Addison

Amazing experience. We went for our wedding anniversary, the free valet somehow knew it was our anniversary, we drive up and he asks what time our reservation is for, he immediately responds, Happy Anniversary, Mr xxx. Inside is beautiful, the staff is impeccable. When we sat the waiter handed us an anniversary card. And, he also knew my name, and remembered it through the meal. Truly impressed me. The chef is talented, no he’s a genius, probably the best meal I’ve ever eaten in my life. Amazing combination of flavors. The food portions are small, no doubt, but you get four courses, and cheese cart, and other stuff. We were stuffed couldn’t actually finish the desert. This is one case where you get what you pay for. We will be back again.

This review is long overdue. My wife and I celebrated our anniversary back in April. We’ve had the privilege to try many high end restaurants including EMD, Le Bernardin, Cyrus and Province so Addison was already on my radar. The décor of the restaurant was OK, nothing spectacular nor disappointing. Seems to be tailored to the over 60 affluent clientele and just felt a little stuffy. But I don’t go to fine dining establishments for the décor, I come to eat!
After a cocktail on the patio, we moved into the dining room to try the Chef’s menu with wine pairing. We’ve had many of these tasting menus with wine pairing before so we wanted to compare with our other experiences. I won’t go through all the dishes since I couldn’t finish all of them (more on that later) but the one dish that truly stood out was the Asparagus dish topped with caviar. Oh my god was it delish! One of the wines that was served was a white french burgundy that we had tried at Eleven Madison. From the first wiff and sip, we were immediately transported back to that first time we tried it in NYC. The sommelier picked up on that immediately and generously served us another glass.
My wife, who can handle her alcohol was enjoying the dinner along with the wine pairings. All was going well until I came back from the restroom to find my wife not looking too good. I quickly realized that we were not going to get through the final dishes (2 savory and 3 or so deserts) I alerted the server. Things went from bad to worse as the booze hit my wife like a bullet requiring assistance to help get her to the car. Its great to laugh about now but at the time I was embarrassed and the staff was super professional and told us not to worry that from time to time this happens. They even boxed up what dishes they could (excluding ice cream) to take home and on the way out, the sommilier even brought us a bottle of that white burgundy to take home. Unbelievable! I hope to come back under better circumstances to enjoy their food again.

This is the second time I choose to have dinner at Addison. u can see the golf club at the outside, the view is fantastic and I really like the molecular cuisine, the menus may change a little bit everyday, but trust me, u should definitely try them in your whole life, for myself, Addison is better than any Michelin three-​star restaurant.

I am so happy that I decided to hold out and have Addison as my first fine dining experience. I could have had the opportunity to try to get my hands on the French Laundry or even Eleven Madison Park, but seeing how I’ve spent 10 years in San Diego, I would rather experience the best it has to offer and IT DID NOT DISAPPOINT.
I went for my birthday and I was greeted by everyone with a Happy Birthday. The valet even knew right when we got there. Amazing!
The grounds are absolutely beautiful and I’m already planning an excuse to revisit the salon just to grab a few drinks.
Their Rose Champagne offerings were exceptional!
If you are the type that loves fucking delicious pretentious ass food, this is where you need to go. I went with the ten course tasting menu and I was absolutely amazed by everything I had. My favorite (biased opinion) was the caviar dish with salmon rillette on the bottom. TO DIE FOR.
AND THE BREAD COURSES?! UGHH SO YUMMY.
Okay, I’m done. Now to plot on how I can convince my husband to go again possibly for our one year anniversary…

The food scene in San Diego has much to be desired. This location is head and shoulders above the rest. I have eaten at over 5 3 star, and around 30 michelin rated restaurant, this location deserves one. Unfortunately, San Diego probably wont get anyone visiting from M, to give any ratings.

We were staying at the hotel and decided to give the on-​site restaurant a visit. The grounds here are beautiful so it is a lovely evening stroll to the restaurant. Also, once you have stuffed yourself, it’s a nice and much needed walk back to your room! Addison is a perfect spot for an intimate dinner. The dining room is quite spread out so the dining tables are miles away from each other. Delicious food and great service.

Go, I tell you. But check your bank account first as this place is $$$$$ and the final bill is not for the faint of heart. We came here for my husband’s birthday a few months back and had a fabulous experience! We had the 12 course chef’s tasting menu and were not disappointed and the service was impeccable! Definately plan to be back, but gotta save up first.

I could not be more pleased with the meal I had at Addison. Each course was a treat of adventurous cooking. Service was impeccable. The vista from the window was peaceful. Just one thing struck me. I was alone.
Yes, I ate early. I often do when traveling alone and especially when I have an early flight. Usually, someone comes in, but here that did not occur until a few moments before I finished. I suspect the isolated location is a factor. Price might also be an issue. Perhaps in oh-​so casual Southern California, the aura simply doesn’t sync. In this case, trying something new might just be doing something old-​a stately, formal dining experience.
The Mushroom Lasagna was remarkable. Coffee crusted Canard featured Asian flare with rice and peanut accessories. Bread courses were all delightful especially the Gougere with marscapone. I can’t stop thinking about the whipped yogurt over iced citrus amuse bouche. There was more and I could write more, but I expect the point is made. Damn, this was good!
If you live in the area or if you’re visiting the San Diego metropolitan neighborhood do something wild and unexpected. Have a formal dinner at Addison. It might be the most unexpected event of the week!

