Really this should be a 3.5 stars. I've been fortunate enough to experience a few Michelin star restaurants. Never a 3 star however. So to celebrate our anniversary, we decided to splurge on a 3 star in our town. It was a rough start. They tell you if you are late, you will be charged $700, yet it took them 55 minutes to seat us. Not only that, but 3 men who came in were walked directly to their seats right away while we had been waiting 40 min. They tried to explain our table was not suited for 3 people (it was) and that's why they were sat first in the available table. Which felt like a lie rather than holding themselves accountable. Then our water order was incorrect and they wished my partner a happy birthday by a different name lol. For any Michelin star restaurant, this would be a train wreck. I also worked at extremely high end restaurants many years ago. So I know the amount of effort and work that goes into service like this. They comped us a glass of champagne and a free upgraded menu which we appreciated but it took some time to get the sour start out of our mouths to unwind and enjoy. I was extremely hungry by that time. I have to say, the wagu steak is the best meat I've ever eaten, that should absolutely be a priority if you choose to eat here. It was the highlight of our meal. Over all, of all my experiences of Michelin star restaurants, this falls sadly as my least favorite. Still impressive! And perhaps it's my personal taste pallet. I was wowed many times at other experiences. I would say I only LOVED 3 of the 10 courses. Some of the courses lacked textures, some felt all one layer of softness, where some sort of crunch of different texture would have helped. All in all, our reservation was at 8:15. We did not get food until 9:30/9:40 which is a bit late for a dinner. By that time i was starving and filled up fast. We wrapped up at midnight which put us at a very late night for a work night. Our bill was about $1,200 for two with comped upgrades. I would go expecting to pay about $1,500- 2k for 2 people with tip and wine. read more

Incredible experience! 3 stars Really really good. Staff is fantastic!! Could not recommend more. read more

Eating at Addison is an experience like no other. We were lucky enough to snag a reservation due to a last minute cancellation (we were waitlisted and got a call the day before), and we were super excited. First of all, the service at Addison might be the best I've ever seen. They have a team that waits on your table, and they do everything with precision and synchronicity that is a huge part of the experience. Everyone is super nice without being intrusive, friendly without being overbearing. I'm sure I don't have to tell you how beautiful each course was, it is art on a different level. They have nine course chef's tasting menu and you can add 1) caviar or 2) wagyu or 3) truffles or all three. I added caviar and hubby added wagyu. Caviar was additional in one of the courses and Wagyu was added in two of the course (one being in place of bbq squab). I'd say def go for the Wagyu since the wagyu tartar and the main course of Wagyu steak was way better then my squab. To be honest, the bbq squab with sauce was my least favorite course, not bad, but not as amazing as all other courses. Wine pairing also has 3 levels, and I had the basic (about $350) and hubby had the luxury (about $550). I believe the highest might be called legend? I think it is about $1000 additional. Def get the wine pairing because it really elevated the meal, but I was happy with the basic wine pairing. Unless you are a big wine connoisseur, the basic was plenty delicious. When you are almost finished, they will call the house car for you so it will be ready when you step outside. They also give you a list of the courses and wine pairing you had. You also get a little to-go gift, a little container of home made granola that is absolutely delicious. Dinner lasted about 3 hours, but unlike some other chef tasting menus we've had, it seemed to go by really quickly. We usually get antsy after a couple of hours, but we were fully enthralled to the end. We saw Chef Bradley walking around, and we were sad when we were done. Unforgettable experience, we thoroughly enjoyed it! read more

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A Michelin 3 star restaurant is on my bucket list and I can finally cross it off my list with a fantastic dinner at Addison. As a foodie this was the best meal of my life...I highly recommend the earlier seating so you can indulge in each dish over the 3 hour dining experience. read more

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The only 3 Michelin Starred restaurant in southern California. Need I say more? Not only the food but the service they provided was top notch. Definitely will come back. read more

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This review is long overdue. I visited Addison for my birthday in March. I will never forget the celebrity treatment we received. We were greeted with a warm welcome as soon as we arrived. The service was unmatched the entire time: professional and friendly. The food was simultaneously brought out and each dish was explained thoroughly. Even when I asked where the restroom was, the server offered to walk me. Stellar treatment from Nick Brown and Nik (Nikole). The food was world class. I will always remember my first three star Michelin restaurant. read more

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Only for very very special people and occasions. I cannot believe how wonderful and top-notch world-class the food and service and ambience are. So worth every moment, dollar, drink. Perfect for a romantic occasion. read more

Very difficult to understand the Michelin rating. Dish after dish of slippery fish flavors with lots of cream ('anything's good if you toss a lot of cream (or salt) into it'). No 'acid' flavor (except in a single 'appetizer' oyster dish which was frankly not great but was at least more inventive than most). Not much vegetable-forward or acidic flavoring, in light of the heavy cream fare. The wagyu steak was unique and exceptional (although by that point we were near-saturated from the creams and it was amazing to taste the wagyu but not wanting to finish it all). The decor was very heavy and oddly spaced. Dimly lit, with only the downlighting from ceiling cans to add an odd, poorly-lit experience. Service also odd in a few respects, and the wine situation was oddly handled as well (we were a party with some quality level requests that were evaded until pressed). Just strange all around. If it were less hyped up and try-hard I'd give it a moderate rating - but for the price it's just not worth it at all. Giving a 3 out of respect for the level of ingredients and refined atmosphere - and an unusual and tasty wagyu. The Michelin accolades are frankly just confusing. read more

