Eric Wolfinger/Addison
Addison
Eric Wolfinger/Addison
Eric Wolfinger/Addison
Eric Wolfinger/Addison
Eric Wolfinger/Addison
Eric Wolfinger/Addison
Eric Wolfinger/Addison
Addison
Michelin Guide
Worth the trip
Contemporary
The Michelin Guide's review
Chef William Bradley has helmed the stoves at Addison since 2006, transforming this Southern Californian oasis into a world-class dining destination. Global inspiration and Californian sentimentality are at the heart of his approach, and no dish captures this better than sesame-seasoned Koshihikari rice finished with applewood-smoked sabayon and crowned with Regiis Ova reserve caviar. From chicken liver churros to a riff on chips and dip, dishes are playful yet polished. Opening bites, such as Kumamoto oysters with pickled green strawberry or Iberian ham folded over a gloriously golden potato, display finely tuned flavors. Shellfish-studded chawanmushi exemplifies masterful control over technique, flavors and textures. Meals conclude with a selection of stunning small bites.
Its strengths
Parking
Location
5200 Grand Del Mar WaySan Diego 92130