Addison is known for their contemporary French cuisine with fresh ingredients full of complex flavors. Cheers to Executive Chef William Bradley — AMAZING!
There are 2 options for the dinner menu:
1) Chef’s Tasting Menu — price varies due to seasonal ingredients
2) Four Course Menu — including 3 savory dishes and 1 sweet dish
Both significant other and I opted for the Four Course Menu because we wanted to choose our dishes. Upon inspection of the menu, we decided on the following:
Course 1 — PREMIER CHOIX
1) Kumamoto Oysters — with champagne, sweet and sour pear — MUST GET ITEM!
2) Foie Gras Presse — with white honey, rhubarb, and hazelnuts — also loved it. Note from the picture that the Foie Gras is not seared. Simple but full of complex flavors.
Course 2 — DEUXIEME CHOIX
3) Cepe Mushroom Lasagna — with aged gouda and stinging nettles — MUST GET ITEM!
4) Porcelet (Trois Facon) — with morels, spring onions, and parmesan — yum!
Course 3 — TROISEME CHOIX
5) Coffee Roasted Canard (duck) — with koshihikari rice and candied peanuts — MUST GET ITEM!
6) Kobe Beef Short Rib — with mushroom gratin and potato croustillante — yum! The beef melts in your mouth… seriously!
Course 4 — QUATRIEME CHOIX
7) Vacherin — with blueberries, whipped yogurt and verbena — MUST GET ITEM!
8) Gâteau de Caramel — with crème fraîche, dates, and orange marmalade — yum!
Not a single complaint about any of the dishes. I ordered a wine pairing and told our waiter, John, of which dishes to pair it with since my significant other didn’t order the wine paring. John worked with the sommelier — and the wine pairings were spot on. Perfectly complimented. Service was top notch, John and Robert did not miss a beat at all.
Amuse-​Bouche and the various palette cleansers in between the different courses were delicious. All I remember at this point was their house made butter. I don’t even like butter on a normal basis, but I was slathering the butter on my roll with a «healthy» smear! I asked for additional rolls, so I could eat more butter!
CONCLUSION:
Perfect for special occasions. My significant other and I went to celebrate our anniversary. Be sure to dress up in formal attire! You’ll be in for a treat for the whole package (food, service, atmosphere)!
Tip 1: Only opened for dinner on Tuesdays through Saturdays.
Tip 2: Drool Away on Chef Bradley’s Instagram Account —
ENJOY!

This review is for my visit back in May 2015.
The pinnacle of fine dining in San Diego, Addison is located at the Grand Del Mar. From the moment we arrived, we knew we were in for a special treat. The valet person to the Maitre’d, all greeted us with Mr. and Mrs. Sihapong, and Sir and Mrs. A very nice touch.
My wife and I were celebrating our 5 yr wedding anniversary, and wanted to be special. Once we were seated at our table, we notice there was a card from the restaurant wishing us «Happy Anniversary»; that too was a nice touch. When we were situated, the waiter introduced himself to us. The attention to detail from the staffs were remarkable. At this level of dining, you expect nothing less. Everything was executed perfectly. They truly delivered. Throughout the night, the meal was paced perfectly, and we never felt rushed. Since this was our first time, we decided to order everything a la cart instead of trying the chef’s menu (which we plan on doing when we come back).
Everything we ordered were AMAZING! I really enjoyed the «Fruits de Mer», and the charred octopus for one of our many courses. For our entrée we had the coffee roasted duck breast and the Kobe beef short ribs, both entrees were perfectly seasoned, and the presentation was flawless. We also enjoyed the Parker house rolls with the butter.
Addison, thank you for making our anniversary celebration special. We will definitely be back soon.
Cheers!

Ohmygosh this place is Amazing! It was the most expensive dinner I’ve ever experienced, but also one of the best dining adventures ever. If you’re going to this kind of restaurant, be open minded and go for the ten course selection. I enjoyed things I never thought I’d enjoy — such as caviar. The food changes every day. Some things we had included oyster, duck, short rib, the smallest most satisfying truffle lasagna, and dorado. I would say come here hungry, and don’t fill up on the bread.
The service is also fantastic. There were three of us dining, so we essentially had three waiters. Each course was a presentation, and while the waiters were all very serious, they were also very kind and receptive to our requests.
I would love to come here again, but the bill was over a grand (we also bought drinks) so most definitely will have to wait until there’s another Very very special occasion.

Great food, beautifully decorated, one of the greatest wine list in the States. The only little problem is the service… my wife asked for bread and it arrived at the end of the meal… also, no one took care of his wine, so she was topping his glass all by herself… not the service you expect from such a good restaurant.
But over all, the experience was great and the price very reasonable. When we go back to San Diego we will return!

