Addison
The Grand Del Mar
5200 Grand Del Mar Way (Carmel Country Rd.) 
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San Diego, CA 92130
858-314-1900 | Make Restaurant Reservations
addisondelmar.com
Addison Restaurant is one of GAYOT's 2013
| Top 10 San Diego Food Rating Restaurants
| Top 10 San Diego View Restaurants
| Top 10 San Diego Romantic Restaurants
| Top 10 San Diego Wine List Restaurants
| Top 10 San Diego Special Occasion Restaurants
| Top 10 San Diego Thanksgiving Restaurants
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Go behind the scenes of Addison restaurant! Watch our exclusive interview with executive chef William Bradley.• For more about Addison restaurant, read GAYOT.com blog.
Addison restaurant was one of GAYOT.com/s 2008, 2009-10, 2011 Top 10 Hotel Restaurants in the US.
Visit the photo gallery of Addison restaurant.
Cuisine
Open
Dinner Tues.-Sat.Features
- View
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Valet parking (complimentary)
- Dressy
Wine
Great Wine List* Click here for rating key
 Addison Restaurant Review: 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 leaf etchings in the ironwork to the inlaid limestone and aubergine marble flooring. Thanks to his dedication and research through his personal collection of vintage cookbooks, executive chef William Bradley continues to create innovative recipes. Guests are invited to tailor their own three- or four-course tasting ($90 and $98, respectively) or opt for Carte Blanche where Bradley orchestrates seven courses with an element of surprise ($165). Dishes pay respect to the purveyors, built around whatever produce is at its peak, shifting both seasonally and perhaps weekly. Paired with a Champagne specially made for the restaurant, an amuse-bouche of green apple consommé with yuzu and a single raspberry topped with salt crystals not only tantalizes the palate but alludes to intriguing dishes to come. The meal might continue with oysters and caviar with crème fraîche, Champagne and fennel; Alaskan king crab with Bordeaux spinach and vermouth; coffee-roasted canard accompanied by Koshihikari rice and candied peanuts; and a finale of white chocolate mousse with vanilla and passion fruit. The cheese cart, featuring a simple but attractive and fragrant assortment, is yet another highlight of the experience. Oenophiles will linger over the extensive wine list like a favorite book. Options may range from a 2010 Weingut Ekert, Grüner Veltliner, “Dornenvogel” at $45 all the way up to a 1982 Château Pétrus just shy of $13,000. Corkage is $50 for the first bottle, with subsequent bottles requiring an additional purchase from the wine list plus corkage fee. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
