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Savor California gastronomy at Chef William Bradley’s Addison, San Diego’s first three-star Michelin restaurant, and Southern California’s only Forbes Five-Star restaurant. At Addison, Chef William Bradley offers his distinct culinary perspective through an experience that celebrates regional ingredients and Southern California influences. Addison sits high up on a bluff, its arched windows taking in twilight views. With its soaring ceilings and picturesque views of the surrounding hillside, the dining room creates a transportive setting for Bradley’s nine-course tasting menu. At the restaurant’s center is a wine cellar offering a glimpse at Addison’s comprehensive list featuring top selections from small producers around the world.
Set menus & wine pairings are featured at this elegant Grand Del Mar hot spot with New French fare.
Hours
| Friday | 5–9 PM |
| Saturday | 5–9 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
Address and Contact Information
Address: 5200 Grand Del Mar Way, San Diego, CA 92130
Phone: (858) 314-1900
Website: http://www.addisondelmar.com/?utm_source=google+Maps&utm_medium=seo+maps&utm_campaign=seo+maps
Menu Photos
Order and Reservations
Reservations: addisondelmar.comopentable.com
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Reviews
khoi ly
Addison in San Diego delivered a truly world class dining experience. The space is calm and spacious, with Southern California architecture and interiors that feel warm, grounded, and intentional. Lighting is perfectly balanced, softly illuminating each course and gently reflecting off the white tablecloths, which made the entire meal feel relaxed and unhurried. Tables are well spaced, so conversations feel private, with only subtle ambient music in the background.
We enjoyed the 10 course tasting menu with the wagyu and Italian white truffle add ons. Every dish was beautifully presented on custom plates with thoughtfully chosen utensils. Flavor wise, every course was exceptional, easily a 10 across the board. Portions were generous, and we left comfortably full. Ingredients felt incredibly fresh, with an emphasis on local sourcing.
Service was flawless and precise, almost choreographed, and while the initial upsell felt a bit overwhelming, every upgrade was worth it. This was a birthday surprise from my wife and a night we will never forget. We spent three hours there that flew by. A perfect experience for a party of two and a must visit if you are seeking an unforgettable fine dining experience in Southern California
… moreWe enjoyed the 10 course tasting menu with the wagyu and Italian white truffle add ons. Every dish was beautifully presented on custom plates with thoughtfully chosen utensils. Flavor wise, every course was exceptional, easily a 10 across the board. Portions were generous, and we left comfortably full. Ingredients felt incredibly fresh, with an emphasis on local sourcing.
Service was flawless and precise, almost choreographed, and while the initial upsell felt a bit overwhelming, every upgrade was worth it. This was a birthday surprise from my wife and a night we will never forget. We spent three hours there that flew by. A perfect experience for a party of two and a must visit if you are seeking an unforgettable fine dining experience in Southern California
Landy Lin
TL;DR: It’s the most expensive, but also the best food I’ve ever had in my life so far. There isn’t a single bad dish, and I feel lucky to live so close to this place.
I came to Addison to celebrate my birthday, and it was an unforgettable experience from the moment I walked in. As soon as I stepped into the dining room, I noticed this gorgeous champagne glass with a vibrant stem—the kind of glass you immediately fixate on. I spent a good part of the meal contemplating whether I should order champagne just so I could drink out of it… and eventually I did. Zero regrets. It made the moment feel even more special.
The food was outstanding from beginning to end. Every course was intentional, beautifully plated, and genuinely delicious. My favorite was their signature rice bowl—the kind of dish so good you stop talking mid sentence. Once you try it, you’ll want to swim in it.
The service was exceptional as well. When the dishes are placed on the table, everything is done in perfect synchronization, which adds this elegant, almost theatrical touch to the experience.
Addison isn’t an everyday restaurant—it’s a true event. But if you want one of the best meals of your life, this is absolutely the place. I’m genuinely grateful to have something this extraordinary right here in San Diego.