Addison is utter perfection, and the antidote to naysayers of Michelin dining. Straight away, I need to note that Addison is expensive. The tasting menu itself is $395 and the wine pairing options are $395, $1,000, and up. Further, the tasting menu offers a variety of upgrades, such as caviar, truffle, A5 wagyu and more. All considered, it is not impossible to top $1,000 per person quite easily. Luckily, however, I believe the price is justifiable. I'll start with ambience. From the moment are you approach Addison, which sits on the quiet precipice of a golf course, you are greeted with a large pastel pink archway that alludes to a special evening. Upon entering, the pure scale of the restaurant will overcome you. The ceilings are tall, the bar is huge, fireplaces bookend the restaurant, the bathrooms are massive and luxurious, and the restaurant overlooks a picturesque golf course. It is quite an experience. Service is choreographed perfection. Our main waiter was also a sommelier and was amazingly kind and attentive. Further, he exuded passion for the wines which made me actually opt out of the wine pairing and elect his curated choices. He even asked my wife and a series of questions to understand our wine preferences. Additionally, the supporting staff were equally excellent. No matter who set the food in front of us, they knew what was on the plate and could describe it and the history with ease. Most impressively however, the three Michelin starred chef/owner was working as well--from serving, to seating, to bussing--Chef Bradly was there with his brigade. Moving to drinks, the drinks were certainly a highlight of the meal. My wife and I ordered two cocktails which were good, but I wouldn't say they blew my mind. However, the curated wines from the sommelier were out of this world. They paired exceedingly well with our meal and furthermore, tasted excellent on their own. My wife crowned one of the wines the best wine she has ever had, and asked the sommelier where to get it--unfortunately it's not publicly available. Finally, food. As would be expected, the dinner was epic. There was no "okay" dish--everything was good to unforgettable. The only "good dish" was the dashi soup, which may have been a little less special for me as the removed the shellfish. The rest of the dishes were excellent, with some of our favorites being the amuse bouche, the fish with crispy scales, and the red meat (we each chose a different one, but both were exceptional). The unforgettable dish that left us talking for months to come was the Chef's signature dish--eggs and rice. It was phenomenal. The last thing I will mention on food is that some Michelin starred restaurants I have been to have left me a bit peckish afterwards, yearning for a bit more food. That was not the case here--my wife and I felt it was plentiful and filling. All said, Addison is everything it purports to be: an extremely accomplished fine dining experience. I recommend it to anybody who is okay with the pricing. You won't be disappointed. Service: 5/5 Ambiance: 5/5 Food: 5/5 Drink: 5/5 Value: 4.5/5 Consistency: N/A read more

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The experience and service was amazing, but the food was lacking in flavor. As a 3 star Michelin, my fiance and I were expected to be blown away, sadly we were not. Starting with the good, the service was impeccable. The wait staff was incredibly attentive and friendly, no complaints on service or pace of the tasting. The restaurant itself was very clean and the atmosphere was very classy. The food is where we had issues. Starting with the portions, although it's 10 courses, some of the courses are really small. We're not big eaters and this is the first Michelin we've been to where we walked out of the restaurant feeling still hungry. Texture wise, there was not a variety of textures. A lot of the dishes were softer in nature which didn't work for our palettes. For 3 stars and $375 per person, I guess we just expected more. We've been to quite a few 2 and 1 stars, all of which we've gone back to. This is the first Michelin we won't be returning to. We did not do the wine tasting because we're not wine drinkers, but the cocktails were good. Overall we're conflicted about this experience. We're not unhappy we went because it was a good experience. But we won't be returning because of the price and food. Even if they cut the price in half, we wouldn't return. We think the technique and skill level to prepare the food was really good, but there weren't any tasty or memorable dishes, and for us taste matters most. read more

It is impossible not to give this dining experience 5 stars. A 5 star rating is pedestrian, it was much, much more than that for any average and above-average food appreciator. Most of the 4- and 5- star reviews before me provide all of the necessary details - the texture of the dishes, ambience, choreographed service, highly trained wait staff. All was above and beyond. The one dish I will mention is the smoked egg and rice... There is no description that will do this justice. I would pay for the entire meal again just to eat that. The wine pairing was perfect. I recommend the wagyu upgrade, my husband did not get it and he was envious. I didn't regret it. Also I got a special champagne flute with a red stem - the only one in their inventory - to match my dress. Everyone seemed to enjoy that. I definitely did. I am writing this review because after our meal my husband and I were not ready to go home. We almost never go out, with two small children at home, and it was a luxury to know we had the entire evening to ourselves. After the meal was finished we were just lounging in front of the fireplace and had no expectations except to be able to sit while we waited for our car. After we had been sitting for a couple of minutes, our primary server for the evening (there were many servers, but our primary server was a highlight, he was very personable and knowledgeable) asked if we would like some sparkling water, and brought us two complimentary granolas for tomorrow morning. This is the best granola I have ever tasted, but that's not the point. We felt welcomed and comfortable, even after our meal. The real point of this review is, after we had been sitting there for a while and our car finally pulled up, we were on our way out and I crossed paths with someone dressed like a chef, who was maybe coming off a break, or at any rate from an unexpected part of the property - and I think it was chef Bradley. He matched the pictures online. He wished me "happy birthday". Many of our servers that evening wished me a happy birthday, but I absolutely did not expect chef Bradley to know why I was there or especially that we were hanging out so long after our dinner ended. The point is - I believe he ran across us unexpectedly and knew to wish me happy birthday. What an absolutely delightful end to a perfect meal experience and evening. Many, many thanks to chef Bradley and the entire staff of Addison for not only perfecting the culinary arts and the art of dining, but the art of a perfect, holistic experience. read more

