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5200 Grand Del Mar Way
San Diego, CA 92101
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- Sunday: Closed
- Monday: Closed
- Tuesday: 5:30 pm - 10:00 pm
- Wednesday: 5:30 pm - 10:00 pm
- Thursday: 5:30 pm - 10:00 pm
- Friday: 5:30 pm - 10:00 pm
- Saturday: 5:30 pm - 10:00 pm
Cuisine: French Restaurants
4.7 of 5.0 from 13 reviews
price range:more than $50
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Trey Foshee, chef of Georges at the Cove, eats here on his nights off. He loves the Tasting menu.
by Chefs Feed
A splurge-worthy spot, Addison is the signature restaurant at the Grand Del Mar. William Bradley's menu combines his French training with local ingredients and contemporary plating. [Eater 38 Member]
One of the few splurge-worthy spots in town. Chef William Bradley's menu combines his French training with local ingredients and contemporary plating. [Eater 38 Member]
One of the few splurge-worthy spots in town. Chef William Bradley's menu combines his French training with local ingredients and contemporary plating.
San Diego Magazine: Restaurants: CRITIC'S PICK Best of the Best
by Abbie W.
One of the few splurge-worthy spots in SD, Addison is the signature restaurant at Grand Del Mar. Chef William's menu combines his French training w/ local ingredients & contemporary plating.
by Carter G.
10 course selection can't leave you disappointed. We decided next time we would rather order a red and white than do the selected wine pairings!
by wendy s.
Indulge in a 5-Star 7-course feast, including Herb Turkey w/ pumpkin & black truffles: $165/person, $290 w/ wine
by PacificSD M.
The big winners on Chef William Bradley's spring menu are licorice-glazed squab and Alaskan king crab with lemon and vanilla.
by The Feast
Naomi Wise reviews Addison in the Reader this week
William Bradley, executive chef, shares his recipe for Basil-Marinated Strawberries on SDReader.com
I enjoyed a contemporary take on pecan pie, this one a tart made with salted pecans instead of sweet, served with a pecan cream and a light banana gelato.
by Los Angeles Times
The seven-course Carte Blanche menu is the only way to go.
by Marie P.
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