O' By Claude Le Tohic occupies the fifth floor of the One65 complex in Union Square, reached by a dedicated elevator after checking in downstairs; the sixth floor above is reserved for private dining. Guests are shown to their tables and the French tasting menus unfold as five or nine courses.
The cooking is paired with deliberate tableside pageantry. Servers present baskets of fresh produce before it's cooked, shave portions from a large cylinder of imported butter at the table, and wheel around a mignardises cart built around a decorative, glowing tree. The effect leans toward spectacle as much as plating.
It's a room built for occasion dining — the kind of place where the service choreography is as much a part of the meal as what lands on the plate.
The cooking is paired with deliberate tableside pageantry. Servers present baskets of fresh produce before it's cooked, shave portions from a large cylinder of imported butter at the table, and wheel around a mignardises cart built around a decorative, glowing tree. The effect leans toward spectacle as much as plating.
It's a room built for occasion dining — the kind of place where the service choreography is as much a part of the meal as what lands on the plate.