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PrintSimply Irresistible Addison at The Grand Del Mar
With every detail in tune and finely orchestrated, The Grand Del Mar’s leading dining venue, The Addison, rises as one of San Diego most noted destinations; beyond top honours and accolades from around the world, the restaurant’s menu and wine selections are well worth a reservation.
While the dining scene in San Diego has known a great many of restaurants noted for their quality, flavors and talent (including Lubach’s, Star of the Sea, Cuyamaca Club and Tambo de Oro), the arrival of Addison at The Grand Del Mar Resort [in 2006] has prompted a new standard in fine dining. Spearheaded by Relais & Châteaux Grand Chef William Bradley since its inception, the Forbes’ Five-Star restaurant (and Top 10 Destination by Gayot.com) provides a Michelin-starred European dining experience without the 11-hour flight or subsequent jet lag.
Situated above the 18th green, Addison hosts magnificent views of the resort’s golf course and lush garden landscape. And with an interior inspired by European and Moroccan design, Chef Bradley directs a kitchen staff of 12 that meticulously prepares every dish following an ‘artisanal approach’ to cooking, offering contemporary French cuisine using the best of seasonal ingredients. Without a name or logo appearing, his coat tells it all as he believes – returning to the concept that Addison is about what is on the plate.
In December, the culinary staff took another step upwards with the addition of Anthony Secviar as its new chef de cuisine. Secviar is known for his leadership in the kitchen, depth of knowledge of cuisine and extraordinary work ethic; he honed his skills in Spain, where he staged at the Michelin three-star Akelarre and Michelin one-star Kokotxa, both in San Sebastian, and worked in the kitchen at Ferran Adria’s El Bulli for six months. Prior to joining the team, Chef Secviar was at the Michelin three-star The French Laundry in Napa; he is in fact the second significant alum of the esteemed dining destination to join the Addison culinary team.
The wine list is considered one of the most extensive (and yes, expensive) in the county, with Jesse Rodriguez (formerly of The French Laundry) at the helm; he has compiled an exemplary wine list deserving of its many accolades, including the Grand Award of the “Wine Spectator.” Most important, is that every wine on the list is good-to-great and, with a bit of guidance, some less expensive and unknown wines (i.e. Grüner Veltliner from Austria or a tempranillo from Rioja, Spain) may pair beautifully with your dinner; merely ask your sommelier.
The nightly tasting menu is three or four prix-fixed courses – with multiple choices for each; a true epicurean delight! As would be expected of a fine dining restaurant, the menu selections are seasonal, fresh, artistically presented. Selections available may be a turbot flown in from Brittany, halibut from Alaska, or salmon from Washington State. The mushroom dishes or tasty accompaniments are similarly fresh and seasonal, be they chanterelles, porcinis, or truffles. Other dishes may be a homage to one of the world’s great chefs, such as Langoustine à la Robuchon (Joel Robuchon) with golden osetra caviar and scampi.
Most European dining experiences include a cheese course, and Addison provides that opportunity with offerings such as a Cana de Cabra (creamy goat cheese from Muricia, Spain), a Noord Hollander (cow milk from Netherlands), Quadrello di Bufala (buffalo milk from Italy), and Ardrahan (cow milk from Ireland), that can be added upon request. If you want to be truly extravagant, go for “Carte Blanche” (seven course menu) or “The Gourmand” (10 course menu) where Chef Bradley and his team get to strut their stuff.
Some of the courses offered recently include; Taylor Bay Scallops with caviar, celery and dashi; Butter Baked Salmon, calamari and bouillabaisse; a Cremini Mushroom Veloute, coddled egg and black truffles; and Veau Deux Façon. And in case your sweet tooth needs a fix, their Tourte au Chocolat, with ganache and toasted coffee gelato can provide a lingering taste and memories of a meal well orchestrated.
Unlike the revolving doors of many restaurants with changing chefs and a wait staff of students, Chef Bradley and Wine Director Rodriguez take great pride (as do every member of their staff) in creating the ultimate dining experience in San Diego County. The attention to every detail at Addison does not go unnoticed; however, the hand signals used by the wait staff to inform others of the needs at a particular table are done so discreetly that one may not realize they are occurring until the need is met.
The Addison
addisondelmar.com
