Addison has been the only 3 star Michelin restaurant in Southern California until recently (Addition of Somni). Addison is nestled on the beautiful grounds of Fairmont Grand Del Mar. This is not just a restaurant, it is an experience from start to finish. Chef William Bradley personally came out to serve one of the exquisite artistic dishes and he was so sweet to invite us to see the kitchen! Everything was prepared with such care and precision, like a piece of art. Extraordinary cuisine, exemplary service and classy ambiance...if you can book a table then do it asap for a special occasion - worth it!!

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My mom and I came to Addison for my birthday dinner! We've been to some three star michelin restaurants in NY, so we were wondering how Addison would compare, and it definitely didn't disappoint! Just a note for those going, the location and parking for the restaurant is different from the actual hotel/resort, so don't get them mixed up! Addison is located in a gorgeous resort, and their waiting area is one of the prettiest I've seen. We had reservations for 5:30PM, which gave us enough time to see and enjoy the restaurant in natural lighting before it turned dark out. I would definitely recommend getting an earlier slot! The tasting menu was delicious! It was a unique twist, with the chef combining Japanese, French, and Mexican flavors seamlessly throughout. What stood out to me the most however, was the menu's emphasis on texture. It wasn't something I always paid attention to, but this meal stood out because of it. Their signature dish, eggs and rice, was a great example: the crunchy rice, with the creamy sauce, topped with the caviar, was such a treat! The only thing I'd say is that the supplements weren't really worth it. My mom got the wagyu, which was good and tender, but $100 was a bit much in my opinion. I got the caviar supplement, which does get added to 3 separate dishes, but it wasn't anything mindblowing. It wasn't worth the almost $200 either... Service was also excellent. Everyone described the dishes well, and the sommelier was super attentive and nice as well. The wine pairing was on the steeper side price wise, costing the same as the tasting menu itself, but it was a good pairing that really complimented the dishes. If you're looking for a special meal, Addison has to be on your list! It's such a charming restaurant, and is no wonder why they've maintained their three star status for so long.

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I cannot believe how wonderful and top-notch world-class the food and service and ambience are. So worth every moment, dollar, drink. Perfect for a romantic occasion.

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My husband and I went here last Friday for our 27th anniversary and it's taken me several days to process my experience. Ultimately it's a tight race between being absolutely appalled and utterly disappointed. This is my review in short: Do yourself a favor and go to Michael Cimarusti's Providence restaurant in Los Angles. Now THAT is a 3 star Michelin restaurant. Absolutely exceptional on every detail. Even Valle in Oceanside - a 1 star- is a better experience. As for Addison.... Food: aside from the sage hill ranch garden greens, the Quail "egg drop soup" and the ginger tart, the rest of the offerings were uninspiring. Skip the champagne they offer at the beginning. It's a cash cow for them but they do not build any time for you to enjoy it. I should have known then what the rest of my night was going to entail. Atmosphere: extremely dated with absolutely no character. One step up from a conference dining room. No ambiance whatsoever. Service: absolutely appalling. I did enjoy the sourdough bread and made the comment "I'd like to take the rest with me" I was told by an assistant server due to proprietary reasons, nothing can leave. Clearly the chef is completely full of himself - or totally insecure - but ok, fine. Later, after I dropped a bit of food on the table, our main server pointed at it and asked me if I wanted to take that home too. Excuse me?! Clearly, my take home request was the subject of convo back at the service station. When I asked how many offerings in the "Sweet Treat" course I was told by yet another assistant server "1, or maybe 99". The whole menu you never know what's coming and then they give you essentially the menu when you leave. Why? In the beginning they offer a caviar "add on" - add on to what, exactly? The asst sommelier kept looking at himself in the mirror on the wall above our table when he talked "to" us. The most minor of the offenses but still? At the end of our meal our main server/sommelier HANDED US HIS SIDE HUSTLE REALTOR CARD. I'm sorry, WHAT?! How this is a Michelin 3 star restaurant is apparently not for me to know. It had all the elegance and dignity of an unserious frat house.

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Each course came with its own pairing that accentuated the course rather than fight. They didn't just throw expensive wines at us, it was clear a lot of thought went into it. Shoutout James for being such a great staff member and walking us outside at the end of our meal. We were so happy with this place and are excited to come back and try the next level up for wine pairings. I cannot recommend this experience enough. Everyone needs to try this once.

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Service was impeccable, and that's where I can see they earn their 3 stars from. The food was also perfectly cooked - I didn't have a single dish that lacked technical skill nor had technical flaws. Where the experience fell a little flat for me was the over 15 minutes of waiting time we had in their lounge before we could be seated, and the confusing "fusion" concept the menu had. A lot of the dishes were based on French cooking and techniques, and were inspired by Mexican or Japanese flavors, but all while focusing on San Diego ingredients. The Mexican inspiration made sense given the location, but where did Japanese come from? The flavors did come through in most of the dishes, but fell flat in some others. Overall, I think the menu needed some refinement to tie the concept together more harmoniously. I did enjoy my time here by the end of the night, and am glad I got to check them off my bucket list.

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This was a phenomenal experience! The service was 10/10! The staff is extraordinary and well versed. From the entrance to the exit, it is a one of mind experience. We did the 10 course dinner. The dinner room was full. But there was a lot of space so it felt very personable. A lot of the experience was perfect so I can't say I have a favorite. All the food was fantastic. Also, we upgraded to the cavier menu! Delish!

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The restaurant itself is absolutely beautiful and gives that 'old money' fancy but also cozy vibe. From the time we arrived until the time we left we were cared for by a number of staff and each one was extremely attentive and made conversation either while we were waiting for the next course or refilling water or drinks. Even though it may have been forced conversation, it did not feel that way and wasn't awkward. Each course was timed perfectly and everything was excellent. The ingredients were so fresh and tasty. The chef did a wonderful job creating this menu and it was cool to see him there helping to serve certain courses. We have been fortunate to enjoy meals from a variety of fine dining restaurants and this one is definitely at the top. We did the tasting menu without wagyu or caviar add ons, which was $385 per person. We usually do the wine pairing but that was an additional $385 person so we opted out. We did not do the champagne service either and instead just ordered two bottles of wine that were suggested by the sommelier, which came out to be less expensive than one wine pairing would have been (and more wine). Overall, our visit to Addison was a night to remember in all aspects. Hopefully we get the chance to visit other 3 star restaurants to see how it compares!

