|Part of a national, upscale, Hawaiian/Pacific Rim restaurant chain. White tablecloth dining in a semi-formal, albeit lifeless, environment. Good, overrated food presented as art. They originally served Kona coffee - keeping with the Hawaiian theme - until realizing most commercial blends are less than 20% Kona. They transitioned to Illy for a few years, and the espresso wasn't too bad: a creamy, thick, medium brown crema, a decent body, and a fuller, more complex flavor than many Illy-based espressos. However, they have since returned to a Kona blend - now using inferior, freeze-dried, pre-ground coffee from Superior. Simultaneously, they switched their Nuova Simonelli to a superautomatic "hunk of junk" (an employee's term for the machine's manufacturer) with two embedded containers for stale regular and decaf espresso. Yet despite this, their espresso manages to be palatable by some unseen miracle. Forget the Virgin Mary's face in a pizza: what happens here is truly worthy of religious (though not coffee) pilgrimmage. The shot is filled relatively high with a thick, frothy crema that almost looks frozen. It's a medium, mottled brown. Flavorwise, it has a rougher herbal taste - though rather diluted. It's shocking that this isn't one of the worst espressos in the city. Accompanied by a puzzling lemon rind.