The Addison’s is a truly special-​occasion restaurant with an upper-​echelon price point (the chef’s 10-​course tasting menu was recently ranked as one of the most expensive on the planet). I «only» had the 4 course menu, but it was still the most expensive meal I’ve ever purchased. So, do you get a world-​class experience for the world-​class price? I think the Addison manages to deliver.
Each dish was superb, and the service was perfect (always there when needed but not intrusive). The smaller details also added up: the seating, linens, optimal table lighting, larger distances between the tables, etc. all were spot-​on. The space is attractive, though for some, the grandiose, ballroom-​like dining area may lack intimacy.
Is a restaurant like this worth the high price? Is having a world-​class dining experience worth two merely excellent dining experiences? The answer will not be the same for everyone, but I think if you can afford it, it is worth splurging at least once in your life. And if you are going to splurge, the Addison is a worthy destination.

I visited Addison for their Valentine’s Day dinner which was an amazing 9-​course meal. My experience was grandeur and had me asking (the second I walked in) why this place doesn’t even have 1 Michelin star. With that said, if you’ve got a special occasion to celebrate and you’re feeling the urge to spend some cash, Addison is a great place to do so.
Here is a list of most of the dishes I was privileged to try:
kumakoto oyster — green apple and horseradish
smoked sturgeon rillette — caviar and toasted brioche
turbot au beurre del sel — vegetables a la grecque and sauce pistou
black olive agnolotti — charred octopus and red pepper confiture
roasted canard roti — confit shallots, beets and foie gras
calotte de boeuf — parmesan, potatoes and black truffles
tart noisette — legato, quince jam and hazelnut
cucumber sorbet — yuzu consommé and thai basil
mille-​feuille — espresso, dark chocolate and hazelnut
My favs were the caviar, the octopus, the beef, and the duck, but not necessarily in that order. It was hard for me to decide if the duck (served with foie gras) or the beef (served with black truffles) was better – I think the canard wins. I did not like the cucumber sorbet just because cucumber flavor is just not my thing. Otherwise, everything was elegantly delicious. They offered champagne from a cart before the meal to celebrate the night which included a 2006 bottle of Cristal priced at $ 400 a glass. My lovely date with limited alcohol knowledge almost ordered that but instead went with a $ 100 rosé instead.
For $ 250 a seat, I would say this price is about fair, compared to places I’ve gotten to try such as Saison ($ 500 a seat). The excellent service (coordinated/​synchronized movements of our servers), plateware (the plates and cutlery always accommodated the dish), and creativity of the chef (William Bradley) were showcased well. Everything about the experience was amazing from the exterior with romantic dim lighting where you walk pass all the exotic cars, to the picturesque foyer, and the beautiful furniture. The only thing I wish I could change would be brighter moonlight so I could better appreciate the outside through our table’s large window.
Addison is easily the best restaurant in San Diego area and definitely deserves a Michelin star. Next time I’m here I’d love to meet the chef.

This was our third time dining at Addison. The first three times were remarkable. The food was absolutely horrible. The plating was messy and dishes we either salty or under seasoned. The Foie was the only dish that was amazing. It’s also an extra $ 25. My wife had two glasses of wine and I had a couple of cocktails. The bill was $ 600. I expect French Laundry quality for these prices. I could have gone to The Marine Room or Mr. A’s for hall the cost. Sadly we will not be going back. And honestly I don’t think they care. This place has so potential. What a huge disappointment and total rip off. The bouillabaisse was ingesting to say the least. The octopus was so chewy and like rubber. The carrot cake is a total joke. I get deconstructing or a chefs «interpretation» but this was flat out stupid.

I came in USA one year ago, since then I’ve tried many restaurants (all the time food and wine, wine and food). Addison is the number one! France was the only place where I ever had that kind of experience. Great service, unbelievable food and remarkable wine list! Don’t act smart, just let the chef and the waiters to choose your courses ;).
Want to go there again!!!

Addison restaurant is a must eat at restaurant in US.
If you had been to the Fairmont — Grand Del Mar resort, you can clearly see that this restaurant is an extension of the hotel based on the interior design and quality of service. (Seems that the restaurant is a little more up-​to-​date with décor (and not sorry to say the «5 star best hotel in US» is outdated).)
The quality of service from the restaurant’s reception area is exceptional. You can tell that everyone has been properly trained to provide the most outstanding service.
Upon seating, I was greeted with 3 different options of champagne. They expect you to know that this is not a complimentary glass but a minimum charge of $ 40 a glass and up.
Like most fine dining restaurants, the chef provided a complimentary starter similar to a sorbet with crème and mint to cleanse the palette.
The first petite bite size bread was such a treat with the center filled with warm cream that simply melts in your mouth.
Don’t expect a printed menu especially for the 10 course meal until after dinner printed just for you.
For my first course I decided to go for the foie gras. I have been to the best of the best restaurants in the World and Addison created the best foie gras I have ever tasted. The diffident texture from the perfectly toasted sour dough bread to the candied peanuts along with the smooth rectangular slice of foie gras creates a great mixture.
With seafood, most especially the octopus which requires attention during the cooking stage, can clearly show how well the chef knows about the food ingredients and its proper way of cooking. This placed cooked the octopus to its perfection, with the right amount of making it soft and tender.
Same with my main entrée, the duck, was also handled well. I mentioned to Chef William Bradley that the duck had a modern touch while the side of rice seemed to have been a missed in the presentation (for the green onions were sliced like I’m in a 1 star restaurant). If there’s a suggestion I can make, it would be to work on the mismatch of the mediocre sliced of green onions.
The whole staff was attentive as anyone can ask for in a restaurant. The ratio seems to be 1 to serve 3 which provides the best quality in service. The synchronization of the waiter and perfect timing of the serving of each dish was entertaining to watch. And though you might think no one is watching while you’re eating but I can tell that they are well aware of every move, every bite of food and every expression one makes. It was nice to have been approached by the maitre d’ and given a behind the scene tour of the kitchen.
Overall, this place is well put together and deserves a 5 star.

