Addison

One of the few splurge-worthy spots in town . Chef William Bradley 's menu combines his French training with local ingredients and contemporary plating .

A splurge-worthy spot, Addison is the signature restaurant at the Grand Del Mar. William Bradley's menu combines his French training with local ingredients and contemporary plating . [Eater 38 Member]

Everything is phenomenal here: food, service, atmosphere. The 4 course meal is more than enough food, especially when you take into account all of the tastes and bites between courses.

Super Bougie and literally cost the rent to eat here but worth it! Nowhere else like it in the San Diego area, prepare to be wowed!

Synchronized serving and bread course 1 and scallops and giant ferrero rocher dessert were yummy!

One of the few splurge-worthy spots in SD, Addison is the signature restaurant at Grand Del Mar. Chef William's menu combines his French training w/ local ingredients & contemporary plating .

Amazing food. Excellent service . All in all a wonderful experience.

Caviar with rice was a stand out

The big winners on Chef William Bradley 's spring menu are licorice-glazed squab and Alaskan king crab with lemon and vanilla .

10 course selection can't leave you disappointed. We decided next time we would rather order a red and white than do the selected wine pairings !

Trey Foshee, chef of Georges at the Cove, eats here on his nights off. He loves the Tasting menu . Read more

Indulge in a 5-Star 7-course feast, including Herb Turkey w/ pumpkin & black truffles : $165/person, $290 w/ wine

San Diego Magazine: Restaurants : CRITIC'S PICK Best of the Best

William Bradley, executive chef , shares his recipe for Basil-Marinated Strawberries on SDReader.com Read more

The seven-course Carte Blanche menu is the only way to go. Read more

Naomi Wise reviews Addison in the Reader this week Read more