Haven't been here in awhile and decided to see what's new on the menu. This time we upgraded with the Wagyu and black truffle substitutions. 1. Mocktails: got the hibiscus ginger lemonade and the shiso mojito: 4.0 for both drinks. Maybe slightly too sweet 2. Tepache: slightly sour drink to start the course: 4.5 nice palate cleanse 3 . Sake cured Kanpachi nigiri: 4.5 4. Crunch with truffle: 4.25 5. Spanish anchovy with potato and Meyer lemon: 5.0; Nice crunch and saltiness; very good 6. Chicken liver churro : 4.0 7. Kanpachi wrapped in melon with gooseberry sauce: 4.75; Sauce is superb with a nice tang. Fish tastes bright and fresh. 8. Chawanmushi with Hokkaido uni and scallop w/ truffle: 4.75; Very flavorful. The egg was silky smooth. I liked the crunchy elements in it. Full of flavor. Yum. 9. Caviar Eggs and koshikari rice: 4.75. relatively simple looking dish but not simple with taste. Nice savoriness balance with the tiny crunchy bits for more texture. Leaves a nice aromatic taste. 10. Cold water snapper with clam: 4.75; excellent sauce that leaves you spooning it up at the end. Fish is soft but meaty. Vegetables added a nice vinegary flavor. 11. Bread with green garden and goat cheese butter: 4.25; Very crunchy crusty but maybe a bit too hard in some parts. Wish the butter had slightly more goat cheese. 12. Tarte tatin in with black truffle: 3; The onion overpowered the truffle. 13. Konbu soup with Wagyu: 3.5; The meat tastes good and tender but didn't really need the wakame. 14. Wagyu steak with squid ink cracker and wagyu tartare: 3.75; The steak did not have a lot of beef flavor and was somewhat hard to chew. Usually I expect Wagyu to be very soft and tender 15. Mangonada: 3.75; Good overall but basically tastes like plain fresh mango. 16. Yuzu custard with matcha, tres leches black truffle, berry beet tartlette and cocoa crunch; overall good. The best one was probably the tres leches The meal started on a high for the first 1/2. The 2nd half of the meal tbh wasn't as good and a bit disappointing. Most of the dishes were reminiscent of the ones I had about 2 years ago except some of the sauces were slightly different. I don't think I'd get the additional supplements since they did not seem as worth it for the cost. Service was great and attentive throughout. The staff was friendly and funny at times. :) Overall, the dining room was quiet except for the occasional weird song playing. read more

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The food was very unique but not the best, the service was honestly what made my time uncomfortable. I was treated very poorly and felt i was being judged the second i was seated. The ambiance itself was very lovely and beautiful for photos. read more

Honestly, I have no idea how this place earned Michelin stars ,the food was awful, and most dishes were unbearably salty.

Dang! What an amazing experience this was. It's not for the faint of heart or for the tight of pocket, but it's a dining experience you'll never forget. Took my boyfriend here for his birthday and we decided to splurge and upgrade to the 805 menu. 13 courses of flavor explosions served in such a beautifully orchestrated manner. read more

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On the whole, three stars...to go with their Michelin three stars. A restaurant of this calibre should hit it out of the ballpark in food, service and ambiance. First the food: most of it was really, very good, esp their dry aged lamb ribeye. However, that lamb had far too much fat. Or maybe it was me and I don't know how to enjoy chunks of fat with my lamb ribeye. Who knows. The second - and this is entirely my personal take - was the tom kha goong. Most of the courses were Japanese-inspired, with a Mexican-influenced bite or two for a variety. When the progression is mostly Japanese and you're close to nearing the end, a robust and flavourful bite might make sense, but it did not for me. It threw the whole beautifully exquisite flow off. And the dessert...a couple items of the sweet treats weren't sweet. They actually made me pucker. Service was friendly, yet professional. We were a table of two. There was a table of six adjacent to us. Their service was impressively choreographed, where they set the plate down to the diner's left, the servers moved in unison to the diner's right to pour sauces, etc. It certainly was more style than substance. Another aspect to note was that we had three alcoholic beverages, our bill only showed two, so I informed the server. I thought that perhaps they will wave if off, bc had I not pointed it out, we would have only paid for two. But alas, that wasn't the case. I had hoped for a birthday beverage, but that wasn't to be. They added the third drink to the bill. For your birthday, you get a candle to blow out at the beginning of the meal. No neat personalised menu to take home (just an unpersonalised one) and no cocktail. And for ambiance, it's a hotel restaurant on the golf course. It did not feel intimate or special. It felt corporate. And the music, which is not really noticeable when you're seated by the floor-to-ceiling windows, was okay. It didn't add to the mood as I had hoped. Sometimes, I leave feeling a dining experience like being on Cloud 9. These experiences can leave you feeling special and wanting to return for the next special occasion; this did not. And for me, the measure of a restaurant is simply determined by whether I'd like to return. Unfortunately, on the balance of food and experience, Addison just isn't compelling enough. read more

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Won a bet that both houses of Congress would not be flipped in the last election and the cost of my oldest friend's mistake....? Dinner for my honey and me at Addison, which recently won its third treasured Michelin star the next time we were in San Diego which happened to be last weekend. Now since there were 4 of us you can understand how serious a wager that was; which ended up costing my buddy enough to buy a couple of electric bikes or something else more usable over the long haul (so to speak:-). For me, the extra treat was knowing that 45's ignominious defeat fed me not only thankfulness for our nation, but sustenance for my body. Ah, the temporary moments of joy we get to have. Bottom line--the best meal I've ever eaten of that type (where you get to enjoy the epitome of ambiance, service, food and luxury at a cost that almost none of us could generally afford to spend). Some pics are included below. I was going to continue the last sentence with something profound about fine dining at that level, but my feelings are conflicted. So let me just say that the meal was a wonderous experience I feel very very privileged to have had. Thank you Chef Bradley and thank you to the amazing staff you have assembled. read more

