Addison presents contemporary French cuisine with a twist. Guests choose the dining format to be six or 10 courses (based on the availability of pristine ingredients). Patrons may opt to preview the menu upon arrival or decide to be surprised as the meal evolves. Wine pairings focus on a wide variety of grapes from a different country of the world per course.
Tarlant NV Oeuilly Brut (Champagne)
Schloss Gobelsburg 2009 Allerheiligenstiftung Grüner Veltliner (Austria)
Kaizen 2008 Silacci Vineyard Pinot Noir (Monterey County)
There are 16 proprietary bottlings on the wine list, according to Wine Director Jesse Rodriguez, including the three above. Rodriguez himself crafted the Kaizen with Michael Scaffidi and Emmanuel Kemiji, MS.
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