Two Projects from Alexander's Steakhouse: the Ambitious ONE65 and Casual ALX

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ONE65 Lounge will serve an extensive range of cocktails, fine wines, and whiskies. Rendering via Instagram: @one65sf.

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ONE65 Patisserie will feature French pastries, breads, ice cream, and chocolates, along with barista service and a selection of wines available by the glass or bottle. Rendering via Instagram: @one65sf.

Back in August 2016, I broke the news that chef Claude Le Tohic (previously executive chef of Joël Robuchon Las Vegas) was involved with an upcoming Alexander’s Steakhouse project at 165 O’Farrell Street. And now we learn just how big the plans are: imagine a multistory French project, on the scale of China Live.

The 25,000-square-foot, six-story project will be called ~ONE65~, with a French fine dining restaurant on the fifth floor (O’, a play on the O’Farrell address), ONE65 Patisserie (serving breakfast and lunch), ONE65 Bistro (65-70 seats, serving Cal-French comfort food, highlighting a Josper charcoal grill from Spain), and ONE65 Lounge & Bar, with a whiskey library and views of Union Square from the fourth floor. They anticipate a fall opening, we’ll have to see how that pans out. San Francisco-based D-Scheme Studio is overseeing the design, with a focus on sustainability: recycled and sustainable materials dictate much of the Bistro’s design, from the recycled cork flooring to recycled porcelain paneling. 165 O’Farrell St. at Powell.

Meanwhile, on the casual side of things, Alexander’s Steakhouse is also launching ~ALX GASTROPUB~ this summer in the retail space of a large office building in SoMa (the website actually says July). Also according to the site, executive chef Jessie Lugo (Alexander’s SF, who worked for Suzette Gresham at Acquerello) will be developing a menu offering “a contemporary take on the traditional public house fare…with private dining available for large parties and a beverage program focused on California craft beers, local wines, and specialty crafted cocktails.” 680 Folsom St. at 3rd St. [Via Eater.]