In my top 5 best meals ever. Chef William Bradley creates a tasting menu that is the definition of fine California cuisine. The ambience is romantic and very spacious; the tables being so far apart that it almost feels like a private dining experience.
I opted for the “Luxury” wine pairing, the middle tier of the three pairings offered. Priced at $500/person, it was worth every penny. All 8 bottles were ~$100+ selections. The sommelier was a wealth of knowledge. All of the pairings were thoughtful, and enhanced the flavors of the food.
Standout dishes were the Spring Asparagus, Pistachio, Stinging Nettles, Reserve Caviar, the Uni Chawanmusi with Bok Choy and Purple Daikon, and their signature dish, Regis Ova Reserve Caviar, Koshihikari Rice, Smoked Sabayon and Sesame. Not a single course was lacking in any way.
Service was effortlessly polished, and highly professional yet personable. Move Addison to the top of your dining bucket list.
2 Comments
In my top 5 best meals ever. Chef William Bradley creates a tasting menu that is the definition of fine California cuisine. The ambience is romantic and very spacious; the tables being so far apart that it almost feels like a private dining experience.
I opted for the “Luxury” wine pairing, the middle tier of the three pairings offered. Priced at $500/person, it was worth every penny. All 8 bottles were ~$100+ selections. The sommelier was a wealth of knowledge. All of the pairings were thoughtful, and enhanced the flavors of the food.
Standout dishes were the Spring Asparagus, Pistachio, Stinging Nettles, Reserve Caviar, the Uni Chawanmusi with Bok Choy and Purple Daikon, and their signature dish, Regis Ova Reserve Caviar, Koshihikari Rice, Smoked Sabayon and Sesame. Not a single course was lacking in any way.
Service was effortlessly polished, and highly professional yet personable. Move Addison to the top of your dining bucket list.
Everything looks so gorgeous