Dining at Addison, San Diego's first Michelin 3-star Restaurant

A conversation with Addison's Chef William Bradley about his food, his family, and why he stayed in his hometown at the Grand Del Mar.

[classicalexpeditions]

I’ve had dinner there before. The portions might seem small, but after the 20 something course you will feel stuffed! Every course is better than the one before and the dessert was the best one I have ever had in my life. We also had the wine pairing with every course. It was divine! Well worth it!

[cartergomez]

The small portions make it look too fancy and expensive. I'm going to San Diego in the middle of April. Can I get a recommendation for an affordable restaurant for a happy-to-be single guy? I'm just a merchandiser graduate student right now.

[LetterSignedBySpiesWasA-Coup]

It's crazy how chefs obsess over an award from a tire company.

[jmason]

He seems like a good guy & high end cuisine/restaurant quality gets these people like a mad passion.... but for most people it's pretentious & weird

[johnjaco]

I like to eat food, not some foo-foo stuff.And how much is this my boy?Don't quit your day job, but our economy is about to blow it's guts out.