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We've been to eight 3 Michelin Star restaurants before, but we were stunned at the taste, textures, service and dish execution at Addison this Thursday. An exquisite birthday dinner for my wife. Wine pairing was phenomenal and stood out together and separately with each dish. This was one of our top four meals of all time, only equaled by the French Laundry 2005, Arzak San Sebastián Spain 2015 and Atelier Crenn SF 2017. What an experience!

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My wife had the vegetarian offerings and I had the standard menu. So much and so good. The wine is very expensive. They offered champagne to begin, with prices starting at $165 per glass, going up to over $800. Ya, that's crazy.

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Addison is a beautiful venue adjacent to the Golf Club of the Fairmont Grand Del Mar Resort. The service was elegant and choreographed. The food experience, however was underwhelming given that it was a three Michelin Star establishment. The opening bites (1st course) and the desert (last & 10th course) were an outstanding mix of flavors and texture. Unfortunately, the 8 courses in between were rather forgettable. While there may have been a theme, it was neither cohesive or tasteful. We've been to well over 10 Michelin starred restaurants and left firmly believing Addison was the worst investment and least memorable of all. Really disappointing.

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We either misunderstood or are totally idiots. The wine pairing for dinner cost as much as the dinner. $385 each. So we heard wine pairing was $85 each. We both heard the same thing. Surprise surprise when we got the bill. Do not get the wine pairing. While enjoying the wine it was not worth the $190 for two glasses of wine that wasn’t stupendous for any course. In fact, a couple of courses did not match well at all. Better off to select a bottle and enjoy.

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I am writing this review now, even though we went to Addisons in December 2023. The reason for the delay was waiting for someone to respond to my concerns and complaints. We planned this special dining out experience as a combo celebration for my husband's birthday and our 46th anniversary. We had been to other Michelin restaurants in the past but never a three star one. We arrived a tad early and had a drink in the bar while waiting for our table. Initially, we were delighted with the experience as we appreciated the orchestrated ballet of the servers and the delicate foods being presented. We ordered the wine pairings for my husband and the option of A5 Wagu beef in lieu of pigeon for him too, while I enjoyed sipping a pear martini. However, after about the fifth course of a 10 course tasting menu, the food went a bit downhill, with offerings of bread and butter and then homemade potato chips as 2 courses. The A-5 wagu beef which was a 1.5 x1.5 inch square was inedible, pure fat. I know about the marbling etc but this must have been from the discards and my husband spit it out into his napkin. Regardless of our disappointment in the last few courses, the following is what really ruined the dinner. We had been leisurely enjoying our dinner and observed everyone around us being served dessert, and coffee which was presented like a science experiment with probably a siphon process. When our dessert came to the table there was no coffee. No one asked us if we wanted coffee, so we finally asked our table concierge who responded "oh, you would like some coffee?? Anyway, the coffee science experiment was brought to the table (after we finished our desserts) and we waited patiently for the brewing process to complete. The pair of servers poured our coffee and cream and left. The coffee was terrible! It was very weak and watery which was so surprising since fine dining restaurants usually have delicious memorable coffee, especially since it is the last taste at the end of a wonderful meal. A few minutes later the table concierge came over to offer a topping off of the coffee. We told him no need to refill as we had not consumed the coffee, as it was horrible. He did not apologize, did not offer to get us another cup of coffee or anything. He just said he would get us the check! Incredibly rude and unprofessional for any restaurant, but especially for this type of restaurant!!! The check was expected to be very significant as the tasting menu is about $375 a person. However, my husband's upgrade for a tiny piece of A5 Wagu beef was $150 extra and the wine pairing (the most modest option) of (6) one ounce pours was an additional $350, and they charged us $25 for the undrinkable coffee! With tax the bill was over $1400, plus a 20% tip. The bill was more than we expected but the coffee and attitude of the table concierge ruined the experience. I received an email a couple of months later asking about our dining experience and I replied with an explanation similar to this review. A few weeks later, I received a call from someone managerial at the restaurant. I was home with the flu but spent the time explaining about our experience. Apologies were made and a promise to look into the situation were given. In addition the person said he would get back to me and make this right. I never heard from him again! I recently received a standard email from Addison's promoting return visits. I responded with a reference to my previous complaint and waiting for a response from the manager. That was in early November 2024 and still no response.

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Never dined at a Michelin-star restaurant. Service was excellent, the food was an experience. So many little types of exotic food items served every 15 minutes or so. Extremely expensive. You could easily spend 1000 dollars or more per person. I was grateful for the experience, as it was a gift, but give me a nice ribeye, a baked potato and a decent glass of Cabernet and I'm in heaven. Going to ultra-fancy restaurants kind of reminds me of the Emperor's New Clothes.

