The dining, wine cellar, service and ambience are all worthy of the 3-Michelin star accolade and many other recognitions bestowed upon Addison. Set in the beautiful grounds of the Fairmont Hotel, surrounded by the fairways of a picturesque private golf course, this experience will sweep you off your feet before you even arrive at the restaurant. Food and service is impeccable. Wine options are unparalleled. Use this opportunity to splurge with the ones you love to create a lifetime memory.

We have dined at several 1-star Michelin restaurants both in the U.S. and abroad, and this is the first 3-star we have had the pleasure of visiting. Addison was a delight from service to the last sip of coffee, our entire evening was perfect. The wait staff was professional yet personable. The food was impeccable from the plating to the flavors, every bite was on point. The atmosphere was lovely and the champagne and cocktails were decadent. The Wagu upgrade is absolutely worth it!

If you’re in San Diego, Addison by William Bradley is a must-visit and, honestly, a must-experience. Located in Del Mar, set against the stunning backdrop of the Fairmont Hotel and a sweeping private golf course, Addison is not just a restaurant — it’s a destination. Before dinner, I highly recommend having a cocktail out on the terrace, where you can soak in the endless green expanse. It’s the perfect way to ease into your culinary experience. Give yourself at least three hours here — this isn’t just a meal; it’s a true culinary journey designed to awaken every sense. From the very first sip of tepache (a refreshing nod to Mexico’s fermented traditions) to the artfully curated prelude of Sake-Cured Kanpachi Nigiri, Sage Hill Ranch Garden Greens, Spanish Anchovies with Wild Arugula and Meyer Lemon Jam, and a delicious unforgettable Chicken Liver Churro with Bitter Chocolate, the opening sequence set the tone: thoughtful, daring, and exquisitely executed. Every dish that followed built beautifully on the last. The Shellfish Chawanmushi—layered with Hokkaido uni, minced shellfish, broccoli, bok choy, and celtuce over a silky steamed egg custard—was delicate yet complex, like a warm ocean breeze captured in a bowl. Chef Bradley’s signature caviar dish served atop Koshihikari rice with a smoky sabayon and toasted sesame, was a showstopper — rich, briny, layered, and truly to die for. In a playful nod to comfort food, his take on Fish and chips paired with caviar and a burnt onion dip was elegant and elevated yet still wonderfully nostalgic. Then came the Splendid Alfonsino, a true celebration of spring — light, floral, and bathed in a delicate crab consomme that felt almost ethereal. The Crispy Horse Mackerel stood out as well—perfectly golden and crunchy on the outside and meltingly tender and juicy on the inside. It was served with a garden-fresh medley and buttery clam sauce that seamlessly tied it all together. And don’t even get me started on the sourdough bread. I’ve had plenty of good sourdough, but this one was something else entirely — a golden, crunchy crust giving way to a tender, almost pillowy interior, paired with goat’s milk and browned honey butter that could’ve been a course of its own. From the Quail Egg Drop Soup with silky tofu and shiitakes to the Cantonese Quail with five-spice jus and crisp yu choy, every bite transported you to a new part of the world yet was still very cohesive. Desserts kept the magic alive: a refreshing Salted Lemon Meringue with Sherbet and Caviar, Yuzu Custard with Candied Kiwi and Ceremonial Matcha, a beautiful Berry-Beet Tartelette with Verjus and Vanilla, a bold and decadent Mexican Hot Chocolate, and finally, a Ginger Tart with koji, coffee, and miso caramel that ended the night on a warm, luxurious note. Th— warm, attentive, incredibly knowledgeable, and passionate about every menu detail and experience. Their genuine enthusiasm added another layer to an already incredible evening. Addison sweeps you off your feet from start to finish — with impeccable service, thoughtful wines, breathtaking ambiance, and some of the most artful, flavorful food you’ll ever taste. It’s not just a meal; it’s poetry on a plate.

More than a meal, this was an experience! The service was top-notch. Every staff member was friendly, knowledgeable, attentive, and was willing to answer questions about the meal with a smile. The meal...it was phenomenal and that feels like an undersell. 10 courses, each was unique with a perfect presentation. The flavors all blended perfectly. Simply put, this was the best dining experience of my life!

