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Addison

American Restaurant$$$$

Carmel Valley, San Diego

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Addison

8.6^/10

ratings

Ranked #3 for American restaurants in San Diego
The experts at Los Angeles Times and Eater recommend this place
"The big winners on Chef William Bradley's spring menu are licorice-glazed squab and..."(2 Tips)
"... w/ local ingredients & contemporary plating."(3 Tips)
"Addison is the signature restaurant at the Grand Del Mar."(2 Tips)
"his French training with local ingredients"(3 Tips)

16 Tips and reviews

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chef william bradley
wine
tasting menu
locally sourced food
beef ribs
pumpkin
turkey
restaurants
spring menu
vanilla
lemon
black truffles
dinner
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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.
EaterMarch 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]
DominicDecember 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.
Karen MannNovember 3, 2019
Super 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 DengDecember 3, 2017
Synchronized serving and bread course 1 and scallops and giant ferrero rocher dessert were yummy!
Carter GibsonJanuary 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.
Lars-Erik ForsbergMarch 11, 2016
Amazing food. Excellent service. All in all a wonderful experience.
Craig BruceJanuary 31, 2023
Caviar with rice was a stand out
The FeastJune 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 schuckJanuary 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!
Chefs FeedAugust 22, 2014
Trey Foshee, chef of Georges at the Cove, eats here on his nights off. He loves the Tasting menu. Read more
PacificSD MagazineNovember 15, 2011
Indulge in a 5-Star 7-course feast, including Herb Turkey w/ pumpkin & black truffles: $165/person, $290 w/ wine
Abbie WMarch 16, 2013
San Diego Magazine: Restaurants: CRITIC'S PICK Best of the Best
San Diego ReaderSeptember 8, 2010
William Bradley, executive chef, shares his recipe for Basil-Marinated Strawberries on SDReader.com Read more
Marie PatinoFebruary 2, 2010
The seven-course Carte Blanche menu is the only way to go. Read more
San Diego ReaderDecember 8, 2010
Naomi Wise reviews Addison in the Reader this week Read more

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