Plate-by-plate of chef William Bradley’s’s tasting menu ($395) at three-Michelin-starred Addison in Carmel Valley, California, on Saturday, May 30, 2026.
Coordinated Krug.
TEPACHE | Fermented Flavors of Mexico.
DELICACY | Shigoku Oyster, Strawberry, Apple, Dill, Caviar
PRELUDE | Sage Hill Ranch Garden Greens (front), Chicken Liver Churro, Bitter Chocolate (back).
PRELUDE | Bluefin Nigiri.
SEASONAL SELECTIONS | Sake-cured Kanpachi, Kiwi, Ginger, Sake Kasu Sorbet.
Shellfish Chawanmushi, Broccoli, Bok Choy, Celtuce.
N25 Reserve Caviar, Koshihikari Rice, Smoked Sabayon, Sesame.
Steamed Amadai, “Onions,” Caviar.
Barbecue Shima Aji, Sweet and Sour Turnip, Scallions.
Sourdough Bread, Goat’s Milk, Browned Honey Butter.
Quail “Egg Drop Soup,” Silken Tofu, Shiitake Mushrooms.
Cantonese Quail, Yu Choy, Five-Spice Quail Jus.
Sweet and savory quail accoutrements.
SWEET TREATS | Yuzu Custard, Ceremonial Matcha.
SWEET TREATS | Berry-Beet Tartelette, Verjus, Vanilla.
SWEET TREATS | Fish Taco, Caviar.
CONFECTIONS | Ginger Tart, Koji, Coffee, Miso Caramel.
SWEET DREAMS | Champurrado, Bitter Orange, Candied Coriander.
—
Addison was featured in my travel report for LAist: “San Diego’s North County is Southern California’s new culinary powerhouse”
—
More North County deliciousness on Gastronomy: