For the 28th anniversary of our first date, Kimberly made us a reservation at Addison in San Diego.
An array of appetizers (clockwise from front): sake-cured kanpachi, Sage Hill ranch garden greens,
potato rosti with Spanish anchovies, and chicken liver churro with bitter chocolate.
Kanpachi sashimi wound with preserved pear, kiwi, and pichuberry-ponzu.
Shellfish chawanmushi with broccoli, bok choy, celtuce, and uni.
Their signature dish and highlight: Koshihikar rice with smoked sabayon, Regiis Ova Reserved caviar,
and tiny sesame crunches.
Malt vinegar potato crisps with burnt onion dip, dill relish.
Alfonsino (a type of red snapper) with flavors of spring, and clam butter. The skin and scales
are crisped by pouring hot oil on them.
Sourdough ancient grains bread course with goat butter and honey butter.
An amazing Tom Kha Goong soup, with king crab, lime, coconut milk, and chili oil. On the side are
three bites of sweet and sour fowl.
The first part of the lamb course: sweetbreads in lamb broth. Still good, but probably our
least favorite of the night.
The second part of the lamb course: the lamb ribeye was delicious, but the highlight of the plate
were the stuffed morel mushroom at the top, and the whipped parmesan to its right.
A palate cleanser of wild grape ice, champagne and lemongrass.
Our dessert selections (clockwise from green to the foreground): yuzu custard with candied ginger and
matcha, berry-beet tartelette with verjus and vanilla, tres leches chocolate taco with a cinnamon
graham cracker shell, cocoa crunch with mezcal and passion fruit, bitter chocolate wafer with pistachio
and sour cherry jam.
We made it back to our hotel, and got woke up with a 1:30 am false alarm. Everyone was pretty
well-behaved making their way to the parking lot and waiting for the fire department.
