High Tea at ONE65 in Remembrance of my Mother

Life is what you celebrate. All of it. Even its end.                                                                                                                                                               —Joanne Harris

My mother, Linda Lee, would have loved everything about high tea at ONE65 in San Francisco: the elegance, the food, the service, the vibrant city location.

Vivacious and endearing, she loved dining and chatting with restaurant patrons and restaurant staff alike.  She always made friends and sometimes scored a coveted recipe from a captivated chef.

On her birthday recently, my niece Nicole and I spent the day toasting in her honor, most of them with tears as sparkly as the champagne bubbles. The calendar shows 11 years have passed since her death, but my heart knows no such value. Time screeched still when she died and my love for her, now with no earthly being to lavish upon, hovers—never dissipates, never settles; always yearns, always remembers.

And I know not what to do.

This year, we celebrated at the ONE65 restaurant in San Francisco.

Nicole and I happened upon the bar there during our annual Christmas time trek to the City last December. I say happened upon, but it was more of a seek-and-find based on rave Trip-Advisor reviews. Finding their location is like finding a four-leaf clover in a field of clovers—it’s right there—underfoot, yet hard to focus in on with the surrounding clutter. In fact, ONE65 is just steps away from my favorite Ellis-O’Farrell Street parking garage across the street from Macy’s, I’ve been there before, and yet I still needed a resident, unprompted, to guide me in the right door. You just wouldn’t think to go in to the patisserie to get to the bar and bistro.

So, enter at the street-level patisserie and boutique for all of the ONE65 venues. Arrive early because you’ll hardly be able to pull yourself away from the perfect macarons* displayed in a rainbow of colors (hint—get some to go!). Many, many more chocolates and delectables, as well as coffee specialties (cappuccinos—yum!), await you in the back of the restaurant. (*macaron or macaroon? Here’s the difference)

It’s best described on ONE65’s website:

ONE65 is an innovative multi-level culinary destination with French flair that offers four distinct modern dining experiences under one roof and is the vision of James Beard Award-winning Chef/Partner Claude Le Tohic. Ranging from casual to fine dining, each floor showcases its own individual concept and design. Everything at ONE65 is made in-house, from gourmet ice cream to beautiful loaves of fresh-baked bread.

Much to our disappointment, they now serve high tea in the ONE65 Bistro & Grill, recently relocated from the ONE65 Elements Bar & Lounge (where we first learned of it and vowed to be back) which is more suited for such a luxurious and sophisticated meal. Dark woods and candlelights throughout the room outlined with illuminated spirits on a mirror wall make for a moody and special retreat. It’s a wonderful place for a cocktail and the food is outstanding.

The bistro and grill is informal and sunshine lit with a typical urban street view. The cool, instrumental music brings sophistication to the seating area. Appropriate music is critical to a restaurant and they get this right.

High tea exceeded our expectations with a variety of tartines, hot soup, charcuterie, desserts, hot tea, and sparkling water. (Picture gallery: hover for the caption; click for the slideshow)

Our server Michael served us Gratien & Meyer, Brut-a French champagne in honor of our occasion which was so delicious we ordered a bottle. I rarely care for champagne, but this was light and just-right sweet. And Nicole loves champagne, but not sweet ones. Alas, we both loved it. Michael kept it on ice and in our glasses; quite a task when you consider we stayed for over four hours.

Any less time would have been a meal, not a celebration. Besides, we wanted to savor every bite.

He delighted us with his knowledge of the extensive menu, reciting it with so much detail and enthusiasm, he might as well have been the chef. Attentive and genuine, we couldn’t have imagined better service. He guided us expertly through the dishes, kept our tea hot seemingly forever, and finally, served us a special dessert in honor of my mother. I highly recommend requesting his service.

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• (415) 814-8888
• Exquisite service and expert attention; delicious, homemade, and interesting fare; unique and beautiful venue; great choice for Union Square dining and drinks
• Amuse Bouche~ Salted Cod Cromesquis, garlic aioli and Chestnut Velouté, Baharat-spiced Asian Pear; macarons; tartines; Gratien & Meyer, Crémant de Loire, Brut-Rosé