Chef Dustin Valette's latest venture is no shrinking violet. Located in a soaring complex, the über-cool space never takes the focus away from the menu that weaves seasonal products with California flair and Mediterranean elements. The results are thrilling, largely thanks to the Executive Chef Matt Brimer's ingenuity. Behold a golden paupiette of petrale sole, served with a typically French accoutrement like braised endive, elevated to unexpected heights with the addition of a rich and savory mushroom dashi. All-too-familiar luxuries like foie gras and caviar have an edge of excitement when given counterpoints like kiwi or shiitake XO sauce.These unique stylings are matched by the wine program, which uses a high-tech system to dispense over 100 wines by the glass.