Dinner at the Relais & Chateâux restaurant Addison at San Diego’s Grand Del Mar hotel is an inspiring experience. Course after course of delicate seasonal French dishes arrive at the table with smart and often surprising wine pairings, chosen from the restaurant’s 35,000-bottle cellar. When we dined there in 2013, we were as awed by the impeccable service as we were by the perfectly orchestrated flavors and their painstaking, artful compositions on the plate.
This spring, chef William Bradley ups the ante with a new seasonal guest chef series called “Collections by Addison.” Starting this spring, Bradley will play host to a rotating roster of four celebrated chefs, including Josiah Citrin, chef-owner of Mélisse in Santa Monica (on April 25); Justin Cogley of Aubergine in Carmel (on July 25); acclaimed chef and restaurateur Barbara Lynch, the only female Relais & Châteaux Grand Chef in North America and the second woman ever to receive a James Beard Award for Outstanding Restaurateur (on October 17); and Patrick O’Connell of the Inn at Little Washington (on December 5). For each seasonally inspired eight-course dinner, four dishes will be prepared by Bradley, and four will be prepared by a visiting chef.
According to Bradley, the idea for a collaboration series came from the chef’s love and admiration for high fashion collaborations: "I have always been inspired by haute couture and high fashion in general,” he says. “The amount of raw creativity and passion that is stitched in to every piece in a designer’s collection is awe-inspiring. The textures, the colors, and the unique materials, each carefully incorporated to complete a work of art. The similarities to what I do are rather remarkable. Designers scour the earth to find the very best fabrics and most precious materials—it’s no different from the details a chef considers when composing a dish. In haute cuisine, we source the very best ingredients and incorporate different textures and colors and flavors to create our own art.”
The series of one-night-only tasting menus start at $275 per person, with a $200 supplement for wine pairings, which we highly recommend (the restaurant was recently selected as a 2015 James Beard Award semi-finalist for Outstanding Wine Program). With so many talented chefs participating, we’re considering booking all four collections.
At 5200 Grand Del Mar Way; 858-314-1900.