Cuisine:

• Others
• French
• Contemporary

Addison Description:
Addison sits regally overlooking the verdant fairways of The Grand Del Mar resort. Soft lighting, professional service, fine cuisine, and opulent décor make for a sensory evening. Thoughtful attention to detail can be found in every corner, from the 22-carat gold etchings in the ironwork to the inlaid limestone and aubergine marble flooring. Chef William Bradley's menu has matured nicely with innovative recipes and spot-on pairings. Guests are invited to tailor their own three- or four-course tasting or opt for Carte Blanche where Bradley orchestrates seven-courses with an element of surprise. Dishes pay respect to the purveyors, built around whatever produce is at its peak, shifting both seasonally and weekly. A European sojourn inspired Bradley's home-churned butter---its silky sweetness on fresh artisanal brioche a compelling start. Exciting amuse-bouche rouse the palate. Dishes may include smoked wild salmon, leek fondue, golden caviar and sauce vermouth; heirloom carrot confit, crystallized ginger and gingerbread; braised beef short rib, port wine, potato gnocchi and horseradish crémeux; and toasted almond "gâteau." Oenophiles will linger over the extensive wine list like a favorite book, reluctant to put it down as some 3,450 selections fill the pages. We recommend putting savvy wine director Jesse Rodriguez, formerly of The French Laundry, to good use; his knowledge of wine is vast, his ability to read people's tastes is uncanny. Thirteen private labels have been created for Addison and The Grand Del Mar.


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