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I sent my parents here as a gift for their 50th wedding anniversary. (My parents both ate there. I did not). Everything went better than expected and my expectations were pretty high. The people at Addison were very nice and eager to grant every special request that I had made for them in helping make this a special night for my parents. They allowed me to pay remotely, as this was a gift and I'm in LA., and also they gave my parents a tour of the kitchen and wine cellar, which my they enjoyed very much. They were impressed that the kitchen was so clean especially given how busy it still was. Also, beforehand, the people at Addison had asked if there was anything that my parents didn't like. I know my parents don't like any liver or pate, so they could just skip anything with that. The only dish they had with any of that was the churro, so they substituted it with a Chili Churro. As far as the food, my parents were raving about it. They liked some dishes more than others, but they did like every single dish and were blown away by some of them. Their agreed favorite was the caviar eggs and rice dish. And that dish paired with a rosé Krug champagne they said was mind blowing. They said they could have just kept eating more of that until they were full. For dessert, my dad's favorite was the Cocoa Crunch with Mezcal and my mom loved the Yuzu Custard. They agree that the service was by far, the best service at any restaurant they've ever been to. They said the servers were friendly, well informing, and on point all night. They felt that all of the servers went out of their way to help make this a special night for them. They said that they felt they were treated like royalty. They each did the wine pairing. My dad said Matthew, the sommelier was from Texas, like him, so that instantly makes him a friend. My father did the wagyu upgrade and my mother did the truffle upgrade. They loved the wines and how well they paired with the dishes. My dad thought the wagyu was incredible. The truffles were actually white truffles and my mother said they were very generous with them. The Head Chef, William Bradley even came out and shaved the truffles for her. My parents' previous fine dining experience was at the French Laundry and that just wasn't their cup of tea. They said that their experience at Addison was far better in comparison and the vibe was very relaxed not at all stuffy. They say their experience at Addison was even better than everything they had expected in a *** restaurant. ⭐️⭐️⭐️ Everyone at Addison did an incredible job and went above and beyond all expectations in making my parents' 50th wedding anniversary celebration extremely special for them! Thank you all very much for your that. They will be singing your praises for a long time. (I'm posting this same review in a few different places as well)

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Oh boy, where to begin? I usually don’t bother writing food reviews, but this one was such an unparalleled disaster, I felt compelled to bless you all with my experience. So, picture this: I’m heading to Addison, San Diego’s only three-star Michelin restaurant. You know, the kind of place where you’re supposed to leave whispering “wow” and floating on a cloud of culinary bliss. I’ve been to Per Se, French Laundry, Pujol, Quintonil—so naturally, I’m expecting something life-changing. First, we arrive and step into what I can only assume was a simulation of the Arctic tundra. Freezing doesn’t quite cut it; I was shivering. Shivering so much, in fact, that I had to ask for a blanket—because who doesn’t love bundling up in a Michelin restaurant, right? Twice. I had to ask twice. The dining room itself? Imagine a hastily thrown-together furniture clearance sale. Zero ambiance. No vibe. Just tables tossed about like they were placed by a confused toddler. Now, the food. Oh, the food. It started out promising, I’ll give them that. First course? Okay, we’re doing something here. But after that? A slow, steady descent into mediocrity. Nothing was bad, per se, but for $475 a person, I want more than just “not bad.” Some dishes were desperately calling out for salt, and trust me, I don’t think the phrase “could use more salt” belongs in any Michelin review. For that price, I expect fireworks, gold-plated perfection, and maybe even a divine encounter. What I got instead was a halfhearted shrug on a plate. And the service? It was fine—if you’re into people bustling around in a frantic, yet oddly ineffective manner. I mean, for the cost of a small island vacation, I shouldn’t have to request a blanket twice, right? Oh, and it was my birthday! Yeah, nothing says “happy birthday” like being so cold and unimpressed by your meal that you decide to skip dessert and flee the premises. I truly hope they were just having an off night, but frankly, I’m not willing to subject myself to round two of Michelin’s Frostbite Experience to find out. Bottom line: If you’re looking to blow a grand on an underwhelming meal in a meat locker, Addison is the place for you.

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Our experience at Addison was top-notch and didn’t disappoint. From the moment we walked in the door, we were enveloped in luxury and pampered like royals. The whole experience felt like a precisely choreographed ballet, and our servers were aware of our every move throughout the meal. To minimize interruption at our table, they came in teams of two or four. Although the service was formal and precise, the staff was allowed to be playful. They took time to visit with us and get to know us better, which was refreshing and unusual for fine dining. My daughter started sneezing due to an allergic reaction, and the staff swiftly and discretely replaced her napkin, gave her tissues, and served a teapot of warm lemon water to help quell her symptoms. Each course was a complex but delicate balance of flavors, colors, textures, and aromas, all exquisitely displayed like works of art. The full meal was over ten courses and took about four hours. I gave Addison a 5-star rating because it was such an amazing experience. The following suggestions didn’t lower my rating because these are my personal opinions and not necessarily flaws. • The pace of the meal was too slow. It’s nice to have a little bit of time between courses to discuss and relax, but it felt excessively slow for us. • The table was too big. We sat at a round table for a group of four. It was difficult to have a conversation and felt a little odd. A smaller table would have been more comfortable for us. • Sound system: The music was a little loud, and at one point, we heard disturbing acid metal rock. We were surprised and confused. Maybe someone’s Spotify accidentally started transmitting. It didn’t ruin our meal by any means, but it was odd. • Extensive wine list lacked recognizable wines: My husband is knowledgeable about wines, but most of the offerings were only fancy French bottles. We didn’t specifically ask, but we didn’t see any wines by the glass or standard wines from California or any other region. We didn’t see any beers offered, which is what my husband prefers to begin his meal. I recommend starting in the bar, because it took quite a while for our cocktails and wine to arrive. • It’s expensive! I realize if I want a Michelin 3-star experience, I need to pay. I was okay with the per-plate “Experience” for $375, but the add-on prices seemed quite excessive to me. Maybe if I was a billionaire or someone else was footing the bill, I wouldn’t care. Just be aware the bill is going to be a lot more than you think. Plan accordingly.

