Exclusive Champagne Pairing at Michelin-Starred Addison in San Diego
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- Опубліковано 2 жов 2024
- Restaurant Addison in Del Mar is the only Michelin-starred restaurant in San Diego. Chef William Bradley has crafted an amazing tasting menu using local Californian produce combined with luxurious ingredients like caviar, truffles, and Japanese A5 wagyu from Miyazaki. Aside from having the best ingredients, it’s the creativity and precise technique that set Addison apart from the crowd. This is classical fine dining at its finest!
When the sommelier heard we loved bubbles, he created an exclusive all-Champagne pairing for our meal, featuring producers like Krug and other unicorn bottles. If you’re looking for somewhere to celebrate a special occasion, or if you just want an absolutely delicious meal, Addison is your place!
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Menu: USD $275 / €250
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Allows us to live vicariously through you!
Please, go ahead. Hope you get inspired! :D
Amazing! Can’t wait to try Addison!
Superb as always Anders Husa and Kaitlin Orr!
Thanks so much! Not far for you guys to travel. :)
A experience for ever
For sure!
Team Krug!
I wasn’t getting your alerts as I hadn’t turned them on, so got some catching up to do!
Haha, happy watching!
Whats better than champagne? Even more champagne.
Correct.
Awesome experience guys. Anders , your skills are definitely improving on the movie making.... looking very professional.
I've never seen a champagne pairing before , jeez you guys must have been wasted by the end of the meal.
Good fun and as always I'll look forward to your next adventure.
Haha, we definitely had to leave some glasses behind. Thank you for the kind words!
*Shit so fancy, I need a second monocle*
Pip pip, cheerio!
One more reason to visit SD! Do you have Jordnær in the plans in your future? It just got 2 stars! EDIT: Nvm just found it on your blog! Hope a video comes out as well :)
We might have something coming from there. ;)
Delicate pairing, as it seems. With champagne it is alchemy all the time. Prone to mistakes at even top spots.
But the higlight of this video must be the caramel unwraping. Though there is a flood of ASMR throughout YT, and few can capture the purity decently, here it brings genuine and sexy coda.
I just wish with all these detailed capturing, there still remains the time to enjoy the sensation of the moment.
Glad you enjoyed the caramel unwrapping as much as we did! Just could not cut out a second of that scene. ;)
Thank you for sharing this experience. The cod, veg, caviar bite looks amazing......but the wagyu bite - pure heaven.
Exactly. One of the best bites of wagyu we've had!
Beautiful video of an amazing restaurant! The best bit was when Kaitlin went straight for the middle Parker roll, clearly the softest and choicest part, for her first piece 🤣
BREAD FACE BLOG!
That's what she does!
Always a pleasure to watch these videos!
Thanks, happy to hear they bring joy.
Is it only me of is Addison very much inspired by Frantzén or vice versa? Love the videos and your blogg, great inspiration and something to look forward to!
There are some similarities! But Chef William Bradley has been cooking for years, just like Björn Frantzén. I think what they share are mainly a passion for the very finest of ingredients.
I am planning to go Copenhagen in August, and visiting 3 restaurants, which three do you think gave you the best experience? I have been Arzak and Akelarre before
Alchemist, Noma, Kadeau, and Geranium. We have videos from all of them!
Gotta go back after their star!
A must!
EVERYTIME GIVE US. . A BEAUTY . . KEEP DREAMING ANDERS . . .!!!
Incredible 😍 Amazing work Anders! Always a pleasure watching your videos. Bit late for New Years wishes but best wishes for 2020!
Thanks a lot. Happy New Year, haha! :)
Of all the meals on your channel, this is the one I would most likely to try.
It's a great one!
Como siempre 100% calidad de video gran trabajo sigue adelante !!!
¡Muchas gracias!
Thank you for sharing your experiences with us! I always love your videos!
Thank you for the kind words, it means a lot to us!
I’m drooling!! Thank you for sharing!
Our pleasure!
Ti voglio bene
Mamma mia!
@@andersandkaitlin 🤣🤣
Champagne pairing is so underrated
Truly!
are you guys planning to go to the french laundry?
No specific plans, but would love to go one day!
I love your videos.
Thanks!
Two Michelin stars now!
Indeed!
I need a caddy for my champagne as well.
They can sort that, I am sure. ;)
Yummmmmmmm
Really great upload guys food look amazing, and so did you :)
Thank you!
Amazing !!
Thank you! Cheers!