… moreI came to Addison to celebrate my birthday, and it was an unforgettable experience from the moment I walked in. As soon as I stepped into the dining room, I noticed this gorgeous champagne glass with a vibrant stem—the kind of glass you immediately fixate on. I spent a good part of the meal contemplating whether I should order champagne just so I could drink out of it… and eventually I did. Zero regrets. It made the moment feel even more special.
The food was outstanding from beginning to end. Every course was intentional, beautifully plated, and genuinely delicious. My favorite was their signature rice bowl—the kind of dish so good you stop talking mid sentence. Once you try it, you’ll want to swim in it.
The service was exceptional as well. When the dishes are placed on the table, everything is done in perfect synchronization, which adds this elegant, almost theatrical touch to the experience.
Addison isn’t an everyday restaurant—it’s a true event. But if you want one of the best meals of your life, this is absolutely the place. I’m genuinely grateful to have something this extraordinary right here in San Diego.
Jeremy B
We recently had the pleasure of celebrating our anniversary at Addison, and the evening proved to be an unforgettable dining experience. From the first sip of the tepache—a playful and refreshing expression of fermented flavors of Mexico—the menu unfolded like a story told with precision and artistry.
The Prelude set the tone beautifully. The sake cured kanpachi nigiri was pristine in its clarity of flavor, while the Spanish anchovies with potato, wild arugula, and Meyer lemon jam delivered a striking balance of richness and brightness. The chicken liver churro with bitter chocolate and white truffle was daring yet harmonious, marrying decadence with an unexpected elegance.
Among the seasonal selections, the caviar enhancements stood out magnificently. The Regiis Ova Reserve caviar with koshihikari rice, smoked sabayon, and sesame was a masterclass in layered textures and flavors—each bite luxurious yet precise. The fish and chips with burnt onion dip and dill relish offered a whimsical interlude, a playful nod to tradition elevated with refinement. The olive wagyu with squid ink cracker, tartare, and black garlic was another highlight, its depth and umami resonance carried to perfection by the pairing.
The wine pairings were remarkable throughout the evening, each glass chosen with an intuitive sense of balance. The selections did not merely complement the dishes but deepened the experience, enhancing delicate notes and emphasizing contrasts with grace.
Desserts were as thoughtful as the savory courses. The yuzu custard with candied ginger and ceremonial matcha offered brightness and finesse, while the tres leches with white truffle was a surprising and memorable finale, a luxurious close to an already exceptional evening.
Addison delivered more than a meal—it crafted a memory. Every detail, from the careful progression of dishes to the seamless wine pairings, spoke of sophistication and intention. It was the perfect way to mark a special anniversary.
… moreThe Prelude set the tone beautifully. The sake cured kanpachi nigiri was pristine in its clarity of flavor, while the Spanish anchovies with potato, wild arugula, and Meyer lemon jam delivered a striking balance of richness and brightness. The chicken liver churro with bitter chocolate and white truffle was daring yet harmonious, marrying decadence with an unexpected elegance.
Among the seasonal selections, the caviar enhancements stood out magnificently. The Regiis Ova Reserve caviar with koshihikari rice, smoked sabayon, and sesame was a masterclass in layered textures and flavors—each bite luxurious yet precise. The fish and chips with burnt onion dip and dill relish offered a whimsical interlude, a playful nod to tradition elevated with refinement. The olive wagyu with squid ink cracker, tartare, and black garlic was another highlight, its depth and umami resonance carried to perfection by the pairing.
The wine pairings were remarkable throughout the evening, each glass chosen with an intuitive sense of balance. The selections did not merely complement the dishes but deepened the experience, enhancing delicate notes and emphasizing contrasts with grace.
Desserts were as thoughtful as the savory courses. The yuzu custard with candied ginger and ceremonial matcha offered brightness and finesse, while the tres leches with white truffle was a surprising and memorable finale, a luxurious close to an already exceptional evening.
