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Nestled in the picturesque Carmel Valley of San Diego, Addison is a prestigious three Michelin star restaurant renowned for its exquisite New French cuisine. Located at 5200 Grand Del Mar Way, this culinary gem offers an unparalleled dining experience, featuring a meticulously curated menu that showcases the artistry of Chef William Bradley. With a focus on seasonal ingredients and innovative presentations, Addison promises a memorable evening for food enthusiasts and fine dining aficionados alike.

Addison offers a unique dining experience with its set menus and exquisite wine pairings, making it a perfect destination for special occasions. Highlights of the menu include:

Signature dishes like "Eggs & Rice" and Crispy Horse Mackerel.

A ten-course tasting menu that showcases seasonal flavors.

Impressive wine selection with options for pairing.

Situated within the luxurious Fairmont Grand Del Mar Hotel, Addison is not only a dining destination but also a gateway to explore the beautiful surroundings of San Diego. Guests can enjoy nearby attractions such as:

The stunning golf courses and spa facilities of the Fairmont Grand Del Mar.

The scenic beaches of Del Mar, just a short drive away.

The vibrant shopping and dining scene in Carmel Valley.

Set menus & wine pairings are featured at this elegant Grand Del Mar hot spot with New French fare.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNuNVp1THN3RRAB&d=17924085&t=1

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Addison is known for its prestige as a three Michelin star restaurant, so we came in with high expectations. Unfortunately, while the evening wasn’t terrible, it fell short of what we had hoped for.

To start, the wine selection was impressive, but the markup felt excessive. I understand it’s common in fine dining, but it seemed steep. The main course featured lamb, which can be an acquired taste for many. Personally, I found it a bit tough and not the best choice for a “wow” dish, especially given that lamb isn’t for everyone.

The service was okay, but there was a lack of transparency regarding pricing. We often felt like we were guessing rather than being informed, which took away from the comfort of the experience. As for the ambiance, the restaurant could use a bit of a refresh. It feels outdated, which is surprising for a place with such a high reputation.

Overall, I did enjoy my meal and the evening, but I left wanting more. For a three Michelin star restaurant, I was hoping they’d knock it out of the park, and unfortunately, it didn’t quite live up to those lofty expectations.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSURmbjd6YkJnEAE&d=17924085&t=1

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Went here for dinner with my friend, the service was impeccable. The ambience was great but the decor needs work and the building looks old on the inside. The food was delicious 😋 but for $800 or more per person I expected way better. I’ve been to two one star Michelin restaurants and the food quality was the same or better. Serving potato chips and dip as one of the courses was unforgivable. As the courses went by it was the opposite of my experience at the one star restaurants. The best course was the first and then the excitement slowing declined based on the dish served or the taste. At the one star restaurant the dishes got better with every course and they had pleasant surprises in between the courses. The only thing I enjoyed the entire time was the wine 🍷 pairing. Maybe it was an off night but if this is the norm this restaurant doesn’t deserve more than a one ⭐️. Jeune et Jolie in Oceanside is way better value for a third of the cost. It may not be as private as this restaurant but at least you’ll enjoy the entire experience.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNmNm9EblJnEAE&d=17924085&t=1

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One of the finest culinary experiences of my life. Great service, great food and lovely ambience. The restaurant offers a ten course offering and they did customize the menu accommodating our dietary preferences.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUR2cElxd2FnEAE&d=17924085&t=1

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As of December 2024, Addison is mind-bogglingly still the only 3-Star Michelin restaurant in all of Southern California.  Chef William Bradley and his staff have created an insitution at the hillside Fairmont Corona Del Mar Hotel in San Diego.  From the moment you pass through the guard station, there is a feeling of exclusivity.

It is nice being able to park on your own without a valet and walk in.  We were a little early, and were seated by the friendly hostess after just a few minutes.  We were seated nearby an entryway where there were wine glasses stacked on an armoire shelf.  The vaulted ceiling are about 16 to 20 feet high, further up toward the glass ceiling.  The floor is carpeted with streaks of gray, beige and marigold.

Our waiter was an adept conversationalist, and we were soon given a Tepache, fermented pineapple drink from Mexico.  Soon after, I was presented with a candle in a bowl and the small bite topped with a leaf and wafer.

