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Addison

Addison

American Restaurant$$$$
Carmel Valley, San Diego
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9.0/10
49
ratings
  • Stars
  • Stars
    The experts at Eater and Los Angeles Times recommend this place
    • Eater
    • Los Angeles Times
  • Tips
    The Feast
    "The big winners on Chef William Bradley's spring menu are licorice-glazed squab and..."(2 Tips)
    Carter G.
    "... w/ local ingredients & contemporary plating."(3 Tips)
    Eater
    "his French training with local ingredients"(3 Tips)
    PacificSD M.
    "$290 w/ wine"(2 Tips)
Tips and Reviews icon16 Tips and reviews
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  • chef william bradley
  • wine
  • tasting menu
  • locally sourced food
  • beef ribs
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  • Eater
    EaterApril 23, 2013
    One of the few splurge-worthy spots in town. Chef William Bradley's menu combines his French training with local ingredients and contemporary plating.
  • Eater
    EaterMarch 5, 2014
    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]
  • Dominicheart icon on user image
    DominicDecember 22, 2016
    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.
  • Karen M.heart icon on user image
    Karen MannNovember 3, 2019
    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!
  • Tim D.heart icon on user image
    Tim DengDecember 3, 2017
    Synchronized serving and bread course 1 and scallops and giant ferrero rocher dessert were yummy!
  • Carter G.
    Carter GibsonJanuary 17, 2013
    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.
  • Lars-Erik F.heart icon on user image
    Lars-Erik ForsbergMarch 11, 2016
    Amazing food. Excellent service. All in all a wonderful experience.
  • Craig B.heart icon on user image
    Craig BruceJanuary 31, 2023
    Caviar with rice was a stand out
  • The Feast
    The FeastJune 14, 2011
    The big winners on Chef William Bradley's spring menu are licorice-glazed squab and Alaskan king crab with lemon and vanilla.
  • wendy s.
    wendy schuckJanuary 26, 2012
    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!
  • PacificSD M.
    PacificSD MagazineNovember 15, 2011
    Indulge in a 5-Star 7-course feast, including Herb Turkey w/ pumpkin & black truffles: $165/person, $290 w/ wine
  • Chefs Feed
    Chefs FeedAugust 22, 2014
    Trey Foshee, chef of Georges at the Cove, eats here on his nights off. He loves the Tasting menu. Read more
  • Abbie W.
    Abbie WMarch 16, 2013
    San Diego Magazine: Restaurants: CRITIC'S PICK Best of the Best
  • San Diego Reader
    San Diego ReaderSeptember 8, 2010
    William Bradley, executive chef, shares his recipe for Basil-Marinated Strawberries on SDReader.com Read more
  • Marie P.
    Marie PatinoFebruary 2, 2010
    The seven-course Carte Blanche menu is the only way to go. Read more
  • San Diego Reader
    San Diego ReaderDecember 8, 2010
    Naomi Wise reviews Addison in the Reader this week Read more
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