Situated on a pastoral hill at Carmel Valley’s Grand Del Mar Resort, Addison has the unassuming stone entrance of a rural Tuscan mansion. Inside, the elegant décor features marble columns, gold leaf accents, sumptuous carpets, and gleamig chandeliers. The cuisine by Chef Bradley is a take on Franco-Californian comfort foods, and a seasonally rotating menu includes options like ris de veau panés with caramelized onions. The sommelier Jesse Rodriguez helps to pair dishes from the 2,500-bottle list. Addison’s “carte blanche” or omakase-style menu is prepared for the entire table with either a seven- or 10-course tasting menu and paired wines.
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From Food & Wine , JUL 2007
Addison’s wine director, Jesse Rodriguez, says his wine list is 'all about relationships,' referring both to his reunion with chef William Bradley—who worked with Rodriguez at Mary Elaine’s at the Phoenician in Phoenix—and to the wine connections that have allowed him to put together 1,720 selections in just a few months, including six vintages of super-cult Napa Cab Screaming Eagle....MORE
From Food & Wine , MAR 2007
Chef William Bradley applies Mediterranean techniques to local ingredients in dishes like veal with cinnamon-roasted sweet potatoes, and a sumptuous crab-and-truffle gratin....MORE
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