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For Southern California's only 3-star restaurant, Addison came with a lot of hype, and a very long wait time to get in. After the excitement of getting there, however, the result was underwhelming at best. From the outside, Addison looks and feels like a top-class dining experience. Nestled among a beautiful golf course, in a gorgeous building of the Fairmont Grand, the feel of a luxury evening was all there, until it wasn't. Upon entering the dining room, after being told our table wasn't ready yet (even for an early booking), the facade vanished rapidly. Scattered, bare tables gave an indication of the rest of our night. An army of staff, surrounded by opulence, but lacking any real substance. Upon being seated, we were offered a glass of champagne. We had been warned about this, as it was not included in the cost of the dinner, but no price was indicated by the sommelier. With options like vintage Cristal and Krug, we didn't feel like forking out another few hundred dollars for an aperitif, as delightful as it might have been. We were then guided through the wine pairing options, which again felt like another upselling strategy, one with which we would become familiar with over the course of the evening. Three tiers of pairing were introduced, the lowest for a reasonable $350 per person, and the highest for an incredulous $2500 per person. As the sommelier was going through her seemingly prerecorded spiel, we decided to opt for a bottle or two instead. She guided us through some options, which was pleasant enough, and the wine ended up being beautiful. The upselling continued, however, as we were offered more Wagyu, truffle, and caviar options. We had been told that the Wagyu was unmissable, so opted for one portion, and didn't bother with the rest. As the food courses started to come, more waitstaff with more prerecorded dialog of the chef's journey followed. We saw flickers of personality from the staff, which was unfortunately more than we got from the meals. While they were largely constrained to their rote performances, the food similarly seemed like some personality was trying to come through, but was restricted by some external force. We were glad that we opted into the one Wagyu beef portion, and none of the other 'upgrades', as it made the other course option seem so much better by comparison. And for the price tag, it made my lamb taste $200 better. The meal on the whole covered cuisine from all over California, featuring Mexican, Thai, Japanese influences, among many others. This may have been an expression of the chef's own experiences growing and learning in southern California, but the whole thing seemed directionless. Like it was trying too hard to be the best at everything, and ultimately failing to really be anything. We tried hard to keep an open mind about many of the courses, but I feel the evening turned for the worse when the chips and dip course came out. As the staff tried their best to illuminate us on the cultural significance of chips, salsa, and pickles, we did our best to keep an open mind. Again, this proved very difficult, and we had to wonder whether it was part of an elaborate joke. By the end of the night, courses were left unfinished, and we were filled with a sense of emptiness, and just wanted to leave before we were upsold anything else. I would advise avoiding Addison. Three Michelin stars is an unjust rating for the experience. TL;DR: Not good, not bad, not worth it. Bring your wallet and an open mind, you'll only be here once.

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This was one great evening of enjoyment! It is the complete package. The food…….ingredients, creativity and execution was near perfection. Such intense flavors that tie so well together. This was a 10 course affair with a few amuse bouche to begin. Price was $375 per person. Corkage was $150 per bottle. Service was flawless. Each staff member was extremely knowledgeable about the menu and the ingredients in each dish. Dining room is sophisticated and classy if on the minimalist side. No flowers on the tables. One bit of advice…..there are a number of food up charges that can easily double your bill so make sure you ask about the price of these up charges as they aren’t offered when presented to you. Also, the champagne cart had 4 selections that ranged from roughly a bit over $100 to nearly $700 per glass. Again, the prices are not disclosed unless you ask. Not sure why they do that as people could clearly get upset. Great all around experience however but we asked about the prices beforehand.

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I visited Addison for my birthday in March. I will never forget the celebrity treatment we received. We were greeted with a warm welcome as soon as we arrived. The service was unmatched the entire time: professional and friendly. The food was simultaneously brought out and each dish was explained thoroughly. Even when I asked where the restroom was, the server offered to walk me. Stellar treatment from Nick Brown and Nik (Nikole). The food was world class. I will always remember my first three star Michelin restaurant.

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Presentation of our 10 courses was detailed, informative and engaging. 2 small nits. The champagne service which arrived at the table is presumptuous upon learning it is not part of the pre fixe dinner. Some of these champagnes were offered at $500 a glass, which is really over the top. I should not have had to ask what the prices for each was, quite frankly, put me on the spot to pick one. Second, one of our requested wines was obviously oxidized, but presented anyhow. I'm not sure why a som would do this, never mind at a three star Michelin. These are not really big deals, but I just wanted to point them out as constructive criticism.

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And it should. So this review will be totally picky but totally honest. We arrived for our party of 4 10 min before our reservation. We were seated about 15 min later. Two of us had two glasses of wine and the other two had the basic wine pairing. We all opted for the shaved truffles too. The total bill was $4k, $4700 after tip. The wine pairing was fine but each pour was smaller than a taste at your regular restaurant. I was not buzzed after our 4 hour experience. The truffles were bland and tasteless. Nothing like wild truffles from Italy. These were farmed in Australia. I highly recommend skipping the truffles. Also we were told the chef would come out to shave the truffles but that didn't happen. Our table was much too large for a party of four. We could not hear each other well and it was surprising loud in the restaurant. Plus we were placed directly under an air conditioning vent that made the entire dinner uncomfortable. When raised with the server we were told they'd turn it down but nothing changed. The server's explanation of our dinner options was completely confusing and vague. There were no written menus. Likewise for the wine pairing. Apparently there are different grades of pairing but what they were remained a mystery. The attention to detail was not what you'd expect. Because of the A/C one of us switched seats and the waitstaff didn't notice and mixed up our orders. The specialty caviar dish was a dream - the best part of experience. The other dishes were good or very good. Not much was great. (We dined at Le Cinq in Paris, another 3 michelin star restaurant, last month and Addison didn't hold a candle to it.)

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If you have a monumental occasion to celebrate, this is the venue. It is an opportunity for mere mortals to experience the cuisine which would be offered to gods. I had the opportunity to experience the elevated 10 course summer series and the ridiculous amount of truffles and caviar which accompanies it. While there is no way to justify the cost of such an experience, it was an occasion which I will recount as the greatest meal of my life.

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The food is amazing and beautiful with broad appeal. The service is flawless, with choreographed delivery to everyone at the table at once. While upscale, I found the servers to be genuine and welcoming. The ambiance feels like dining in a palace. I would travel far for such fine dining, so it is worth the price to me. They no longer support taking unfinished food home, so it is sad indeed when you can't finish it all. There is no better place for a special occasion in San Diego.

