Sophisticated and stylish, Addison challenges many ideas about what fine dining is all about. The dining room and adjacent bar feel Italian and clubby, with intricately carved dark-wood motifs, heavy arches, and marble and wood floors. The tables, by contrast, are pure white adorned with a single flower. William Bradley, one of San Diego's most acclaimed rising star chefs, serves up explosive flavors in his four 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 include spring lamb persille with pistachio pâté brisée and caramelized garlic puree or perfectly cooked wild Scottish salmon with sauce vin jaune, roasted eggplant stick, and pine nuts. Acclaimed for its extensive wine collection, Addison challenges vino lovers with a 160-page wine list.
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