature’s interactions and power. At the entry is Naissance de l’eau (the birth of water), reflecting the rushing snow melt of the High Sierras cascading over granite towers and making its way to the valley below.
In the dining area, Mère de la terre et du vent (mother of the ground and wind) is a piece inspired by the beautiful resiliency of the Bristlecone pines of Great Basin National Park – some of the oldest organisms on earth – and the towering ridges of Cathedral Gorge State Park, sculpted over thousands of years by the relentless forces of wind and water. On the south end of the dining room, guests will discover Feu, conqûete, puissance (fire, conquest, strength), inspired by Napoleon Bonaparte, the conqueror, as a homage to strength in the pursuit of mastery.
