Restaurant Review: Addison

The journey to our special first anniversary dinner began when our Uber turned onto the long, winding road that leads to the Fairmont Grand Del Mar hotel and then a bit further, Addison. We watched in awe as we traveled down this enchanting road and passed what looked like a palace. Once we pulled up to the restaurant, there was someone waiting for us outside that greeted us by name (how did they know it was us?!). Not two steps inside, we were greeted again by name with wishes for a happy anniversary from the hostess. We were led through the most stunning restaurant venue I've ever seen. Every detail brought out its true elegance - high dark wood ceilings, marble finishes, large tables with arm chairs and large dark leather booths. We were seated at an oversized booth with no more than 5 other tables seated around us. There was soft music in the background, but you could more or less hear a pin drop (until the table next to us got rowdy as they got deep into their wine pairing). We knew this place had received 5 diamond/5 star ratings for food & service (the highest possible), and they very much lived up to it. Every dish arrived swiftly from a synchronized team of servers and were described to us in great detail. Any drop of food or drink that fell on the stark white table cloth was immediately covered by a white napkin and our water glasses never fell below half full. Upon being seated, they offered us a hand written card again wishing us a happy anniversary, which was the ultimate touch.

The funny thing about the evening was that it was election night, so we were slightly distracted following updates from my NYT app between every course, but trust me we savored every minute.

We started with a few cocktails that were made from fresh ingredients and perfectly balanced- not too sweet or tart. Just right.

We then were offered either the 10-course Chef's Tasting Menu (curated by the chef) or a four course menu of your own choosing (one dish from the options within each course). We went with the four course menu which was great because we each got different things, so really we got to try 8 different dishes.

First to arrive was the amuse bouche to "awaken the palate" - Bosc pear gazpacho with rosemary yogurt. The pear was reduced and puréed into an applesauce-like texture and then topped with a creamy, rich yogurt with subtle notes of rosemary.

Bosc pear gazpacho with rosemary yogurt

Next we were informed that course one of the bread selection was arriving. Yes, there was a multi-course bread selection and it was as spectacular as it sounds. First was gougere bread with mascarpone cheese in the center. We were instructed to eat in one bite, and it essentially tasted like a croissant cream puff from heaven. Jeremy described it as a butter encrusted butter puff. Divine.

Gougere bread with mascarpone cheese

Our second bread selection was a crunchy, thin flat bread intensely seasoned with fennel pollen, garlic and sea salt. It came along side our first official course - oysters for me and mussels for Jeremy.

Thin flat bread with fennel pollen, garlic and sea salt

Unbelievably fresh oysters sat in their shell alongside pickled cucumbers which added a lovely crunch. They were finished with Blanc de Blanc champagne and the bubbles really popped in your mouth.

Kumamoto Oysters

A bowl of shelled mussels arrived in a foamy nage of green curry, coriander, coconut and cilantro that was so decadent and savory. There were also squares of celtuse (Asian vegetable) and broccoli. The cilantro was a bit over powering for me, so it was a good thing Jer got this and I was just tasting his.

Mussels a la Nage

A Parker House roll with silky and smooth house-made Straus Creamery butter arrived as our third and final course of the bread selection. The rolls themselves were buttery, flaky, and had a golden brown top sprinkled with large chunks of salt. If I wasn't saving room for the rest of the meal, I could have eaten five of these.

Parker House roll with Straus Creamery butter

The second course came out shortly after - pork for me and bouillabaisse for Jeremy.

The Porc Presse was an unbelievably tender piece of pork with a super crispy piece of bacon that was pressed on top. This made it a little hard to cut through, but once you got through the rest of the meat was soft like butter. It sat on top of a decadent pool of pork jus. There were a few pieces of crispy fried Brussels sprouts leaves on top, which lent it self nicely to the side dish of caramelized Brussels sprouts, candied quince, St. Agur (super subtle blue cheese) and some pistachio.

Porc Presse

The bouillabaisse was served deconstructed between a plate and bowl. The plate had a light piece of fish with dots of a black olive sauce and piment d'espelette (type of chili) sauce, baby fennel and a really cool looking squid ink crisp speckled with gold leaf. The bowl had rock shrimp and octopus in a saffron uni butter sauce. This sauce was one of the highlights of the evening. Incredibly decadent and flavorful.

Bouillabaisse

The third course included the fish for me and the duck for Jeremy.

The Alaskan black cod came caramelized and miso-glazed tented by crispy toasted kale (with speckled with gold leaf), and accompanied by bok choi, trumpet mushrooms, and scallion. The waiter poured a hot, savory dashi broth around the ingredients. The miso created a wonderful glaze on top of the flaky cod and all of the vegetables were fresh, adding a lovely crunch.

