Not unlike a design by architect Addison Mizner, the restaurant’s namesake, the dining experience here is built on details that add up to one grand evening. It starts with the opulent setting of arched ceilings, marble, and a lit fireplace on the grounds of the Fairmont Grand Del Mar resort. Chef William Bradley, San Diego’s only Michelin man, uses high-end and seasonal ingredients like osetra caviar, Kobe beef, and heirloom pumpkin to craft the contemporary Cal-French dishes that fill his five- and 10-course tasting menus. Everything is delivered to the table with theatrical aplomb including the tableside cheese. .
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