ADDISON RESTAURANT

Truly a fine dining experience. The service is perfection. Everyone serving on you is able to talk about each dish laid in front of you. Sommeliers know of the countless options available to help pair with any plate. Each dish is unique with fabulous aromas and flavors. I highly recommend Addison and their staff. An memorable experience.

I love the food. The courses are diverse and international with high qualities. We had a great time there to celebrate the joy and happiness with finest dishes. Although it’s pricey, the food and service deserves it. Hopefully next time, black truffle ;-)

When you go to a Michelin starred restaurant, you can expect the best of the best. With two under their belt, Addison holds up to its name offering impeccable service and cuisine inspired throughout the world. The fresh ingredients and their take on some classic Asian flavors should serve as an inspiration for others to live up to. It is towards the top of my list of fine restaurants but had some minor misses along the way. Please note, I find it hard to offer any criticism with this group that tirelessly works behind the scenes but it is my hope that they continue to push to achieve the coveted third star. Wine selection- Very good but disappointed that the bottle I requested was not available. I’d expect them to remove it from the list ahead of time so it isn’t a concern. First courses- well done selection of small plates. The modification cucumber salad wasn’t impressive but all other items stood well on their own. Eggs and rice- Slightly salty even when the caviar was mixed in. The rice was slightly overdone and didn’t serve as a contrast to the creamy egg. I like this concept and hope it remains. The bowl is nice to look at but after eating the spoon has no where to go but back onto the table leaving the service unnecessarily table side cleaning up the placemat. Chip and dip- an uninspiring casual break from the more formal meal. I felt this was the weakest part of the menu and a huge opportunity to do something more creative. Coconut soup- very good. Classic flavors and the tomato confit was a perfect adaption. However, the breading on the shrimp was too thick on their own. Dipping them quickly in the soup lightened it up but very quickly lost the crunch. Penna cotta- modified to be nondairy but gelled too much and resembled day old jello instead of being creamy.

I dined at Addison and the French Laundry in March 2022 and I can honestly say I'm confused about the rating system for Michelin-star restaurants. Addison was, BY FAR, superior to French Laundry in every way - food, service, ambience, and washrooms. Having cruised the Burgundy, France region last August dining at 5 Michelin-star restaurants equaling a total of 12 stars, I'd like to think I have some knowledge and expectation of what the guest experience should be for each star rating. I think if the Michelin organization is going to restore its credit with me (I'm just a customer I know, but still...), Addison should easily be 3 stars. I'd like to see the Michelin organization revisit its assessments in California and give the appropriate credit where it's deserved. In the meantime, go to Addison for a superb overall experience that will not disappoint! We booked 2 more times in the next year immediately after dinner. Thank you to the Chef and staff at Addison for a wonderful (and worthwhile) experience!

Celebrated my partner birthday here. Did the 5-course with wine pairing. Truly memorable dinner! The waitress and staff were just amazing. The beautifully designed and created dishes that Chef William Bradley serves have no limits in the taste. Highly recommend!

Best dinner I’ve had in a really long time. The food was unbelievably good. Fantastic variation and flavors. Honestly 3 star quality. Everyone must try at some point. Too 3 restaurant in all of CA for sure.

My experience at Addison was akin to the times I've dined at 3 Michelin star restaurants. They've certainly earned their reputation and more. The menu was expertly composed: some staples like caviar atop a delicious pudding of smoked sabayon and rice, a surprising Tom Kha soup expertly paired with Riesling, a wagyu dish that I'll never forget, and the artful balance (in menu as in within the courses) of their multi-bite appetizer and multi-bite dessert. Not one course failed to impress. I must recommend the wine pairing and upgrading to the wagyu beef course. The restaurant sits a small amount of tables, which provides privacy yet ensures a good ambience... something that other notable restaurants extraordinarily fail (e.g., Joël Robuchon). The service was exemplary. The only comparison that comes to mind is the ballet and elegance I recall from Eleven Madison Park before their renovation. The presentation of the courses and wine pairings were informative, friendly, professional and succinct. To top it off, I was invited to tour their kitchen and meet Chef de Cuisine, Stefani de Palma. Bravo all around. I cannot wait to visit again.

Best service ever had in the US. The chef knows how to perfectly combine Asian cuisine and California cuisine. Seafood lover has to come! Highly recommend this restaurant.