Addison delivered more than a meal—it crafted a memory. Every detail, from the careful progression of dishes to the seamless wine pairings, spoke of sophistication and intention. It was the perfect way to mark a special anniversary.
Imee C
Still impressed with overall experience compared to last we were here. Food was still incredibly rich & delicious. Service is still like a well rehearsed choreography from setting the food on the table to picking up the empty plates. It was very entertaining to watch. The entire dinner was expensive but was so worth it.
… moreP P
I did not actually love the seasonal menu that day, also I think for many of the dishes, too much salt.
However, service is definitely top notch and can make up the star missing, which brings my experience a 5 star experience. We brought our baby with us and they saved the big VIP room for us, which is private enough and HUGE! The staffs were very friendly and considerate, we had a good time there.
… moreHowever, service is definitely top notch and can make up the star missing, which brings my experience a 5 star experience. We brought our baby with us and they saved the big VIP room for us, which is private enough and HUGE! The staffs were very friendly and considerate, we had a good time there.
Yeji Soh
My husband and I visited here for our wedding anniversary. All the foods and drinks were amazing. They have exceptional choices for champagne- for the ones tough to get in market. Other than food/drinks, I liked their enough spacing in between tables which the staff mentioned it was designed like that on purpose to give customers enough privacy.
Chawanmushi was definitely the highlight for me! 😀
… moreChawanmushi was definitely the highlight for me! 😀
Henry Manship
Great food, but they were off for a 3 star michelin restaurant. Espresso machine had “been broken for months” and they only had a table side coffee service. That’s fine, but you couldn’t buy another espresso machine?!? And they charged for a supplementary without telling us the price in advance. Not a big deal, but wierd for a 3 star, to not disclose clearly.
… morejason a
I recently dined at this three-Michelin-star restaurant for my wife’s birthday and overall, the food was exceptional. Every course leading up to dessert was beautifully executed — creative, balanced, and worthy of its reputation. The service throughout most of the evening was polished and attentive.
However, during dessert, when my wife lifted part of the cookie component, a live bug flew out from underneath it (attached is a video of the bug flying out of my wifes cup). She even captured the moment on video. I calmly brought it to the waiter’s attention and simply asked for a replacement. I did not request a discount or any compensation.
What surprised me more than the incident itself was the response. A manager came over and said, “No need to make a cinema out of this?” That comment felt dismissive and unprofessional, especially given the standards associated with a restaurant of this caliber.
I understand that unexpected issues can happen anywhere. But at this level, how situations are handled matters just as much as the food. A sincere apology and a professional response would have gone a long way.
The meal overall was impressive, which makes the handling of this situation even more disappointing.
… moreHowever, during dessert, when my wife lifted part of the cookie component, a live bug flew out from underneath it (attached is a video of the bug flying out of my wifes cup). She even captured the moment on video. I calmly brought it to the waiter’s attention and simply asked for a replacement. I did not request a discount or any compensation.
What surprised me more than the incident itself was the response. A manager came over and said, “No need to make a cinema out of this?” That comment felt dismissive and unprofessional, especially given the standards associated with a restaurant of this caliber.
I understand that unexpected issues can happen anywhere. But at this level, how situations are handled matters just as much as the food. A sincere apology and a professional response would have gone a long way.
The meal overall was impressive, which makes the handling of this situation even more disappointing.
Anne Caroline
Dining at Addison is an unforgettable experience. Every detail — from the impeccable service to the beautifully curated wine list — reflects the artistry of a true three-Michelin-star restaurant. The flavors are refined yet full of soul, with each course unfolding like a story. Elegant, intimate, and absolutely worth the journey.
… moreJordan Frazier
My husband surprised me with a birthday dinner at Addison back in February and it was the most amazing experience we’ve ever had from the moment we walked in. The service was so professional yet comfortable and I loved how choreographed it was. The food was unforgettable. The wine pairings are perfection. If we ever get to go back, it would be an absolute dream!
… more