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Let me start with the obvious and expected from a three Michelin star experience: The food, drink, and accommodations here are world class. What follows are some pieces of information that might help if you are considering an extravagant night out at Addison. This may be gauche, but here are specifics about pricing. This is for a visit on July 9th, 2024. The cost for the tasting menu was $375.00. Upgrade for Australian Black Truffles was $268.00, and an upgrade for Olive Fed Shodoshima Wagyu was $195.00. Note that getting either upgrade will replace a course in its entirety, more details to that to follow. Cocktails ranged from $20 - 28. We passed on the initial champagne offering. The wine list is extremely extensive and I recommend that you know what you are ordering as it can get quite pricey. The markup on the wine list seem to be higher than normal, but then again, you knew what you signed up for. Now here is the experience: When you drive up to the property, it is gated with a security guard. There is no valet parking, but ample and close self parking is readily available. Walking in the doors we were warmly greeted by the Maitre D. Walking though the library and into the bar, the first impression was that of luxury and spaciousness. You don't have to be close to anyone you don't want to be, and the dining room follows suit with the tables extremely generously far apart. Even the dining table itself was noticeably larger than usual. One unusual blemish was noted - above one of the tables in an inset part of the wall where you would expect a painting, mirror, or sconce was an open and exposed wiring which was very out of character with the rest of the dining room. The service here is as you might have read in other reports and reviews - impeccable. The bartender Jason made us feel welcome and relaxed and delivered incredible suggestions executed throughout the night (as we are cocktail vs. wine people). Also, the service adjusted to what our table was comfortable with - the initial seating and water pour was choreographed, much like you would expect in an Esther Williams number. I was overjoyed with this, but it was so unusual that our table as a whole seemed slightly uncomfortable with it (this was a first meal of this type for most of the table). Servers took note and while the subsequent table service was still well executed and timed, they took the synchronicity down just a notch and it put the table at ease. Additionally, our main server Ian graciously accommodated us in our request for a tour of the kitchen that happened before we were seated, and we were gobsmacked by the focus, precision, and overall serenity of the kitchen during the height of service - No clanging, shouting, and every pan was efficiently and quietly(!) placed on the stove. A total of 19 different bites made up the meal itself. Others have meticulously outlined each, so I will take a different approach and tell you what we wish we knew beforehand: Upgrading the meal to truffles will subtly add truffles to three of the dishes, but will also completely replace the Tom Kah course (which was one of my favorites) with a tarte tatin covered in shaved truffle. In my opinion, this was not an improvement to the meal as a whole. Also, if you have anyone in your party that doesn't absolutely love lamb, I highly recommend the Wagyu upgrade, as it replaced both lamb dishes with the venerated beef. The menu is of course subject to change, but the overall suggestion here is that asking about the specifics of the upgrades might be advised. Also, we had read online that there was a bread course. We found this to be strange, as it happens in the middle of the meal, but the bread comes out by itself, then is accompanied by two soup and two protein courses. I really wish we were told that ahead of time, as I thought the bread (which was really outstanding on its own by the way) was meant to be eaten alone, and by the time the next courses came I had gobbled up most of it. My favorite course (and unanimous by the table) was the "eggs and rice": Caviar topped sabayon on a bed of Koshihikari rice. Seriously a "slap your grandma" level dish. There were also a few other incredible bites (a chicken liver churro, clam butter Kinmedai, Tres leches taco) and many more excellent ones. My least favorite was a play on chips and dip, which unfortunately in my opinion did not elevate what they were playing on, and also did not make sense in the context of the menu as a whole. Finally, be prepared for a 3+ hour experience. OpenTable had the reservation for 1.5 hours and one person in my party thought that would be the length of the meal. Fortunately we discussed it and expectations were reset. An incredible meal and experience for sure. My 4-star rating is in comparison to the other 3-star Michelin experiences I've been fortunate enough to have.

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For my 30th birthday I wanted to do something different and since I like food so much, I wanted to have the chance to eat at a 3-star Michelin Restaurant. Although I didn't initially have a reservation, I called and was waitlisted. I told them it was my 30th birthday, which helped me get a reservation. I don't know where to start about this experience, from the interior with a huge waiting area with fireplace and luxury couches and the view of the golf course in the back, to the pristine customer service from each person who served us food and drink. Each person knew what the food was and how it would taste on our palate. They even offer foods that cater to people with shellfish and dairy allergies which I was very happy with. Each dish they brought out was exceptional and there were many I've never tried but am dying to try again. The Caviar (first time trying it ever) was not overly salty and paired well with the different dishes that I had. My girlfriend added on Filet Mignon for her meat dish and it cut like butter and was very tender. I got the Squab that was cooked in 3 different ways and all of it was amazing. Lastly they allowed us to visit the kitchen to see how each chef preps a plate prior to sending it out. We also got a goodie bag with our specialty menu and chocolate. I would encourage everyone to try Addison at least once in their life. They won't regret it!

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My husband and I celebrated our 2-year wedding anniversary at Addison at the Fairmont Grand Del Mar, and it was a memorable experience. The restaurant is conveniently close to our home, and we were thrilled to try San Diego's only 3-star Michelin restaurant. From the moment we arrived, the beauty of the exterior and lobby took our breath away. However, the dining room itself felt a bit old and outdated. Our booth, though quiet and secluded, felt somewhat impersonal, and the large table made it difficult to converse comfortably. We indulged in a 10-course menu, and I was especially grateful for the chef's willingness to accommodate my dietary requests. Each dish was a delightful experience, with impressive presentation and flavors that mostly delighted our palates. However, despite its 3-star Michelin rating, the overall experience didn't quite feel like it lived up to that prestigious standard. Overall, it was a lovely way to celebrate our 2nd anniversary. We did wish our waiter had been a bit more professional and accommodating, but the thoughtful touch of sending us home with chocolates and a copy of the menu was appreciated.

