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Worst Front of House Staff
I scheduled a reservation though our hotel and after the restaurant confirmed through open table they then canceled the reservation without warning. I called the restaurant over a dozen times and left half a dozen messages asking for clarification and no one ever answered the phone or returned my call. The extreme unprofessionalism has left a terrible taste in my mouth after my excitement to try their tasting menu.
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I recently visited the fine city of San Diego.
I chose San Diego because it's allegedly one of the best foodie cities in the country. I'm sure a large reason of why that is is because it's one of the few cities in the country that qualifies for the Michelin Star honor. There are two one-star restaurants, and one two-star restaurants. The Addison is the two star. So I HAD to come here. This is a tasting menu. It offers one item to order, their tasting menu. You could upgrade to a version of the menu that had like, truffles shaved over everything, but that sounded overly hoity toity, so we passed. It's a hole show where they have people who's entire job it is to fill your water cup, they have a person who carries the food to the table, and the other person explains what you are eating, and the nuances of the dish, and they have a legit sommelier who keep the wines paired all night long. Depending on what you count as a course, there were around 14 courses. I don't wanna mention all 14 of them. It would be too much work, you'd get TLDR syndrome, and it would honestly ruin the surprise for you. But I will go over some highlights. One of the very first courses had a little tiny salad that was built on a crouton, and in that crouton was the dressing! This is the kind of fun whimsy that earned this place those stars. Very creative.They have a soup that has uni. LOTS of uni. It was truly luxurious. Have never been served this much uni. But the broth and ingredients it was served with really calmed it down and made sure the quantity wasn't overwhelming. The BEST dish of the night was the Eggs & Rice which was nice caviar over a Japanese rice topped with a smoked sabayon sauce. The salty popping over the smokey, cream sauce and both of them just oozing into the rice. Good God. I wish I had 14 courses of just this dish.There was a fun little interlude from real food that was a wild twisted potato chip that was house-made. It was like two feet of potato chip all put together. And it came with a dip of some sort. Fun!They had a Thai soup that started off as a diced scallop in a bowl. They pour the broth in and boom, the scallop explodes and swirls around the bowl. Very fragrant, too. Lots of fresh herbs. Delicious. There was a bread course that was a loaf of house-baked sourdough with two spreads, one buttery, one sweet. It was the best sourdough I've had in my life. I'm not kidding. The crunch, the chew, the aroma. It was magical. Literally. And dessert. They had a honeycomb brittle thing that was really something. It was crunchy and just sweet enough and had such a natural honey vibe going. Like the bee just made it for me. Overall, this place was ridiculous. If anyone gives it any less than the five stars, they are truly morons. Every course was well conceived. The flavors were very natural and the ingredients were super fresh. I just, I can't. I can't say for sure that I'll be back. But I can say that I really would love to come back. Amazing.
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A dinner dreams are made of
Wow! What a treat we sat center of the large and spacious dining room, there was ample space between guests you could feel like you could talk easily. We had 11 coureses we did the truffle add on and the wagu beef add on. We did the standard wine pairing. I have a gluten allergy and I only eat seafood Chef William accomodated my dietary needs beautifully. The caviar was amazing!
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Extraordinary food and service.
We chose the longest menu and enjoyed every dish. I have never tried so many delicious, delicate, and surprising flavors in just one meal. The only downsides are the size of the portions, which is generally small, and the coffee, very subpar compared to the rest of the menu (bear in mind that I am a coffee snob/connoisseur). Goes without saying, be prepared to pay a lot of money for your meal.
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Pinnacle of restaurant experience.
.. the food, well coordinated staff..epitome of fine dining.. i am better from this experience
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No idea how Addison got even one star.
Over priced is an understatement. Besides the $300 per person, it's $300 for the wine pairing. Then the additions of truffles and waygu you're at 1k per person which is okay if the food was mind blowing which it was not. We've been to Pugol in Mexico City and and French Laundry in Napa this year and both were mind boggling food wise and overall but inexpensive versus Addison. Bottom line Addison is a joke, bottom of the barrel! The courses were almost all raw fish and main entree was rare squab which is a baby pigeon. If the food was stellar ok the cost would be OK but the food was sub par as was the environment.
