Addison sits on Grand Del Mar Way in Carmel Valley, where chef-proprietor William Bradley runs a tasting-menu restaurant built around formal, multi-course fine dining. Reviewers regularly point to caviar, white truffle, wagyu, and Kumamoto oysters among the courses, with a dedicated sommelier guiding the wine program.
Michelin awarded Addison three stars in both its 2025 and 2026 San Diego guides. The restaurant also appeared on North America's 50 Best Restaurants list for 2026, was named among Robb Report's Best New Restaurants for 2026, and was included on San Diego Magazine's 2025 city best list. Bradley himself has drawn multiple James Beard Foundation semifinalist nods across Best Chef and Outstanding Wine Program categories.
The room and service are frequently described as choreographed and formal, the kind of setting built for a special occasion rather than a casual night out.
Michelin awarded Addison three stars in both its 2025 and 2026 San Diego guides. The restaurant also appeared on North America's 50 Best Restaurants list for 2026, was named among Robb Report's Best New Restaurants for 2026, and was included on San Diego Magazine's 2025 city best list. Bradley himself has drawn multiple James Beard Foundation semifinalist nods across Best Chef and Outstanding Wine Program categories.
The room and service are frequently described as choreographed and formal, the kind of setting built for a special occasion rather than a casual night out.