Seasons 52 was everything we were told. Not far from the Hotel we went by limo for only $15.00. The restaurant is to the left of the main entrance to the splashy Galleria complex. We were seated immediately and our waiter was literally waiting for us. Matt made various recommendations on the food and wine, brought us our requisite cocktails and hovered jus t out of sight until we were ready to order. The crab and shrimp stuffed mushrooms came in a small ceramic dish with six impressions the perfect size for the mushrooms. Shredded cheese was baked on top. The spicy chipotle shrimp flat bread was [no lie] paper thin and held up to the generous toppings. It was sensational. A bowl of Piedmontese Black Bean chili followed with the most tender beef chunks I have ever seen wasted in a chili. It was top drawer. Entrees included penne pasta with shrimp, Filet Mignon with garlic polenta [substitute for the mashed potatoes], and a seared ahi spinach salad. The salad was presented in a tall plexi cylinder where all the ingredients were layered with the tuna on top. Matt then slowly wiggled the cylinder off dropping the salad on the plate in a lovely presentation. Considering that none of these items weighs in over 475 calories [there greatest selling point], the entire meal was nothing short of revelatory. These folks do it right. The prices were competitive; the service was perfect [!] the atmosphere casual tropical, and the desserts…. OMG THE DESSERTS! There are about a dozen or so to choose from. They are served in large square shot glasses at $2.50 each. You can pick and choose… red velvet cake, key lime pie, Belgian chocolate rocky road, Meyer lemon merengue, chocolate and peanut butter mousse… so many. We each had 3. What a wonderful concept. Thank you to Mitch and Michael for the recommendation. AND WE HAVE A SCOOP! THEY ARE COMING TO SAN FRANCISCO. I will mount a concerted effort to get them to consider Sonoma [Healdsburg] as a future site. I am sated.