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Unrivaled California Gastronomy, Curated to Perfection!The
Unrivaled California Gastronomy, Curated to Perfection!The beautifully designed and created dishes that Chef William Bradley serves have no limits in the uniqueness of taste. Delicate, sensual, and impeccable in every aspect. I was completely blown away by the creativity, presentation and bursts of surprises - the explosion of global flavors combined with such finesse.I made a video about Addison, search it on Youtube "Undisputed...BEST restaurant in San Diego: Addison" @foodwitheumi The Kanpachi Sashimi with Salted Kiwi, Shiso and Pickled Pear was not only a work of art but the astonishing use of ingredients giving a combination of flavors in one single bite.The "Eggs on Rice" - Regiis Ova Reserve Caviar over Koshihikari Rice topped with Smoked Sabayon is a huge standout showing the balance of luxury and comfort food and easily one of my favorites from the night.Shellfish Chawanmushi with Glazed Broccoli, Bok Choy and Uni and Hokkaido scallops simply wasn't enough! I want more!Caramelized Cod with Katsuobushi, topped with alliums and surrounded by Battera Kombu and Sendai Miso isflaky and melts in your mouth.The A5 Miyazaki Wagyu with Black Garlic Shoyu, Charred Scallion is done to perfection! Served with a side of Maitake Broth that complements the Wagyu.The hand-crafted Sourdough Boule with Goat's Milk butter and Browned Honey butter is the best sourdough I've ever eaten. I also enjoyed the cheeky interlude with House Chips and Mascarpone Dip, artistically crafted and presented - it was akin to a Bonsai plant.The array of five different desserts were so wonderfully curated - it was akin to a culinary art gallery. My favorite? The Yuzu Custard with Ginger Jelly and Matcha Green Tea.The service was also exceptionally phenomenal with the entire service staff giving a VIP treatment like I was their family. I was given a quick tour of the premises which featured a gorgeous view of The Grand Del Mar Golf Course.My first visit to Addison will definitely not be my last. Looking forward to my next visit!
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**Delayed review** We came to this restaurant when it got
**Delayed review** We came to this restaurant when it got it's first Michelin star, and again middle of last year. The service is impeccable- you definitely get the VIP treatment, from having the staff pull out your chair, to them walking you to the restroom. The table is cleaned between courses and you get new silverware. The first time that we were here, we felt like all the ingredients were "deluxe"- uni, caviar, wagyu, truffle etc. Each dish was so well thought out and very flavorful. Each course just blew us away- even the bread rolls and different flavors of butter were amazing. Near the end, we even got to sample all these different types of cheese and THEN have a few courses of dessert. The second time we came was during COVID- all the precautions were there so we felt safe (all the tables are really spaced out). The courses were still great, but it just didn't blow us away as much as the first time (maybe it's because our expectations were already set so high from our first amazing experience). Some of the dishes were changed, and there were a few less courses. Overall, it's definitely a great experience and I definitely recommend to try for special occasions.
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Visited Addison for dinner to celebrate Valentine's day
Visited Addison for dinner to celebrate Valentine's day with my girlfriend. I made a reservation months in advance. The location and drive to the restaurant is gorgeous. This was my first 2 Michelin star restaurant experience and I really believe that it was worth it. We checked in for our reservation and had to wait a few minutes before being seated. The service here was unlike any I have ever had at any restaurant. The waiters pushed our chairs in for us and if we used the restroom they would wait for us to pull our chairs out for us. I think the most impressive thing was that all of our waiters were in perfect synchronization when putting our dishes in front of us or clearing the empty plates. It was like dinner with a performance!We had the standard 9-course tasting menu with no upgrades. They are no longer doing the 5-course and 10-course menu at the time of this review. I really loved every dish I tried and had flavors that I have never tasted before. Some of the stand outs for me was the chicken liver churro which was crunchy on the outside but soft and savory in the middle. I also loved their take on Tom Kha soup which was so flavorful. The presentation of every dish was also exquisite. We finished the meal very full and it took us about 3 and a half hours to finish the meal. Our waiter walked us out at the end of the night and also provided us with granola to take home and he said it was breakfast tomorrow. Definitely a very pricy meal but I had a great experience and recommend that everyone tries it at least once. This was an amazing Valentine's dinner!
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This was an amazing food experience.
Attention to detail was apparent throughout the entire experience. Extraordinary service, placement, presentation, description of each dish, flavors, and textures. We opted for the A5 Wagu and truffles for an extra charge. Highly recommend.
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Wowwwwww!!! We we're in awe of our experience last night!
Wowwwwww!!! We we're in awe of our experience last night! The architecture, the service, the food, the energy was simply magnificent! We couldn't have been happier and have decided that we will celebrate every anniversary here going forward. It was the best! Special thanks to Sean and Patrick. You guys are the best!
Had the pleasure of dining at Addison last night for the first time. As a veteran of Michelin 3 stars both here and in Europe I can say this establishment deserves its 3rd star. The experience here is top notch from the minute you walk in and are greeted by the professional staff. Every detail is taken care of to the greatest extent possible.
