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)”