A New Champion: How Addison Became Our Three-Star Benchmark
When my wife Dio and I embarked on our mission to experience every three-Michelin-starred restaurant in America, we never expected to find our new benchmark in Southern California. Yet there we were, fresh from a whirlwind tour of Northern California's wine country and our fifth three-star experience at The French Laundry, heading south to San Diego's Addison - and what would prove to be a revelation in fine dining.
Our journey through America's culinary heights had already taken us to some legendary establishments - from the innovative SingleThread in Healdsburg to the historic Inn at Little Washington in Virginia, from Manhattan's Per Se to San Francisco's Quince. Each had shown us different interpretations of what three-star dining could be. But Addison was about to redefine our expectations entirely.
TIMING IS EVERYTHING
The stars aligned for this visit - quite literally. Addison had just become Southern California's first restaurant to receive three Michelin stars, and surprisingly, this culinary achievement wasn't claimed by Los Angeles but by its southern neighbor, San Diego. Securing a reservation shortly after this momentous achievement felt like winning the gastronomic lottery.
A KINGDOM OF ITS OWN
Tucked away on the vast grounds of the Fairmont Grand Del Mar hotel just north of San Diego's city center, Addison commands its own private domain, housed in a standalone building far removed from the hotel's guest rooms. The dining room itself is a study in understated grandeur - soaring ceilings, generously spaced tables, and an elegance that speaks to the seriousness of the cuisine without feeling stuffy. White tablecloths and chandeliers set a formal tone that we particularly appreciated, while a crackling fireplace added warmth to the sophisticated space.
Even the smallest details were considered - they provided elegant stands for our phones, explaining that "even your phone should have an experience." It was our first hint at the level of thoughtfulness we'd encounter throughout the evening.
A WARMING WELCOME
While contemplating our choices for the evening ahead, we were treated to a "ponche" - a warming Mexican punch combining winter fruits and spices that proved perfect for an unusually cold San Diego evening.
A QUESTION OF WINE
While I opted against the full wine pairing, I began with a glass of champagne for the early courses and selected a red for the savory dishes to follow. Interestingly enough, they served me the same red wine - Château Léoville Las Cases Le Petit Lion - that I'd had at The French Laundry just the evening before. And just as it had in Napa, it proved to be the standout wine of the night. Some might call it coincidence; I call it validation of a stellar wine.
THE PRELUDE BEGINS
After deciding to enhance our experience with the caviar, wagyu, and truffle supplements, we embarked on what would prove to be an extraordinary culinary journey. The opening "Prelude" courses arrived in a carefully choreographed sequence: the Castelvetrano "Oyster" with its bright notes of Champagne and pickled rose apple, an indulgent wagyu tartare (one of our chosen upgrades), and a Chicken Liver Churro that masterfully balanced richness with bitter chocolate. The Iberian Ham, elevated further with shaved black truffles, demonstrated why these supplements were worth every penny.
DANCING WITH THE SEASONS
The progression continued with Golden Beets accompanied by preserved pears, salted kiwi, and delicate shiso flowers, followed by a Chawanmushi that showcased the kitchen's mastery of Japanese techniques. The silky egg custard, studded with broccoli, bok choy, and purple daikon, proved that simplicity, when executed perfectly, can be just as impressive as complexity.
THE CROWN JEWEL
Then came Addison's signature dish - their interpretation of "Eggs and Rice." The Koshihikari Rice, adorned with charred scallion and a cloud-like smoked sabayon, was elevated further with a generous crown of caviar (another of our chosen supplements). This dish demonstrated why this seemingly simple combination has become the restaurant's calling card - managing to be both comforting and revelatory at once.
AN ELEVATED COMFORT
What followed was my personal favorite of the evening - their reimagining of chips and dip. The Salt and Vinegar Chips arrived proudly standing in their vessel, accompanied by a burnt onion dip that put every other version I've tried to shame. Dio's portion came with caviar on the side, but even without the upgrade, this playful interlude proved that three-star dining doesn't always have to take itself too seriously.
EAST MEETS WEST
The meal's savory courses continued with a study in contrasts - a delicate Caramelized Tofu dish that celebrated "Flavors of Winter" with battera kelp and watercress, accompanied by house-made Sourdough Bread that arrived with goat's milk and browned honey butter. These dishes exemplified the kitchen's ability to move seamlessly between Eastern and Western traditions.
THE MAIN EVENT
For our final savory course, we were treated to our wagyu upgrade, which replaced the menu's standard Squab Yakitori. The beef arrived with precision timing, accompanied by a harmonious soup that proved the perfect complement. The kitchen's handling of this premium ingredient demonstrated why Addison has earned its place among America's culinary elite. This may have been the best Wagyu I’ve ever tasted.
A SWEET SYMPHONY
Desserts began with their whimsical "Creamsicle" - a sophisticated take on the childhood favorite. But the real finale came in the form of their "Sweet Treats" - a parade of carefully crafted desserts that included a Praline and Cocoa Crunch brightened by passion fruit, a delicate Yuzu Custard served with ceremonial matcha, a perfectly balanced Berry-Beet Tartelette, a Bitter Chocolate Wafer complemented by pistachio and sour cherry jam, and finally, a beautiful presentation of Wildflower Honeycomb.
Here are just a few of those treats:
A GLIMPSE BEHIND THE CURTAIN
The evening concluded with a kitchen tour, where we observed the pristine workspace and met the talented team executing this culinary performance. The precision and organization of their operation matched the excellence we'd experienced throughout our meal.
THE VERDICT
Having dined at several three-star establishments across the country, including Quince, SingleThread, The Inn at Little Washington, and The French Laundry, Addison now stands as our benchmark for what a three-Michelin-starred restaurant should be. The flawless service, creative yet approachable cuisine, and attention to detail combined to create what felt like a perfectly choreographed ballet of hospitality.
If you're planning your own three-star journey through the United States, I cannot recommend Addison highly enough. This relatively new addition to the three-star ranks isn't just living up to the hype - it's exceeding it.
