|This ain't no D.C. version of Michel Richard's Citronelle. (So much so that we won't even consider it an outlet of a "chain".) This is Richard's West Coast bastard offspring - what happens to a celebrity chef when his empire extends beyond his ability to provide adequate quality control. It's not a bad place. But just about every course with a dinner has something off, not to mention the erratic service. The espresso isn't any better. Inside the hotel clubhouse, the restaurant has large glass windows overlooking the golf course and a bar that overlooks the pool. Electronic lounge music plays ubiquitously as if it is still 1999. Using a UNIC Twin in the rear service area, they pull shots of Illy espresso to produce shots with an even, lighter brown, not-too-thin crema. That said, the pour size is large - and the Fortessa cups it is served in are immense. This results in a thinner body and a muted flavor profile. It has the Illy characteristics of wood amd mild spice, but with all elements brought down a couple notches in strength due to the pour volume. Their milk frothing is even scarier: sloppy with very wet milk, little foam, and large bubbles.