Despite having one of the country’s most established wine lists, the Addison team likes springing unexpected pairings—up to nine wines from as many countries—on guests who select Executive Chef William Bradley’s fresh and vibrant 12-course tasting menu.
Riot Dish: “Dishes such as sake cured kampachi; bouillabaisse with baby fennel, black olives and piment d’esplette; and coffee-roasted canard with koshihikari rice and candied peanuts are exemplary of Bradley’s masterful culinary style with elements of surprise.”
