HOME > Chowhound > San Diego >

Discussion

Addison = excellent

Just had a great meal at the new Addison:

http://thegranddelmar.com/Hotel/Addis...

Top level cuisine, fantastic service, one of the best meals I've had in our little burg. Not cheap, but worth it. Check it our while you can still get in!

fn

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Can you go into more detail. Addison is the restaurant I was waiting for some time now. Hopefully it will set a new standard for SD.

    1. Sure!

      First, yes, I consider it a new standard for San Diego. Closest experience to which I can compare would be NYC's Daniel. Relatively formal- they probably wouldn't require it, but I was glad I wore a jacket (but, for the record, no tie). I was part of a group of five foodies, including one trained sommelier and one former pastry chef. We saw the menus briefly- very small nember of choices, but each was a sophisticated blend of ingredients- not complicated and fussy, but well-grounded. Yes, I should have brought a notepad. Prices on entrees were, if I remember correctly, between $26 and $35. The tasting menu with paired wine was, if I remember correctly, $156.

      It is a very large room shoehorned full of decor. We had mild disagreement among our table- some liked the formality, others thought it was a little Vegas-y. It's the anchor restaurant in Doug Manchester's Grand Resort, which will be opening sometime in the future, a year, I think. But the restaurant is going to have to tough it out with local business in the meantime. We, in our group, disagreed about the music- it was a contemporary and hip instrumentals- sorta "chill" but edgier. My favorite when working, but not dining. Others thought it was perfect.

      Anyway- as it was a somewhat slow Thursday night, we nearly had the place to ourselves. The chef is young (well, younger than I but, well..) and had started his career with James Boyce at Azurra Point, who has since become one of SD's celebrity chefs, and is now up at Studio in Laguna Nigel's Montage resort- another dining experience. So, the staff whisks away the menus, and we're off to the chef's teeny-weeny tasting courses. LOTS of them, and LOTS of paired wines. Each plate beautifully presented, each course with one or two fantastic sauces. As I recall (note: When doing wine pairings, resist the temptation to drink every bit of every wine- I'm no lightweight, but with a cocktail starter the meal will tend to run together) we were served a bit of crab leg, a tad of seabass, a glorious piece of duckbreast, a beautiful glazed shortrib on lentils, a controversial dessert looked like cheesecake but was more like a dense meringue with a tart but sour-ish flavor, a cheese course and some teeny sweet thingies.

      Re-reading that is sounds less georgeous than it was, but I'm too lazy to edit. Let me be clear: Each course was a little jewel of preparation and flavor, exquisite (sorry, have to use a cliche) in it's craftmanship.

      Service was the best I've had in town. Granted, it was a slow night and there were more waiters than diners. I understand weekends are already packed, and it won't be long before the weekdays will too.

      Gotta run.

      fn

      2 Replies
      1. re: Fake Name

        thanks for the heads up on Addison! We got a flyer announcing their presence and have been curious if it's worth the time and $$. Will add it to out "need to try list."

        1. re: Fake Name

          An update on Addison from Inside Scoop SF:

          In the restaurant world, six years is a long time for a restaurant to thrive, let alone a chef — especially a sous chef — to stay in a restaurant. But some restaurants are different, and well, the French Laundry is obviously one of those.

          Sous chef Anthony Secviar has been at the French Laundry since 2005, when he started as a chef de partie. In 2008, Thomas Keller promoted him to sous chef, where he’s been since then. Now, Secviar is headed to San Diego to become the new chef de cuisine at William Bradley’s Addison, the city’s only Forbes 5-star restaurant. He’ll join a fellow French Laundry alum there, Jesse Rodriguez, who is Addison’s wine director.

        2. I'm hearing some rumors about the continued existence of Addison and am wondering if anyone else is hearing anything similar. It would be a shame to lose a restaurant of this quality but given market conditions I guess that I wouldn't be shocked if it were to close.

          5 Replies
          1. re: ibstatguy

            what did you hear? closing? change of ownership?

            1. re: stevewag23

              The Grand Del Mar itself is in jeopardy. It's supposedly on the market to be sold from what I've heard.

              1. re: SDGourmand

                I'm not surprised, given the state of the economy (and it was going down two years ago, roughly when Addison opened). I would be very, very bummed if Addison closed. They really have good, albeit expensive, food.

                  1. re: ibstatguy

                    Yes I had the full tasting menu here recently and it was really, really good. The wine pairings were excellent. It's a plush room that gives you that elegant, I'm really out to dinner feeling, but the food is livelier. I'm kicking myself for not having taken notes, I have a happy, hazy memory of melting into plate after plate of delicious food, wait, I remember an amazing Riesling, a sommelier who told us what we were drinking in a really interesting way without being intrusive or overbearing ... the menu's changed for spring now so I'll go back and repost with actual food notes.

          2. Hey chow chows. Has anyone eaten here recently? Excellent? Terrible?

            4 Replies
              1. re: Dagney

                We were there in July and it was excellent. However, it was a weeknight and the restaurant was near empty. My recollection is that, during the course of our meal, there were only 4 other tables filled.

                It's a gorgeous, decadent space and the service was impeccible. Similar in feel to Alex in Las Vegas, but with a nice California flair. One our way out, the Chef stopped by to introduce himself...nice touch.

                I hope this restaurant survives. It is a nice addition to the SD dining scene, but restaurants like this are dropping like flies as diners take their dollars elsewhere.

                1. re: ejs1492

                  was packed when I was there. They said business has been good for them.

                  1. re: SDGourmand

                    That's GREAT news. Glad that they are thriving.

              2. Thank you all for the opinions! I am tossing between Addison and Market for my 40th birthday next week.

                8 Replies
                1. re: Dagney

                  hmm, hard call. Addison is closed on Mondays, if that helps.

                  1. re: daantaat

                    We are going tonight. Still deciding...

                  2. re: Dagney

                    Another Virgo here.
                    Where did you end up going Dagney?
                    Both are excellent..
                    Happy Birthday!

                    1. re: Beach Chick

                      We went to Market. (I'll post the review on the Market thread). I think we are going to hit up Addison for our anniversary in a few weeks.

                      And, thank you!

                    2. re: Dagney

                      Most likely too late for you but my wife and I had a fantastic 5-course tasting menu at Georges this Saturday (It's not on their menu but we asked them a few days before if it would be possible since we always try to have tasting menus in restaurants.) It was also nice that we had different dishes for all courses so that we overall tasted 10 different outstanding dishes. It was also surprisingly cheap for the quality. I post a short summary soon.

                      1. re: honkman

                        Agreed, George's is actually a bargain and they've gotten better.

                          1. re: stevewag23

                            $65/person + $30 for wine pairing.