PLUSH: There's plenty of room between tables at the spacious new addison at the Grand Del Mar. ON THE RISE: Chef William Bradley aims to surpass his success at Vu with his work at the new Addison in the Grand Del Mar. ARTFUL: Bradley's Dover Sole (above) and Aged Beef Tenderloin (below) combine a minimalist look with powerful flavors. PORTAL: Guests enter the addison via a dedicated entrance in the Gand Del Mar’s 50,000-sq.--ft. clubhouse. A great chef-driven restaurant ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.