- романтично
- chef william bradley
- locally sourced food
- beef ribs
- pumpkin
- (6 more)
- Популярные
- Недавние
- EaterАпрель 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.
- EaterМарт 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]
- DominicДекабрь 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 MannНоябрь 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 DengДекабрь 3, 2017Synchronized serving and bread course 1 and scallops and giant ferrero rocher dessert were yummy!
- Carter GibsonЯнварь 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 FeastИюнь 14, 2011The big winners on Chef William Bradley's spring menu are licorice-glazed squab and Alaskan king crab with lemon and vanilla.
- wendy schuckЯнварь 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 MagazineНоябрь 15, 2011Indulge in a 5-Star 7-course feast, including Herb Turkey w/ pumpkin & black truffles: $165/person, $290 w/ wine
- Chefs FeedАвгуст 22, 2014Trey Foshee, chef of Georges at the Cove, eats here on his nights off. He loves the Tasting menu. \nПодробнее
- San Diego ReaderСентябрь 8, 2010William Bradley, executive chef, shares his recipe for Basil-Marinated Strawberries on SDReader.com \nПодробнее