Caramelized sablefish

Two pieces of duck breast came pink, tender and with the crispy roasted coffee skin. There was peanut sauce and a dot of candied peanut paste that added a nice salty contrast. There was a side of koshihkari rice with duck confit, scallions, peanuts, and sesame seeds mixed in. The rice had a strong punch of flavor and a bit of a kick. This dish was quite memorable and another highlight of the meal.

Coffee roasted canard

In preparation for our final course - dessert, they brought out a palate cleanser consisting of Concord grape sorbet, candied orange peel, and an orange wedge that was compressed with some type of syrup. It was very grape-y and refreshing.

Palate cleanser

The final course came with vacherin for me and Mille-feuille (aka Napoleon) for Jeremy.

The vacherin was a meringue cylinder filled with banana bread, banana cream and peanut butter caramel sauce. There was a scoop of plantain ice cream on top of another small piece of meringue. I have never seen anything like this dish before and it was wonderful. Once I cracked the meringue shell, I got to the moist banana bread. Overall the dish was not overly sweet and I enjoyed it very much.

Vacherin

Jeremy's dessert was essentially a layered pastry made with espresso and dark chocolate, and topped with dots of hazelnut and peanut butter cream. Of course there was a touch of edible gold leaf too! This dish was sweet, flaky, and decadent. A fantastic way to top off the entire meal.

Mille-Fueille

It wouldn't be five-star dining without one final bite for good measure - a graham cracker crusted cup of chocolate ganache and toasted meringue- an homage to a s'more. Yum!

Graham cracker, ganache, toasted meringue

On our way out, the impeccable service didn't end just yet. They gave us a lovely take home of their house-made chocolate covered toffee topped with various nuts and seeds. Being that toffee is one of my favorite sweets, I was very excited to have this bite to enjoy later and reminisce in our unforgettable experience!

Restaurant Review: Juniper & Ivy

Our first stop in San Diego was to Juniper & Ivy in the Little Italy neighborhood. It came recommended by many people and I saw it on almost all of the top San Diego restaurant lists. There were a few misses, but generally it was a cool spot with a trendy vibe. The space was huge and they had a lot of different table options - would be great for big groups or a date. I liked how the menu changes slightly daily because they only use fresh and seasonal ingredients. Our waiter was also great. He was super helpful and friendly and made the meal really enjoyable for us.

The menu is pretty extensive which made it really hard to pick what to get! We ended up with a combination of snacks, raw, pasta, toast and small plates instead of an official entree. 

Also, they brought out a delicious amuse bouche to start- a cheesy mini biscuit that really set the tone for the meal.

Amuse bouche - cheesy biscuit

First out was the carne cruda asada toast. I loved that they had individual quail eggs per piece. The meat was tender, but probably could have used a little more flavor. There was cotija cheese and jalapeno that helped add a punch and of course the egg. The bread pieces were a nice size and had a soft center with a crispy crust.

Carne cruda asada toast

Next up was the raw "baja yellowtail." The fish was generously portioned atop a crispy tostada with "shark sauce" (unknown spicy creamy sauce) drizzled on. There was also fresh cilantro, but obviously I picked that off. The fish was super fresh and overall this dish had a great blend of flavors and textures.

Baja yellowtail

The next dish was one of our favorites - the short rib arancini with a dashi aoili sauce. The four balls were extra crispy, but not greasy, and the dashi sauce was incredibly savory. I think this sauce really made the dish stand out.

Short rib arancini

The next dish was very tasty - just not what we had expected. It was the buttermilk biscuit with foie gras butter. The biscuit was delicious, just not the flaky consistency you would normally experience. It was actually super fluffy, so it felt more cake-like and I would have even considered it for dessert. We had a choice to add the foie gras butter, which was a no-brainer, and it really rounded it out by adding salty and savory flavors.

Buttermilk biscuit with foie gras butter

The next dish was duck breast with bolted cauliflower, yuzu syrup, aioli, and dates. The cauliflower was very buttery, but unique as I've never had it bolted before (basically means that it flowered prematurely). The duck was cooked beautifully, but I felt like it was missing something with the flavor. The dates were gooey and sweet and the dots of yuzu syrup were amazing and both really complimented the meat. The aioli sauce was also very flavorful and there was a scoop of yummy crispy quinoa. I think all of these elements saved the dish overall.

Duck with bolted cauliflower

Last up was the squid ink linguine topped with uni (sea urchin). The linguine was delicious and cooked well, and it was coated with garlic bread crumbs which added a wonderful texture.  Usually I get excited by uni, but rarely do I have it as one big piece (versus being mixed into something) and I found the flavor to be quite strong. Once I cut it up and ate only a small piece at a time with each forkful did I find it to be an enjoyable element of the dish. The Calabrian chilies made it pretty spicy, so this was helpful in balancing out the punch from the uni.

Squid ink linguine with uni

I would definitely recommend this spot for anyone visiting because it has a fun atmosphere, great service, and so many options on the menu. We may not have 100% loved everything we got, but I would most certainly go back and try a whole other slew of dishes that had caught my eye.