Addison, the Grand Del Mar's fine-dining restaurant, claims more awards than you can shake a stick at - among others, it bills itself as Southern California's only Forbes five-star, AAA five-diamond restaurant. These are certainly not accolades to be sneezed at, but somehow we'd never felt compelled to visit in the past 20 months living in San Diego. One can tell from reading our blog that classical French cuisine rarely makes it onto our radar these days, in no small part because we were completely spoilt by our last trip to France a few years ago.
It was only when searching for a restaurant to celebrate our anniversary that we began to consider Addison. Sadly, our friend Elizabeth Harcourt, formerly one of their sommeliers, relocated before we could make good on a promise to visit her there. However, she did put us in the care of Addison's head sommelier, Angelo Ingrati, who made sure we were well-watered and who came up with some inspired wine pairings for the evening.
Addison offers three- and four-course prix fixe selections, as well as two degustation menus - a six-course carte blanche where diners work with the kitchen to mould a progression, and a predetermined eight-course "Le Menu Gourmand". We opted for the carte blanche, in order to exert some influence over the direction of the night's dishes.
|Amuse 1 - Salmon rillettes, watercress, radish|
|Amuse 2 - Mascarpone and aged sherry gougère|
|Amuse 3 - Truffle quiche, smoked sea salt|
|Grissini, Meyer lemon, sea salt|
|Scallop, Osetra caviar|
Crab consommé, celery confit
Picholine, basil pistou, squid, red pepper coulis
|Squid ink risotto, olive oil emulsion|
|Foie gras pot de crème|
Port wine and hibiscus tea reduction
|Pork and black truffle terrine|
Celery, radish, mustard
|Roasted duck breast, fennel pollen, duck glaçage|
Pistachio purée, pearl onions, black truffle, potato
|Cheese, house-made soda crackers|
|Intermezzo - Cranberry sorbet, cranberry confit, apple cider granita|
|Crème fraiche gelato, apricot confit, raspberry|
|Peanut butter cake|
Unspun honey, Amaretto gelato, chocolate ganache
|Mignardises - Peppermint pop, raw sugar|
Altogether, I'd say we had ourselves a fine night indeed. The front-of-house team worked like the well-oiled machine it should be, and course pacing remained consistent even as the vast dining room filled up. Expectedly, there were no big surprises on our menu, but sometimes it feels pretty good to revisit a storied tradition - as they say, one should always look back before moving forward.
5200 Grand Del Mar Way
San Diego, CA 92130
Phone: (858) 314-1900