Addison by William Bradley (3*)

Ate at Addison last night in Del Mar (San Diego). Pics are little dark because the lighting is dark inside the restaurant.

Chef Bradley’s signature dish, the caviar with rice and smoked sabayon was to die for. Really great surprises through the first half of the menu with standouts like the chicken liver churro and chawanmushi. First tasting we can remember in a while where the prelude was memorable.

Multiple dishes with an Asian flare to them. I had the wagyu add on so we could try that and the quail. The Cantonese quail was very good and we thought better than the ribeye.

Some notes:
Truffle add on wasn’t worth it. $300 each and we could barely taste the truffles because the onions in the tart were overpowering.

If you order any wine by the glass, it’s closer to a 3 oz pour than a 5 oz one. Overall spectacular wine selection though.