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Addison

Addison

Amerikanisches Restaurant$$$$
Carmel Valley, San Diego
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8.8/10
41
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15 Tipps und Bewertungen
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  • chef william bradley
  • contemporary plating
  • locally sourced food
  • Alaskan King Crab
  • beef ribs
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  • Eater
    EaterMärz 5, 2014
    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]
  • Eater
    EaterApril 23, 2013
    One of the few splurge-worthy spots in town. Chef William Bradley's menu combines his French training with local ingredients and contemporary plating.
  • Dominic
    DominicDezember 22, 2016
    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.
  • Carter G.
    Carter GibsonJanuar 17, 2013
    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.
  • Tim D.
    Tim DengDezember 3, 2017
    Synchronized serving and bread course 1 and scallops and giant ferrero rocher dessert were yummy!
  • Los Angeles Times
    Los Angeles TimesJuly 26, 2010
    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. Mehr erfahren
  • The Feast
    The FeastJuni 14, 2011
    The big winners on Chef William Bradley's spring menu are licorice-glazed squab and Alaskan king crab with lemon and vanilla.
  • wendy s.
    wendy schuckJanuar 26, 2012
    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!
  • Lars-Erik F.
    Lars-Erik ForsbergMärz 11, 2016
    Amazing food. Excellent service. All in all a wonderful experience.
  • PacificSD M.
    PacificSD MagazineNovember 15, 2011
    Indulge in a 5-Star 7-course feast, including Herb Turkey w/ pumpkin & black truffles: $165/person, $290 w/ wine
  • Chefs Feed
    Chefs FeedAugust 22, 2014
    Trey Foshee, chef of Georges at the Cove, eats here on his nights off. He loves the Tasting menu. Mehr erfahren
  • Abbie W.
    Abbie WMärz 16, 2013
    San Diego Magazine: Restaurants: CRITIC'S PICK Best of the Best
  • San Diego Reader
    San Diego ReaderSeptember 8, 2010
    William Bradley, executive chef, shares his recipe for Basil-Marinated Strawberries on SDReader.com Mehr erfahren
  • Marie P.
    Marie PatinoFebruar 2, 2010
    The seven-course Carte Blanche menu is the only way to go. Mehr erfahren
  • San Diego Reader
    San Diego ReaderDezember 8, 2010
    Naomi Wise reviews Addison in the Reader this week Mehr erfahren
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