Today is: Sunday, June 16, 2024

Addison Restaurant Review

Addison Restaurant is the resort’s signature restaurant is San Diego’s first and only AAA Five Diamond restaurant. Addison features the contemporary French cuisine
of acclaimed Chef William Bradley complemented by a highly lauded wine list. Addison opened in October 2007 and the resort opened October 2008.

Addison Restaurant Exterior and Lobby

The Grand Del Mar’s signature resort restaurant Addison features acclaimed Chef William Bradley’s artisanal approach to cooking, combining local ingredients with contemporary French influences. A seasonal, four-course menu offers an inspired evening of culinary expertise. The menu is truly traditional French fare with a
twist, an obvious reflection of head Chef William Bradley’s versatility and
creativity. The wine room, strategically located in the center of the main
dining room, punctuates the importance of Addison's world-class
wine tasting environment, replete with ideal glassware,
perfect storage of wines and knowledgeable service.

    Main Dinning Room                               Chef William Bradley

Rich decorative arts of Italy, Morocco, Portugal and Spain, complemented by commanding golf course views and lush grounds create an atmosphere perfectly balanced between heavenly opulence and natural beauty. Reflecting Bradley’s
refined style, menu highlights include entrees with intense flavors and
simple, yet masterfully combined, ingredients, such as Brittany Turbot
with Sidre Doux and Golden Chanterelles and Lamb Persille
with Savory Cherry Tart and Lemon Sorrel.

Wine Room                                              Lounge Area

From famous, California top vintage cult wines to newly-discovered selections from Australia, New Zealand, South Africa and South America to the most distinctive fine wines from France, Italy and Spain, Wine Director Jesse Rodriquez's goal is to offer
a superb wine experience for every individual palate and drinking expectation. One glance at the Carte Blanche menu shows a list of French classics, as well as a few
So-Cal twists. Patrons can choose between Alaskan King Crab and Ginger
Cured Salmon. Warm Potato Gnocchi is served with Ricotta Fondue,
Arugula and Preserved Lemon. French options certainly dominate
the menu, but California Classics are plentiful.

Wines Paired with Every Dish

Inspired by the quaint European décor, we opt to start with the 4 options menu,
but Chef Bradley, sent us couple surprises. Our mild-mannered waitress takes
our order and the service is truly outstanding. While his wine-pairing tip for
my order is less than enlightening (“white wine goes well with fish”), at
least he isn’t pushy, and does not flinch when my date orders a  dessert
brandy : Cavados from France. We started with a Veuve Cliquot
Champagne that was a perfect way to start our lavishing meal.

     Beautiful Bar Area                             Veuve Cliquot Champagne

Alaskan King Crab Crimini “Poelle and Aged Shery Aioli”

The extensive list of dinner options includes traditional fare. We opt for the classic Alaskan King Crab Crimini “Poelle and Aged Shery Aioli” and my guest the Ginger-Cured Salmon with Sweet and Sour Cranberries and Sauce L’Orang,  both come with a distinctive wines; mine was the Weingut Langwerth Von Simmern, Q.B.A. Riesling Rhengau, Germany, 2006, and my guest’s the Martinelli, Gewurztraminer, “Dry Select” Martinelli Vineyard, Russian River Valley 2004. Both appetizers
were great. The evolution from almost bitter to sweet does not leave a cloying
flavor in the mouth, and the Crimini is a well-seasoned and textured
accompaniment to the smooth Crab. My wine subtly cuts through
the sweet and buttery elements of the dish quite nicely.

Ginger-Cured Salmon with Sweet and Sour Cranberries

The Crevettes Rouge with Salted Peanuts, chives and Black Truffle Jus consists
of a traditional Shrimp that was paired with Hiedler, Grunner Veltliner, “Loss”, Langenlois Kamptal from Austria. While the wine’s rich, white in color
has left its mark visually still, the shrimp is flavorful and filling.

Crevettes Rouge (Shrimp)                          Warm Potato Gnocchi

Next I got the Dover Sole with Garlic, Capers and Garden Basil, the wine choice was the Les Heriters Des Comtes Lafon, Chardonnay, Macon-Village, France 2007.
The success of the citrus within the Dover dish makes me curious about the Chardonnay– I regret having missed the Warm Potato Gnocchi that my
guest had, with Ricotta Fondue, Arugula and Preserved Lemon, a favorite.
 I was told. In any case, the wine for this dish was the same as I did.

