|This highly stylized Michael Mina restaurant sits at the base of the newly built Millennium Tower and is named for the famous road that runs through France's Burgundy region. Not surprisingly the emphasis here is on wine, and really good wine at that. Using a robotic dosing system reminiscient of the defunct Vino Venue, their bar serves expensive pedigree French wines by the glass with an inert gas injection system that supposedly can keep an open bottle fresh for up to 45 days. The interior space consists of a dining area and a separate bar/communal area. They use L.A.'s Lamill for their coffee service - from their coffee to their machines to their training. While we appreciate the uniqueness of chosing Lamill in the Bay Area, the coffee service falls flat on the delivery end as it does in most upscale restaurants. Using a La Marzocco machine in the kitchen, they pull shots with a very thin, pale crema that barely covers black Guy Degrenne or white Rosenthal cups. All other aspects of the espresso are muted and suggestive more of filter drip coffee in disguise: a flavor of mild spice, a modest body, etc. Criminal at $4 in 2011, but less so by 2013. Milk-frothing has a merengue-like stiffness.