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I recently dined at Addison, the acclaimed 3-Michelin star restaurant located at the Grand Del Mar. Given its prestigious status and reputation, I had high expectations for both the food and the overall experience. Unfortunately, several aspects of our visit fell short. To begin with, there was no valet service upon arrival -- something I found surprising for a restaurant of this caliber, especially given that many guests are dressed formally and may not want to walk long distances in heels or evening attire. Upon entering the lobby, there was no one available to greet or direct us, which added to the initial confusion. After wandering for a bit, we eventually found the hostess, who had us wait about five minutes before being seated. The dining room, while elegant in its own right, felt quite stark and bare. Our party of two was seated at a large four-top table covered with a white tablecloth, but there were no table accents -- no candlelight, no flowers, nothing to soften the ambiance. It felt surprisingly sterile for such a highly rated establishment. When the sommelier arrived to discuss wines, he presented two options by the glass that he thought we might enjoy. It wasn't until my aunt asked to see the wine list herself that we discovered the least expensive of his two suggestions was $180 per glass. While we expected the dining experience to come with a premium price tag, the lack of transparency felt misleading -- almost as if we were being upsold without being informed. We were also told about two special additions for the evening: a caviar service and a wagyu course. Again, pricing was not disclosed upfront. We chose to add the caviar, and while it was well-executed, it ended up being far more expensive than anticipated. Clear communication about supplemental pricing would have been appreciated. As for the food, while each course was beautifully plated and technically sound, it didn't leave a lasting impression. The menu felt quite one-note, with a heavy emphasis on seafood -- course after course featured fish, with the only deviation being a quail dish. While we can appreciate a cohesive culinary vision, the lack of variety in proteins made the meal feel somewhat repetitive. At this level of fine dining, I expected to be wowed, but the flavors and presentation, while refined, didn't quite rise to that standard. In addition, our parting gift was a jar of granola... Overall, while Addison certainly offers an elevated dining experience, I left feeling underwhelmed. At a 3-star Michelin restaurant, every detail -- from the greeting to the wine service to the ambiance -- should feel intentional and seamless. Unfortunately, too many of those details missed the mark during our visit. read more

First 3* stateside for me! Reservations: probably super hard to get now, but we reserved for 2 people literally 30 mins after they released the article about Addison getting a third star. It was pretty easy to reserve a slot during the weekday. Parking: They have a private lot since the restaurant is on the grounds of Fairmont Grand Del Mar hotel. The parking lane lines are not super clear so parking can get a bit sloppy. Interior: Very high ceilings. Cavernous, as mentioned by several reviewers. Tables spaced super far apart so we could have intimate conversations without being overheard. Bathrooms are very clean and well lit. Experience/service: We were probably the 3rd party to arrive after it opened and we were asked to wait in a separate seating area with a bar (?). The bar is a question mark for me because they didn't lead us there or mention we could get drinks there, so it was confusing...so we just sat by the fire until they came and led us to our table in the corner. After we sat down they rolled their fancy drink cart over and offered drinks - we declined as we prefer water and I knew there was probably an extra charge in there (which seems to be right according to other reviewers). They also offered upgrades like caviar, truffle, wagyu, etc. which we also declined. The way it was explained didn't make it clear there would be additional cost to this, which isn't cool. Service was OK. Waters were refilled, dishes were explained, but it just overall seemed fake to us. I also thought the pacing of the dishes could have been better - sometimes we had the dishes back to back, and sometimes we would have to wait long stretches of time for the next dishes. No consistency in the pacing. Meal comments: - Best dish was caviar/rice/sabayon/sesame. Just amazing flavors and super unique. Haven't tasted anything like this. - Chawanmushi was too salty. - Splendid alfonsino fish skin was super crunchy and tasty. - Sweetbreads for me personally is gross, but I choked it down. Tom gha goong was nothing special and it was a weird combo for me. - Squab yakitori was such a let down. When you say "yakitori", I'm expecting bbq charcoal grill flavor to come through - didn't get it at all and was a forgettable dish. - Creamsicle was the best of the desserts (even if it was meant as some type of palette cleanser). Overall it was nice to try, but I would think twice about coming again esp. with that $355/pp price tag (as of Jan 2023). read more

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A very special experience! The service and food were outstanding. We were impressed from the start with the service as the servers perfectly synchronized the flow of pouring our water glasses. The attention to detail and precision is among the best. The food is consistent with other restaurants of its caliber. Luxurious ingredients were perfectly cooked and beautifully composed. Of course the rice and caviar dish is a standout; some others like the Tom Kha Goong were a miss for me. The ambiance mimics an Italian villa. Chef William Bradley was tending to tables and finished our main course -- so fun to see a Michelin starred chef in person! read more

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This is like the Rolls-Royce of dining. Would be over the top for those who just need a reliable vehicle. And this would not be something you would want everyday. But when you are ready to impress and be impressed, nothing else compares. Most restaurants cook food you could probably make yourself at home. This is not one of them, even if you are a professional chef. This is edible art. read more

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Had my birthday dinner here and it was a phenomenal experience! Enjoyed every dish! Some standouts were the starters (churro with filling), iberico ham and tuna, signature caviar and rice, and the quail egg drop soup. read more

Save your money and go to Phil's BBQ or In N Out Instead! I have a black belt in eating at cool places and this is the most overrated place I've ever been! Drinks ranged from horrible to below average, we tried 4 different cocktails. The food ranged from inedible to slightly above average. The actual quality of the food was surprisingly bad. Especially the lamb which was just a piece of fat They try to pressure you into buying upgrades which drastically increase the price. If you want you say you've been here, the move is to just order the base menu and cocktails/beer When you first walk in, the restaurant looks beautiful. But the longer you stay, the more boring it becomes. The ambiance gives off a sterile vibe, like a beautiful person with no personality. The lightning at our table was horrific, it felt like we had a spotlight over our head. My date and I have no food sensitivities and rarely have stomach issues, but we both experienced stomach issues after our meal. TLDR Save your money and get something actually good like Bronx Pizza read more

