Addison

Row 1

Details
5200 Grand del Mar Way (at Del Mar Meadows Road)
San Diego, CA 92130
(858) 314-1900
American
$ $
Hours
Tue–Thu: 6:00 PM–9:00 PM Fri–Sat: 5:30 PM–9:30 PM

Foursquare Tips

  • One of the few splurge-worthy spots in town. Chef William Bradley's menu combines his French training with local ingredients and contemporary plating.
  • 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]
  • The seven-course Carte Blanche menu is the only way to go.
  • The big winners on Chef William Bradley's spring menu are licorice-glazed squab and Alaskan king crab with lemon and vanilla.
  • 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.
  • Amazing food. Excellent service. All in all a wonderful experience.
  • Trey Foshee, chef of Georges at the Cove, eats here on his nights off. He loves the Tasting menu.
  • San Diego Magazine: Restaurants: CRITIC'S PICK Best of the Best
  • 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.
  • 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!
  • Indulge in a 5-Star 7-course feast, including Herb Turkey w/ pumpkin & black truffles: $165/person, $290 w/ wine
  • Naomi Wise reviews Addison in the Reader this week
  • William Bradley, executive chef, shares his recipe for Basil-Marinated Strawberries on SDReader.com
  • I enjoyed a contemporary take on pecan pie, this one a tart made with salted pecans instead of sweet, served with a pecan cream and a light banana gelato.