a 5-year anniversary to remember at Addison

I first met Chef William Bradley at the Culinary Masters 2011 and after getting a taste of the dessert he had prepared for the event, I vowed to pay him a visit at his restaurant, Addison at the Grand Del Mar in San Diego county.

It has been almost six months since that fateful day and I finally was able to make a trip down for Addison’s 5 Year Anniversary Celebration: Five-Course Prix Fixe Dinner Menu available until October 29th from Tuesdays to Thursdays from 6pm-9pm; Fridays and Saturdays from 5.30pm-9pm.

Our meal began with a champagne cocktail — there are three to choose from and although my choice has eluded me now, it was the one by Addison’s resident sommelier Jesse Rodriguez — so just ask for that one!

Our meal began with an amuse bouche of Ver Jus Blanc pickled cranberries, a concoction of sweet-tart cranberries and blueberries in a light syrupy soup. It was refreshing and allowed our palates to prepare for the meal ahead.

Lucky for us, we were treated to an additional amuse bouche of a bite-sized cheesy puff pastry. Everyone agreed this was one of those things which, if were being passed at a cocktail party, would be hard to stop at just one!

The first course of Baby Sea Scallops were simply amazing. Finely chopped leeks topped the succulent scallops which were in turn topped with Osetra caviar.

The scallops sit in a vermouth infused sauce with hints of citrus, giving my palate an absolutely mouth-watering sensation.

Wine pairing: Schloss Gobelsburg, Gruner Veltliner, “Allerheilegenstiftung”, Kamptal, Austria 2007

When I saw the second course on the menu I couldn’t help but salivate at the thought of eating it. I am a HUGE fan of eggs and especially those with runny yolks.

A rich chicken jus lines the bowl. Golden potato puree and parmesan is then placed over the jus before a Coddled Farm Egg is carefully laid on top and over it, an ever-so-light foam finishes the dish with two small croutons added for texture.

When I used my spoon to cut into the egg, the deep hue of the egg yolk oozed out to reveal a gooey center. This, to me, is pure orgasm in my mouth! I cannot begin to explain how mind-blowingly good it is. Though it may look simple, the complexity of this dish is subtle and sublime. Pure genius!

Wine pairing: Aliane, Chardonnay, “Les Chantenieres”, Saint-Aubin, France 1er Cru 2008

I was still marveling at the last dish and enjoying its lingering richness when Baked Wild Salmon arrived.The salmon was good, don’t get me wrong, I thoroughly enjoyed it! However, it was what was served alongside which absolutely blew my mind.

Griviche and mussels “a la nage” is the most tantalizing teaser you can imagine. I say teaser because it leaves you wanting more.

The griviche is heavy on the tarragon and the tart finish is so appealing it almost feels like the mussels were there as an accompaniment. Maybe they were, I’m not sure what Chef Bradley’s intentions were here, but for me, the griviche was definitely the star of this course!

Wine pairing: Miura, Pinot Noir, “Silacci Vineyard-Addison Bottling”, Monterey County 2008

By the time Kobe Short Rib with red pepper confiture and argula appeared, I’m sad to say, I was already full. However, I managed two bites of this fork tender piece of decadence and had my “ratatouille-moment” when I tasted the sauce served table-side in the center of the dish.

It reminded me of my mother’s braised beef and after inquiring, it is no wonder because star anise was the main spice, which, incidentally, is also the primary factor in my mom’s dish!

Wine pairing: De Forville, Nebbiolo, “Loreto”, Barberesco, Piedmont, Italy DOCG 2007

I hated the fact that I had to pretty much surrender after this. Chef Bradley was so kind to send us a dessert amuse in the form of lychee and pineapple sorbets to cleanse our palates, if you will, before the “real” dessert.

I loved the aromas of the lychee and pineapple which wafted into my olfactory senses the minute I put a small spoonful of the icy treat into my mouth. I would’ve been happy with this alone, but…….

Peanut Butter and Chocolate Terrine, a sinfully creamy slice of heaven arrives shortly after. I love peanut butter but I only managed a small bite to taste. The aged amaretto syrup was thick like honey and heady.

Wine pairing: Chambers, Muscat, Rutherglen, Australia MV

Our meal has been a cacophony of surprising treats one after another and therefore, when the peppermint pop arrived before us, we smiled at yet another delightful treat. An after dinner mint to round off an exquisite meal with outstanding service.

Of course you are welcome to order a la carte, but if you wish to partake in this special anniversary menu ($155/$255 with wine pairing), make sure you visit before Oct 29th.

Addison
at The Grand Del Mar
5200 Grand Del Mar Way
San Diego, CA 92130
Tel: 858-314-1900

Addison at the Grand Del Mar on Urbanspoon

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