Dover Sole with Garlic, Capers and Garden Basil

But the Butternut Squash and Foie Gras Ravioli with Malmsey Madeira Consommé was the dish to remember. The pasta’s delectable sauce left me wanting to lick my plate clean. The ravioli was perfectly “al dente” and the wine paired for this dish
was nothing but outstanding and memorable; the Emilio Lustau, “Solera” Rare
Cream Sherry Superior MV. It was hard to say which dish or which wine
was the best, honestly we had such a great time, this was one of the
best dinners we have ever tasted with such an amazing pairing of
wines that made our dinner simply unforgettable.

The Finest of Wines Paired with Every Course

       Apple Puree                                   Butternut Squash Ravioli

For a main course, the Baked Scottish Salmon with Pequin Pepper Confiture and Horseradish Cremeux was a delightful experiment in French cuisine. The interesting mix of ingredients highlighted the Salmon’s natural flavors without masking any of
its freshness. Truly a feast for the eyes, the fish was buttery, and the wine Miura,
Pinot Noir, “Williams Ranch” Cuvee Nulli Secundus, from Andreson
Valley Mendoncino 2007 were the perfect accompaniment.

Baked Scottish Salmon with Pequin Pepper Confiture

A Selection of Red Wines for our Main Course

My guest’s entrée was the Spring Lamb Persille with Toasted Pistachio Puree,
Dates and Sauce Chevre, his marvelous wine was the Le Macchiole,
Bolgheri Rosso, from Tuscany, Italy 2006. The combination of
the meat with the wine, will always stay in our memories!

Spring Lamb Persille with Toasted Pistachio Puree

Chef Bradley surprised us with the Classic Artisan Cheese Course. When it hit the table, it reminded me of an old-fashioned dinner I had at L’Orangerie bistro in
Paris, the selection of cheeses were superb and far richer than the traditional
fare. All these amazing cheeses were accompanied by the De Trafford,
Steen, “Straw Wine”, Stellenbosch South Africa 2005.

Assorted Cheeses                                      Mango Sorbet

No French restaurant is complete without a rich and decadent dessert, and in my case, I had several. But, before desserts we tried the Pre-dessert the Mango Sorbet Grated Lime, a delicious and fresh way to prepare your appetite for my favorite dessert.  We tasted the 3 of the most delicious and fine desserts, carefully and beautiful chosen
and presented; the Mille-Feuille “Classique” with Salted Caramel, the Lemon-Lime Tartelettes with Red Cranberry Confiture and the last one the Mouse au Chocolate Amer with Almond Nougatine and Raspberry Meringue. Desserts were made to perfection and enhanced with the amazing course of 2 wines: the Michele
Chiarlo, “Nivole”, Moscato D’Asti Italy 2006, and the Bodegas
Olivares, Dulce Monastrel, Jumilla 2004.

Mille-Feuille “Classique"                            Lemon-Lime Tartelettes

Definitely worth the extra weight gain, the moist mousse is as rich as they come,
and once the dark liquid center spreads out onto your white plate,
you’ll think you died and went to French heaven.
Mouse au Chocolate Amer                              Assorted Candies       

Addison also boasts an impressive wine list of domestic and international treasures. Guests can choose between a variety of sparkling, rosé, white, red, and sweet wines. The bar is also outstanding and offer wine tasting during the week. . For those looking to splurge, several of France’s finest wines are available by the glass and bottle, but the collection of California domestics is a more than adequate alternative.

    Our Sommelier Daniel                       Adrien Camut Calvados 12yr

To finish our lavishing dining experience, our amazing and charming sommelier Daniel surprised us by taking us to the fireplace and allowed us to taste the most refined
and delicious French Brandy that I have ever tasted in my entire life; Adrien Camut Calvados 12 year old, I can’t really describe, but it has aromas of baked apple, honey, cream, spice. Layered notes of smoky green apple in mouth, displaying
plenty of depth for its relatively young age. It was a long, pure finish. I
simply loved the entire experience at Addison. 
Addison provides a touch of Europe in a comfortable and luxurious European setting. It is the type of quiet place that is perfect for dining during a relaxing day-off or a
quiet romantic evening. While one can’t expect perfection in each dish, it can
certainly be said that the cuisine of Addison elevates that of typical French
fare, and should therefore be lauded as a place that welcomes and caters
to a more refined and chic clientele. Addison proves the point that
traditional European pace and services blends perfectly with
the attitudes and desire of San Diego’s rich community.

For map and location click Here!

For more information please visit their website at

Article By: Mary Adams
Photos By: Chris Marx

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