My husband surprised me with a weekend getaway for my birthday and booked a dining experience at Addison. We were staying at the Fairmont Grand, which is just a hop, skip and jump from the restaurant.
Apparently, ever quarter, Addison has a guest chef that offers a special prefix menu. In 2015, they had chefs such as Josiah Citrin of Melisse and Justin Cogley of Aubergine. When we were there, Barbara Lynch was supposed to be the guest chef. Unfortunately, due to a scheduling conflict, she was unable to make it, but the restaurant made sure to inform us well in advance. They were still going to be offering a prefix menu and would provide complimentary champagne for the inconvenience.
I have to say, I was extremely impressed with everything. From the food, to the superb service, it was one of the best dining experiences I’ve ever encountered. The courses were timed perfectly and as each course arrived, the wait staff explained what we were about to devour.
They really pay attention to detail as they had a hand written birthday card for me waiting at our table, and my husband let them know ahead of time that I was pregnant, so they were able to accommodate my dietary restrictions.
At the end of our meal, we received some in-​house made toffee as a parting gift, a signed copy of our menus and a list of the wines my husband had since he had the wine pairing.
I can’t wait to make a return visit!

Forget being in control at Addison. As a courtesy to the establishment, let the waitstaff or chef choose your courses. The intrigue and surprise remove one’s tendency to presuppose «this should taste like this.» Would I have ordered mussels in a coriander broth? Unlikely. But that’s what the waiter chose, and without prejudice, I sampled and was rewarded.
Chefs like Mr. Bradley should have full sway over your meal, and should not have to apologize for their decisions. One doesn’t go to MOMA and only choose to look at landscapes. An artist creates without asking questions. So too at Addison.
Ask for a landscape, and you’ll get a landscape. And then you’ll compare that landscape to every landscape you’ve previously encountered. But ask for ‘art’ and you’ll walk away more enriched, more challenged, and ultimately, happier.
Thanks to the chef for being an artist, and letting us into his atelier.

Celebrated our anniversary and decided on the Chef’s Tasting Menu which consisted over a dozen courses. Truly exceptional service from the moment we valet our car the entire staff came out from receptionist, bar tender, host, server and chef greeted us by our name and wished us happy anniversary. Felt special when a signed card by Chef William Bradley was displayed on the table as we sat down.
Started off with whipped yogurt, diced cucumber and yuzu grenita. The yogurt itself tasted sour like Asian yogurt but the key is to capture all three layers. The center tasted like icy lime. I made a note during my on line reservation that I’m not a fan of cheese so Chef made me a non-​diary croquet consisted of potatoes (I love the gold on the outside) and he had the Gougere with sherry mascarpone black truffle. That had to be eaten in one bite as the liquid squirted out so no sharing on that one. Not to mention new silverware were served after each use as the next dish came out.
Then came fruits de mer (oysters, uni and caviar); fennel pollen and salt lavash; Sake cured kampachi w/​picked pears, cucumber and miso vinaigrette (love the broth); I’m a carb girl so the salted brioche Parker House roll with house churn butter hit the spot. Next, confit poached Alaskan King crab topped with uni chip and the charred octopus w/​tomatilos, tomatoes and baby leeks are the top two favs for us.
Moving on to salmon au beurre sale w/​beets, apples, fenel and sauce; Foie gras pot de crème w/​belgain waffle (surprisingly not our fav. Chef said since they didn’t have crème brule, this should resemble it. Maybe it’s just us or Chef was being inventive but it tasted sour and tarty); Ris de veau panes w/​porcini mushroom marmalade and parmesan; Coffee roasted canard served with w/​koshihikari rice and candied peanuts (yummy rice but too full at this time); Kobe beef short rib w/​mushroom gratin and potato croustillante (very very tender but the black sauce was too sweet like bbq hoisin sauce).
Slowing down with Chino Farm berries which were super sweet and the best berries I’ve tasted by far. While he was served Oregano cheese ball topped with something. By now we were extremely stuffed. Still not done with a palate cleanser before dessert (sorbet with Meyers lemon amuse bouche). Finally, dessert with Galette au chocolat (mint chip ice cream and chocolate mousse) and Chef boxed up the chocolate pave raspberry, pine nuts and buttermilk to-​go. So minty that it shot up my nose and then balance it with the outer shell/​crust like an ice cream sandwich.
Prior to our dining experience we arrived early and hung out at the patio. I had a cocktail mixed with ginger and lemongrass which gave that refreshing feeling on a hot day. As we moved to the dining room Addison’s wine menu does not offer Moscato or anything sweet to my liking and recommended Bugey Cerdon which is a Champagne-​like sparking rose. Get this if you like sweet and fruity. Maybe too sweet for some.
Overall, friendly staff, exceptional presentation and we received the same treatment as we exited and were given a goodie bag with sweets to take home (short bread and macaroons). My only disappoint was no crème brule and that inventive sour tarty foie gras killed the actual foie gras moment for what it’s supposed to taste like.

