|At the base of the Hotel Adagio (a redesigned version of the former Shannon Court hotel), this restaurant and bar appears quite modern in d�cor - with mobile-like colored light fixtures overhead. While the food is good here, the coffee is unforgivable. They use a two-group Elektra at the bar and Equator Estate beans (which are becoming a monotonous sign of brain death for any aspiring, high quality restaurant that knows little about coffee). They periodically grind in large batches (sometimes leaving the grinder going for a ridiculous10 minutes afterwards even), so the coffee is never served very fresh. But even so, they pull shots with the faintest of thin, pale crema rings around the rim of the full cup. It's watery, bland, and essentially flavorless - I had to search hard for something other than 'water'-flavored. While not the worst espresso in SF, this embodies much of what is so wrong with restaurant espresso today. With all the tools, expertise, and expense at their disposal, they squander it on perhaps the most expensively lame espresso in the city. There really is no excuse.