San Diego’s Three Michelin Star Restaurant, Addison, A Dining Experience Like No Other

Addison is a story about a chefs’ goal to ascend into the stars. Chef William Bradley arrived at Addison in 2006, after a slew of high profile chef positions in Scottsdale. He took charge in transforming the dining experience into a machine, determined to be the best. After 16 years, The Michelin Guide has proclaimed that Addison represents the best with their elusive, and well deserved, three stars.

Now you’re probably thinking what’s the big deal, a tire company rated them the best… Initially The Michelin Guide was created in 1889 to give drivers in France a quick and easy list of restaurants, hotels, and even gas stations to visit when on a road trip. After over 120 years, the Guide has transformed into becoming the foremost and expert review of restaurants in the world. Their star system is as follows…

1 Star - High quality cooking, worth a stop!

2 Star - Excellent cooking, worth a detour!

3 Star - Exceptional cuisine, worth a special journey!

Now there are 3,447 Michelin Star restaurants in the world. 2819 one star, 489 two star, and 139 three star. Of those 139 three star restaurants only six of them are here in California, thats not many, especially given that there are roughly 70,000 restaurants in the entire state. So when Addison was announced that they had joined this exclusive and exciting group, you can say that they were put effectively on the map as the best of the best for Southern California.

The exterior of the dining room at Addison overlooking the golf course

Addison is located on the grounds of the Fairmont Grand Del Mar, a swanky luxury resort that sprawls across hundreds of acres of rolling Carmel Valley hills, Addison, overlooks the hillside with stunning views. After arriving and checking in, we grabbed a drink at their bar. From well stirred martinis, to a glass of premium champagne, this bar is a must see prior to dinner. Escorted to our table, that easily could fit six, we felt roomy and very welcome. As we hoped, this was not exactly a “turn and burn” restaurant. Guests are encouraged to eat slowly and with the high number of courses, this dinner can take easily 2-3 hours. We are immediately greeted from their incredibly attentive team, the service at Addison is truly top notch and Sean McGinness, the director of Service, keeps the team running smooth, professional, and always one step ahead. Never once did we ask for anything, even when I thought I needed something, magically it was there and ready for us.

The interior of the dining room at Addison

As the bites started to come, we were astonished with the precision and expertise that each dish had. Beautifully selected veggies, fruits, proteins, and garnishes all compiled nearly perfectly in its place. One of my favorite bites from their “prelude” included the Iberian Ham, Crispy Potato, and Black Truffles, a delicious bite full of all of our favorite flavors. What really stood out was Chef’s classic dish the Chicken Liver Churro, with Bitter Chocolate. Normally chicken liver is hit or miss for me, but the bitter chocolate balanced out the strong flavors of the liver, while the crispy “churro” is a welcome texture to the smoothness of the mousse.

*Iberian Ham, Crispy Potato, and Black Truffles*

There are many more bites that came and went, all were hits and all were so unique and different, truly showcasing Chef Bradley’s wide range of skills and flavor profiles. One minute you’re enjoying a European dish of “fish and chips”, before being hit with a chawnmushi topped with buttery Japanese uni. Although there are multiple cuisines being touched, you can tell there are overarching themes, light and bright flavors bursting with textures, and most importantly, unexpected additions and surprises that kept us guessing.

*Kanpachi Sashimi, Melon, Golden Kiwi, Pichuberry -Ponzu*

The heavier more protein dense courses start to arrive, a gorgeous filet of Splendid Alfonsio - a red skinned fish - is served with a delicate clam butter and seasonal veggies. This is an area in the dinner where the wine starts to shift as well, suddenly champagne starts to change to pinot noirs and heavier whites. Our Sommelier for the night, James Mobbley, brought out a gorgeous 1978 Chambolle - Musigny Burgundy that was aged to perfection. It’s not every day you get to drink a wine older than you, and we couldn’t think of a better pairing than what was next.

Suddenly Chef Bradley appears wheeling a cart with a single item - black truffles. The dishes are brought out, a singular tamal paired with squash blossoms and pork belly, which is then adorned graciously with a healthy amount of truffles by Chef himself. This dish, as he states, is his ode to San Diego, and you can really tell. The San Diego notes are there, yes - cheese, pork, and masa - but executed in a way that is modern and reflects the advancing cuisine of San Diego. The wine pairing with this is beautiful. Truffles and aged pinot noir are a match made in heaven, the earthiness of both are amplified and truly a must try.

The incredible wine that we were served! 1978 Burgundy!

The steak course is here, and not a moment too late, as the Morlet Mon Chevalier Cabernet Sauvignon from Sonoma that James poured is going quick. The A5 Wagyu is paired with a Miso- Eggplant, Matsutake Broth, and Black Garlic. A delightful bite. This fatty cut is so well ingrained with inter-muscular fat that it literally melts in your mouth. The Matsutake broth is served on the side and we are told to sip between bites. The clean broth is welcome as it keeps our palates fresh and ready for more of the unctuous steak. After a rich course like that A5, we were so excited to see a yuzu custard with candied ginger and matcha come out. It’s basically the palate version of a cucumber towel at the gym. It’s kinda unnecessary, and a little extra, but damn does it feel good.

*A5 Wagyu with Miso- Eggplant, Matsutake Broth, and Black Garlic.*

Now there is a brief interlude as, director of service, Sean McGinness takes us back to the pass of the kitchen. Here we witness the calm, yet clearly tense, job of cooking at the highest level. It is quiet, not silent, but about as quiet as you could expect 16 chefs to be cooking their hearts out. Chef Bradley is there, watching and finishing dishes, making corrections, and adjusting the dishes to meet his standard. It is a sight to see and we encourage guests to ask to check it out if there is time.

Our sommelier, James, makes a stop and we are whisked away into one of the many cellars of Addison. With over 10,000 bottles to choose from, the wine program here is dense and well developed. Years and years of storing and buying the rare, hard to find, and unique has provided the team a library to play from that any wine lover would dream of. Here, bottles of the rare 1982 Petrus and Chateau L Angelus age gracefully awaiting a guest to purchase. While bottles of the famous Chateau Yquem dessert wine are opened and currently being poured by the glass, a wild thought for anyone who has saved for months to purchase this wildly rare bottle. Now back to the dining room to sample some of their desserts and wine, we heard there is a surprise waiting….

Inside one of the many cellars at Addison

Three dessert wines are poured, ranging from 1972, 2000, to 2013. In varying states of age, this flight of all Tokaji, a Hungarian dessert wine, is unique and exciting. It allows us to sample the wines and truly see the difference time can do to a bottle. A medley of desserts are brought out ranging from a Cocoa Crunch with Mezcal, Passionfruit and Toasted Fluff, to a selection of fine strawberries from the artisanal grower Harry’s Berries with sweetened cream. The desserts are unique, exciting, and range in textures and flavors, leaving us feeling full and very satisfied.

Now what does all this cost? Well, it’s not cheap. At $365 a person, not including wine, it is definitely a splurge meal. But, in my opinion, it is worth it. It is not only a dinner, but an experience. This is not a meal for those who believe that food is just an item meant to be consumed and nothing else. A dinner here means you are open to experiencing new and exciting dishes. Often trying ingredients you may have never had in a setting. Here, the artists in the kitchen craft dishes with the upmost care and attention to detail that like any great piece of art. These dishes are meant to be enjoyed and savored. The meal at Addison not only exceeded my expectations, but gave me a new outlook on dining and what is possible with food.

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