This was a mostly marvelous meal. The space is warm and romantic yet also spacious with high ceilings. Reception was a bit awkward. I arrived 10 minutes early and was directed to a nice large sitting room with a fireplace where my date, who had arrived 10 minutes earlier, was waiting. The hostess had not originally made clear that we would be seated at the exact time of our reservation and not one minute sooner. Thus, I didn't understand what we were waiting for once both members of the party had arrived. Also, I found it curious that we were not invited to wait in the bar instead of a sitting room. It seemed like we were expected to keep an exact schedule like a German train. During the meal itself, there was never a pause with an offer to relax a bit before the next course. Although our reservation was for the next to last seating, I was given the perception that the restaurant was eager to turn over the table. Adding to the feeling of being rushed, at the beginning of the meal we felt pushed to accept several up charges: A5 Wagyu beef, white truffles from Alban, and a larger portion of caviar and a higher grade than what normally came with the pre fixe menu (which was already $395 a person). I had to ask obvious questions, such as: what would the truffles go on? The answer, the steak, was not enticing. The Wagyu was the only one that seemed it would be worth it. It was. However, since it's a surprise tasting menu it was not clear what the alternative would have been. What tiny cut of beef and what grade comes with the standard meal? The food was excellent, but none of the dishes was "wow!" My favorites were the Kumamoto oyster and the Wagyu, but neither seemed unique. I was disappointed with the Korean BBQ sweetbreads and the chicken liver churros and would have been happy to have skipped them. The desserts were plentiful. Food service was excellent. The delivery was choreographed with two servers presenting/pouring simultaneously for each course so that everyone at the table is served at the same time. Everyone was courteous and each dish was described in detail. Wine service, however, was disappointing. It started with a champagne cart. The server asked what sort of flavor profile I liked in champagne. I said I liked dry and elegant, particularly Veuve Clicquot. I don't know why he asked because he paid no attention to my answer. They had four champagnes on offer by the glass: three Krugs (moderately expensive, expensive, and very expensive) and Roederer Cristal. He didn't compare any of them with each other (or Veuve Clicquot) but described the Krugs in terms of rarity and desirability. Never a word about taste and why one might be different to drink than the other. For the Cristal, he talked about the uniqueness of the bottle but not about the champagne inside. For the rest of the meal, we ended up having wine pairings selected by the sommelier--even though his initial question about seeing the wine list to choose a bottle or something by the glass made no sense. How could we select wine with no idea about the food? At one point, he asked if we wanted a red or a white next. Again, I responded "how can I possibly answer that without knowing the next course?" Throughout the meal, the selection of wines for pairings was good but not inspired. The presentation could have been much better. In each case, a server showed the bottle and named the vineyard and varietals. At this price point, I also expect a description of the maturation (American oak? French oak? steel? time in barrel(s)?) and flavors (grass? citrus? dark berries? leather? tannins? buttery?) and in particular, WHY it was chosen to pair with a particular dish. Bottom line: it was a good meal, but not a spectacular one matching a spectacular sized bill. Worth considering if you are willing to pay about a grand per person once up-charges, wine, taxes, and tip are included. read more

Addison - New American Near Me - San Diego, California

The Addison is located in the 400 acre Fairmont Grand Del Mar complex. You announce yourself to the guarded front entrance, then drive a long way up a winding tree lined road  past the Fairmont Hotel.  Exterior architecture reminds me of a mixture of Roman, Gothic, Middle Eastern much like the Ca' d'Oro in Venice but much less ornate.  The interior design is sumptuous with polished marble columns, smooth, inlaid patterned marble flooring, tasteful touches everywhere that quietly screams out subtle yet sybartic decadence. Added luxury is the Addison manages to maintain a stately quietness even with a fairly full house.  The absolute strong suit of this maison is its staff. Like Gary Danko in San Francisco, they are affable, welcoming, engaging, adjusting to the different personalities of their guests at the same time being very professional, intuitive to needs, highly well informed on the items on the menu as well as the wines. Kudos to this exemplary cadre of food professionals.  The Addison seems to remind us that having a certain level of affluence does have its privileges.  I opted for the 10 course Menu de Gustation and the midlevel wine tasting. The top end was "open" so I told them I didn't want to break the bank.  I was forewarned that the menu would be presented after the meal, but a nice, kind, sympathetic lady server took pity on me seeing me write desperately to keep up with the course descriptions that she sneaked me a copy of the menu.   Critiquing all 10 courses would be too long so I only list my favorites.   2) Spring White Asparagus, thick, sweet, split like a log. Resting on top: pickled tarragon infused green strawberry, cucumber, watery, crunchy succulent leaves. Dollop of semi sweet, white asparagus ice cream Quenelle.   2a) Abbazia di Rosazzo Livio Felluga 2016: Scent of dry, mild lemon. Light body, waxy lemon méringue, delicately acidic sweet.     3) Shellfish Chawan Mushi: Classic Japanese steamed loose, egg custard soup with Katsuo Dashi/bonito broth. Covered by Ankakè/thickened Sauce Velouté containing minced ocean sweet scallop, puréed green Shiso leaf, bok choy, broccoli.  All this topped with a row of firm, more ocean funky, small Bafun/Hokkaidō Uni. The dark Shibui/austere ceramic Chawan Mushi cup rests on a trivet shaped like the Imperial chrysanthemum crest.  3a) Chardonnay, Bourgogne, Domaine Leroy, Négociants à Auxey Meursault Côte de Beaune, 2016: Subdued green apple, Bosc pear bouquet. Delicate apple pie, smooth acidity, ultra well balanced.  Not as flinty, reserved, refined, elegant. Henri Leroy & successor daughter Lalou Bize-Leroy formerly were half owners of Domaine de la Romanée-Conti. 4) Regiis Ova Reserve Caviar inspired by Thomas Keller of NoCal: Nutty, pasty, malossol sweet sturgeon roe served w/ an inert ceramic spoon over Japanese Koshihikari rice Risotto that has a cheesy or cream undertone. Golden  yellow egg yolky, smoked Sabayon sauce adds rustic Umami.  4a) Krug Grande Cuvée Brut, Champagne is made of a blend of different cuvée aged for up to 20 years that is rested another 6 years in bottle.  Luxurious touch of maderisée that is oaky, oxidized dryness, musky, acidic, bitter w/ complex fruitiness of dark fruits like dried prunes, etc.   6) Caramelized Cod: Fatty cod that may have been marinated in Japanese Saikyō Miso or Sakè Kasu/Sake lees. Seared on one side for texture, buttery, moist, plush, white meat. Rounds of grilled green onion base. Meaty Katsuo Dashi foam. Possibly green onion oil.    6a) Pinot Noir, Clos des Mouches Joseph Drouhin,  Beaune, Bourgogne 2016: Stone fruit, damask rose scent. Cherry, blackberry, oaky,  juicy, mellow acidic, touch bitter tannin.    6) Sour Dough Bread: The ultra thin crust is super crispy, leathery while the interior is moist, plush, soft w/ a yeasty, lactic acid, sour scent. Specially grown wheat near Tehachapi. Gamey goat butter and Beurre Noisette honey butter.  At the conclusion of this epic repast, I was escorted to the grand entrance by my primary server. Given a beribboned jar of breakfast granola and my official menu ceremoniously presented on a stand held by another employee, and handed my bread in a compostable box in a handled paper bag. It was a great send off.  5 stars read more

