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 ...
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