The menu itself is comparable to the tasting menus I've had at Le Bernadin and Madison Park in New York and Alinea in Chicago. I enjoyed every bite of this meal and left feeling full but not bloated. I will definitely be back the next b time I'm in San Diego!
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My husband and I have heard about Addison for a long time
My husband and I have heard about Addison for a long time as being the pinnacle of the food scene in San Diego. After many years of waiting, we finally ventured over for their nine course tasting menu to experience it for ourselves. While overall it was a good experience, from the food to the service, there were some clear misses that prevents us from giving it the full rating.Being a two star Michelin restaurant, one goes not just for the food but for the experience. We arrived a bit early before opening, and the host graciously lit a fireplace outside for us while we waited. We were then taken into the bar area next to another roaring fireplace and were served cocktails before being escorted to a luxurious booth table.The amuse bouche in this case consisted of a slightly fermented pineapple juice served over ice. It was sweet, sour, with a tinge of brightness from the fermentation process that definitely did the job of awakening the palate.For the first several courses, we were absolutely blown away by the presentation and flavors. Highlights include a nigiri with a meringue base, the chicken liver churro, Iberian ham, shellfish chawanmushi, and the egg and caviar over rice. It is somewhat difficult to describe exactly what was going on with each dish given their complexity and the lack of a written menu to reference, but each was perfectly balanced and gave us those "wow" moments that seem harder to come by these days.Unfortunately, right about the time the restaurant's signature chip and dip course came out, things seemed to take a bit of a turn. While the potato chip was good and novel in the sense that it was one, continuous chip, the dip served alongside was so overwhelmingly seasoned with dill that we had to push it away from us to save our senses. The golden eye snapper picked things up a bit, but the first bite was hijacked by an abundance of red pepper. The Tom Kha course was delicious, but we found the chicken oysters that we had hoped would balance out the sour-ness of the soup was also liberally seasoned with sour citrus. The sourdough bread served afterwards was quite delicious, but would have been appreciated more had it been an earlier course.Then came the main course, barbecued pigeon. Neither of us had ever tried pigeon or squab before, so when offered to upgrade to wagyu beef, we elected to stay with the menu as is. In hindsight, this was one upgrade we should have sprung for. We can't really judge this dish in comparison to any previous experiences, given that this was our first time, but needless to say we did not like it. It was definitely closer to the rare side, leading to an almost rubbery texture at times. The barbeque sauce was not particularly remarkable, and didn't really do enough to elevate the dish. In any case, maybe we just aren't pigeon people and didn't "get" the dish, but I have to write what I experienced, and for a main course, it was utterly disappointing. Our plates were taken away half eaten without comment by the servers (which was a bit odd, given that we had been asked how we enjoyed just about every dish up until that point).With that out of the way, the dessert courses started off with a palate cleanser of sweet and tangy sorbet. This was followed by an assortment of desserts, most of which were good but not particularly remarkable. A couple things to note, however. First, one of the desserts was covered in matcha (green tea) foam, which was odd given that the staff was fully aware of my caffeine allergy. Upon pointing out the issue to them, we were essentially told not to worry about it and to scrape off the foam if I was concerned. Knowing how little caffeine it takes to cause a reaction in my own body and given the quality of the restaurant, I felt that response missed the mark a bit. Otherwise, the only other point of note for the desserts was that we were not a fan of the brittle, and let it be after the one bite.That and the lack of interest in our half eaten pigeon aside, the service was excellent throughout the entire dining experience, with dishes brought out in such a coordinated manner one could consider it performance art. We also elected to get the wine pairings, which were expertly paired with each dish, though none of the individual wines really blew us away on their own.Given some of the negative feedback above, you might think that we had a bad experience, but we enjoyed our time there overall. Since Addison is a two Michelin starred restaurant with a price tag to match, however, expectations were justifiably set high, and any shortcomings will tend to stand out more. Would we go back someday? Sure, but it will probably be a while, and next time, we'll make sure to spring for the wagyu.
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Pulling into the Fairmont reminded me of being in a
Pulling into the Fairmont reminded me of being in a secluded vacation get away. The Mediterranean style villa where you are promptly greeted by the attentive wait staff. I must say, addison had the best service I have had at any restaurant. It is a bit eerie that everything is so coordinate and in sync but still comforting to know you are being taken care of. Food wise, really enjoyed the entire tasting menu. I enjoyed in particular the kanpachi with persimon. The texture of the kanpachi and sweetness of the persimon/citruz of yuzu and freshness of shiso went really well together. Overall really happy with my experience and highly recommend to all a visit here. It will not disappoint!