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Pros: 10/10 food 10/10 service 10/10 ambiance Addison is really an experience I think is unforgettable. The buttery shrimp sashimi, dry aged quail, the uni, and of course the caviar and smoked sabayon were fantastic. Also huge shoutout to the sourdough loaf which is the best sourdough bread I've ever had (even amongst actual bakeriesin la and sd) especially with the goat butter. Desserts were also not one note and generally delivered across the board. The staff and the whole experience from when you walk through the door made me realize how much these folks care about giving you a good time. Cons: Value/Price. Unfortunately I can't reasonably give this 5 stars because I've been to a lot of 3 and 2 star michelin places that also offered the food quality and service and Addison was the most expensive by a good margin by default, AND they tried to keep upselling you. Naturally wines are something they upsell you on, but adding on random "upgrades" feels not that great. Maybe it lets them serve those dishes when they'd otherwise be too expensive but I'd rather not go in feeling like I had to buy extra to get the "full" experience. I did not get any of the add ons since they felt like a cash grab and I don't think I missed out. The wagyu add on in particular i would avoid because it replaces the quail which is a fantastic and unique dish vs the wagyu which is just... wagyu. Kinda tastes the same as any well cooked wagyu As an example of how much they milk you, I just wanted a basic black coffee and they brought out a siphon brewer to the table to brew it right there. I'm a coffee fanatic and I can say the coffee was mid. Decent medium-dark roast but siphon brewing is more about the spectacle than the taste. Definitely could brew better coffee myself or getting it from a local roaster for 2-3 bucks. Siphon brewing also keeps the coffee in a hot chamber which develops tannins and I was a bit disappointed they didnt decant it to another room temp chamber to keep that from happening. Why do I bring up a random black coffee? It was 20 dollars. When I've been to most 3 star michelin places a coffee was considered a drop in the bucket and they just threw it on for free so it made me feel like they cared a bit too much about squeezing my wallet TLDR if you don't care about money or you live in SoCal and this is just convenient for you, definitely worth going. But if not I would make a trip to a lot of other michelin starred places first primarily due to price. Remember the 375 cost doesn't include tip. read more

An engaging and sublime experience, more than living up to the very high expectations. The service was sparkling, the timing of the courses allowed for enjoyment and digestion. Nothing felt rushed, nor did we feel like we were waiting. The food itself was inventive, fresh, and deeply satisfying. read more

What an incredible experience in a beautiful place. From the moment we sat down to the moment we left. The service was unsurpassed and the food insanely delicious. The staffs every move was like a beautifully synchronized dance. We had the great pleasure of having Patrick as our host for the evening and he was fantastic. We got a tour of the wine cellar and the kitchen. We took a picture with the Michelin Man and left very happy and very full! Thank you for an amazing night! read more

Addison - Dessert - New American Near Me - San Diego, California

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Amazing experience, exceptional food, superb staff. We were celebrating a milestone birthday. Being a vegetarian, i was little skeptical about the chef's fixed menu, but must admit chef Bradley did an extremely impressive job of choosing modifying to vegetarian dishes We enjoyed each and every course to the fullest. Hats off. First the ambience, picturesque location, Romantic, definitely come early and enjoy the scenic lobby/balcony overlooking the golf meadows and the stream, with a glass of beverage. Hint: If you want to propose this is the spot.. The staff treated us like royalty, from the moment we stepped out of the car, at the Lobby, seating us, explaining each every dish, attention to details. Wow.. they will know if you got to pee (not kidding). Our reservation was at 8 and we came out of the restaurant at midnight. We did not feel bored at all. Each course was spread out and we were stuffed. The only reason I gave 4stars is because, even though we were celebrating two birthdays, they even greeted us with a birthday wish, (so, they knew), they dint not do anything.. I was expecting little some thing, thats a tiny disappointment. read more