Firstly, you must know I cherish dining experiences that aim to perfect in every area. This restaurant is superior in every way imaginable. Service, impeccable. Ambiance, wildly romantic, sincerely it oozes with opulence. The food can only be described if you’ve dined at the top of top rated restaurants around the globe, because it is surely unlike anything you’ve ever had. …And I don’t even know if I can find the adjectives that would sing praises appropriately. The pictures do it some justice as they plate it extraordinarily well… But to taste it??? You will beg to live there! Chef William Bradley’s kitchen is pristine as is everything in the space; dishes, people, furniture all look brand new! The sommelier pared the meal with precision, so we ate and drank not wanting the chef tasting menu to ever end! The pictures are from a few trips … Just can’t get enough!

I would marry Addison’s if I could. This place was unbelievable in a really really REALLY good way. We chose Addison’s to celebrate my boyfriend’s birthday. I booked the reservation through Open Table and made a note that he does not eat seafood and that it was his birthday. They must have some kind of intense pre-​dinner meeting because the entire staff, from host, to server (s), to bar tender, to the chef, knew it was his birthday and his food restrictions. The chef even wrote him a personal birthday card. The service is what you would expect; maybe a few notches above the fine dining standard. I am critical of both the service and the food so it is hard to impress me, that being said, the execution of service was flawless.
Now to the food…
4 course tasting Menu — do it. Trust me, you will not be disappointed. I posted a bunch of pics of the food but they do not do them justice. Each course is perfectly timed, portioned, complemented with a complexity and simplicity that is indescribable. I would come here again in a heartbeat.

Where do I even begin?! What an incredible, luxurious, sophisticated and unique dining experience. This establishment earned everyone of their five diamonds, would be 2 – 3 Michelin if southern california received the ratings.
My girlfriend booked reservations here for my 31^st birthday. We found the place through zagat and Unilocal,it was the highest rated zagat restaurant in the area. Upon arriving all twenty some odd staff greeted me and told me happy birthday, even the valet knew!
We were seated in a quiet, but opulent and rich, warmly themed dining room with accents of gold. On the table they had a birthday card for me from the chef and placed towels on our laps using tongs.
Behind us were at all times 5 – 7 staff to make sure we were attended to and every need was met. We started our night with champagne and an amuse bouche of whipped yogurt, diced cucumber and yuzu grenita which had a lovely tart flavor that cleansed our palettes. This was then followed by a puff pastry filled with cherry infused marscapone amuse bouche, which I could have eaten all night long.
The server was extremely kind, knowledgeable and accomodating to my every request. They were even kind enough to scrounge the resort grounds for a copper tin just so i could have a moscow mule, my favorite drink. I was very impressed with the server, it is not common when I eat that the server had also attended culinary school!
The atmosphere was quite romantic and I felt like a king, it really was exceptional service.
Our first course was the foie gras served with a passion fruit gelee and belgian waffle. Talk about flavor! It was dreamy texture with the crunch of the waffle, custard like consistency of the foie gras and it just melted in my mouth!
We then both had the sweet corn agnolotti with braised belly and chanterelle mushrooms. This corn added a nice sweet flavor to the rich pasta which was nicely complemented by the texture and saltiness of the pork. It was rich but not overly so.
Lastly for the main I had the braised kobe short rib with potatoe purée and bone marrow pistachio stuffed mushrooms. This was to die for, the flavor was incredible, rich and heavy but the portions sizes were perfect. The rib did not even need a knife it was so incredibly tender and perfectly cooked. She had the salmon which was sprinkled with foie gras, sprinkled!
For dessert they brought out a black currant sorbet with myers lemon amuse bouche, it was an incredible little tasty treat that could have been it’s own dessert. I ordered the strawberry verchin which was amazing and suprisingly light. She had the goulat which was heavier but sooo good.
This review is getting long so to sum this up, as a fortunate individual that has had the luck to enjoy some of the finest zagat, diamond rated and Michelin star restaurants this was far and beyond one of the best dining experiences of my life. Worth every penny, and it is not just food but an experience that I would recommend to any foodie!

Addison sets the bar high and delivers on all levels. Amazing service, food, and wine selection. If you want a more private seating, I recommend asking if a booth is available.
A shout to Vikki Young who selected a red burgundy for our savory courses. It was wonderful.
The downside to such a wonderful experience is that it kind of ruins your future dining experiences at other restaurants because most don’t even come close.