Like walking into a dream, I would definitely return. Service was impeccable, the cuisine was definitely Michelin Star quality, my compliments to the chef! And thank you for the staff, they took excellent care of me. Even sent me home with breakfast! Outstanding and worth every penny!!! I wouldn't recommend it for children under 12....definitely a formal setting. The seating is amazing, you'll be more than 6 feet apart so no worries there!
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This is an experience is like no other.
The staff are extremly professional and friendly. The waiters are incredibly synchronized. They pour your water at the same time, serve your food at the same time, and take away plates at the same time. At one point, my friend and I were admiring the impressive wine cellar located in the middle of Addison. One of the servers came up to us and offered for us to go inside. What a treat!The portions at Addison are very, very tiny, but there is a lot of it that is served very quickly. I would say that each dish came out around ten to fifteen minutes to the one prior. We opted for the five-course chef's tasting menu (a few selected dishes from the ten-course menu) which came with a bunch of intermediate dishes in between (bread with three different kinds of butter, extremely fancy potato chips with dip. While the portions were small, they managed to fill us all up by the end.The cost is very high, but I do suggest experiencing Addison at least once.
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There are only few times when you are so impressed with a
There are only few times when you are so impressed with a meal, the creativity on that plate, and the way its presented poetically. Addison was one such experience. I can not find a fault on something even if I tried my best! They were just perfect. As a vegetarian finding a restaurant which serves multicourse menu is always very hard. And the time I have found one, I am served nothing but mushroom in every course! And that was one of the main reason why I loved Addison so much! Every course was unique, excellent and well thought. The serving was like a scene out of a drama, every person on the table have one assigned server bringing your plate and all of them serving synchronously from the time they walk out of kitchen door to palace the the plate and serve. It was treat to watch! Loved it!
I have eaten a Addison several times and was really looking froward to my return.
Unfortunately things had changed.
We were both interested in the tasting menu which was a bit of dissapointemnt food was served at the wrong temperature.
My husband asked for a menu and has a really hard time getting one from anybody in the restaurant.
I gave the saiter carte blanche and ordered the wine pairing which was a huge disappointment.300.00 for 6 tastings of mostly mediocre wines(very sweet)which made me sick .Again I asked for the pairing menu and non was given.
When I called the restaurant the next day no returned my call.My husband tried as well and again no one responded.
I sent an email to the restaurant and again no answer.
ThIs is a michelin restaurant I guess they got their star and have no more time for their guests
We travel the world, an are both enthusiastic chefs ,and interested in fine food.
I would really like an explanation
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An amazing Thanksgiving dinner — but a little too similar to our last two amazing dinners this year.
Thanksgiving dinner at newly elevated 2* Addison at the Fairmont Grand Del Mar resort. We really enjoyed it, but we were a little disappointed it didn’t evoke any of the traditional Thanksgiving dishes. We should wait a bit to return until the menu is changed a bit — as the menu was more or less similar to what we already have enjoyed three times in the last year and was quite pricey at $2K for the two of us. (We both did the Wagyu additional course, I had the white truffle addition, I had the luxury wine pairing, and my hubby had the regular wine pairing. It added up fast.) To be fair, we keep returning (Sept 2020, July 2021, Sept 2021, and now Nov 2021) because the dinner experience here is so wonderful.
The food was sensational as always. The wine pairings were both wonderful, but the luxury pairing was even more of a step up than usual, we agreed — those really were stupendous. They clearly offered me some incredible wines in an attempt not to repeat some that I’d had in my many previous luxury pairings.
But another amazing highlight was the amazing 75 year Calvados Old Fashioned the manager comp’d us on arrival after hearing earlier that week about my troubles with the hotel — and perhaps because we’re such frequent dining guests. They also sent us home with a bag full of goodies for our puppy. We really do love the team here.
I can neither confirm nor deny having asked for and been obliged with a few extra helpings of some of the wines and desserts. 😉
Addison is very pricey — but well worth the cost if it’s in your budget. We just look forward to their menu changing enough so that we can return yet again.
My wonderful wife booked this very e pensive restaurant months in advance. The service was over the top. They treat you like a conquering king. Food was very unique. Great experience.
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Last Reply by FluffyStar64 (02/21/2022 8:26 am)
It can be under your name or a name you choose! Some reservation offers already include the AppointmentTrader Transfer Service which will transfer the reservation in to your name. If its not included you can add it on after buying the reservation for a small fee. One thing on that though: As many reservations become available at last minute, taking a reservation in someone else name is quick and great for privacy. Most reservations on AT are listed with a virtual phone number, so all you need to do is present the phone number at the hostess stand and you are good to go!
Best answer by ColorfulRod45 (07/09/2021 5:17 pm)