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I was expecting amazing food from a 3 star Michelin but this blew me away. Took my wife, who is a foodie, as a surprise for our anniversary and she loved it. It is amazing how many of the dishes were so complex, giving you waves of different flavors in a single bite. Everything was perfectly portioned, we had the 10 item tasting menu and were definitely full at the end. I studied in Russia so have had caviar before, but nothing like Chef Bradley's signature dish (caviar over Koshihikari Rice, Smoked Sabayon, Sesame). That and the Tom Kha Goong, Sweet and Sour Fowl, King Crab, Swarnadwipa were two of the best dishes I have had in my entire life. The fowl was like eating small bites of a lightly fried chicken churro, sweet but still savory, and the soup's sweetness perfectly paired. Several other dishes were excellent as well. On a less sophisticated side note I was a little nervous because we are not high rollers, but the staff was incredibly sweet and nice. Although there are plenty of chances to upgrade, there were no high pressure tactics. We let them know we were teachers right away and they didn't bat an eye, helping us pick out a nice bottle of wine which complemented the dishes at a price that worked for us. It was expensive, but in line with taking a nice getaway week-end. Fortunately my wife agreed that getting to experience Addison for this anniversary was a better choice. Highly recommend :-)

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Service was great, that's not enough though considering the price. Everything you read about them trying to upsell you is true, thankfully we saw that before we went. Avoided the Champagne upsell, decided to have a glass of wine for dinner. Louis Jadot Chardonnay and Pinot. $65 and $75 per glass each. That is a $30 bottle of wine. We fine dine a lot, that is just price gouging. We did do the lowest end wine pairing (after another upsell attempt). That was $350 per person on top of the $375 per person tasting menu (the basic version). Total charge was $2,100 for two of us including tax and tip. It is unfair to hide their pricing with their guests, there are probably a lot of shocked customers when they get their bill. Feel like they are taking advantage of their customers while not living up to their 3star Michelin rating.

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I will start by saying we have dined after dozens of Michelin star restaurants around the world...I have never walked out before dining. We arrived to the restaurant right on time for our 8pm reservation. We had booked this reservation months in advance, as is typically required at Addison. Despite our timely arrival, after 20 minutes of being sat in a dark room by a fireplace (the bar was full) our table still wasn't ready. I have dined at Michelin-star restaurants around the world, and if a table is delayed (which has rarely occurred), the staff consistently comes by to apologize and keep the guest apprised of the delay. None of that happened. In fact, we asked one of the staff to check in on our table and although he said he would, he never returned. We informed the host that we were leaving and they didn't seem to care much and didn't offer much of an apology for the delay. It seems Addison has gotten complacent with their stars....they seem to have forgotten the great French chefs who lost their stars after many years!

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We returned to Addison last night and had a wonderful experience from start to finish. We were greeted and taken to a lovely table facing the dining room. The service was completely different this time, very attentive and much more personal. We had one main waiter that took us through the food experience and one main female sommelier that guided me through the wine pairing. By boyfriend enjoyed a mocktail pairing that was delicious (I sampled his drinks) and paired well with the food. The sommelier was amazing, probably the most interesting one I have ever met. She explained the history and story of the winery and the wine/champagne, she really made the drinks come to life. The food menu had many similar dishes as last time, but with a spring twist and this time we both enjoyed the wagyu beef, which was probably one of the best steaks I have had. The service felt welcoming and personal, we enjoyed the stories behind the dishes, produce, and meat! We ended with a tour of the kitchen and meeting the amazing chef team. Huge thank you to the Addison team for the wonderful hospitality, we felt welcomed and really taken care of.

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Truly one of the best restaurants in the entire country & possibly the world.Easily the prettiest restaurant ever from the decor to the entire grounds with the backdrop of a golf course & mountains. But let’s get down to business which is the food & drink. There’s truly some life altering courses being served here & honestly this place will ruin several dishes you’ve been consuming your entire life such as chips & dip & the egg & caviar fish. Best Wagyu ever which was the covered olive Wagyu? Best fish course & best desserts I’ve ever encountered. Another rarity especially with Michelin star places is good cocktails. This is a bucket list restaurant & I highly recommend going here

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A place for a special occasion or romantic dinner.

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My boyfriend and I loved Providence (2 stars in LA) so were excited for Addison. From the moment the night started, it was a disappointment. We arrived about 15 minutes early and were ushered into a very dark room and given a menu to order drinks. It was impossible to see the menu to order and there was only a fireplace and tiny candle, so we just sat and waited. At about 10 minutes past our reservation time we were seated in a very nice booth. My boyfriend has been sober for 30 years so ordered a mocktail and I selected the wine pairing. We had been enjoying our drinks for a few minutes when one of the many (around 10-15 different people) that served our table during the meal came over and said that there may be alcohol in my boyfriend's drink. Of course, my BF was upset. The waiter said that this drink shouldn't have been served in this glass. He then went on to ask my BF if he was in recovery! We were both completely taken aback by the drink and his very personal question. He then took the drink away, was gone for about 10 minutes- the entire time we didn't know if there alcohol in the drink. Another waiter came back with a fresh drink in the same glass and never told us if in fact there was or wasn't alcohol. When we questioned him- he said that this was sure "locked and loaded," Not sure if that is a good or bad thing. It really spoiled the whole evening for us. To make matters worse- the service was strange, cold, and very impersonal. There are so many waiters serving you, you don't connect with any of them. They do this strange synchronized serving which I assume they think is impressive. The food was fine, the decor needs an upgrade, and the service cold. Before leaving a review I tried to reach out to the manager many time. We messages at the front desk of the hotel with a manager and I left 4 messages for Sean the manager of the restaurant and haven't yet received a response. If you want an impressive meal, with stellar and very personalized service skip Addison and go to Providence.

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My boyfriend and I loved Providence (2 stars in LA) so were excited for Addison. From the moment the night started, it was a disappointment. We arrived about 15 minutes early and were ushered into a very dark room and given a menu to order drinks. It was impossible to see the menu to order and there was only a fireplace and tiny candle, so we just sat and waited. At about 10 minutes past our reservation time we were seated in a very nice booth. My boyfriend has been sober for 30 years so ordered a mocktail and I selected the wine pairing. We had been enjoying our drinks for a few minutes when one of the many (around 10-15 different people) that served our table during the meal came over and said that there may be alcohol in my boyfriend's drink. Of course, my BF was upset. The waiter said that this drink shouldn't have been served in this glass. He then went on to ask my BF if he was in recovery! We were both completely taken aback by the drink and his very personal question. He then took the drink away, was gone for about 10 minutes- the entire time we didn't know if there alcohol in the drink. Another waiter came back with a fresh drink in the same glass and never told us if in fact there was or wasn't alcohol. When we questioned him- he said that this was sure "locked and loaded," Not sure if that is a good or bad thing. It really spoiled the whole evening for us. To make matters worse- the service was strange, cold, and very impersonal. There are so many waiters serving you, you don't connect with any of them. They do this strange synchronized serving which I assume they think is impressive. The food was fine, the decor needs an upgrade, and the service cold. Before leaving a review I tried to reach out to the manager many time. We messages at the front desk of the hotel with a manager and I left 4 messages for Sean the manager of the restaurant and haven't yet received a response. If you want an impressive meal, with stellar and very personalized service skip Addison and go to Providence.

