Food & Drink
The Addison at the Grand Del Mar
“William Bradley's modern French cuisine at the Grand Del Mar is as visually stunning as it is satiating. His black-truffle ravioli is swathed in a buttery, savory velouté sauce and sprinkled with toasted bits of cashews; his herb-flecked rack of lamb comes with crispy-soft potato croquettes and warm goat cheese.
Signature Dish: Anise-glazed squab with smoked bacon, cherries, and chicory
How Much: Three courses for $90; four courses for $98
Other Details: Serves dinner; reservations are required
More Info: tel. 858/314-1900
(Frommer's; Best Hotel Restaurants)”