Gastronomical Ecstasy at Addison Restaurant inside San Diego’s Grand Del Mar Resort
I long ago learned as a business owner that when product and process come together, beautiful things happen.
In the case of Chef William Bradley’s Addison restaurant, inside San Diego’s Grand Del Mar Resort, I have never seen product (food), and process (experience), come together in such a beautiful, and unprecedented way.
From the moment we walked in the front door, it was clear that the Addison team was unified in their intention to create a remarkable dining experience.
As we got comfortable in our romantic high-backed semi-circled booth, our napkins were immediately presented to us using silver tongs. With surprise, we looked at each other, and began to look around our beautiful surroundings to see what other surprises we might encounter.
A few tables over, I noticed that the woman’s purse was sitting upon a very small stool next to her chair. When I inquired with our waiter, he said, “we couldn’t bear thinking that a woman’s purse might touch the floor. Therefore, we provide purse stools for our guests”.
Additionally, we noticed that each course was presented with noticeable choreography, which even extended to the clearing of the tables. Further, once an empty table was ready to be reset with its many layers of linen tablecloths, out came a steam iron to make certain that not the slightest hint of a wrinkle exists.
Our meal began with Amuse Bouche (Fr. for amuse the mouth) with our choreographers (waiters) bringing us a very small bowl of Tomato Comsommé with two small raspberries stuffed with yuzu. The combination of salt, sweet, and sour was delightful, and made us excited for the coming gastronomical exploration.
Being ever the adventurous one, when it comes to cuisine, I chose Crevettes “Feuilles De Brick” (japanese dashi, uni (sea urchin) and bok choy) parred with my first ever taste of Saki, while Carol opted for Alaskan King Crab (baby romaine and sauce vermouth) parred with a beautiful Austrian Sauvignon Blanc.
Carol was rolling her eyes with glee, while I greatly enjoyed exploring new frontiers of taste.
Carol sampled Le Filet De St. Pierre (fava beans and manila clams “a la naga”) parred with a Chardonnay from Sonoma Valley, while I was nearly delirious in ecstasy as I chose their Foie Gras Deux Facon (bing cherries, pistachios and amaretto) parred with a Grand Del Mar Private Bottling of a German Spatlese.
I can’t even begin to know how to explain in text how good these dishes were. This may sound a bit crass, but if it were possible to have an orgasm of the taste buds and olfactory system, then we just did and wanted more!
Carol enjoyed a wonderful Short Rib dish, while I again journeyed into the incredible with Lamb Rack Persillé (blanquette de endive and aged balsamic gastrique) with both of our dishes being parred with a beautiful French Bourgeois.
We ended our evening with Pommes Dorée, and Parisian Macaroons parred with a wonderful sweet Premier Cru.
It is absolutely impossible to describe in text the magnificence of this meal, and of this experience. Both of us walked out declaring that this was the best meal of our lives, and the best experience during a meal of our lives.
Our only regret is that Addison, Southern California’s only Forbes Five-Star and AAA Five-Diamond award winner, is six hours from our house. WAH!
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