- chef william bradley
- wine
- tasting menu
- locally sourced food
- beef ribs
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- EaterApril 23, 2013One of the few splurge-worthy spots in town. Chef William Bradley's menu combines his French training with local ingredients and contemporary plating.
- EaterMarch 5, 2014A 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]
- DominicDecember 22, 2016Everything 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 MannNovember 3, 2019Super 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 DengDecember 3, 2017Synchronized serving and bread course 1 and scallops and giant ferrero rocher dessert were yummy!
- Carter GibsonJanuary 17, 2013One 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.
- The FeastJune 14, 2011The big winners on Chef William Bradley's spring menu are licorice-glazed squab and Alaskan king crab with lemon and vanilla.
- wendy schuckJanuary 26, 201210 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 MagazineNovember 15, 2011Indulge in a 5-Star 7-course feast, including Herb Turkey w/ pumpkin & black truffles: $165/person, $290 w/ wine
- Chefs FeedAugust 22, 2014Trey Foshee, chef of Georges at the Cove, eats here on his nights off. He loves the Tasting menu. Read more
- San Diego ReaderSeptember 8, 2010William Bradley, executive chef, shares his recipe for Basil-Marinated Strawberries on SDReader.com Read more