Addison is a diamond in the rough when it comes to the fine dining scene in San Diego. This restaurant has been on my list for the longest time, from my early days of becoming passionate about food. It had also been put off for quite a while, and having been to many fine dining places around the world, I thought that it wouldn’t meet my raised expectations anymore. The BF decided to take me here for my birthday dinner and I’m so glad he did because it made us both realize that we have such a great restaurant in San Diego. There aren’t that many fine dining places in San Diego, and even less that have this type of ambiance and impeccable service (that is at least on the same caliber as New York).
This place is unpretentious. It’s not so quiet that it’s awkward and it’s not too loud that it would ruin the experience. Although the attire on Unilocal is listed as «dressy», it’s more like «San Diego dressy». So business casual seems fine. It’s luxurious, yet chill at the same time. My type of place!
Coming in, everyone we came across wished me Happy Birthday and I received a birthday card signed by Chef William Bradley. I thought that was really thoughtful.
We decided to get the 4 course prix fixe menu from which we could choose 1 of 4 choices per course. We each ordered different things so it felt more like an 8 course tasting menu between the two of us.
Yuzu granita with yogurt amuse bouche. Very creative and delicious. Seems like it might even be good as a drink.
Sherry mascarpone gougere amuse bouche. Wowowow! The best gougere ever! Super buttery with an ooze of deliciousness in one bite.
Some type of herby lavash. Very flavorful for something so thin.
Foie pot de crème topped with a passion fruit gelee and accompanied by a belgian waffle. Passion fruit is such a strong flavor that it over powered the delicate flavor of the foie. It was still quite enjoyable though.
Sake cured kampachi with cucumber and miso vinaigrette. I wasn’t sure if I could taste the sake, but this was a nice and beautiful dish.
Fluffy bread with Straus Creamery butter. Very delicious, but oily to the touch.
Iberico ham tartine with melon gazpacho and olive oil mousseline. The tartine was super good and I thought the ham would be the star of the dish (I love Iberico ham), but I think the aged comte cheese really made it.
Corn agnolotti with morel mushrooms and some type of ham. This dish was fantastic! The pasta was very corny in flavor and paired well with the savory sauce and smoky ham.
Ris de veau panes (veal sweetbreads) with porcini mushroom marmalade and parmesan. This dish was so good. It was nicely fried, crispy on the outside and creamy on the insde. It doesn’t feel as heavy as the fried sweetbreads that I’ve had at other restaurants. The mushroom marmalade was very nice.
Coffee roasted canard (duck) with koshihikari rice and candied peanuts. We agreed that this was the best duck we’ve had in our lives thus far. The skin was delicious and the meat was pink and tender. The rice on the other hand felt out of place. I was fine with the duck by itself. Perhaps with some small potatoes or something.
Cassis sorbet and meyer lemon cream palette cleanser. The cassis sorbet was VERY tart. 10x more tart than the meyer lemon. To make it taste palatable, I had 80% meyer lemon and 20% cassis on my spoon. Definitely cleansed my palate for sure!
Strawberry vacherin with vanilla genoise and orange sherbet. Very sweet, TOO sweet. It’s like a cannoli made of dehydrated meringue filled with regular meringue (too sweet), strawberry jam (too sweet), and genoise. The orange sherbet reminded me of orange creamsicle.
Chocolate pave with raspberry, pine nuts and buttermilk. This was also cloyingly sweet. I think it would have been nicer had the desserts been 50% less sweet. We could not finish them.
Macaron at the end. While I appreciate an extra treat was thrown in the end, I did not think it was not a good macaron. The outer shell was quite thick and the inside of the shell (not the filling) was kind of wet.
On the way out, we were given some take home shortbread cookies which was very nice.
I REALLY wanted to give 5 stars, but the desserts were a let down and that is why I had to take away one star. It is, after all, 25% of the 4 course meal and is supposed to be the ending experience and lasting impression. I hope the desserts will improve because it is the savory foods and service that will bring me back again.

Superb beyond compare in San Diego County. From the delicious menu to the excellent service there is no establishment in the same league locally. Honesty reminds me of dining in NYC a little.
Make sure to bring your wallet because much like life has taught everyone «you get what you pay for».

If I could, I will give billions billons stars for this restaurant! I had a WONDERFUL time at this restaurant. The food, service, experience, and ambience was perfect. Absolute ⁵⁄₅!
I was a bit intimidated as I walked in. Looks so fancy and super duper nice! But everyone at this restaurant was so friendly and easy going and was able to become myself as soon as I sat down. Excellent excellent service!
Next to the food. Wow… Amazing… I loved every bite I tasted out of this restaurant… Sooooo flavorful, differnt yet so delicious! Gosh loved every second at this restaurant. I would be so happy if I can eat here every day: D.
All I have to say is, you must try this place and will not regret it!
Make sure to rsvp in advance!
What a pleasant dinner!

Best restaurant experience by far. The service was outstanding for the moment you get our of the car. They greet you by name, knowing the time of your reservation.
My co workers tried the 10 course meal and I tried the 4. All pairings were perfect. Staff and chef were extremely accommodating to my gluten and dairy sensitivity! Options not on the menu were offered to me. Phone needed to charge, they had that available as well.
Music and environment is very relaxing. The perfect place to wind down. Specialty cocktails are a must.

Whatever I say, Can not come close to describing dinner at The Addison.
Start by how welcomed and accommodating The Addison experience makes you feel.
Maybe not everyone’s cup of tea but … I don’t need to say much because if you have been here, you will be back, Addison is simply the best!