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A must visit! We had a special dinner in San Diego's three star Michelin restaurant. Natalie, the wine sommelier, is fantastic! She recommended an amazing white wine to pair with the food and I still dream about it to this day. Our server, Patrick, helped make the evening very special and anticipated our needs throughout. Outstanding service. The director was so sincere and processional. The food is SO delicious. I crave the caviar dish. The ambiance feels opulent but not over the top. The parking lot could use more lights. It is big enough to accommodate.

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My husband and I really wanted to enjoy this 3-star Michelin restaurant, but it was a pretty disappointing experience in which we felt a little duped. First, we had eaten at an amazing 2-star Michelin restaurant in Sweden last year that was set in a house with funky decor and had such a cool vibe. This was in a golf club with your standard wood decor, nothing special. The lighting was also very poor - I threw away a couple of pictures taken of me because the down shadows on my face made me look like a skeleton. Right off the bat, we were shamed into ordering champagne that cost $150 per GLASS. It was the least expensive champagne on a tray the waiter was presenting (the most expensive was $250-300 I think? Per GLASS). Unless you are a scion or heiress and can taste the difference between $300 glasses of champagne, (I can't) I would skip Addison just for this reason. Although my husband and I did have fun for the rest of the night making up how rare everything was, and therefore why it cost another $1000 (beef from cows that were only fed oatmeal on full moons to make their coats glisten, and there were only TEN of these cows in the world, and Addison has THREE of them, so rare, so rare. We seriously heard these stories all night. We're probably not their target audience here). In the 2-star restaurant we'd visited, each chef came out and presented their own course, how they came up with it, why it was special, and chitchatted a bit with us. Here, it felt like a recital of text they were repeating for everyone else all night. If the food had been good, it would've been something, but I kept waiting for the food to "get good," and it never did. A couple of courses even made me feel ill as they were so visually unappealing. I've never liked food that look like spit (attaching a couple I didn't eat). Knowing you're walking into a $375/person dinner is one thing, walking out with a total tab of $1500 for two due to not-worth-it add-ons (I would've been happier with a $20 bottle of Prosecco) you felt shamed into getting is another. Writing this review so others can perhaps save $1500 if tasting the "rarest" things isn't really their deal.

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Dining at Addison was one of our most memorable dining experiences in our lives. We have been waiting to dine there for years, so when Addison acquired its third Michelin star, we knew we had to make it happen. Addison did not disappoint. Their service was impeccable from start to finish. The dishes were presented in such coordinated fashion that it was as if we were watching a show. Each dish was so well thought out and tasted delicious! We also ordered the waygu beef upgrade and wine pairings which helped enhance the experience. At the end of the evening, we were so full. We were handed menus and some granola to remember the evening. It was a very expensive meal, but worth it. It was definitely a meal we shall never forget.

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Be prepared to take out a second mortgage if you do the supplements and elevated wine pairings! The service is impeccable here, the ambiance lovely and it's in a gorgeous resort property...but of course the food! Each course was amazing and well worth the five months of waiting for our Saturday evening reservation. We were celebrating a birthday and the only thing they did was present a candle in a bowl of what looked like flakey salt towards the beginning of the meal. I would've expected a little something special to acknowledge the special occasion. Nonetheless, being the only 3 star Michelin restaurant in SoCal, this is definitely an experience to have!

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Superb meal and service. From the moment we walked in until the moment we left, we were treated to a truly 3* experience. We opted for the elevated meal and the luxury wine pairing, and each dish was sublime with perfectly selected wine accompaniments. My one quibble would be with the Matsutake broth accompanying the Wagyu; the Wagyu was the best beef I have ever had, and I felt like the broth detracted from it. We have eaten in dozens of Michelin-starred restaurants throughout the world, and Addison ranks amongst our top experiences. I have seen negative comments regarding the value of a meal at Addison. I would argue that you are paying for an experience, as well as for the talent of both the culinary and service teams. While this experience was a splurge we certainly could not undertake often, it is one I would absolutely repeat for a special occasion.

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If I had to summarize Addison in a single word, it would be "disappointing." If adding another, it would be "confusing." We have been to several Michelin restaurants (both 1 star and gourmand in the United States and France), but never a 3-star, so we were really looking forward to it. Unfortunately, Addison was a complete disappointment. It started with the confusing parking, which was dark and unlit, without valet service of any kind. Upon walking in, there was a lady seated behind a counter, but the welcome wasn't really that warm, and despite not seeming that busy, our table was delayed for around 25 minutes. We shook it off in hopes that this would be an amazing experience once we got settled. True to Michelin fashion, the service was impeccable. The sommelier and staff were delightful and engaging. This is where the positive notes end unfortunately. Similar to some of the other reviews that I have since read, we found the flavors didn't blend well together. It seems the tartness in many of the dishes was overbearing, the temperatures between ingredients was not aligned, the meat textures were not as expected, and the dishes were not well balanced on the palate. As a positive, the presentation did at least look nice. This was the first Michelin experience for our dinner companions, so I found myself continually reassuring them things would get better, but unfortunately they never did. I found 3 of the 10 courses to be pretty good, but found nothing excellent, and most dishes to be marginal. In fairness, I understand each chef to have his or her own style and artistic flair, so it's entirely possible that perhaps my palate just doesn't agree with this particular culinary style. I would feel better, had the 3 others with me have seen things differently, but unfortunately all of us shared the same feeling and most of the dishes were returned without having been fully consumed. We expected the price to be what it was, just shy of $3000 for 4, but found the menu disappointing if even it had been for a much lower price offering. We also felt the menu to be confusing in presentation. In my experience with Michelin restaurants, they all seem to lead you on a journey and tell a story, but in this instance the journey wasn't linear and the story had no plot or route to follow. Honestly, we all discussed on the ride home how disappointing the experience was and our friends commented that it would be unlikely they would return, even if the meal had been without cost. I think this speaks for itself. Objectively, I am unsure how this one snuck in "under the Michelin radar" and would never expect a Michelin 3-star rating for Addison. There are many 1-star Michelin and gourmand restaurants, whom are far outperforming Addison, and for whom this rating would be more deserved. At best, maybe they just had a bad day in the kitchen. At worst, maybe Michelin needs to take another look at this one. We found the experience worthwhile, only in the respect that we tried it. It certainly adds to our comparison of the others we have enjoyed, but we would not recommend Addison and would not return. Again, we understand how hard the chef and staff work to attain such a rating, so the purpose of this review is more in hopes that it will be taken to heart, with some corrections made, in order to make it a worthwhile experience (as 1 of only 143 Michelin 3-star restaurants in the world) in the future.