I ordered a mango cocktail containing tequila, mezcal, lime, mango, poblano and coconut.  It seemed a bit more simple than the creativity of the dishes and didn't really stand out from an average cocktail bar, while costing $30.  Later, I got a Clarified Ube Jungle Bird cocktail from the Japanese speakeasy, Bar Kamon in downtown San Diego.  Was a fantastic drink and a nice way to close out the night.  San Diego certainly has some great speakeasy cocktail bars such as Realm of the 52 Remedies and Raised by Wolves.

Getting back to Addison, the highlights of the meal were the Crispy Horse Mackerel, Quail Egg Drop Soup, their signature dish, "Eggs & Rice", the Hokkaido-uni topped Chawanmushi, and the Berry-Beet Tartlette.  Will go into more detail about some of the dishes when I have time.  For now, I've listed the entire dinner menu below.

Our waiters Peter and Steven were very friendly and outgoing.  We were taken on a tour of the kitchen afterwards, and had a chance to view the inner-workings of the bustling kitchen at Addison.  Chef William took a break to talk with us.  He graciously allowed us to enter the kitchen to take a photo with him behind the plating counter.  He was approachable and open to conversation.  I mentioned that we were inspired to travel down from Northern California, having been to Anthony Secviar, his former sous chef's restaurant in Palo Alto, Protege.  It was a very memorable experience and one that we will treasure for years.

ADDISON
December 6th, 2024

Tepache
Fermented Flavors of Mexico

Prelude
-Sake Cured Kanpachi « Nigiri »
-Sage Hill Ranch Garden Greens
-Spanish Anchovies, Potato, Wild Arugula, Meyer Lemon Jam
-Chicken Liver Churro, Bitter Chocolate

Seasonal Selections
-Ama Ebi Sashimi, Perilla Flowers, Fermented Ginger
-Shellfish Chawanmushi, Broccoli, Bok Choy, Celtuce
-Regiis Ova Reserve Caviar, Koshihikari Rice, Smoked Sabayon, Sesame
-Malt Vinegar Crisps, Burnt Onion Dip, Dill Relish
-Splendid Alfonsino, Flavors of Autumn, Crab Consommé
-Crispy Horse Mackerel, "Green Garden", Basil Butter
-Sourdough Bread, Goat's Milk, Browned Honey Butter
-Quail "Egg Drop Soup", Silken Tofu, Shiitakes -Cantonese Quail, Yu Choy, Five-Spice Quail Jus
-Spiced Pumpkin Ice Cream, Persimmon, Almond

Sweet Treats
-Cocoa Crunch, Mezcal, Passion Fruit, Toasted
Fluff
-Berry-Beet Tartelette, Verjus, Vanilla
Yuzu Custard, Candied Ginger, Ceremonial Matcha
-Tres Leches

CHEF WILLIAM BRADLEY

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not really understanding the hate train like people have a vendetta against addison...
We had a wonderful experience dining here
Parking was easy enough @12.21 5:15PM
Entrance was pretty dark
There's no non - alcoholic pairing here but the drinks they had were fire. Shiso mojito was tasty but I guess I am a sucker for yuzu

I personally enjoyed the choreography (i.e. pouring the water at the same time, personnel rotating when presenting dishes to our table of 5).

A lot of dishes that we had during our course had Japanese influence. My favorite dish was the signature dish (caviar with smoked sabayon + rice). I don't think the add ons were necessary for a good time. My wife and I got the wagyu and my family got quail as the default. Both dishes looked phenomenal.There wasn't a dish that we didn't like. The chips looked coolAF. Not exactly the highlight of the meal but just a cute addition I would say.

Addon costs at the time of our meal
A5 priced at $195 per guest, the Caviar for $98 per guest and the Truffles for $268 per guest
I'd say the price was pretty average/ on par with other fine dining establishments we have been to.

We got to take photos with Chef Bradley. We would see him come out to the dining area several times. Seems like an intense guy but I suppose that's what it takes to run the only 3 star michelin restaurant in southern California.

Would I go again: yes

Experience Luxury Dining at Addison, San Diego's 3-Star Michelin Gem

Dine In

Outdoor Seating

Serves Wine

Serves Beer

Serves Dessert

Good for Groups

Experience fine dining at ADDISON, San Diego's gem in Carmel Valley, offering exquisite cuisine in an elegant atmosphere.

ADDISON

Indulge in gourmet dining at Addison, San Diego's premier restaurant. Experience exquisite flavors and elegant ambiance. Book your table now!

Experience Luxury Dining at Addison, San Diego's 3-Star Michelin Gem

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