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RH 25
2018 RH 25: Alexander's Steakhouse Group Alexander's Steakhouse Group
A rendering of One65, the multi-level French concept coming to San Francisco

2018 RH 25: Alexander's Steakhouse Group

Making the most of a great location with multi-level French dining

The 2018 class of Restaurant Hospitality's annual RH 25 looks at bold moves made by multiconcept operators — the companies that are crossing segments, shifting operations, building big or pivoting in some way. There is no ranking. These are companies to watch. See all concepts >>

HQ: Cupertino, Calif.

Leadership: An undisclosed group of investors, but Claude Le Tohic is the executive chef and partner of the upcoming One65 project

Systemwide sales FY2017: Not disclosed

Concepts: Alexander’s Steakhouse (3), The Sea by Alexander’s Steakhouse (2), Alexander’s Patisserie, ALX Gastropub (coming soon) and One65 (coming soon)

Alexander's Steakhouse Group

A rendering of the patisserie at One65

When Alexander’s Steakhouse opened in 2005 it was quickly filled with tech industry money. It’s located in Cupertino, Calif., after all, the headquarters of Apple Inc., and Wagyu beef and tech money pair well.

The restaurant group continued their focus on high-end dining in Silicon Valley with The Sea by Alexander’s Steakhouse. Alexander’s Patisserie, with two locations in the region, satisfies tech employees' sweet tooth.

But the group has moved beyond the South Bay with an outpost of their Japanese-influenced steakhouse in San Francisco and the planned opening of One65 this fall, a multi-level concept in a historic French Beaux-Arts-style building in the Union Square neighborhood.

One65 will be run by Michelin star- and James Beard award-winning chef Claude Le Tohic and will offer four distinct French culinary concepts: a pastry shop with ice cream and casual fare; a bistro with a seasonal menu of comfort food; a lounge with low-lighting, a beautiful view and plenty of whiskeys; and the signature venue, O’ by Claude Le Tohic, a fine-dining restaurant with a menu based on the elements of water, fire and earth, topping the six-floor space.

Said Le Tohic: “Each floor has its own personality, its own food, to please every audience.”

Next: Tartine

Previous: Make It Nice

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