ADDISON RESTAURANT

An H

Celebrated my partner birthday here. Did the 5-course with wine pairing. Truly memorable dinner! The waitress and staff were just amazing. The beautifully designed and created dishes that Chef William Bradley serves have no limits in the taste. Highly recommend!

Lizette Ace

My experience at Addison was akin to the times I've dined at 3 Michelin star restaurants. They've certainly earned their reputation and more. The menu was expertly composed: some staples like caviar atop a delicious pudding of smoked sabayon and rice, a surprising Tom Kha soup expertly paired with Riesling, a wagyu dish that I'll never forget, and the artful balance (in menu as in within the courses) of their multi-bite appetizer and multi-bite dessert. Not one course failed to impress. I must recommend the wine pairing and upgrading to the wagyu beef course. The restaurant sits a small amount of tables, which provides privacy yet ensures a good ambience... something that other notable restaurants extraordinarily fail (e.g., Joël Robuchon). The service was exemplary. The only comparison that comes to mind is the ballet and elegance I recall from Eleven Madison Park before their renovation. The presentation of the courses and wine pairings were informative, friendly, professional and succinct. To top it off, I was invited to tour their kitchen and meet Chef de Cuisine, Stefani de Palma. Bravo all around. I cannot wait to visit again.

Rowell Dionicio

Truly a fine dining experience. The service is perfection. Everyone serving on you is able to talk about each dish laid in front of you. Sommeliers know of the countless options available to help pair with any plate. Each dish is unique with fabulous aromas and flavors. I highly recommend Addison and their staff. An memorable experience.

Vasanth Ramaprakash

When you go to a Michelin starred restaurant, you can expect the best of the best. With two under their belt, Addison holds up to its name offering impeccable service and cuisine inspired throughout the world. The fresh ingredients and their take on some classic Asian flavors should serve as an inspiration for others to live up to. It is towards the top of my list of fine restaurants but had some minor misses along the way. Please note, I find it hard to offer any criticism with this group that tirelessly works behind the scenes but it is my hope that they continue to push to achieve the coveted third star. Wine selection- Very good but disappointed that the bottle I requested was not available. I’d expect them to remove it from the list ahead of time so it isn’t a concern. First courses- well done selection of small plates. The modification cucumber salad wasn’t impressive but all other items stood well on their own. Eggs and rice- Slightly salty even when the caviar was mixed in. The rice was slightly overdone and didn’t serve as a contrast to the creamy egg. I like this concept and hope it remains. The bowl is nice to look at but after eating the spoon has no where to go but back onto the table leaving the service unnecessarily table side cleaning up the placemat. Chip and dip- an uninspiring casual break from the more formal meal. I felt this was the weakest part of the menu and a huge opportunity to do something more creative. Coconut soup- very good. Classic flavors and the tomato confit was a perfect adaption. However, the breading on the shrimp was too thick on their own. Dipping them quickly in the soup lightened it up but very quickly lost the crunch. Penna cotta- modified to be nondairy but gelled too much and resembled day old jello instead of being creamy.