Best restaurant I had since Guy Savoy! The service was impeccable. One server per guest. Very coordinated when serving good or change plates. All the dishes were Cali style, meaning French cooking with Asian influences. Servers were well prepared with the related knowledge of each dish. And you have to try their wine pairing!!! The price was a bit high than regular wine paring, but it was soooo worthy! The sweetness, bitterness were well balanced with its paired dish! When you want to indulge yourself, come to Addison!

Hands down, the best dining experience in the San Diego region. The chef highlights local ingredients with a Pacific rim flair, exquisitely balancing taste, texture and visual presentation. Every dish is a work of art. The way the servers bring the food and wine to guests is like a ballet. Highly recommend the wine pairing. Truly superb.

A dining experience worthy of the 3 Michelin Star rating. The service was phenomenal and attentive. The food was creative and eclectic. The A5 wagyu upgrade was worth it. Definitely not inexpensive but a must visit if you’re in SoCal.

As of December 2024, Addison is mind-bogglingly still the only 3-Star Michelin restaurant in all of Southern California. Chef William Bradley and his staff have created an insitution at the hillside Fairmont Corona Del Mar Hotel in San Diego. From the moment you pass through the guard station, there is a feeling of exclusivity. It is nice being able to park on your own without a valet and walk in. We were a little early, and were seated by the friendly hostess after just a few minutes. We were seated nearby an entryway where there were wine glasses stacked on an armoire shelf. The vaulted ceiling are about 16 to 20 feet high, further up toward the glass ceiling. The floor is carpeted with streaks of gray, beige and marigold. Our waiter was an adept conversationalist, and we were soon given a Tepache, fermented pineapple drink from Mexico. Soon after, I was presented with a candle in a bowl and the small bite topped with a leaf and wafer. I ordered a mango cocktail containing tequila, mezcal, lime, mango, poblano and coconut. It seemed a bit more simple than the creativity of the dishes and didn't really stand out from an average cocktail bar, while costing 30. Later, I got a Clarified Ube Jungle Bird cocktail from the Japanese speakeasy, Bar Kamon in downtown San Diego. Was a fantastic drink and a nice way to close out the night. San Diego certainly has some great speakeasy cocktail bars such as Realm of the 52 Remedies and Raised by Wolves. Getting back to Addison, the highlights of the meal were the Crispy Horse Mackerel, Quail Egg Drop Soup, their signature dish, "Eggs & Rice", the Hokkaido-uni topped Chawanmushi, and the Berry-Beet Tartlette. Will go into more detail about some of the dishes when I have time. For now, I've listed the entire dinner menu below. Our waiters Peter and Steven were very friendly and outgoing. We were taken on a tour of the kitchen afterwards, and had a chance to view the inner-workings of the bustling kitchen at Addison. Chef William took a break to talk with us. He graciously allowed us to enter the kitchen to take a photo with him behind the plating counter. He was approachable and open to conversation. I mentioned that we were inspired to travel down from Northern California, having been to Anthony Secviar, his former sous chef's restaurant in Palo Alto, Protege. It was a very memorable experience and one that we will treasure for years. ADDISON December 6th, 2024 Tepache Fermented Flavors of Mexico Prelude -Sake Cured Kanpachi « Nigiri » -Sage Hill Ranch Garden Greens -Spanish Anchovies, Potato, Wild Arugula, Meyer Lemon Jam -Chicken Liver Churro, Bitter Chocolate Seasonal Selections -Ama Ebi Sashimi, Perilla Flowers, Fermented Ginger -Shellfish Chawanmushi, Broccoli, Bok Choy, Celtuce -Regiis Ova Reserve Caviar, Koshihikari Rice, Smoked Sabayon, Sesame -Malt Vinegar Crisps, Burnt Onion Dip, Dill Relish -Splendid Alfonsino, Flavors of Autumn, Crab Consomme -Crispy Horse Mackerel, "Green Garden", Basil Butter -Sourdough Bread, Goat's Milk, Browned Honey Butter -Quail "Egg Drop Soup", Silken Tofu, Shiitakes -Cantonese Quail, Yu Choy, Five-Spice Quail Jus -Spiced Pumpkin Ice Cream, Persimmon, Almond Sweet Treats -Cocoa Crunch, Mezcal, Passion Fruit, Toasted Fluff -Berry-Beet Tartelette, Verjus, Vanilla Yuzu Custard, Candied Ginger, Ceremonial Matcha -Tres Leches CHEF WILLIAM BRADLEY