Ever since I worked as a nurse at one of the villas at The Grand Del Mar a few years ago, I’ve been wanting to try Addison. I knew it was a place I wanted to take my husband to. It was just a matter of time and the timing had to be right. Yesterday happened to be a perfect day for us to finally try this place. I’m pretty impressed with the Grand Del Mar in general so I didn’t expect anything less from Addison.
I made a reservation weeks in advanced to make sure we got a spot and reserved a table for two for my husband’s birthday. We did our research and decided to go with the chef’s tasting menu since well, we consider ourselves adventurous as far as food goes. It came to be an 11-​course tasting menu and it did not disappoint!
To start, our waiter seated us and right there and then was a card for my husband thanking him for joining them for dinner and wishing him a happy birthday. Nice touch, Addison, nice touch! Then our waiter came by with a cart of 3 options for champagne and that’s where he got me, because I love champagne. We went with the krug champagne which was $ 75 a glass but hey, we were there for the experience!
Each course was deliciously paired and perfectly made. Even the butter blew us away. How do you make butter taste that much better?!! We felt like we were visiting different parts of the world by tasting these dishes, they were japanese inspired, french, italian, etc.
They even made sure to serve our dishes a certain time apart to allow us to digest the previous course. They also put out different flatware for each course, so my husband and I had fun guessing what we were being served next based on the flatware they put in front of us. Each course had such different layers of flavors that we were able to narrow down some of the ingredients, it was phenomenal! I also loved that our waiter and waitress would tell a little story about the dishes when we asked and they were very interactive with us, not just a bunch of cold, snobby waiters we were expecting at all.
We were treated like king and queen from the time we arrived to the time we left. Our valet guy asked our names and from then on, everyone referred to us as Mr. and Mrs. Even when we were seated, they lifted the corners of the tablecloths for us to get in the booth without pulling on the table cloth. The napkins were placed on our laps with tongs from a silver platter. The crumbs were cleaned with a crumb catcher only when one of us was in the restroom to make sure not to get any crumbs on us. Our waiter offered to take photos of us in several different places (beautiful places throughout the restaurant) and even offered to close some doors to get the photo just right.
We walked to the exit and our car was pulled up, waiting for us. The menu of everything we ate was waiting for us up front with some shortbread cookies to send us off. It was the most expensive meal I’ve ever paid for, after a 20% tip, our bill came to almost $ 800, but it was worth every penny. We plan to come back for another special occasion.
I can definitely see why this place is Southern California’s only AAA Five Diamond restaurant and Forbes 5 star restaurant.

Unbelievable dining experience from start to finish. It is something to try at least once in this lifetime!
Entering the restaurant I imagined I was experiencing something like what Belle felt entering the Beast’s castle for the first time. My friend and I came here for dinner and were the first ones to arrive. The restaurant is quite elegant, spacious, and gives off a sense of old-​world grandeur. We were escorted to our table and as we passed various servers and staff, it felt as if we were getting a private tour of some old Duke’s residence. Everyone kindly nodded and greeted us, and we were presented with an extensive wine list and some suggestions for the evening. We ended up doing the chef’s tasting menu with an accompanying wine pairing.
Each dish was gorgeously presented, delicately delivered, and created such delicious and intricate tastebud awakenings with each bite that each small dish was its own special experience. Our server Tim and our lovely sommelier Irene guided us through this magical culinary journey with savoir faire, and our meal wouldn’t have been the same without them.
To describe each wonderful dish would not do justice to the overall experience of dining here. A flawless performance. Stellar.

A friend of ours that lives in San Diego dined at the Addison earlier this year, he was so impressed by it that he wanted to take us there to celebrate my husband’s 40^th birthday. He made reservations for a party of four for 6 pm on Saturday. We arrived about 10 min late due to the insane amount of cars on the 5 Fwy Southbound. The way leading up to the freestanding building restaurant is just beautiful. Upon entering the building, we were escorted to the patio area across from the bar, it faces a beautiful water fall. So serene…
The dining rooms are very large but they don’t have too many tables so its very quiet and almost private. The setting feels like and old mansion, with huge chandeliers and fire place. Very cozy. The waiters are really polite and very attentive. We had a 8 course meal that took 4 hours to complete. I brought my 11 weeks son and everyone was very accommodating. I felt bad since it its fine dining, but I made sure to step out as soon as he made any sound so we wouldn’t disturb anyone in the room. Although they allow children and I brought mine, I don’t recommend taking kids no matter how old they are. This is a very grown up type of place and having a kid around makes it a bit hard to enjoy the culinary extravaganza. I will have go back again but without my little one this time.
The presentation was amazing and the dishes just beautifully crafted. We dined at a Michelin star restaurant in Paris and this was pretty close to it. I posted the menu from our dinner. My least favorite was the venison, it was a bit too gamey for my taste. But everything else was fabulous. The desserts were probably my favorite part of the meal though.
When we left, they gave each one of us a bag of goodies with the menu, two books and some delicious cookies.
Superb service. Would highly recommend going for a special occasion.