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Tucked away within the sprawling grounds of the Fairmont resort in Del Mar is this hidden treasure of a restaurant. As soon as I stepped inside, i knew I was in for a remarkable treat. The space was dimly lit, elegant and welcoming. The staff were incredibly thoughtful and professional. We were kindly invited to imbibe in a few signature cocktails while we waited for our table to be prepared. The drinks were masterfully executed, cheers to out mixologist! The dining space was expansive but I enjoyed not feeling crammed next to other diners. It made for a very private experience. There was a resort like restrained elegance about the space which was inviting yet relaxing. The 80s modern rock playing in the background, helped make the experience more casual and relaxed. Service was on point and the synchronized delivery of our dishes just made the presentation all the more impressive. Speaking of impressive, the dishes were absolutely exquisite with each subsequent dish complementing the one before it. Easily the most expensive 3 Michelin Star dining experience I've ever had but worth every penny! I highly recommend the A5 wagyu, White Truffle and Caviar upgrade. The additions rounded out the meal beautifully and I don't feel it would have been the same experience without the additions. When we completed our meal, we were invited to tour the kitchen where a brief history of the chef and his team was explained to us. Understanding the chef's humble beginnings to what the restaurant has evolved into was quite impressive and inspiring. We were escorted back out to the entrance foyer where we were provided with our coats, copies of the night's menu and small gifts compliments of the restaurant. An unforgettable experience I won't soon forget and the best way for this guy to close out his birth month Happy Eats! read more

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A culinary experience that's unmatched in Southern California. Every aspect was well coordinated and executed, without the stuck up, stuffy attitude. After each course, you can't help but to pause and enjoy the layer upon layer of flavors. Can't recommend enough! Thank you to Chef William Bradley and his team!! read more

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As we are talking about a 3 Michelin Star restaurant, this review is completely different from any other review that I have written over the past 10 years or so.... we are not just talking about fine dining, we are talking about the only 3* restaurant in Southern California which will never be rivaled or even mirrored by anything else within a 250 mile radius. We decided to take a chance after watching La Grande Maison Tokyo and learning what it takes to become a 3* restaurant. Food? The 19 dishes we were able to enjoy may have seemed smaller but the flavor, texture, overall experience of each bite goes beyond our imagination. Service? Imagine the best informative staff, simultaneous pouring, setting, clearing and cleanliness and then elevate it a couple of steps. Yes, there is a golf course view when seated closer to the windows, but we were seated much closer to the kitchen that we were able to tour after our dinner, thanks to our fantastic host Nick. To top it off, we were lucky to book during truffle season and have them paired with caviar and wagyu. Expect to pay four digits if so but for an experience that will last a lifetime, I cannot recommend it more. read more

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This was not just a dinner, it was an experience! Boasting the coveted 3 Michelin stars makes this a bucket list restaurant for any SoCal foodie and I dare say even with all of the hype, this place does not disappoint. The word is definitely out, so well planned out reservations are a must as this place is booked out for months. At $365 per person for a ten course dining menu (not including tip or drinks), this is definitely a "special occasion" type of restaurant for most, but well worth the splurge! There are options to upgrade your main course, as well as an optional wine pairing. SERVICE (10/10) I would call the service more of a choreographed performance. Multiple waiters coming in sync to drop things off at our table made this experience feel next level. The servers were extremely knowledgeable and friendly, and seemed to anticipate every whim and need. The sommelier was extremely knowledgeable and helped us make the perfect selections for our courses. This was likely the best restaurant service I've ever had. FOOD (10/10) The standard menu is a 10 course meal with seasonal ingredients, so don't expect the same menu when you make your way back. The 10 courses I dined on were inspired from many different cultures and each was described when brought to the table, and the presentation of each was magnificent! Each dish was cooked to perfection, and I would give every single dish a 10/10. I would say my least favorite dish was the main course, the squab, which is basically a pigeon. This was my first time trying squab, and I definitely was not a fan of this meat (there is an option to upgrade the main course). I have a hard time choosing my favorite dish because each was so unique and different. Although each dish had a small portion, I was pretty stuffed by the end of the courses, and was almost too full to finish my dessert, ALMOST ;) Menu from the evening I dined: Prelude Sake Cured Kanpachi " Nigiri " Kumamoto Oysters, Champagne, Pickled Green Strawberry Chicken Liver Churro, Bitter Chocolate Sage Hill Ranch Garden Greens Iberian Ham, Crispy Potato, Espelette Kanpachi Sashimi, Preserved Pears, Pichuberry-Ponzu Shellfish Chawanmushi, Broccoli, Bok Choy, Purple Daikon Regis Ova Reserve Caviar, Koshihikari Rice, Smoked Sabayon, Sesame Salt and Vinegar Chips, Toasted Dill, Burnt Onion Dip Splendid Alfonsino, Flavors of Spring, Battera Kelp, Clam Butter Sourdough Bread, Goat's Milk, Browned Honey Butter Tom Kha Goong, Sweet and Sour Fowl, King Crab, Swarnadwipa Barbequed Squab, Variations of Wild Mushrooms, Whipped Onion, Arugula "Mojito", Elderflower Soda, Compressed Cucumber Sweet Treats Cocoa Crunch, Mezcal, Passion Fruit, Toasted Fluff Yuzu Custard, Ceremonial Matcha Berry-Beet Tartelette, Verjus, Vanilla Bitter Chocolate Wafer, Pistachio, Sour Cherry Jam VALUE (10/10) With a price tag at $365 per person, there is a high expectation of food, service, and overall experience; Addison absolutely exceeded my expectations. Upon leaving this dining experience, we were presented with a gift of homemade granola. Impeccable service and mouth watering dishes make this a dining experience to remember. This definitely makes my lifetime top 5 best meals of all time, and I seriously can't wait to go back! read more

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A must visit! We had a special dinner in San Diego's three star Michelin restaurant. Natalie, the wine sommelier, is fantastic! She recommended an amazing white wine to pair with the food and I still dream about it to this day. Our server, Patrick, helped make the evening very special and anticipated our needs throughout. Outstanding service. The director was so sincere and processional. The food is SO delicious. I crave the caviar dish. The ambiance feels opulent but not over the top. The parking lot could use more lights. It is big enough to accommodate. read more

