Brentwood Restaurant is in north Dallas in the building that housed the Houston’s Restaurant that closed in the mid 2020s. The Vandelay Hospitality Group bought the property (they operate Hudson House) and re-opened it as Brentwood in fall 2021. You’ll see many similarities to Houston’s interior as well as menu offerings- like spinach artichoke dip, Hawaiian ribeye, double cut pork chop and chicken tenders. They have a wood fired grill for cooking and a full bar with a separate counter. There’s a patio as well. The clubby interior of the dining area has lots of booth like seating surrounded by wood and the same menu is offered at lunch and dinner 7 days a week. Service is attentive and servings are large. The food is very good but nothing cutting edge, just good solid American cusine. We were meeting some business associates there so it’s farther than we usually venture but if it was closer I’d be a regular. Continue reading →
entrance – 5200 Grand Del Mar Way, San Diego, CA 92130
The last time we ate at Addison Restaurant in the Fairmont Grand Del Mar was in Aug 2021, during Covid. Then the restaurant had one Michelin Star and all dining was outside. This trip we got to eat in the dining room. The restaurant, still under Chef William Bradley, now has 3 Michelin Stars. They serve only a 10-course tasting menu with optional wine pairings on Tues – Sat, with the last seating at 8:30. It’s on the pricey side at $385 per person and their pairings, like the wine list, are quite marked up. They also offered to add a separate caviar course and/or upgrade the quail course to wagyu – no prices given. We turned down both supplements, because caviar was already on the menu and we were looking forward to the quail. The large dining room was divided by a low wall and serving table, with one portion being next to the window wall overlooking the gardens with a tile floor and the other side with carpet by the fireplace. We were happy to sit in the more interior room but both had large white cloth-covered tables. Our side had tables spread way apart, with the four corners offering a booth-like option. Music from the 1980s played in the background, sometimes a bit too loudly. The restaurant is up on a hilltop and not in the same building with the hotel so they provide transport to and from as it’s too far to walk. After checking in with the hostess she guided us to the bar/waiting area which included outside seating too, as we were early. The service was great, pacing varied, portion control was spot on, the room elegant and the chef came out to chat with some of the guests. The food was very good, contained lots of luxury ingredients and attractively presented but I would have liked to see more change in the menu from the last visit. It’s a fine dining experience but you’ll have to decide if it works in your budget. For me I’m glad I went back but don’t think I’ll go again. Continue reading →
Addison, San Diego’s only Michelin starred (one) restaurant, has been on the property of the Fairmont Grand Del Mar for 15 years. Chef William Bradley is in charge of the kitchen where they offer 5 and 10 course tastings featuring California gastronomy. Wine pairings are available but there is a huge wine list also. Due to Covid the recently renovated indoor area is closed but there is seating on the large heated outdoor terrace. It you stay at the Fairmont it is a bit of a hike to get up the hill so the hotel graciously provides car service up for you and the staff call for a pick up when you are finished. It’s little touches like this that make it a lovely experience. The staff anticipate your needs – like bringing a glass of ice for my water or a stool for my purse -and yet it never feels stuffy, and there is the beautiful back drop of the hotel’s golf course with bubbling streams. We chose the 10 course menu and got bottles of red and white to pair with courses as we chose. In addition, it is a surprise menu but they were kind enough to email a copy of what we had that actually did have the courses detailed. There was only one supplement offered that night and that was to substitute A5 Wagyu for Barbecued Squab. I chose the supplement and my husband had the pigeon. Continue reading →
