Located within The Grand Del Mar, North San Diego County's newest luxury
resort, the restaurant is situated on The Grand Golf Club, allowing sweeping
views of the course's spectacular fairways.
Addison features acclaimed Chef William Bradley's artisanal approach to
cooking, offering contemporary French cuisine with an emphasis on seasonal
California ingredients. For example, half of the produce served at Addison is
procured from Crow's Pass Farms in Temecula.
Reflecting Bradley's classic style, menu highlights include entrees with intense
flavors and simple, yet masterfully combined ingredients, such as Anise-Glazed
Squab with Savoy Cabbage and Candied Quince, Butternut Squash Tortellini
with Roasted Chestnuts and Ham Hock Consommé, and John Dory with Golden
Chanterelles and Sauce Vin Jaune.
The Four-Course Prix-Fixe Menu is $98.00 per person and offers guests choice
selections for each course. There is also a cheese cart featuring 10 exquisite
cheeses from California, Wisconsin, Italy and France. Addison's Carte Blanche
Menu is a special offering wherein Chef Bradley will create seven courses "for
the table" for a prix-fixe of $140.00 per person.
The Chef's Table at Addison provides guests with an intimate, behind-the-scenes
dining experience personally presided by Executive Chef William Bradley. Located
in a private dining room adjacent to the kitchen and the main dining room, the
Chef's Table can be booked for up to 10 people on nights when Chef Bradley is
manning the kitchen. He will present each course and talk with guests about the
dish, to be followed by the sommelier to present the carefully selected wine pairing.
Guests will also have a dedicated service team to ensure a most memorable
personalized meal.
Addison is San Diego's first and only restaurant to win the AAA Five Diamond Award, in November 2008
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