What an incredible dining experience it was to have their summer four course menu, I selected:
Wine — Porter Creek 2012 Russian River Valley — Sonoma County — Pinot Noir !!
Premier Choix — Sake-​Cured Hamachi — lime, uni and asian greens (the Hamachi practically melted in your mouth, fantastic !!)
Deuxième Choix — Chilled White Corn Veloute — creamed corn and bacon croquettes (excellent the corn had small bits of bacon which made a great pairing of flavors.)
Troisième Choix — Salmon Au Beurre Sale — beets, apples, fennel and sauce (fresh salmon seared rare, excellent texture and presentation)
Bourbon — Basil Hayden neat !!
Cheese — Blue Cheese, Cheddar Cheese
Quatrième Choix — Galette Au Chocolatte — mint chip ice cream and chocolate mousse (this was presented to look like small mint boxes, it actually looked like artwork !!)
The presentation of each course was very well thought out and the basically was an art piece you could eat. This is not for every day, but on special occasions I think it is a great place to experience you won’t forget. Don’t forget your wallet though, for three people it ran $ 740.

***Addison’s food can be exceptional; I only wish there were more courses given the very high prices that come with the chef’s tasting menu***
Addison is the signature restaurant of San Diego’s fine dining scene and you easily know why with just a whiff and taste of some of the food served here. The fragrance of curry on one course was noticeable even before the plate hit the table. The true skill though was how balanced and light the curry was despite its strong and wonderful aroma. The curry was there, but all the other ingredients stood out – perfectly moist and soft King crab, a nicely charred scallion, creamy and rich avocado purée, and a light and crispy shrimp chip.
There were many other high points throughout the night. A warm gougere with a slightly salty and cheesy mascarpone center was a great way to start the dinner. Their fruits in a refreshing and clean tomato water broth was the perfect summer course. There were great fruits like tomatoes, raspberries and champagne grapes (a thick skin covering a sweet, tart and juicy center) as well as a creamy olive oil sorbet.
Near perfectly cooked octopus (very soft) was served alongside charred tomatillos, a creamy and slightly spicy espelette pepper cream, and a salty and cheese-​like purée. Wonderfully fragrant and beautiful black truffle perfectly complemented ricotta gnudi, artichokes, and Parmesan. Their deviled egg was a great indulgence. There was a creamy and rich deviled egg mixture on the bottom, a boiled egg in the middle and great caviar on top. The refreshing and lightly sweet melon sorbet with a touch of fragrant and fresh lime zest was a smooth transition to dessert.
There were many other great courses with an element here or there that could have been better. The butter poached salmon featured moist, easy-​to-​flake and soft salmon and I loved the soubise that delivered a strong and sweet onion flavor. The fresh figs were a nice touch too though I felt the aged balsamic was too strong for everything else on the plate (this was exacerbated by an over dousing of it on the plate).
The cheese course was indulgent but also (and thankfully) light. The soft and creamy cheese had great garnishes of a sweet raisin jam, surprisingly not too sweet candied walnuts and neutral water crackers. Unfortunately, while the unpasteurized cow’s milk cheese was good, its saltiness was so strong that it had a little bit too much of a heat /​burn to it.
The primary dessert of mint chocolate chip ice cream sandwiched between chocolate flourless cake was nice but not exceptional and I wish there was something else on the side other than chocolate mousse. The coffee roasted canard, which had coffee and salty and savory flavors, reminded me of Asian cuisine; on the side was light rice that included candied peanuts and duck confit. It was a perfectly fine dish, but it did not really work with the rest of the dinner. The thick sauce on top of the duck was tasty, but the rest of the dinner was so light. And the flavors here just felt like they came in from another restaurant.
Also, the preparation of the duck breast was done in a way that reminded me of French restaurants churning out traditional, rich and indulgent French cuisine. I felt most of what Addison served was definitely French but also very contemporary and exciting.
Still, the food overall was exceptional. Unfortunately, I felt the food was overpriced (at least the chef’s tasting menu was). While there was food at Addison that could easily compete with restaurants it is similar to like The French Laundry, Per Se and Quince, I felt there was a lack of courses. The portions on each course was about right, but I think you just get a wider variety of ingredients and preparations with Per Se and Quince, and Addison is noticeably more expensive than Quince and in a similar price range as Per Se.
Addison features a nice dining room. It may feel dated and stuffy to some, but Addison’s high ceilings, open layout and perfect view of the greens at the Grand Del Mar keeps the room feeling fresh and contemporary.
Service was very good – professional, polished and polite. The servers move throughout the room quietly attending to every guest’s need and the many courses unfold at a remarkably even pace.
The food at Addison is very good to delicious, exceptional and even occasionally exciting. It is one of the best restaurants I have been to in Southern California. I wish Addison was less expensive or I wish the presentation was more elaborate and extravagant so it could compete with the many great SF, NY and Chicago restaurants in its same price range. With that being said, Addison is definitely a great restaurant for a special occasion in San Diego.
I believe there is both complimentary self and valet parking.

This is a dining experience. The best you can get in San Diego and I’m sure likely the best in the United States.
One of the very few 5 star 5 diamond restaurant.
I went here for Valentines day and while the food wasn’t that memorable, the ambiance, the service, the décor and everything else was top notch, if not the best. The tables are spaced far apart so it is really intimate as well. It actually over the top! There were something like 7 courses and every course they kept taking my damn fork! I’d turn around and id have a new fork, leave my fork alone!!! haahaha. Is it superior service… or obnoxious service? Depends who you are I suppose.
The staff is knowledgeable, the wine list is immense. They have a bunch of cool decanters as well and they’re all shaped differently.
If you got the cash, if you want the experience, GO. If you want something a little less foo foo, go to amaya which is also at the hotel.