Addison
San Diego, USA
⭐3 Stars
The Experience
From Michelin Guide
Chef William Bradley has helmed the stoves at Addison since 2006, transforming this Southern Californian oasis into a world-class dining destination. Global inspiration and Californian sentimentality are at the heart of his approach, and no dish captures this better than sesame-seasoned Koshihikari rice finished with applewood-smoked sabayon and crowned with Regiis Ova reserve caviar. From chicken liver churros to a riff on chips and dip, dishes are playful yet polished. Opening bites, such as Kumamoto oysters with pickled green strawberry or Iberian ham folded over a gloriously golden potato, display finely tuned flavors. Shellfish-studded chawanmushi exemplifies masterful control over technique, flavors and textures. Meals conclude with a selection of stunning small bites.
Unique Things
From Visitor Experiences
- Unique Location: Addison is situated on a bluff overlooking the hillside, offering picturesque views through its arched windows.
- Innovative Dishes: Chef William Bradley incorporates Asian ingredients into his Californian cuisine, such as using koshihikari rice with Regiis Ova Reserve caviar and sesame.
- Extensive Wine Program: The restaurant features a comprehensive wine cellar with rare Champagnes and selections from small producers, curated by lead sommelier Kyle South.
Ingredient Stars
From Visitor Experiences
- Regiis Ova Reserve Caviar: Featured in Chef Bradley's signature dish, paired with koshihikari rice, smoked sabayon, and sesame, showcasing luxury and flavor.
- Koshihikari Rice: Used in the caviar dish, highlighting its quality and texture alongside other premium ingredients.
- Golden Caviar: Often used in dishes like baby sea scallops with watercress and avocado, adding a luxurious touch to the menu.
- Farm Eggs: Central to the Coddled Farm Egg dish, served with escargot, parmesan fondue, and parsley, emphasizing simplicity and richness.