Golden State gastronomy

Addison, San Diego

GETAWAYS • San Diego

Grandeur awaits those entering Addison, a bucket list fine dining destination in San Diego. Set inside a hacienda, the restaurant boasts wooden ceilings, floor-to-ceiling arched windows, marble pillars, and wrought iron double doors. Inside the main dining room, a dozen tables covered in white linen, a spacious wine room encased in glass. 

A recent dinner began with a glass of Krug from 2006, the year of Addison’s inception. A ten-course tasting ensued, the work of chef William Bradley, a San Diego native whose cuisine incorporates Mexican nods (chicken liver churros) and Japanese influences (shellfish chawanmushi). Most marvelous of all was the modestly named “Eggs and Rice” starring caviar, koshihikari rice, smoked sabayon, and toasted sesame. Here, the notion of California gastronomy transcends traditional ideas about seasonal and ingredient-driven work to honor the different cultures (and their respective cuisines) that have put down roots in the Golden State.

The service is extraordinary. Should you go for the wine pairing, Kyle South, Addison’s, 26-year-old sommelier, offers three options that draw from the restaurant’s 10,000-bottle collection.

Securing a reservation can be tough — Addison is the only Michelin three-star restaurant in Southern California — though OpenTable shows some availability about a month out. If that doesn’t work, a tip: each month, the restaurant releases additional tables via its email newsletter. Consider subscribing, and when it hits your inbox, act fast. –Victoire Loup

→ Addison (San Diego) • 5200 Grand Del Mar Way • Tues-Sat 5-11p • Reserve.