Check out what to expect from Addison Menu With Prices, last verified in September 2026, before booking a table at Southern California’s only three-Michelin-star restaurant. Addison, led by chef William Bradley since it opened in 2006, is located inside the Fairmont Grand Del Mar in San Diego’s Carmel Valley area and became the first restaurant south of Los Angeles to earn three Michelin stars, awarded in December 2022.
Like most restaurants at this level, Addison doesn’t sell individual dishes at separate prices. Guests choose between a shorter tasting menu and a longer chef’s tasting menu, each served as a single set price per person. This guide covers what’s on the menu, what it costs, and what to know before booking.
Addison Menu With Prices
Addison offers two menu formats: a four-course menu and a longer chef’s tasting menu, which typically runs nine to ten courses. Pricing is not published per dish; instead, each guest pays a single set price for the full tasting experience.
| Chef’s Tasting Menu (9-10 courses) | Approximately $365 per person |
| Optional wine pairing | Additional, often $200+ per person |
| Realistic total per person with wine | $500-700+ |
Note: Tasting menu pricing changes periodically at this level of dining. Confirm the current price directly with Addison or through their reservation system at the time of booking.
Dishes That Have Appeared on the Menu
Since the tasting menu rotates with the seasons, exact courses change, but recent menus have featured dishes like:
Sesame-seasoned Koshihikari rice finished with applewood-smoked sabayon and Regiis Ova reserve caviar
Kumamoto oysters with pickled green strawberry
Iberian ham folded over a golden potato
Chicken liver churros: A playful riff on chips and dip.
Coffee-roasted canard (duck) with Koshihikari rice and candied peanuts. Fruits de mer with fennel, saffron, and piment d’Espelette
Disclaimer: Specific dishes and pricing change frequently and are not fixed. Confirm current offerings and pricing through Addison’s official website or reservation team before booking.
What to Know Before You Go
If you’re planning a visit, here’s what’s worth keeping in mind:
Book well ahead. Addison is known to be booked out for months at a time, so reservations should be made as early as possible.
Expect a long, paced meal. With nine to ten courses, a full dinner at Addison typically runs several hours.
The wine program is a major draw. Addison’s cellar holds roughly 10,000 bottles, and the wine pairing is frequently cited by reviewers as a highlight in its own right.
The setting is formal and ornate. The dining room features Venetian plaster walls, limestone fireplaces, and iron-and-glass doorways trimmed in gold leaf, so dress accordingly.
How Addison Compares
Addison sits at the very top tier of American fine dining, priced similarly to other three-Michelin-star restaurants like The French Laundry or Per Se, and above most two-star restaurants in the same region. Where it stands apart is its style: Addison’s “California Gastronomy” blends French technique with Southern California ingredients and a noticeably more playful, personal approach than some of its more classically French three-star peers.
About Addison
Addison opened in 2006 inside the Fairmont Grand Del Mar resort in San Diego, with William Bradley, a Chula Vista native, as executive chef from day one. Bradley trained under chef James Boyce and received multiple James Beard Rising Star Chef nominations before taking over Addison, where he built the restaurant around a modern interpretation of French cuisine filtered through a Southern California lens.
Addison earned AAA Five Diamond and Forbes Travel Guide Five-Star recognition starting in the late 2000s, and Bradley became a Relais & Châteaux Grand Chef in 2010. The restaurant received its first Michelin star in 2019, when the Michelin Guide expanded into California, added a second star in 2021, and reached three stars on December 4, 2022, making it the first restaurant in Southern California and one of only a small number nationwide to reach that level. Bradley has continued to evolve the menu’s style, which he now describes as “California Gastronomy” rather than strictly French.
Why Addison Is Famous
Three Michelin stars. Addison is Southern California’s only three-star restaurant and one of a small number nationally to hold that distinction.
William Bradley’s California Gastronomy. A style built on French technique applied to regional Southern California ingredients and seasons.
An extensive wine cellar. With roughly 10,000 bottles, Addison’s wine program is considered one of the strongest in the region.
A striking, ornate dining room. Designed with Spanish, Portuguese, and Venetian decorative influences, the space is as much a destination as the food.
FAQs
The chef’s tasting menu runs approximately $365 per person before wine, tax, and gratuity, placing it among the more expensive tasting menus in the country.
The full chef’s tasting menu typically runs nine to ten courses, with a shorter four-course menu also offered.
Addison is known to be booked out for months, so it’s best to reserve as early as your travel plans allow, ideally well before your intended visit date.
The dining room is formal, matching its upscale, ornate setting, so smart formal attire is expected.
Addison is located at 5200 Grand Del Mar Way in San Diego, inside the Fairmont Grand Del Mar resort in the Carmel Valley area.
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Official Links
- Addison Official Website
- Address: 5200 Grand Del Mar Way, San Diego, CA 92130
- Phone: (858) 314-1900
Follow Addison: Instagram |
Have you dined at Addison recently? Menus and pricing can change seasonally, so let us know in the comments if you spotted something different, and we’ll update this page.
My name is Lucky Sharma, a B.A. graduate with a strong passion for food, travel, and discovering new experiences. I enjoy exploring unique dishes, street food, and culinary traditions from around the world. Sharing these adventures through writing allows me to connect with fellow food enthusiasts and inspire others to try new flavors and destinations. Whether I’m tasting something new or traveling to a different corner of the globe, I’m always on the lookout for exciting stories to share. Join me on this flavorful journey and let’s explore the world one dish at a time.