Addison by William Bradley

“My husband and I recently visited Addison by William Bradley during a trip to San Diego, and from start to finish, the experience was nothing short of exceptional. Even as the restaurant undergoes ongoing renovations to fully realize William Bradley's vision, the space already feels intimate and thoughtfully designed. Tables were generously spaced, creating a private, almost exclusive atmosphere that made the evening feel uniquely ours. Shortly after being seated, we were greeted by the sommelier with a champagne offering--an easy "yes" that set the tone for the night. We opted for the luxury wine pairing along with indulgent add-ons including truffle, caviar, and wagyu. What followed was a beautifully choreographed 2.5-hour dining experience, where each course arrived with precision and grace. The service felt like a seamless dance, with dishes presented one after another, each more artful than the last. Portioning was more than generous--so much so that I happily passed a few courses to my husband as I began to run out of room. The sommelier interactions were a highlight, with each wine thoughtfully introduced and perfectly paired. A particularly lovely touch was that every pour was served in fresh, high-quality stemware, allowing each wine to shine on its own. One moment that truly stood out was when a server took the extra time to inquire with the kitchen about how their sourdough loaf was prepared. The bread itself was baked to absolute perfection--crisp on the outside, soft and airy within--and the fact that the staff went out of their way to provide thoughtful detail about its preparation spoke volumes about their dedication and attentiveness. The caviar additions were especially creative and memorable, presented in ways we had never experienced before. After the meal, we were invited into the kitchen for a brief behind-the-scenes look. Watching the team work in near silence, with such precision and calm, felt like witnessing a finely tuned performance--intimate, focused, and deeply impressive. As the evening came to a close, we were graciously escorted out, presented with a thoughtful parting gift, and warmly thanked by the staff. It was the perfect ending to an extraordinary night. We're already looking forward to returning once renovations are complete to see how this remarkable experience evolves even further.”

“Overall, AMAZING! Beautiful place to celebrate a special occasion. It will be memorable and worth it! I've been fortunate enough to dine at many Michelin star restaurants and the service and atmosphere is definitely what you would expect. In terms of the food, everything ranged from good to delicious, but nothing stood out as exceptional and unique. I would say it was closer to a 2 star than a 3. Aside from a few inspirations from Mexico, I would say the Winter seasonal menu leaned more Asian fusion. Favorite dishes were: -sake cured kanpachi, pear, ginger, sake kasu sorbet -shiso, nori, macaron bite -n25 reserve caviar, koshihikari rice, smoked sabayon -ginger tart, koji, coffee, miso caramel (dessert)”

“TL;DR: It’s the most expensive, but also the best food I’ve ever had in my life so far. There isn’t a single bad dish, and I feel lucky to live so close to this place. I came to Addison to celebrate my birthday, and it was an unforgettable experience from the moment I walked in. As soon as I stepped into the dining room, I noticed this gorgeous champagne glass with a vibrant stem—the kind of glass you immediately fixate on. I spent a good part of the meal contemplating whether I should order champagne just so I could drink out of it… and eventually I did. Zero regrets. It made the moment feel even more special. The food was outstanding from beginning to end. Every course was intentional, beautifully plated, and genuinely delicious. My favorite was their signature rice bowl—the kind of dish so good you stop talking mid sentence. Once you try it, you’ll want to swim in it. The service was exceptional as well. When the dishes are placed on the table, everything is done in perfect synchronization, which adds this elegant, almost theatrical touch to the experience. Addison isn’t an everyday restaurant—it’s a true event. But if you want one of the best meals of your life, this is absolutely the place. I’m genuinely grateful to have something this extraordinary right here in San Diego.”

“Still impressed with overall experience compared to last we were here. Food was still incredibly rich & delicious. Service is still like a well rehearsed choreography from setting the food on the table to picking up the empty plates. It was very entertaining to watch. The entire dinner was expensive but was so worth it.”

“Addison is a very polished fine-dining experience with food that ranges from good to truly outstanding. The service feels like a choreographed dance, with every move carefully planned and plates landing for the whole table at once. Highlights for us were the Sake Cured Kanpachi, the N25 Reserve Caviar with Koshihikari rice, the Sourdough Bread with goat’s milk and browned honey butter, and the desserts (especially the yuzu custard with matcha and the lemon-focused bites). The flavors were layered and precise, and some dishes were among the best we’ve had in San Diego. A few things fell short at this price point. The Bluefin Nigiri, Shellfish Chawanmushi, and one of the fish courses were just okay. One diner had requested a vegetarian course instead of the sea urchin/chawanmushi but still received the shellfish dish, which was disappointing. Most of the glassware, including the welcome tepache, had a strong and noticeable foul smell that was hard to ignore. Overall, Addison absolutely delivers a special-occasion tasting menu with beautiful execution and highly choreographed service, but with a few surprising misses in both food and details you’d expect to be perfect at a three‑Michelin‑star restaurant.”