Addison at The Grand Del Mar, the latest Doug Manchester creation just off Highway 56, is quite simply, unlike any property here in San Diego. Massive in scale, the stand alone restaurant almost feels like a lavish hotel with its high and ornate ceilings, intricate stone and woodwork, archways, porticos and views of the golf course. Named after a 1920’s Florida architect, Addison Mizner, the restaurant and its decor encompass much of Mizner’s work in Florida according to a book on Florida architecture given to the media. Buzz does wonder what the big deal is with Florida architecture in southern California…how did “Papa” Manchester become so entralled with Addison Mizner?
While we’ve not yet had a meal there, the menu is short as the restaurant gets up to speed with five entrees and five pre courses ranging in price from $14 to $46 and a six course tasting menu for $95. Some menu items: prawns with lemon-lime jam, white nectarines and sweet garlic confit, and bass with bacon-lobster fricassee, arugula and preserved lemon.
Buzz loved the staff who are trained in the European style of attentiveness and knowledge without being intrusive to the diner. The wine selection of nearly 2000 bottles is run by sommelier Jesse Rodriguez who arrived fresh from Thomas Keller’s French Laundry. Management’s attention to details was noteworthy though the simplicity of the three page menu was marred by three glaring typos that we trust have been corrected. Addison, 5200 Grand Del Mar Way, 858-314-1900, Dinner only, Wednesday through Sunday.