Five stars, five diamonds, an award-winning wine program, a chef with star status within his industry — there’s certainly enough by way of accolades to get diners in the door of this palatial epicurean oasis. But it’s the brilliant, artfully presented, top caliber dishes produced by chef William Bradley and his brigade that give all the incentive in the world to return. Tasting menus are built to celebrate each season’s bounty, and big-ticket items such as caviar, truffles, and edible gold leaf regularly come into play. Wine pairings are expertly selected, to the point where to dine sans vino is to miss out on experiencing this restaurant — widely considered San Diego’s best — to its fullest and finest degree. Also keeping Addison at the top of culinary consciousness is service that’s attentive and intuitive, and every bit as artful as coffee-roasted canard with koshihikari rice and candied peanuts (and that’s saying something).
Tuesday, March 25, 7:00 p.m.
|Tuesday||5:30 p.m. to 10 p.m.|
|Wednesday||5:30 p.m. to 10 p.m.|
|Thursday||5:30 p.m. to 10 p.m.|
|Friday||5:30 p.m. to 10 p.m.|
|Saturday||5:30 p.m. to 10 p.m.|
|Price range of entrées||$98|
|Occasional live music||No|
|Payment Options||Accepts credit cards|