Addison: Love, Labor, and Patience

The adage that states “Do what you love and you’ll never work a day in your life” might best epitomize the tireless diligence of Chef William Bradley. For thirteen consecutive years, his devotion to the culinary arts has produced some of the finest haute cuisine at Addison, a luxurious fine-dining restaurant in San Diego, California. Along the way, he has garnered a multitude of distinctions for this destination wonder: Forbes Travel Guide Five-Star rating, AAA Five-Diamond award, and the Wine Spectator Grand Award. Addison has held all three awards for the last eleven consecutive years. The James Beard Foundation nominated Chef William for “Rising Star Chef of the Year” multiple times earlier in his career. The consortium of luxury hotels and restaurants known as Relais & Châteaux designated him a “Grand Chef” in 2010, an honor afforded to only 160 chefs worldwide. Additionally, in 2014, he won the Robb Report’s Culinary Masters Competition while under the mentorship of Thomas Keller. The aforementioned achievements are even more impressive given that San Diego is not exactly the epicenter of fine dining for California, let alone the US.


A Lucid Dream Named Somni

When speaking to foodies knowledgeable about dining in Los Angeles, they are likely to point you toward the city’s tremendous offerings of ethnic cuisines. A quick Google search will validate their assured opinions. You have popular neighborhoods that begin with either “Thai”, “China”, or “Korea”, appended with the word “town” at the end. And you also have Little Armenia, Little Ethiopia, and Little Tokyo—each is a microcosm of their international counterpart. From north to south and east to west, some of the best taco trucks anywhere are scattered throughout the city, both famous establishments and hard-to-locate ones parked at obscure street corners. Ethnic foods certainly have a powerful foothold here as evidenced by its ubiquity and its seemingly 24/7 availability.

There is, however, another side to LA’s culinary scene: fine dining.


A Tribute to Anthony Bourdain

I don’t get sad too often. Those who know me probably are used to seeing a smile on my face. But Anthony Bourdain’s death brought me to tears on multiple occasions this weekend. The non-reasoning part of my brain hasn’t totally processed his passing because a lot of me is still reeling from the shock. My disbelief hasn’t entirely dissipated; I don’t want to believe it.