Tucked into The Grand Del Mar in northern San Diego, Addison is one of Southern California’s most divine upscale dining experiences. After five years, the restaurant stands as one of our region’s only two Forbes Five-Star and AAA Five Diamond-awarded restaurants and has the romance, hyper-sourced cheese cart, and footstools for your purse to prove it.
Chef William Bradley, a James Beard-nominated alum of Mary Elaine’s at The Phoenician, maintains that market ingredients direct and dictate his tasting menus, which are kept accessible at $85 for three-courses and $98 for four (pairing with the inspired selections of wine director, recent “Best Sommelier” winner, and French Laundry vet Jesse Rodriguez naturally pushes that higher).
On July 1st, the chef updated his summer selection, which includes choices like langoustine in ode to Joel Robuchon, razor clam risotto, sinful sweetbreads with parmesan, arugula, and caramelized onions, anise-glazed squab, and pastries like a salted caramel banana bread. Kept simple, despite their apparent artistry, the luxe ingredients most often get to speak for themselves, aided by a French framework that highlights supreme Cali cuisine. Have a look at Addison’s new summer menu and find reservations at 858-314-1900. Just remember, once an ingredient inches even slightly out of season, it will most likely be gone.
Addison
5200 Grand Del Mar Way, San Diego. 858-314-1900
Summer 2011 Menu
Four Courses $98
Premier Choix
BLACK OLIVE AGNOLOTTI
bouillabaise, red radish and lemon
LANGOUSTINES À LA ROBUCHON
toasted sesame, miso and lime
ARTICHOKES EN BARIGOULE
ibérico ham, anchovy aïoli and verbena
TOMATOES TROIS FAÇON
conf it, consommé and caramelized
Deuxième Choix
FOIE GRAS POT DE CRÈME
port wine, thyme and garlic bread
WILD BRITTANY TURBOT
chanterelles, vin jaune and baby romaine
RAZOR CLAM RISOTTO
pistou and piment d’espelette
WHITE CORN VELOUTÉ
black truffle ravioli and smoked cashews
Troisième Choix
ANISE-GLAZED SQUAB
smoked bacon, cherries and chicory
SALMON “sur la plate”
porcini mushrooms, scallions and dashi
LAMB RACK PERSILLÉ
potato croquettes and chèvre chaud
RIS DE VEAU PANÉS
caramelized onions, parmesan and arugula
Quatrième Choix
FROMAGE BLANC
strawberries and ginger-lime confiture
ALMOND FEUILLE DE BRICK
candied orange and peppered honey
CARAMELIZED BANANA BREAD
salted caramel crème glaçage
TOURTE Au CHOCOLAT
ganache and toasted cof fee gelato