Hey that’s challah, we call it breakaway challah we eat it every shabbos , I wonder if that was the inspiration for that roll
OVOJOE why do you think it’s so rare to find kosher fine dining? Is it low demand, not being able to open on fridays and probably saturdays, a combination of factors, something else…? I think about getting the certification sometimes, but it’s impossible to run a fine dining business and close friday at 5pm. Or start the saturday shift at 7pm. Am I answering my own question, or is it something else I’m missing?
Shalom!
(btw, I don’t think that’s challah, it’s probably brioche, i.e. it likely has dairy. so definitely not kosher for a shabat seder, haha)
Gabriel Martins I don’t think the timing would be a factor as there are many kosher restaurants that manage it, I think the main factors are that so many food generally associated with fine dinning like crap lobster (any sea food ) caviar , any pig , also you can’t serve any dairy if you serving meat and vice versa , so it makes it real difficult to get anywhere near a star , either way the few kosher fine dining restaurants in nyc like reserve cut do very well , another aspect is kosher food isn’t thought of as fine dining so you need to be super innovative....
OVOJOE technically, any vegetarian meal is kosher, and these days fine dining is slowly but surely going away from overly meaty and towards a prevalence of vegetables - just look at Noma’s vegetable season. If you want to serve meats, you can definitely baste steaks in beef fat instead of butter, maybe making them even better, and use rendered tallow or even schmaltz for pastries. Or you can take a few pages from the vegan techniques, with coconut oil and almond milk. As to the use of pigs and seafood, well, just don’t. There are plenty of non-disgusting animals to choose from, with a variety of textures and flavours. My diet is “kosher-flexible”, meaning I don’t cook a calf in its mother’s milk, but I have no problem with mixing lamb and cow’s milk, for example. I also ignore the slaughtering and salting at least for now because of the logistics and cost of getting kosher-slaughtered meats where I live are prohibitive. But I tend to eat vegetarian most of the time anyway. When I do open my own restaurant, I’m not gonna serve unclean animals, in fact I plan on having a sign on the kitchen door saying “no pigs past this point”, and I’ll work with whole animals so I can do a proper slaughter. But again, it’s not economically viable to close on shabat, it’s the busiest day of the week in a city of millions but with a jewish population in the lower thousands. BTW, I’m not jewish myself... yet.
Gabriel Martins you bring up a lot of Great points and ideas , super creative and innovative! I bet some of those ideas would go over great in kosher restaurants, if your not Jewish yourself I see no reason you can’t have a kosher restaurant that also open in Saturday , the only obstacle I can think off is that a kashrus certification might have concerns that they can’t monitor the establishment on Saturday , although there might solutions fir that issue too . One thing I can say is there are definitely not many kosher vegetarian restaurants around and I wish there were I would love to try some good vegetarian food , I feel like vegetarians actually are forced to be creative- that would be fun , anyhow since I’m not familiar with pig , why are pigs considered unclean , is there no way to get clean pig ?
Gabriel Martins oh yeah also kosher meat is expensive everywhere hahaha , it’s part of life for us so it’s normal , the cheapest burger in town is like 9$ , ain’t no kosher McDonald’s lol
This looks very pretentious. I would be starving after those tiny samples.
Really misleading video. You make it seem like the drinks and wagu ect are included with the experience. I went last weekend and it absolutely not.
Basic entry is $296. Drinks are outrageously
Expensive and just above average on quality honestly. Want to add a really small piece of A1 steak thats another $100 a person.
Really nice restaurant to be sure and the food was good. The staff was very friendly, although robotic. For the price I left feeling like I was robbed. I passed 20-25 restaurants on the way that were a much better value.
We're sorry to hear that you had such a bad experience at Addison. It's our favorite restaurant in the U.S. and we loved both our visits here! When we list menu prices in the description, we always list the basic menu price for one person. These prices might also change over the years, so please don't rely on that information as your only source.
Pretentious AF.
The amount of foam in the dishes was honestly disappointing.
Sure, many restaurants did a lot of flavorless foam for a while, but what you are seeing in this video is mostly buttery, whisked, delicious sauces packed with flavor.
everything is stuffed into the mouth immediately, not to bite and show what's inside. 🤬
Always something to complain about, ain't there ;)
Anders Husa & Kaitlin Orr it's true. but in general, everything is very beautiful and impressive. 👍😎
Indeed id love to hear what she had to say after each bite but im sure she didnt have time