In my top 5 best meals ever. Chef William Bradley creates a tasting menu that is the definition of fine California cuisine. The ambience is romantic and very spacious; the tables being so far apart that it almost feels like a private dining experience.
I opted for the “Luxury” wine pairing, the middle tier of the three pairings offered. Priced at $500/person, it was worth every penny. All 8 bottles were ~$100+ selections. The sommelier was a wealth of knowledge. All of the pairings were thoughtful, and enhanced the flavors of the food.
Standout dishes were the Spring Asparagus, Pistachio, Stinging Nettles, Reserve Caviar, the Uni Chawanmusi with Bok Choy and Purple Daikon, and their signature dish, Regis Ova Reserve Caviar, Koshihikari Rice, Smoked Sabayon and Sesame. Not a single course was lacking in any way.
Service was effortlessly polished, and highly professional yet personable. Move Addison to the top of your dining bucket list.
aimanan_hood on
Everything looks so gorgeous
ItsRichardPersimmons on
Didn’t know this restaurant existed until a few days ago, and I’m from San Diego! I can’t wait to eat here myself.
jazzhansolo on
They are at the top of their game right now.
Aztec_Mayan on
This looks right up my alley!! I’ll have to make a stop in SD later this year I guess.
msabre__7 on
Looks amazing. And like way too much food to eat. I would have been stuffed.
ogbubbleberry on
There are a lot of recurring flavors/ themes here.
heyjesu on
One of my fav parts of that meal was the bread lol
ResponsibleAct3545 on
Love this chefs presentation….lately I’ve seen nothing but boring new age shite that focuses more on the plate ware and what the food is presented on then the actual food itself.
This looks incredible.
SugarAndSomeCoffee on
So want to go here! Their reservations are always booked up. Do you know when they release reservations?
10 Comments
In my top 5 best meals ever. Chef William Bradley creates a tasting menu that is the definition of fine California cuisine. The ambience is romantic and very spacious; the tables being so far apart that it almost feels like a private dining experience.
I opted for the “Luxury” wine pairing, the middle tier of the three pairings offered. Priced at $500/person, it was worth every penny. All 8 bottles were ~$100+ selections. The sommelier was a wealth of knowledge. All of the pairings were thoughtful, and enhanced the flavors of the food.
Standout dishes were the Spring Asparagus, Pistachio, Stinging Nettles, Reserve Caviar, the Uni Chawanmusi with Bok Choy and Purple Daikon, and their signature dish, Regis Ova Reserve Caviar, Koshihikari Rice, Smoked Sabayon and Sesame. Not a single course was lacking in any way.
Service was effortlessly polished, and highly professional yet personable. Move Addison to the top of your dining bucket list.
Everything looks so gorgeous
Didn’t know this restaurant existed until a few days ago, and I’m from San Diego! I can’t wait to eat here myself.
They are at the top of their game right now.
This looks right up my alley!! I’ll have to make a stop in SD later this year I guess.
Looks amazing. And like way too much food to eat. I would have been stuffed.
There are a lot of recurring flavors/ themes here.
One of my fav parts of that meal was the bread lol
Love this chefs presentation….lately I’ve seen nothing but boring new age shite that focuses more on the plate ware and what the food is presented on then the actual food itself.
This looks incredible.
So want to go here! Their reservations are always booked up. Do you know when they release reservations?