Beautiful restaurant, setting and ambience. The music is additive, pleasant to hear but sometimes during conversation you forget it is! The servers are fantastic, attentive and cordial. Other reviewers have called their service an art, and I agree. It's a beautiful dance to see them serve and take away dishes. The courses come out in the dance, and a server will describe them to you. All of the dishes were beautiful and an adventure to the palate. We all had our favorites, but mine was the spring asparagus with caviar. The berry beet dessert was my least, a touch too tart for my palate at the end of the meal. The skin of the alphomsino was so crispy and perfect it's indescribable. And the depth of flavor in the Tom ka soup was unparalleled. It's a four hour dinner and it's quite the expensive luxury, but you will be happy with the experience. Bravo to an evening well eaten! Definitely worth the planning ahead to get a reservation if you're in town. We called to be on the wait list three months ago and luckily got the call a week before our trip! read more

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The meal lasted 3-4 hours, and while the presentation was beautiful, nearly 80% of the dishes were overly salty. If you're just looking to check off a Michelin three-star experience, it's worth a try -- but if you're coming for the food, this one isn't worth recommending. read more

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This is holy grail territory. Quite easily the most beautiful restaurant as well as views outside which the restaurants view is of a golf course & mountains ion the horizon. I encourage you to dine during sunset. The soup is life altering, egg course will haunt you for life. Desserts are amongst some of the best I've had. Only one course wasn't to my long but tbh it was still good was the lamb. Way too much fat on it. Staff gave me some excellent recommendations for bars elsewhere after having a great cocktail in the lounge. Get here & if able stay at the gorgeous hotel. read more

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Wow! My friend & I had an amazing experience dining at Addison! The price is steep but after our dinner, I definitely will say it is worth it, especially for a 3 star Michelin restaurant! Treat yourself! We had booked our dinner maybe 3 months in advance & they will call you a week beforehand to ask for any allergies. Addison is so beautiful! I have been to Fairmont Grand Del Mar a few times but have yet to come here. The hostess was very kind & showed us to the waiting area where you can order a cocktail or check out the grounds on the balcony. The restaurant is spacious & dimly lit, & I specifically asked for a table next to a window, which is definitely a great ambiance for a date night. The service was insanely perfect! Staff was attentive to all of our needs & even walked us to the restroom. Our servers gave detailed, enthusiastic descriptions of each dish & were in sync with each other with presenting them. If you ever watched The Menu, this is exactly how the servers were, but more happier of course! Each dish was seriously mouthgasmic, except the pigeon one. We were in awe! We each had 2 cocktails each & those were super delicious as well. This was my first 3 star Michelin restaurant so I did not know what to expect but I definitely did not expect to get full, but we both got surprisingly full a few dishes before dessert! We had like 12 dishes? We were ecstatic that we got so much, delicious, quality food! Also, we were surprised to have spent 3 hours there! After walking out of the restaurant, we were given a menu of what they had given us as well as breakfast granola for the following day, how cool! I will definitely say that Addison is a dining experience you want to have at least once in your lifetime! FYI- the parking lot was disappointing. It is far from the restaurant & if you were wearing heels, it is very rocky so be careful, & there is barely any lighting. read more

The service was top notch. Waiters are all well versed with the dishes and are very pleasant. Overall food is pretty good and the star is its wagyu beef. So tender and buttery yet not oily. My 2nd favorite is the toasted rice with a savory sabayon. I wish I got more than just one meat dish. The rest of the proteins are fish or shell fish. The worst dish to me is the steamed snapper in a crab consommé. The consommé lacks flavor and the snapper was fishy. The center of the snapper was pink/raw. I sent it back because I was not sure it is supposed to be raw. The waiter came back and told me it is done correctly so the top of the fish is not overcooked. Not sure I agree with that. They didn't offer me to get me a replacement which is kind of surprising to me. Overall, I have had better seafood dishes at Le Bernadin. All the dishes are beautifully presented with delicate bowls/utensils. read more

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Keep in mind: it's a 3-star Michelin restaurant. That comes with an exquisite dining experience and an eye-popping bill at the end. My wife and I had a reservation for our wedding anniversary. We stayed at the Grand Del Mar just down the road (car service is provided by the hotel) and therefore we were able to do the wine paring. Since it was a special occasion we also opted for all the upgrades (caviar, truffles, and olive wagyu) and a special glass of champagne at the beginning of the meal. I'll cover the costs later, let's keep that eye popping for the grand finale. The staff was top-notch! The entire dining room activity is choreographed from the way everybody walks to how the tables are served. The sommelier explained everything about the wines and was able to answer every question we had. He also had a great sense of humor. Our server was a bit more non-nonse and probably could've been a bit warmer. We even got to meet Chef Bradley since we had the truffle upgrade. He came out of the kitchen to our table to greet us and he shaved the truffles on our wagyu. Towards the end of the meal we also got a kitchen tour by our waiter. The food was, as expected, very, very good. We didn't have a dish that was not tasty. The plating was exceptional. The flavor combinations were spot on and the meal progressed in a way that made sense on our palates. The cuisine is Japanese-Mexican-Californian fusion. Almost every plate was seafood based. We did not leave the place hungry! Now, the thing everybody is waiting for. The entire meal, tip included, set us back.... $5,000. The two glasses of champagne at the start of the meal was $620. The food with all the upgrades was $943 per person. The wine paring (which comes in three tiers: regular, luxury, and legendary) was $750 per person. At these prices, I hope it was okay to leave "only" a 15% tip. Neither the sommelier nor the waiter were really forthcoming with the prices nor did we ask, i.e., we did not know what our bill was going to be in the end. We expected it to be in the thousands but not five of them, to be really honest. So, would we do it again? Yes, but differently. The wine paring already comes with champagne so the extra special glass was not necessarily needed. And since we're not really wine connoisseurs we would also just go for the standard wine paring. We didn't know enough about wines to actually care too much about how rare and special the wines were. read more

Addison - Desert time: Cocoa Crunch, Berry-Beet Tartelette, Yuzu Custard, and Tres Leches. Paired with a glass of Château Suduiraut. - New American Near Me - San Diego, California