Normally when we think of the esc button on our computers, it’s not with fondness or pleasure. It’s usually characterized by banging on the button out of frustration because our screen has frozen.

But there’s another esc in town now, one that’s sure to leave you mellow and chill.

It’s the name of the new lobby lounge wine bar/cafe at the Four Seasons Silicon Valley in East Palo Alto.

If you’re used to hotel lobbies being places you only hang out in to kill time before check-in or check-out, esc will surprise you with its comfortable mix of plush couches, upholstered easy chairs, and bar stools.

I had a chance to check it out last week, when I was invited in as a guest of the hotel to see the newly completed space.

On a laid-back weeknight, people were working on laptops, and relaxing with glasses of wine, a few of which conveniently come in your choice of 2-, 4- or 6-ounce pours. You can even try Blend 122, the hotel’s new signature red wine by Byington Vineyards of Santa Cruz, a rich, robust sip that opens up as it sits in the glass.

The lobby pays homage to the fact that the hotel is in Silicon Valley. The conference rooms near esc are cleverly dubbed “Accelerator’’ and “Synergy.”

The lobby cafe is open all day, offering kouign-amanns ($4.25), acai bowls ($9), and egg & brie English muffin sandwiches with ham ($7) for breakfast; and arugula & asparagus salad ($12) at lunch.

On Friday nights, the place really gets hopping with a DJ spinning tunes, as caviar and oysters are spotlighted on the menu.

Since were were there on a Thursday night, we enjoyed a selection of tartines, fanciful open-faced sandwiches that are actually assembled right in front of you at the counter by Chef Alexis Sanchez.

The avocado and gravalax ($21) features huckleberry-cured salmon, fashioned like roses on top of the bread, with pretty, vivid fuchsia edges owing to the color of the berries.

The grape and ricotta tartine ($17) was wonderful alongside a glass of pinot noir. It also would be delicious for breakfast.

Thin, grilled asparagus ($14) was paired with brie for another tartine that was sprinkled with crunchy Marcona almonds. Tender octopus tentacles ($19) were deliciously charred and arranged atop the bread with spicy enduja spread and pickled radish.

The tartines are all cut into nearly bite-sized pieces, making them easy to eat and to share if you’re dining with friends.

Except for the Prosciutto di Parma, the charcuterie is made in-house. And it’s sliced paper-thin to order on a gleaming red Berkel slicer.

The bresaola ($11) — air-cured beef loin — was seasoned nicely with marjoram, sage and maple sugar, leaving it delicate tasting but full of flavor.

The mortadella with pistachios ($11) might be a cousin to the bologna you grew up eating as a kid, but it’s nothing like that. It’s full of porkiness and gentle pepperiness.

There’s a glass case at the counter that displays the tartines. But you might never see them, as the desserts right next to them are so dazzling, you can’t stop staring at them.

Executive Pastry Chef Eric Keppler’s individual desserts are true works of art. A lot of times, desserts with this much finesse end up being all looks and no taste. But not in this case.

The Sacrebleu ($12) is stunning, looking as if it’s covered in an airbrushed turquoise velvet fabric. It hides inside almond and hazelnut dacquoise, and milk chocolate panna cotta. A creamy dessert, it’s surprisingly light tasting.

The C3 ($12) is a deep orange orb (the outside is made with gelatin) that is filled with crisp hazelnut praline feuilletine, and a coffee mousse-slathered vanilla sponge cake that reminded me of my favorite Blum’s coffee crunch cake in flavor.

What a relaxed way to dine, chill or catch up with a good friend.

Sure beats pounding the keyboard, doesn’t it?

Where Else To Eat in Palo Alto: Bird Dog

And: Zola