The sophisticated and stylish dining room and adjacent bar feel Italian and clubby, with intricately carved dark-wood motifs, and the tables, by contrast, are pure white, adorned with a single flower. Acclaimed chef William Bradley serves up explosive flavors in his four, seven, and ten-course prix-fixe dinners, such as Prince Edward Island mussels with champagne sabayon and lemon verbena jus or foie gras de canard with Le Puy lentils, port wine, and smoked bacon mousse. Entrées might include spring lamb persille (parsely and garlic topping) with pistachio pâté brisée and caramelized garlic puree or wild Scottish salmon with sauce vin jaune (white wine from France's Jura region). Addison challenges wine lovers with 160 pages of choices.
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