Specialty Food Magazine

Winter 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1194330

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Page 78 of 115

SPECIALTY FOOD SPECIALTYFOOD.COM ARTICLE BUG STORE TOUR Kitchen Prep Unsurprisingly quite a bit of production space is required to run four separate restaurants. As a result, the entire second floor is dedicated to various kitchens that are used for specific preparations. One65's chocolatiers have their own temperature controlled, glass enclosed room where customers can view them tempering, molding, and crafting their creations. The building has also been outfitted with state-of-the-art dumbwaiters that allow for efficient deliveries between floors. Marc Dimalanta of D-Scheme Studio was tapped to transform the historic 1908 brick building that had been vacant for nearly 20 years, into its current incarnation. With the exception of the patisserie, the multi-story food complex boasts a broad spectrum of muted colors. "Every floor has a different style of food—but they all have the same spirit," explains Le Tohic, who is committed to using high-quality ingredients and, "not playing with too much flavor or too many ingredients in one dish." A six-story Beaux Arts building with gold trimmed windows in Union Square provides the backdrop for a celebrated French chef to showcase his beloved cuisine in an array of shapes and forms. After more than 10 years at Joel Robuchon in Las Vegas where the restaurant earned three Michelin stars under his leadership, executive chef Claude Le Tohic was ready for a change. The James Beard Award-winning chef joined forces with the team behind Alexander's Steakhouse, and for the last three years has worked tirelessly to open a 25,000-square-foot concept that offers four distinct French dining experiences under one roof. Patisserie & Boutique In mid-May 2019 the street level One65 Patisserie & Boutique opened its doors. White damask walls, dark-slate colored floor tiles, and plenty of light give the high-ceilinged space an open and modern feel. Gleaming pastry cases brim with enticing macarons in bright colors, and impeccably crafted chocolate confections, made upstairs with Valhrona chocolate, are on display in a dizzying number of flavors. Along with house-made sweets, espresso drinks, savory lunch items, and grab-and- go options are on the menu. Several tables and chairs flank the space, and as with all of the One65 restaurants, customers can view the back-of-the- house operations. Here the pastry kitchen provides baked items for each of the six floors. By far the most casual of the concepts, the patisserie offers a place to enjoy a cappuccino and croissant or a pick- me-up sweet in the afternoon. "Every floor has a different style of food—but they all have the same spirit." One65 165 O'Farrell Street San Francisco PHOTOS ONE

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