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Most of them were flavorful, but some were a little sour for me. I wished they'd go easy on the bok choy in the Chawan Mushi dish. Also, there were a lot of finger food, and I wished they'd given us a warm wet towel to wipe our hands before starting on it. It's weird also that a 3 star Michelin restaurant would give us cookies wrapped in plastic wrap as a momento. I'd wished they invested more on that. French laundry ones came in a cute little tin box with their cloth peg logo on it.

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Be ready for a long dinner but it is worth every minute. Excellent service staff.

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We love eating out but do not regularly throw down 1k++ for dinner, so this was something we were looking forward to. The restaurant is located inside the Fairmont Grand Del Mar, and it is a really pretty property. We arrived about ten minutes before the restaurant opened/and our reservation. I think it would have been nice if the fireplace had been turned on by the bench that is out front since the restaurant and bar do not open until exactly 5 pm, and it is pretty cold out. I was surprised by the interior of the restaurant, which was not a very inviting layout to me. The bar connects the waiting area and the restaurant but has a lot of dead space and antiquated decor. The cocktail list wasn't very exciting, with only about 5 options. I do understand that they are obviously about their wine program, but I thought this was kind of a miss, especially since when we got there and sat at the bar, no music was on, and when the bartender came to greet us, there was no actual greeting just "do want a drink?". The dining room itself had that same overly bare feeling with very, very spaced out tables, some booths with placemats, others actual linen, and when the music came on, it was a nice alternative rock, which I thought actually helped with the stuffy vibe, like who doesn't want to listen to Spoon? I don't want to rate each item we received because I am for sure not as knowledgeable or creative as the Chef and BOH team. Some dishes we liked more than others, specifically the soup dish and the play-off of the fish and chips with caviar. Sometimes I think there is a tendency to like something just because it gets certain ratings/reviews. I am not sure if things were just not to my taste, but I felt a little letdown post-visit. Most of this had to do with the service/ops. I felt that for spending $$$$ for two people to eat, which was something special for us, the service should be perfect. They had a lot of staff on, but we had to follow up on a drink order, and there was no coffee offered with dessert, etc, I also felt that towards the end the timing was very slow. We opted for the wine pairing, and the Somm seemed very rushed and did not really explain the wines, which would have built a more dynamic experience. All these are little things but taken together, and with the money/expectations, it could have been more.

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The service and presentation was impeccable. The atmosphere was elegant and high class. The music was more modern than the traditional setting. The food was inventive but not anywhere near a five star, five diamond and especially, a three Michelin star rating. My squab was fatty and had gristle in it. It was also rather tasteless. The wines were perfectly paired with the dishes. The prices were so much higher than the quality of the food. Our meal for two, with the wine pairing, came to just under $2000.00. In the end, we did make a comment about the taste and quality of the squab that was served. Our waiter said he'll let the chef know. Based on what other people have said about the squab, I don't believe that anything will be changing in the quality of that dish. We did have coffee in the library afterward. That was a pleasant experience, as they brewed it in front of us, and poured a fresh cup. All in all, good but not great food, earning four stars for what should have been a five star experience.

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28. November 2023 For starters, a glass of champagne was between $250 and $550… Then the food was mediocre at best. The fish dry, the meat rather tasteless. And the background music was too loud and too “hard” for a dinner. We complained twice and were told that it was the playlist of the chef and that’s it… And the whole dinner was still not finished after 3.5 hours. We left without dessert, It was well past 11 pm and we were tired and disappointed.

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Pretentious, uncomfortable, overpriced and food is not memorable. So much effort is expended on trying to impress rather than trying to make the customer comfortable.

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Let me begin by saying that the food/service and ambiance were terrific. However, DO NOT be lulled into trying their champagne pre dinner service. Stupid me did not ask the pricing (shame on me) and they did not offer it ( shame on them) . They advised us of food upcharges but no notice of the cost of the champagne. I figured it would be expensive but$220 for a glass (and not even a generous pour) was beyond shocking! It wasn’t even their most expensive. it was close to deceptive as you can get. I have eaten in my fine Michelin restaurants but who would have expected that ! I was at least glad that my wonderful evening wasn’t ruined until receiving the bill. Be warned

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This restaurant is fantastic for vegetarians. They have a pre-set vegetarian menu, and the dishes are all prepared exceptionally well. The service is fantastic as well. Below are some pictures of the meal. The restaurant's ambience is also absolutely terrific. It is a beautiful setting and a breathtaking dining room and facility. The restaurant has free on-site self-parking!!! Pro tips: 1. Make a reservation far in advance. But, if you need a reservation sooner, call and ask to be put on the wait list. They sometime have last-minute cancellations! 2. Leave yourself ample time to get to the restaurant. The restaurant is on the site of a luxury hotel resort. You may need a few minutes to get there once you get to the front gate.

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zWell, everything was wonderful about the service and tasty and super creamy sweets, nothing like the others, it's all worth it

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