Six of us plan a 10 course tasting for a great holiday meal at Chef Bradley’s three star, Michelin Star restaurant called Addison at the Fairmont Hotel Del Mar. First of all when you start with a group of people like this that come from San Diego Foodies and Carlsbad Foodies, you are starting with people who know their food.
But more than that, Soraya, Jason, Marby, Trudy and Madhu are from all parts of the world and bring a very different perspective to this meal. And not to be prejudiced but as someone mentioned at the meal “We are you glad you brought all your favorite people together again tonight”.
We all feel that the 10 courses are incredibly good but some do stand out as ah-mazing and memorable. Even crave-able. Since this is the second time we are coming here in two months, our food and beverage manager welcomes us in, with an exquisite Glass of champagne.
We follow that with an exceptional Pinot Noir. And while I will say they do have and amazing collection of wine which is perfect for the wine connoisseur, if you are in it for the food, and want just a little something, a taste or two to go with the food, do you not be intimidated to speak with the master sommelier. I explain that we want something to go with the second half of the meal. She recommends a red. I mentioned that I like a good Pinot ($100-$200) for the five of us that are drinking and for $135 we get the most amazing wine that really does pair with everything.
I’m always amazed at how Pinot Noir even works with most things …. Even pizza. So next time you’re at home or out, try that! It’s a good Chefs’ Tip!
Back to our experience and the stand outs! Madhu says: “I remember the favorite
we had from last time, it was the stone signature dish”. (Regis Ova Reserve Caviar, Koshihikari Rice, smoked Sabayon, Sesame). Soraya jumps in: “it is the fried rice …. custard underneath, then the rice, then the caviar. The flavors, the mixture of the textures are just unbelievable”. Madhu says: “It is warm. It is really good”, shaking his head yes.
Marby says: “I like the Sake Cured Kanpachi and Hamachi, …..oh that is very good”. Soraya says:
Texture-wise for me, the raw sweet shrimp, I could eat that every day. It just melts in your mouth. It is so good”. On the menu it’s called Ama Ebi Sashimi, with flowers and fermented Ginger.
Trudy says: “The appetizers are really good. The potato cake? I really enjoy that. And I really like the fancy chips”. Marby agrees “so good. And the same for last time”. Well, I
have to absolutely agree with her. What they are calling fish and chips are the most amazing potato chips that swirl and curve, with a dip and then you have the opportunity to add caviar? Caviar is one of my favorite things to eat. And I am so pleased with the assortment of caviar we have had this evening. And the cornichons so beautifully treated, beautifully plated.
Marby loves the Yuzu Custard with Matcha. And the Tres Leches is like no other I have had before. But the truth for me is I am so stuffed, I can barely taste each dessert more than a small bite, and each is so good.
We all recommend that even though the sunflower bread is terrific, goat milk butter and browned honey butter, it comes towards the end of the meal. Just take one bite, no more, to leave room for dessert. More than 3 of the 6 of us agree. The other 3 just can’t resist! You figure it out when you go!
Addison is an amazing experience start to finish. Incredibly sourced and unique ingredients you will not find anywhere else, beautifully created and plated (so much love), with a staff that treats you like the kings and queens you are.
When I lived in Beverly Hills I remember this treatment and care… The six people standing behind us, six people putting the plates down at one time, a master sommelier are who really knows how to recommend. Each person on the wait staff caring more than the next, sharing all kinds of information. I just don’t know how they remember it all. So much attention paid to detail.
But one thing is for sure – WE will remember it all too! Thanks Chef, F & B Mgr and Crew!