addison

LINK: addison

What was on your bucket list that you checked off this year?

This restaurant was on my bucket list for the past three years and I finally went.

The interior is absolutely stunning. We were fortunate to be seated in a cozy booth and since our reservations were at 17:15, we had the staff’s undivided attention because they stagger their dining reservations.

I made these reservations about three months in advance. They go quickly and it’s highly unlikely to get last minute seating. It was, however, easier to get reservations than The French Laundry (both are Michelin three star restaurants), BTW.

The som (sommelier) stopped by our table to talk about pairings and mocktails. Unfortunately, I was driving and drinking would have taken up more valuable space in my stomach and since there were so many courses, I didn’t want to jeopardize it. I skipped the add-ons like the Japanese wagyu and white truffle this time, but maybe next time.

Ponche – warm flavors of México

Delicacy:

Shigoku oyster, strawberry, green apple, and dill

Prelude:

Sake cured salmon nigiri style topped with wasabi and over semi solid foam.

Chicken liver churro with bitter chocolate

Sage Hill Ranch garden greens filled with nettle, olives, and on top were mustard greens.

Seasonal Selections:

Sake cured Kanpachi, pear, ginger, Sake kasu sorbet

I thought it looked prettier from below.

Shellfish chawanmushi, broccoli, bok choy, scallops, celtuce, and uni from Hokkaido.

N25 Reserve Caviar, Koshihikari rice, smoked sabayon, and sesame layered in. This was by far my favorite dish. I could eat this every day.

Steamed Amadai, onions, salted cashews, with coconut-crab emulsion.

Tempura, miso mayo, lime, and pickles.

Boule of sourdough bread using a six year old starter. Goat’s milk and browned honey butters. I preferred the goat’s milk.

Quail egg drop soup, silken tofu, and beech mushrooms. I wasn’t particularly a fan of this, some of the bites felt like a salt bomb.

Cantonese quail, yu choy, five-spice quail jus.

Sweet Treats:

Carrot cake tartlet

Everything lemon

Yuzu custard, green kiwi, ceremonial matcha

At this point, I was in a food coma and needed coffee. They had this interesting apparatus to make the coffee at the table. It paired amazingly well with the desserts.

Confections:

Ginger, tart, koji, and miso caramel

Sweet Dreams:

Champurrado, bitter orange, candied coriander

On our way out the door, they gave us each a jar of granola for breakfast the next morning.

The service was impeccable and precise. Plates arrived in perfect unison and when the course was finished, they disappeared just as seamlessly. Everyone moved with efficiency, down to every little step. It was like clockwork.

My only regret was not being able to take home the leftover sourdough bread. They don’t allow takeaways, I’m guessing it’s because of proprietary reasons?

As far as elevated dining experience, they did a fantastic job. The bar has officially been set.