|This splurge-worthy restaurant opened in 1993 and has been something of an SF staple for many years. White tablecloths, well-dressed service, and an odd mix of clients between the wealthy, the tourists, and the outright freak show on date night or an expense account. The restaurant space is rather vast inside this corner building, with tall ceilings, many booths, several tables, a large bar, and plenty of kitchen real estate in the back. The espresso here is shockingly good for a restaurant and looks exactly like you'd hope for: a darker, richer crema with tiger stripes, a shorter body. It has a robust flavor of a Mr. Espresso Neapolitan blend: more in the pungent flavor range of blended spices and herbal elements, but rounded out more in a complete cup. Made from a three-group Faema E92 Elite in back with Mazzer Jolly electronic grinders. You'll be hard-pressed to find many better restaurant espresso shots in town. And their milk-frothing shows restraint; ask for a macchiato and you'll get a right-sized cap of milk foam.